Do you have a pressure cooker? I love using mine in the summer! It’s an easy way to get a great meal without heating up the kitchen. As an added bonus, unlike a crockpot you don’t have to put a lot of forethought into it. Pressure cookers work well with today’s fast-paced culture!
The Veggie Queen has a great cookbook of recipes you can make in your pressure cooker, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes. It’s even in a convenient e-book format! Who is the Veggie Queen? Jill Nussinow is a registered dietitian and culinary educator who has been teaching people how to eat whole, plant-based foods since 1985. She has been teaching people how to successfully use a pressure cooker since 1996.
I like this book because it starts with the basics, which is important for all of us who are new to the world of pressure cooking! There is a section on grains, beans, vegetables, soups, stews, and even desserts! Jill uses a stovetop pressure cooker, so some of the recipes I can’t do quite the same way as she does since mine is electric. However, most of the recipes can be adapted to any type of cooker.
I found a lot of recipes that I plan on using in the future, especially in the soups and stews section. I love starting off my meals with a small bowl of soup! There aren’t many photos in this book, so if you really want photos you’ll be disappointed. However, if you’re looking for some ideas on ways to use your pressure cooker I think you’ll enjoy it! Here is one of the recipes that I really liked:
Spicy Thai Carrot Coconut Soup
I love the flavors of Thai food. This is especially easy to make.
4 minutes high pressure; natural pressure release; 2 minutes stovetop cooking
1 tablespoon canola oil
1 large onion, thinly sliced
2 pounds carrots, peeled and thinly sliced
1-2 teaspoons Thai red chile paste
1 stalk of lemongrass, bruised (by hitting with the back of knife) and cut in half
1-2 teaspoons salt
4 cups water or vegetable broth
1 14-ounce can coconut milk, coconut water or water
2 tablespoons lime juice
2 tablespoons chopped cilantro
In a pressure cooker, heat the oil over medium high heat. Add the onion, carrots,
curry paste and salt. Sauté for 2 to 3 minutes, stirring often. Add the water and
lock the lid on the cooker. Bring to high pressure over high heat. Lower the heat
to maintain high pressure and cook for 4 minutes. Let the pressure come down
naturally. Remove the lid by carefully tilting it away from you. Taste to be sure that
the carrots are soft.
Stir in the coconut milk or water. Simmer for another minute or two. Remove the
lemon grass pieces. Puree with a hand blender or carefully in the blender in batches.
Stir in the lime juice. Top with chopped cilantro. Serve with the lime wedges.
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