When my mom gave me a pressure cooker for christmas this year I was a little puzzled. I had heard of these things, but had no idea what they were or what they were capable of. So, excited to check out my new kitchen appliance, I began researching. I read claims like “quinoa in less than 10 minutes” or “dried beans ready in 20 minutes” I knew it was too good to be true. Then I was approached by the publisher of Vegan Pressure Cooking by JL Fields, for a review, and I could not wait to crack this baby open.
And despite my raised eyebrows, my quinoa now cooks in less than 10 minutes, and all my dried beans ready in less than 25 minutes! Also, according to studies I’ve read, pressure cooking, unlike other cooking methods, cook quickly while preserving the nutritional content of food! It’s been a lifesaver, especially since I’m often working long hours! I like letting my dishes simmer all afternoon, to cook slowly, but sometimes, during the week when I’m working late and tired, I like to plop in a few beans and grains, braise some kale on the stove, and voila, quick, healthy meals on the go!
But what’s amazing is this book is filled with tons of recipes that require you to simply toss the ingredients in your pressure cook and a little bit later, viola a full, huge one-pot, one-stop meal. I know my timing is a little off for this one, but this is one of my favorite recipes from the book. I loved the Vegetable Potato Soup, and if your spring weather is a little unpredictable, this is a perfect dish for a chilly, rainy afternoon, or paired with a raw kale salad. Plus this recipe makes a TON!
Now, this recipe is more of a standard, vegetable soup, or a tuscan style, where the potatoes remain chunky and unblended, which is a nice, lighter soup compared to thick, creamy potages. But this cookbook is filled with a ton of great recipes from seitan dishes to chilis, to desert recipes, it has everything.
- 2 to 3 Tbl vegan butter
- 3 cloves garlic, minced
- 1 package soft tofu
- 1 cup original unsweetened almond milk
- 2 Tbl lemon juice
- ½ tsp sea salt
- 1 tsp dried dill
- 4 cups diced potatoes
- 2 cups sliced mushrooms
- 2 cups sliced onion, cut into half-moons
- 1 cup chopped carrot
- 1 cup chopped celery
- 4 cups vegetable broth
- ground black pepper, to taste
- In an uncovered pressure cooker, heat the butter on medium-high heat. Add the garlic and sauté for a minute.
- In a food processor, pulse the tofu, almond milk, lemon juice, salt, and dill until creamy.
- Add the potatoes, mushrooms, onion, carrots, and celery to the pressure cooker, mixing well. Pour the tofu mixture into the pressure cooker. Stir in the vegetable broth. (Tip: As a way to get the remaining tofu cream out of the blender and pulse quickly; then pour into the pot.)
- Cover and bring to pressure. Cook at high pressure for 5 minutes. Use quick release. Serve with freshly ground black pepper.
-Yam, sweet, or russet potatoes are terrific in this recipe; trying using a combination of all three.
Enjoy and go get this book now!
Do you have a pressure cooker? What do you cook in yours?
P.S. This soup is a great alternative to creamy, heavy potato soups, and its super healthy and nutrient dense! You can get this book with tons of other great recipes here!
Full Disclosure: Although I received a free copy of this book for review, I am not affiliated with the publisher or author, nor did I feel obligated to write a review or positive review in exchange. I am just an exploring vegan excited to share all my vegan-y discoveries with whomever may want to read! Read more about my philosophy on product reviews here. Please note that if you buy a product through my links, I receive a small percentage from Amazon.