A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.
With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog–Rainbow Plant Life–suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha’s Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.
Out June 18, 2019
320 Pages Approx.
I received this book in exchange for my honest review.
I’ve taken a bit of time to provide this review because I wanted to try some of the recipes in the book to report on. I should add that this book isn’t just about recipes. In the Introduction you learn a bit about the author. The author discusses “The Instant Pot.” She explain how to use the pot and gives some of the terminology you need to familiarize yourself with to use it, including those used throughout this book.
This is a kitchen appliance that the author recommends. It’s a pressure cooker that the author uses often to create the dishes described in the book, and she explains why she recommends it based on her first-hand experiences with it. We also learn why the author became vegan. She then focuses on her approach to cooking and an introduction to spices and herbs she’ll suggest you use and other things you’ll need to stock your kitchen with to proceed.
There’s a section on frequently asked questions with her answers you will find useful, along with cook time charts. Then, she begins with recipes starting with sauces and dips.
This chapter takes you through recipes for things like mushroom broth, vegetable broth to vegan cheese sauce and vegan queso. She’ll teach you how to make restaurant-style Hummus and bean dip. Next are jams, and then you’re into the next chapter.
This chapter is about breakfasts and you begin with yogurts, oatmeal, breakfast casseroles, rice pudding and much more taking you to the next chapter.
This one introduces satisfying sides involving hearty grain salads, creamy bean dishes, and some can actually be used as main dishes. There’s a large amount of recipes in this section, plenty to get lost in and lots to fill you up. Before you know it, you’re into Chapter Four–Vegetables.
Naturally, a vegan cookbook must have a section on vegetables. We’re not talking steamed broccoli or boiled potatoes either, although also yummy, but found in all cookbooks. The things this author does with vegetables is truly inspiring. I was amazed at just how much you can do, from squash pasta, to maple carrots and ginger-almond cream. You’ll learn about things like root vegetable mash and ratatouille, not to mention what maple-tahini dressing is.
The next chapter deals with comfort food, my favorite. If you’re wondering about whether a true vegan can get enough protein, then this book’s chapter five hold the answer to that vegan secret. Dishes like mac and cheese using vegan cheese sauce using cavatappi pasta is shown to mushroom risotto. Too much pasta? Well, then there’s how to make a three-bean vegetable chilli, or Jamaican jerk jackfruit tacos or lentil shepherd’s pie. Not vegan enough for you? How does chickpea vegetable biryani sound, or, veggie lasagna using basil ricotta? More dishes sure to tempt and please you like vegetable paella, lentil-walnut gyros with tzatziki, red lentil almond curry, west African peanut stew are provided. There’s soups and even desserts.
This chapter provides recipes for double-fudge chocolate cake, apple crisp-stuffed apples, mixed berry compote, just to name a few.
I don’t want to give away too many surprises, but I can tell you, the recipes are easy to make and lovely to eat!
I gave this book: