Wow! What a beautiful cookbook! JL Field’s latest creation shows us that eating delicious, healthy, vegan meals isn’t time-consuming or complicated. Vegan meals can be fun, comforting, filling and super easy! JL Fields is a fellow Vegan Lifestyle Coach and has really made some great strides for the Vegan community not just in her current state of Colorado, but also nationally (maybe even internationally!). What I really like about the way JL cooks is that she focuses on beans, veggies and “whole” foods. She also helps readers, that may be a bit nervous, see that a Pressure Cooker is not scary thing at all. In fact, it is an essential tools for plant-based/vegan cooking and can open up a very fun new world of eating. Pressure cooking can also help you incorporate more whole foods into diet as well as save you money! This book is really beautiful as well…. If you are interested in the wonderful and easy world of pressure cooking, Pick up this book! Also, enter below for your chance to win it! I will close the entries February 6th. Just a peak at some of the fantastic dishes and one for you to try as well are below, enjoy!! 🙂
With Vegan Pressure Cooking (Fair Winds Press, January 2015), you’ll learn all of the ins and outs of pressure cooking–including why there’s no need to be scared of trying something new! From choosing a pressure cooker that suits you best to understanding the ingredients that are perfect for pressure cooking – including beans, grains, hearty vegetables, and more – author JL Fields will walk through all the ropes so you can start creating delicious, everyday meals in no time.
Recipes span all meals and tastes, from easy breakfasts like Savory Oatmeal and Stewed Apricots to healthy dinners like Kale, Lentil, and Squash Chili and Sweet Potato Enchiladas. There’s something for everyone!
The mung bean is often used in Asian cuisine. This quick-cooking legume is super-nutritious—packed with protein, dietary fiber, potassium, iron, and magnesium—and is fantastic in Indian-style fare. Curry bullion cubes are great for this, or mix 2 cups (470 ml) water with 2 teaspoons curry powder.
- 1 teaspoon vegetable oil
- 2 cloves garlic, minced
- 1 cup (160 g) diced onion
- 1⁄2 cup (65 g) chopped carrot
- 1 cup (110 g) cubed sweet potatoes
- 1⁄2 cup (60 g) chopped celery
- 3 cups (150 g) loosely packed collard green strips
- 1 teaspoon ground ginger
- or 1 tablespoon (6 g) minced fresh
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon paprika
- 2 cups (470 ml) curry broth
- 1 cup (235 ml) water
- 1 cup (200 g) dried mung beans
- 2 tablespoons (45 ml) lemon juice
- 1⁄2 teaspoon sea salt
In an uncovered pressure cooker, heat the oil on medium heat, add the garlic, onion, carrot, potatoes, and celery and saute for 5 minutes. Add the collard greens, ginger, turmeric, paprika, curry broth, water, and mung beans. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 6 to 8 minutes. Allow for a natural release.
Stir in the lemon juice and add salt to taste.
Yield: 4 servings
Oat, Amaranth, and Carrot Porridge
And now for the giveaway!! Please enter at this link: