The Ultimate Vegan Cookbook for your Instant Pot Review, recipe and a giveaway

vegan-instant-pot (1)

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!!!

ip-brussels-sprouts-012

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

SAUTÉ INGREDIENTS

¼ cup (28 g) chopped pecans

2 tbsp (30 ml) maple syrup

Salt, to taste

INSTRUCTIONS

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.

Cashew Rice Bowl

Kayla and I were chatting the other night about how expensive groceries are becoming, and it’s only going to get worse. It’s incredible at how expensive produce is, 6 dollars for cauliflower, 3 dollars for celery, 2 dollars for onions, you get my drift. Now how do you feed your family healthfully for the least amount of money possible? Good question. Not every one can live on left overs, not to mention even liking left overs. So the question is- how do you keep things fresh and not boring. How can one trick their family into thinking they are NOT eating left overs? (side note, I can live on left overs)

During the winter, I often resort to frozen veggies because they are much cheaper and still healthy. I do not like canned veggies (unless it’s corn) I find canned veggies to be mushy, gross and sickening- but that’s just my opinion. But I still like to buy fresh carrots, onions, garlic and other veggies when there’s a sale on. I like to peel and chop. Hire me, and I’ll come over and prep your fruits and veggies for you, I could even cook your dinner 😉

I made Ginny’s Cashew rice bowl. I used the veggies I had on hand- read: already washed and chopped. I had brussels sprouts, carrots, green beans and zucchini. I cooked the recipe as it states, (though I didn’t add  rice to the wok), as I had cooked it in the IP (instant pot), as I was cooking the veggies and didn’t want the warm rice to stick and become mushy. By using the IP I was able to cut the cooking time in half. If I had made the rice before hand and it was cold, I would’ve added it to the wok with the cashews. This worked perfectly.

image

I also made foiled wrap veggies, which turn out well… except the zucchini- it was over cooked, oh well, I will know for next time to keep an eye on it, or not to use them at all. But over all- it was good.

image

Back to how to make this taste like a new meal? Well, I had left overs today- I added some hot sauce and a little bit of hoisin sauce. Make sure you read labels, you can buy vegan hoisin sauce, it may not be easy to find. I found mine in a locally owned store where the owner carries a lot of vegan product for reasonable prices.

image

I could’ve taken this dish because I did cook the rice and veggies separately, I could’ve put the veggies in a wrap, and added some broccoli and cheeze to the rice to make a casserole. Even if the veggies and rice were cooked together, it would’ve made for an awesome burrito. I had enough left overs for one, but if I decided to make burrito’s I would’ve been able to get two- stretching my money even further.

Are you a fan of left overs? If not, how do you keep your meals fresh?

Homemade applesauce

It’s the weekend, and even though it was warm today- I’m in the mood for applesauce cake. But in order for that to happen- I must sauce some apples.

I don’t know if you have an Instant pot – but you SHOULD!! This sauce took 10 mins to cook- and I did a natural release. I got busy doing other things, so it was on the keep warm feature for about 20 mins. Now if you were to cook this in a crockpot, it would take 4 hrs on high – I don’t have time for that. I asked in a Facebook group, plant based instant pot for their go to recipe. A fellow member linked this for me Home made applesauce. She told me that she used the manual setting.

BOOM!!! Perfect applesauce. For UNDER 2 dollars and 1/2 hr of time. I didn’t use the cinnamon as like I said before I need it for the cake. I will sprinkle some cinnamon when we eat some as a treat.

image

What’s your method of making applesauce? IP, slow cooker, stove top?