Vegan Under Pressure

For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In 'Vegan Under Pressure', Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan. AUTHOR: Jill Nussinow, M.S, R.D.?The Veggie Queen?has taught plantbased, whole foods cooking for more than 25 years. A pressure cooking authority, Jill has written several books including 'The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes'. Colour illustrations