Is…….. drum roll please……. Janet D!! Congratulations you will be receiving your book soon!
I knew Kathy Hester’s newest book The Ultimate Vegan Cookbook for your Instant Pot would be an asset. (I was one of the lucky ones to be able to recipe test for her.) This book is strictly written for your IP, and not the stove top pressure cookers like so many of them are written for, those are easily adaptable- but with Kathy book there’s no wondering what setting you should cook it on. For those who have bought an IP, and it’s still sitting in the box in the corner (yes I’m looking at you) to those who use their IP daily, there’s something for everyone. Kathy explains everything you need to know about the Instant Pot, what it is, what it has to offer and the different functions of each setting. There’s the dos and do nots, ninja ticks, special diet considerations. Kathy has thought of everything, sifted through all the information and gives you a comprehensive insight that is easy to read. Kathy’s book is like a study guide that is fun to read and motivates you to get in the kitchen and cook… er, throw things in a pot and get on to the rest of your day. It’s that simple.
Kathy has 9 chapters, no nonsense titles; you are going to find what you are looking for.
Chapter 1: 5 Recipes to start, which includes The Best Not Refried Black Beans.
Chapter 2: Quick and Easy Homemade Staples to Save You Money. I have never heard about jalapeno powder before, so I was stoked when she has a recipe to make your own. You will never believe how easy it is and how much flavor it gives the dish.
Chapter 3: Bean and Lentil Recipes That Cook in Half the Time. I really enjoyed All the Beans Soup.
Chapter 4: Fun and Delicious Ways to Add In More Whole Grains. I really want to try the Vegan Sushi Bowl. Kathy includes a cooking chart so if you want to cook another grain, you can do so easily without having to Google
Chapter 5: Eat Your Vegetables: Easy and Elegant Plant-Based Fare. Smokey Pecan Brussels Sprouts are so good, even the people who hate Brussels sprouts will love this easy recipe.
Chapter 6: Fast and Easy Comforting One Pot Meals. The Mini Tofu Frittatas are so good. These will become your weekend must have’s.
Chapter 7: Fast and Comforting One Pot Meals: This has to be my favorite chapter in the whole book. I love how Kathy put together a few dishes and it all cooks at the same time. I really enjoyed the CSA Layered Indian Dinner, Black as Night Layered Halloween Dinner, One Pot Burrito Bowl.
Chapter 8: Decadent and Healthy Desserts. Try the Vanilla Spice Tea Concentrate.
There’s so many recipes that I would like to mention, but I don’t want to overwhelm you. The ones I listed are the ones I recommend you try first.
I’m excited to be sharing Kathy’s recipe for Smokey Pecan Brussels Sprouts!!!
Smoky Pecan Brussels Sprouts
MAKES 4 SIDE DISH SERVINGS
PRESSURE COOKER INGREDIENTS
2 cups (176 g) small baby Brussels sprouts, as close to the same size as possible
¼ cup (60 ml) water
½ tsp liquid smoke
¼ cup (28 g) chopped pecans
2 tbsp (30 ml) maple syrup
Salt, to taste
For the pressure cooker, add the Brussels sprouts, water and liquid smoke to your Instant Pot and mix well. Put the lid on and close the pressure valve. Cook on high pressure for 2 minutes. (Note: If you have very large Brussels sprouts, you may need to double the cooking time.)
Once the cooking time is up, carefully move the pressure release valve to release the pressure manually.
For the sauté, switch to the sauté function and add in the pecans and maple syrup and reduce the liquid as you finish cooking the sprouts. Remove from the heat once tender and add salt to taste.
The above photo’s and recipe was published with permission by Kathy Hester.
I was sent out a copy to review and I’m excited to be able to send one lucky winner with a Canadian mailing address out a copy as well. Would you like to win this book? Click here to enter. Or you can purchase a copy here.
Vegan Recipes To Get Deep Inside of You. By Automne Zingg. Recipes by Joshua Ploeg.
Even though they love Nick Cave is is a work of parody. The book is dedicated to “anyone nursing a broken heart, a beer and a burrito.”
This book is pure comfort food. From Mac N cheese to Jerky to funeral potatoes to cookies and more. Every recipe has a comic of Nick Cave eating the food. The recipes are simple and for the most part can be made cheaply. It’s a win win all the way around.
With permission from Microcosm I’m able to share a recipe with you. On a day like to day, with my heart heavy I’m going to share funeral potatoes. After all I feel like I’m attending a funeral so it’s only appropriate.
I’ve eaten nearly a whole tray of these at a church potaluck back in the day. It was great! They were all aghast; I could see their freightened faces peering at me through the gate.
4 cups potatoes, cooked and diced.
1 cup of your favourite vegan “sour cream”
1 onion diced
3 garlic cloves, minced
2 tablespoons parsley, minced
1 1/2 cups corn flakes
1 cup margarine or coconut oil
1 cup of your favourite vegan cheez, shredded
White pepper and salt to taste
1/4 cup flour or rice flour
1/2 cup broth
1/4 cup nutritional yeast.
Mix potatoes, “sour cream”, onion, parsley, broth, garlic, salt and pepper to taste, as well as half of the cheez, half of the oil, and half of the nutritional yeast. Pour into an 8- inch X 11- inch baking dish.
Crumb together cornflakes with the rest of the oil and cheez, nutritional yeast, salt and pepper to taste, if needed. Sprinkle on top of the potato dish. Bake at 375 degrees for 30 minutes.
What are you all eating today?
Congratulations to Nadine D 🙂 You won a copy of Esther The Wonder Pig!! Enjoy!
Congratulations to Carole V and Lynn F, you both won a of The Little Vegan Cookbook! Enjoy 🙂