Great Vegetarian Cooking Under Pressure

Great Vegetarian Cooking Under Pressure
by Lorna J. Sass

Great Vegetarian Cooking Under Pressure
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Book Summary Information

Author: Lorna J. Sass
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1994-10-20
ISBN: 0688123260
Number of pages: 288
Publisher: William Morrow Cookbooks

Book Reviews of Great Vegetarian Cooking Under Pressure

Book Review: Wow!
Summary: 5 Stars

After living in Seattle for many years, I moved back to my tiny hometown in NW Minnesota; and I starting missing the wonderful Asian restaurants in Seattle. Restaurants here are sparse, and the cuisine is mediocre. Then one day I found Great Vegetarian Cooking Under Pressure and tried the recipe for Thai chickpeas. It was EASY to prepare and I was able to make some adjustments that worked. In my small town, dried chickpeas are not available, but I used two cans of chickpeas which I rinsed carefully. Also, no store in town has any fresh basil but two teaspoons of dried basil worked perfectly. This turned out just as good as anything I ever tasted in the best Thai restaurants even though I omitted the cilantro. I'm the only vegetarian in a large family and my relatives are very scepticle of vegetarian food. When I served this over rice, they LOVED it and my home has become a favorite place for family dinners. By the way, rice cooks THE BEST in a pressure cooker. I made the Thai chickpeas ahead of time and reheated them while the rice was cooking. Perfection! Every single recipe I've tried in this cookbook has turned out scrumptious which is NOT the case with most cookbooks I've purchased where I'm lucky to find just a few recipes easy and tasty enough to be worth preparing. And most of the ingredients are easily found even in stores in a small remote town in NW Minnesota.

Summary of Great Vegetarian Cooking Under Pressure

Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.

Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!

Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.

Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.

Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

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