Vegetarian Pressure Cooker Cookbook (Everything)

Vegetarian Pressure Cooker Cookbook (Everything)

Amy Cook

Language: English

Pages: 211

ISBN: 2:00210152

Format: PDF / Kindle (mobi) / ePub

With one in four people describing themselves as "vegetarian-inclined" and pressure cookers experiencing a comeback, the need is greater than ever for this cookbook! These amazing appliances can cut cooking time by as much as half! Here, popular food bloggers and chef team Amy and Jeff Snyder help readers create such memorable dishes as: Thai Carrot Soup; Mashed Eggplant and Tomato Salad; Creole Jambalaya; Whole-Wheat Fettuccine with Mushroom Cream Sauce; Moroccan-Spiced Red Lentils; Port-Poached Figs. Packed with 300 recipes and a full work-up of nutritional information, health-conscious foodies--vegetarians and non-vegetarians alike--will be whipping up mouthwatering meals for friends and family every night of the week!

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To high pressure; maintain pressure for 4 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid. Drain and set aside. Add the olive oil to the pressure cooker over medium heat. Add the garlic and sauté for 30 seconds. Add the cooked eggplant, tomatoes, lemon juice, paprika, and salt. Lock on the lid. Bring to high pressure; maintain pressure for 2 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid. Stir in the parsley,.

Cloves garlic, minced 1 teaspoon ginger, minced 1 tablespoon soy sauce ½ cup fresh cilantro, chopped ¼ cup fresh parsley, chopped 2 tablespoons water 2 tablespoons vegetable oil 1 13-ounce can coconut milk Salt and pepper, to taste 4 cups cooked rice Wrap the block of tofu in paper towels and press for 5 minutes by adding weight on top. Remove the paper towels and cut the tofu into ½″-thick pieces. In a food processor, combine the chilies, scallions, garlic, ginger, soy sauce,.

Add the pears, wine, and lemon juice to the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure and remove the lid. Transfer the fruit and juices to a blender or food processor and purée. Return the purée to the pressure cooker. Add the sugar. Stir and cook over low heat until sugar dissolves. Stir in the remaining ingredients.

Balance ¾ cup sugar 1½ teaspoons rum flavoring ¼ teaspoon ground nutmeg 1 20-ounce can pineapple chunks, drained 1¼ cups coconut 8 cups French bread, torn into 2″ cubes 1½ cups water Add the cream of coconut, cream, eggs, butter, sugar, rum flavoring, and nutmeg to a large bowl. Whisk to mix thoroughly. Stir in the drained pineapple and coconut. Fold in the bread cubes. Treat a 5-cup soufflé dish with nonstick spray. Transfer the bread pudding mixture into the dish. Pour in the water.

Made from soybeans. TVP: Texturized vegetable protein; a meat substitute, similar to ground beef, made from soybeans. APPENDIX B Substitutions Bacon Soy bacon pieces, such as Bacos, or tempeh bacon Butter Non-dairy vegan margarine, such as Earth Balance Buttermilk Combine 1 cup soymilk with 1 tablespoon vinegar Cheese Rice milk, soymilk, or non-dairy cheese, such as Daiya or Follow Your Heart Chicken stock Vegetable stock or faux chicken stock, such as Better Than Bouillon No.

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