Healthy Skoop – a Colorado Small Business Giveaway!!

Me!I am delighted to offer this review and giveaway from the great folks at Healthy Skoop! As many of you know, through this blog, my coaching and vegan chef services I work to help people live their happiest, healthiest and most vibrant life. The reason I really like Healthy Skoop products is that they can help you do just that! Live your best life!

The other reason I love Healthy Skoop is that it is a Colorado based small business (I live in Denver). I love small businesses and I especially love businesses that are good for our health also doing great things in things community. For every serving of Skoop sold, they donate one serving of free fresh fruits and veggies to a school lunch program in America. How cool is that!?!

SkoopHealthy Skoop uses plant based ingredients and formulates the products using leading edge science with organic and naturally sourced ingredients. Healthy Skoop was created by a Dr. James Rouse who is naturopathic doctor that has studied nutrition for 25 years and authored 11 books. I love the fact that there is nothing weird or funky in the blends, just pure health promoting ingredients directly sourced from nature.

SampleA few of the delicious products you can purchase include; Super Skoop, an all-in-one nutritional shake, Ignite, a superfood endurance beet blend, A –Game, a daily super foods blend, B-strong, a plant based protein, and last but not least, B-lovely, a specially formulated beauty blend.

Sample PacksWhat are the benefits? All Healty Skoop products are specially blended with disease fighting, health promoting plant based ingredients. Just a few of these include; plant based proteins, phytonutrients, vitamins, minerals, antioxidants, omega 3s, probiotics and adaptogenic herbs. Each product is designed to boost your productivity and help you in certain areas or they also offer a sample pack where you can give a little taste of all the benefits the blends offer. Healthy Skoop makes it quick and easy to get a daily dose of super nutrition and help you become a super you!

BoulderSkoopinWhere do you get healthy skoop? You can get more info on Healthy Skoop and purchase products on their website:

You can also find them on social media!

Facebook – Healthy Skoop –

Twitter – @healthyskoop –

Instagram – @healthyskoop –




Greens BlendAnd now for the giveaway! The great folks at Healthy Skoop are giving away a month’s supply, that’s 3 10-serving Super Skoop proteins and 1 30-serving A-Game!! Yippie!

You can enter the giveaway at this link:

a Rafflecopter giveaway

Good luck!




Happy Earth Day! Let’s Keep Our Ocean Healthy!

Happy Earth Day! One of my favorite days of the year. As some of you know… In one of my professions, I am a biologist and environmental scientist. I have always loved animals and the environment. I loved them both so much that I made a career out of protecting them.

While I enjoy what I do very much in the environmental sciences, it can also be quite distressing. One of the of the many things very troubling to me is the crisis in the oceans. In our beautiful oceans once full of life and diversity, fisheries are overharvested without much thought. I’ve heard the statistic that half of the ocean’s resources have been depleted.  At the rate fish are being caught, they say our oceans could collapse and be empty by 2050. 90% of the large fish in the oceans are gone, 80% of commercial fisheries are overexploited.


Our ocean is so important because half of the oxygen we breathe comes from it. The ocean stores our carbon and return to us breathable air. In this very biodiverse ecosystem of plants and animals, life began. By decimating fish populations and removing apex predators, we are destroying a delicate and vital marine balance. Some scientists conclude that we’ve already passed the point of being able to reverse the damage. We are destroying the biodiversity of our oceans which will be very difficult to restore, who knows how many species that were never ever been identified, have gone extinct.


The way many commercial fisheries harvest fish is with a trawling net, as you can in the picture above and below, a trawling net does what it is designed to do: capture everything in it path, very efficiently. Have you heard the term bycatch? This is the term for the other sea life that are killed in the process of trying to get the target fish in these nets. Bycatch includes animals like; sea turtle, dolphins, whales, sharks, seahorses and birds. All of these other species are picked up in these nets, often with very little ways to escape. They are usually then killed. Every year, at least 7.3 million tons of marine life are caught incidentally. In some fisheries, the percentage of bycatch far outweighs the amount of target catch.


Overharvesting fish populations is not the only crisis in our oceans, we also face a huge problem with pollution. Our ocean is losing fish and these fish are being replaced by plastic. It’s also being filled with debris from irresponsible fishing practices. Many species of marine animals ingest this debris or become entangled in nets, causing them great injury.


While this information can be upsetting, the great news is that there are some fantastic alternatives to fish and seafood out there! And as I’ve mentioned many times before, eating a more plant based/vegan diet can help lessen our environmental impact in many respects.

Here are just a few of my favorites:

Veggie Sushi (nori rolls loaded with veggies are quite divine!)


Gardein Golden Fish Filets, which has become very readily available in many grocery stores and are deeelicious!!!


Miso soup — so easy to make and super healthy too!

Check out my recipe for Tofu Tacos!

And one of my favorite recipes for Tuna-less Salad!!

Vegan toona! This one is a little tougher to find, but can be found online and when mixed with some amazing flavors is quite good! You can by it here!

                     Vegan Toona          Toona Salad

                             Toona on Crackers              Toona Salad Sandwich

Check out some of these other great resources too with loads of delicious plant based recipes!

EMPTY OCEANS: Is The World Running Out Of Fish?

How are you celebrating Earth Day? Do you have any favorite fishless recipes? I’d love to hear your ideas!


Spring-y Rice Pilaf

I’ve been experimenting a lot with recipes. I’ve found some not so good ones, some that need some tweeking and some that are just perfect!!

This one is just that perfect! I was inspired by an episode of Rachel Ray to make and veganize the lovely spring rice pilaf!


Easy Vegan Pilaf with Herbs

The herbs in this pilaf are splendid and so aromatic. The lemon in gives the dish a nice brightness and compliments the herbs just perfectly! The other great part about this dish is that it is super easy too! 🙂

Serves 4

  • 1 cup dill
  • 1 cup parsley
  • 1 cup green onions
  • 1 cup spinach
  • 1 box rice pilaf (Near East is a good, easy to find brand)
  • 1/4 – 1/2 cup peas (depending on how much you like peas) (frozen works well)
  • 1 package of Beyond Chicken (or other vegan chicken)
  • Juice of 1 lemon

Pulse the dill, parsley, green onions, and spinach in a food processor fitted with an S-blade until chopped finely.

Cook the pilaf according to the package directions.

When you have only five minutes left on the pilaf add the peas and vegan chicken and let cook (I chopped the chicken strips in half but they would be fine to leave whole).

When cooking is complete, stir the mixture together and add the prepared greens.  Add the juice of the lemon and stir to combine. Serve immediately!

                                             IMG_0699          IMG_0700

                                            IMG_0703           IMG_0710

                                            IMG_0708           IMG_0712


If you don’t have any vegan chicken, it would be fine to leave out and add more green peas or some type of white bean, or just leave as is. It’s a great dish!

What are some of your favorite spring recipes? Here are some spring season fruits and veggies to inspire you! 🙂


Ethical Choices Program

I have exciting news! I am now a Humane Educator teaching students about healthy eating and ethical food choices at High Schools in Colorado!!

IMG_4864The Ethical Choices Program is a non-profit organization that aims to empower high-school students to make thoughtful, responsible lifestyle decisions, which will be essential if our communities are to live harmoniously and sustainably. This program looks at issues related to modern agriculture and its impact on the environment, our health, and animals. It challenges students to use critical thinking skills that are important in all walks of life. We believe that Humane Education promotes respect and consideration for oneself and other living creatures by encouraging students to develop their best humane qualities such as compassion, a sense of justice and integrity.

IMG_4850In order to encourage participation and critical thinking, we use several approaches (age-appropriate videos, activities and open-ended questions) that engage the students. We offer free presentations to public and private high schools. Science, Health, Family Consumer Science, Social Studies, Ethics classes and Environmental Clubs are among those that have benefited from our program. We offer 4 presentations on topics like: The Environment and Modern Agriculture, Healthful Eating, Factory Farming and The Ethics of Eating.

IMG_4869In the first 3 months of this year (January to March), the Humane Educators have given presentations to almost 6,000 teenagers across the United States and Canada, at 254 presentations. Our 31 Educators are charging full steam ahead spreading the message of compassionate, plant-based living to high schools, community colleges, universities, health fairs, veg fests and more.

IMG_4846The Ethical Choices Program believes that our best hope resides in raising a generation that represents the best of humanity and which has the knowledge, tools, and commitment to solve problems. You can visit our website,, if you would like to learn more about the program, instructors and mission. If you know any teachers who would be interested in having any of these presentations in your classroom, you can contact any of our fabulous Educators here:!blank/blygx


Lettuce Wraps with Tempeh & Peanut Sauce

I love tempeh! It is really delicious if it’s prepared correctly. It’s a great source of protein and has a host of other nutritional benefits. You can learn all about tempeh here: One of the best ways to prepare tempeh is to steam, simmer or marinade before using it in a recipe. If you don’t prepare it correctly, it can seem kind wierd and dry. I’ll try to keep posting recipes, tips and tricks so you can experiment with one of my favorite foods! I’ve also really come to love lettuce wraps (and wraps in general)! This recipe is quite fun, especially if you like peanut sauce. The peanut sauce can be used for in a diversity of other dishes too!

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For the peanut sauce:

  • 1/2 cup peanut or almond butter
  • 1 cup canned coconut milk
  • 1 ½ tablespoon maple syrup
  • 1 tablespoon tamari
  • 1 tablespoon lime juice
  • 1/4 teaspoon cayenne (or more) or 1/2 teaspoon crushed red pepper (depending on how hot you want the sauce)
  • ½ teaspoon salt

Combine all ingredients and blend until smooth, set aside.

For the wraps:

  • 1 package tempeh
  • ½ can water chestnuts (julienned)
  • 2 carrots (julienned)
  • ¼ – ½ red cabbage (shredded)
  • 1 head Bibb or butter lettuce
  • Several sliced green onions (optional)
  • Sesame seeds (optional)

Lightly steam or simmer the tempeh in water for about 10 minutes (turn once, halfway thru, do not overcook). Dry, let cool, cube it then dry sauté the cubes for 5 minutes on medium heat, stirring often (you can also stir fry in a bit of oil). Turn to low, add approximately ½ cup of the prepared peanut sauce and sauté another 2-3 minute, just until warm. Add the tempeh cubes to the cleaned and prepared lettuce leaves, top with the remaining ingredients as you see in the photo. Serve with the peanut sauce and top the wraps or dip as desired.

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Hope you enjoy this dish with a diversity of wonderful ingredients and flavors!

2016 Healthy Food Trends

There are soooo many exciting things happening in the world of vegan food! You probably know about a few of the delicious foods below, we hope these healthy and healing food trends become even more widespread in 2016!

Just a few of our favorites include:

IMG_0453Fruit Infused Water: Water infused with fruit and herbs or veggies make a refreshing and healthy beverage. While the combination options are endless, be sure to try my favorite – strawberry, lime, cucumber and mint. Additionally, drinking warm water with a squirt of lemon is a wonderful way to start your day.

  • Turmeric Tea: Turmeric has become increasingly popular because of its health promoting benefits. Don’t limit this healing spice to tea, however! Add it to other beverages and foods as well. Check out my recent blog post about the new cookbook FOOD LOVE by Tess Challis for an excellent Superfood Elixir recipe using turmeric.

Homemade Juices: Juicing has been popular for some time and with good reason! Fruits and vegetables help prevent a number of diseases and are a great compliment to a healthy and balanced vegan diet. For some superb recipes, check out Kris Carr’s new book Crazy Sexy Juice.

Juice Pulp Crackers: Making crackers is a great way to use up the pulp from juicing. Save your green juice pulp and make Dianne’s Green Juice Pulp Crackers.

Fermented Foods & Beverages: Make your own kombucha, kefir, kimchi and sauerkraut. Making these foods at home is easy and saves money too.

Homemade Energy Balls: The ingredient options are almost endless and energy balls are easy to make and great for snacking and morning meals or lunch on the go. Check out my recipe for Goji Berry Energy Balls.

Roasted Chickpeas: Give these healthy, easy and protein-filled snacks a try.IMG_0386

Dried Fruit: Dried fruit is a great snack option for kids and can even be made without a dehydrator at very low temperatures in an oven.

Vegan Wings: You can make healthy and delicious plant-based wings using cauliflower, tempeh, tofu or seitan. Try this delicious Mango Sriracha Cauliflower Nuggets from Vegan’s Eat What? or these Buffalo Cauliflower Bites from Dianne’s Vegan Kitchen.

Hemp Seeds: Hemp seeds are high in Omega 3 healthy fats which is important for vegans so, eat ‘em up friends! 🙂

Seaweed: Seaweed is the new kale and a great source of iodine for vegans. If you haven’t cooked with seaweed before, try these Stuffed Mushrooms.

Vegan Bacon: Processed animal foods have been closely linked to cancer. So ditch the pig and enjoy bacon made from healthy foods like eggplant, coconut, carrots and mushrooms!  Give Vegans Eat What? Shiitake Mushroom a try.

Vegan Cheese: Plant-based cheeses have come a long way and commercial options have exploded. A few must-try brands include Miyoko’s Creamery, Kite Hill, and Chao Slices by Field Roast. It you want to make your own cheese try a few of the recipes from Vegans Eat What?.

Veggie Burgers: Plant-based burgers are nothing new, but people and companies are making some amazing creations with plant ingredients! If you want to buy a commercial brand, try Field Roast and Beast Burgers. To make your own, try a Black Bean and Walnut Burger or a homemade Good Burger.IMG_9416

Jackfruit: We could not write a post without mentioning this amazing fruit from Asia. Jackfruit makes an excellent meat/fish replacement in everything from tacos to tuna. VegNews Magazine recently gave a rundown on some of their favorite jackfruit recipes.

Zoodles: Zoodles are made with fresh veggies or fruit processed thru a spiralizer. They are easy to make, fun for the whole     family and can be created from a variety of healthy foods including carrots, zucchini, beets, apples, sweet potatoes. You can make a variety of delicious dishes like salads or top with your favorite raw or cooked sauce. Zoodles make a great dining option when you don’t know what to do with all your farmer’s market veggies and don’t want to heat up your home by cooking in the summer.

IMG_5762Buddha Bowls: Buddha or Goddess bowls are delicious and healthy and can be made with an almost endless combination of ingredients. Make your bowl savory or sweet and enjoy it for breakfast, lunch or dinner. Try this Savory Breakfast Bowl. Yum!

Healing foods: Fruits and veggies help your body heal and can prevent many diseases. Eat a wide variety and all colors of the rainbow each day!

IMG_0487Vegan Ice Cream: Plant-based ice-cream is another super easy DIY food. Make it using a base of bananas or coconut milk and a sweetener like maple syrup or date paste, if desired. Check out this delicious Banana Soft Serve recipe from Victoria Moran’s Cookbook, The Good Karma Diet.

Aquafaba: If you haven’t heard of this amazing liquid, you soon will! Aquafaba is the cooking liquid of beans and other legumes. One egg is generally replaced with 3 tablespoons of aquafaba. You’ll be amazed at what you can make using aquafaba. For a complete history go to and if you’re on Facebook check out the group “Vegan Meringue Hits and Misses”. The photo to the left are some delightful meringue cookies made with aquafaba instead of egg white!

FullSizeRenderAnd don’t forget the spices: Turmeric; add this wonderful healing spice to as many meals and drinks as you can! Dr. Greger recommends you eat it every day. We also love using ginger in recipes and drinks too. Ginger has so many healing benefits; I highly recommend you get to know it! 🙂



FOOD LOVE & A Cookbook Giveaway!

Well this is exciting! I’ve got another awesome e-cookbook to give away this week! You will love this one, the recipes are delish and the book full of such great health information to help you live your healthiest, most delicious & most radiant life.


A bit about the author: Tess Challis is an author, vegan chef, wellness coach and mom that began her holistic health journey in her late teens. After years of numerous health ailments (including severe acne, obesity, constant illnesses, anxiety, and depression), she found that changing her diet and creating an inner wellness regime made all the difference.

Her greatest passion is helping others achieve both radiant health and inner well-being – all while enjoying the most delicious foods on the planet! We love hearing that! 🙂

The other super cool thing about this book is that Tess had help from her daughter Alethea, which makes this a family friendly, kid approved cookbook!

So, if you would like to like some add some recipes to your repertoire that will help you feel amazing and also taste great, grab this delightful cookbook! Arming yourself with the important information included in this cookbook and eating vibrant, healthy recipes could change your life!

A few recipes from the book you will enjoy:

Superpower Elixir


Ladies and gentlemen, I’m not going to lie—this stuff is intense. In fact, it’s the one recipe in all of my cookbooks that isn’t meant to taste good. But it’s also a game-changer for your health, and all it requires is a few sips a day to make a difference! I like to drink a shot once or twice daily, so that I’m getting in almost a batch of this elixir each week. Think of it as powerful medicine that will help detoxify and alkalinize your system, as well as make your joints happy (turmeric and ginger are great anti-inflammatories). Cheers!

  • ½ cup EACH: fresh lemon juice and chopped fresh ginger (unpeeled)
  • ¼ cup chopped fresh turmeric, unpeeled (or 1 tablespoon dried turmeric powder)
  • 3 cups water
  1. Blend the lemon juice (or lemons), ginger, and turmeric with ½ cup of the water until smooth. Add the remaining water and blend well. Store in an airtight container (refrigerated) for up to two weeks.


Makes about 4 cups elixir (16 servings)

Pan-fried Tofu with Spicy Sweet Garlic Sauce


Golden Tofu

  • 8 oz. extra-firm tofu
  • 1 tablespoon tamari (or soy sauce)
  • ½ teaspoon garlic granules
  • 1 tablespoon arrowroot
  • Spicy Sweet Garlic Sauce (see below)

For pan-frying

  • 1 tablespoon coconut oil
  1. Slice the tofu into eight slabs and place in a single layer on top of paper towels. Cover the tofu cutlets with more paper towels, and then place a cutting board on top. Set some heavy objects on top of the cutting board to fully press the tofu. Set aside for 30 minutes.
  2. Whisk the sauce ingredients together with a fork and set aside.
  3. Cut the tofu into ½-inch squares and toss in the tamari and garlic granules until evenly coated. Sprinkle the tofu evenly with the arrowroot.
  4. Heat the oil over medium-high heat in a skillet or wok. Place the tofu in the hot oil. Fry for three minutes on each side, or until golden-browned. Serve with the sauce for dipping.

Serves 2

Spicy Sweet Garlic Sauce

  • ¼ cup EACH: Sriracha sauce and raw agave nectar
  • 2 tablespoons plus 2 teaspoons water
  • 4 large cloves garlic, minced or pressed
  1. Stir all ingredients thoroughly to combine. Serve. This will store, refrigerated in an airtight container, for several weeks.

Makes about  ½ cup  sauce

No Will Power Cookies


You can pick up Tess’ great new book Food Love on her website along with her other fab books. Use it as your guide for nourishing yourself, your family and the planet! 🙂 Also, check out her blog to learn more about other health and fitness services she offers to help clients feel great, while eating tasty food.

Enter here for your chance to win, good luck!: a Rafflecopter giveaway

Brussel Sprout, Cranberry and Tempeh Stir Fry

This dish is super yummy and incredibly healthy. It’s a great use of tempeh and provides essential calcium and iron, protein, omega 3s and with a kick of orange is also a great winter-season dish. With some amazing flavor combinations, it would be fantastic as a recipe to serve for a meal or side dish for Thanksgiving or Christmas or a warming and lovely winter meal!

Sorry the picture isn’t great. The dish is a good one tho! 🙂

Serves 2 people


  • 2 oranges
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 4 teaspoons soy sauce
  • 4 teaspoons apple cider vinegar
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup walnuts
  • 1 pound Brussel sprouts
  • 1 8 oz. package tempeh
  • ½ cup cranberries
  1. Juice the oranges with a reamer or by hand into a bowl or glass measuring cup. Add to the juice, the maple syrup, olive oil, soy sauce and apple cider vinegar and cayenne pepper (if desired) and whisk to combine. Cut the tempeh into small cubes. Place the cubes in a flat Tupperware and cover with approximately half of the prepared sauce; let this marinade for at least 5 minutes, the longer the better. Shake a few times to ensure tempeh cubes are well coated. You can leave this in the refrigerator overnight to ensure that the tempeh soaks up the delicious marinade and becomes tender.
  2. Cut the Brussel sprouts into quarters and set aside in a separate bowl.
  3. Coarsely chop the walnuts. To a skillet, add the chopped walnuts and cook on medium high for 3-4 minutes, stirring often, until just browned. Set the nuts aside in a bowl, give the pan a little wipe with a paper towel and return the pan to the stove.
  4. Add ½ cup of water to the skillet. Once hot, add the Brussel sprouts quarters and cover. Cook, stirring several times, for 5 minutes. After the water has evaporated, set the Brussel sprouts back in their bowl.
  5. If necessary, wipe out the skillet and add the cubed tempeh with the marinade, cook in the marinade, no need to add water or oil. Cook, stirring, for 2-3 minutes. Do not overcook.IMG_0179
  6. Keeping the heat on, add the cooked sprouts to the tempeh and mix together. To finish, give the bowl of prepared sauce a stir with the whisk and pour over the hot vegetables. Cook, stirring often, for a final 4-5 minutes or until the marinade has evaporated.
  7. You can coarsely chop the cranberries, while the dish is finishing, or keep them whole. Whatever you feel like 🙂
  8. Toss in the toasted walnuts and cranberries and add more cayenne pepper, if desired. Stir until combined.
  9. Serve and enjoy!IMG_0185



The Healing Power of Dates

Do I ever love dates! The recipe below is a power house recipe that is super healthy, healing, and super easy too!

Just a bit about the ingredients:

  • Dates are good for adding natural sweetness to a wide variety of recipes.  You can make a paste out of them and add to dishes or use as a spread, you can also add them to nut milks if you make them homemade to give them just a touch of sweetness. You can process them with nuts and make a delightful crust for your vegan desserts. They are a staple for those eating a raw vegan diet as well. Dates are high in antioxidants, fiber, iron, magnesium, copper, phosphorus, potassium and calcium. Medjool dates are sweetest.  They are a very healing food!
  • Goji Berries are unique among fruits because they contain all essential amino acids, goji berries also have the highest concentration of protein of any fruit. They are loaded with vitamin C, contain more carotenoids than any other food, have twenty-one trace minerals, and are high in fiber. Boasting 15 times the amount of iron found in spinach, as well as calcium, zinc, selenium and many other important trace minerals, This amazing little superfruit also contains natural anti-inflammatory, anti-bacterial and anti-fungal compounds and help to boost the immune system. It’s no wonder then, that in traditional Chinese medicine they are renowned for increasing strength and longevity.
  • Walnuts are highest in Omega 3s of any food, and are essential for vegan diets- considered “brain food”. Good at boosting mood, great protein source, full of fiber, b vitamins and other minerals. You should add them to many of your dishes! The other seed with as many benefits is hemp seed. Eat your walnuts friends! 🙂

Energy Goji Berry Balls

Goji Berry Energy Balls

These delicious homemade treats can be a quick snack or dessert. With an abundance of healthy ingredients and an easy-to-make recipe, many people in your kitchen will enjoy preparing these date balls and eating them especially.

Yield: 15 servings

1 1/2 cups raw walnut halves

1 cup soft dates, pitted (about 10 Medjool dates)

1 tablespoon water

1 tablespoon goji berries

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

Put the walnuts in a food processor fitted with the S-blade, and grind to a fine meal. Add the vanilla extract, salt, dates, and water, and process again until a sticky, uniform dough is formed. Add the goji and pulse until mixed. Scoop the batter by heaping tablespoons onto a plate or baking sheet lined with parchment paper, to prevent sticking. Roll the balls between your hands. Store the balls in the refrigerator or freezer, and serve them chilled for the most firm texture.


I’ve also tried quite a few other Energy Ball recipes and they are quite good. There are so many directions you can take them and are a great healthy snack for the whole family. They can be made into chocolate, peanut butter, carrot cake, key lime pie energy balls just to name a few. You can find some great recipes on Pinterest.


Vegan Under Pressure Cookbook Giveaway!

I’ve got another great cookbook to giveaway! This one is so fun and the recipes are just delicious. I’m really enjoying using my pressure cooker and this cookbook is teaching me how to become an expert! A pressure cooker provides so many benefits, if you don’t have one, I highly recommend it and this awesome cookbook! 🙂

Vegan Under Pressure - Cover

A bit about the book:

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.

What I love about Jill’s recipes is that her dishes are not just healthy, they are full of flavor! Jill is a Registered Dietitian, a healthy, plant-based foods pioneer and has written quite a few fantastic books prior to Vegan Under Pressure. Jill pushes food boundaries, is very creative and experiments with lesser known ingredients that turn incredible dishes. She guides you through using a pressure cooker with ease and without fear. This book is a fantastic guide for people new to pressure cooking and also seasoned experts that may want to learn new functions of these awesome machines. There are quite a few dishes in this cookbook I had no idea you could make in a pressure cooker! Cooking in a pressure cooker is also a fantastic way to keep you on track eating a more plant-based/vegan diet. Which is good for everyone!

Below are a few of the delicious dishes I tested for you 😉 :


Creamy Broccoli Soup


No cream used, just tofu and non-dairy milk! Excellent!


Herbed Polenta


So flavorful and aromatic! And yummy too!


Red Lentil, Sweet Potato, and Hemp Burgers


These burgers are healthy, easy to make and packed with protein! I love making veggie burgers!


And finally, Cheezecake!! Yes, cheesecake made in a pressure cooker! It works! See the recipe below, it is quite a treat!

Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Straightforward Cashew Lemon Cheezecake

Makes 1 cake, 8 to 12 slices

I am not a dairy cheesecake fan, but I love vegan cheezecake as it’s usually not cloyingly sweet or overly fatty. This comes together rather easily but seems like a very special dessert. It can be served with a variety of fruit toppings, depending upon what’s in season. The star is the filling, although the crust is mighty tasty, too. You do, however, need to remember to soak the cashews for at least 2 hours in advance.

To get the best results, you need to use a high-speed blender. You can also make this in a regular blender or food processor, but know that you won’t get the creamy result that is intended (it will still taste darned good). You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker. If you don’t want to make an oat crust, use your favorite raw crust.


  • 1 cup quick oats
  • ½ cup walnuts
  • ½ cup chopped dates, soaked in ¼ cup water for 15 to 30 minutes, drained, but reserve soaking liquid


  • 1 cup cashews, soaked in 1 cup water for 2 to 4 hours
  • ½ cup coconut flour
  • ¼ cup coconut palm sugar
  • ½ cup vanilla nondairy milk
  • 1 to 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon arrowroot powder
  • ½ cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheesecake
  1. Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of helper handles to enable you to remove the pan.
  2. To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.
  3. To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.
  4. Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the pan into the pressure cooker, using the helper handle, if necessary.
  5. Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.
  6. Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.

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