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Vegetarian Pressure Cooker: 50 Essential Recipes for Today's Busy Cook

Vegetarian Pressure Cooker: 50 Essential Recipes for Today's Busy Cook

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Vegetarian Pressure Cooker: 50 Essential Recipes for Today's Busy Cook

114 pagine
43 minuti
Apr 16, 2012


Everything cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. And now we’ve collected fifty of the tastiest, meat-free, environmentally-conscious recipes. Here’s all you need to get started making satisfying vegetarian dishes from Jalapeno “Cheese” Dip to Peanut Butter and Fudge “Cheesecake.”
Apr 16, 2012

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Vegetarian Pressure Cooker - Adams Media

The Best of Everything®

Vegetarian Pressure Cooker

50 Essential Recipes for Today’s Busy Cook

Adams Media, an imprint of Simon & Schuster, Inc.

Avon, Massachusetts




Jalapeño Cheese Dip

Warm Spinach-Artichoke Dip

Sweet and Sour Meatballs


French Onion Soup

Corn Chowder

Garden Marinara Sauce

Spicy Peanut Sauce

Country Barbecue Sauce

Cilantro-Lime Corn on the Cob


Asparagus with Vegan Hollandaise Sauce

Spaghetti Squash

Garlic Parsley Mashed Potatoes

Potato Risotto

Twice-Cooked Potatoes


Cranberry-Pecan Pilaf

Vegan Chorizo Paella

Macaroni and Cheese

Whole Wheat Fettuccine with Mushroom Cream Sauce

Portobello Stroganoff

Chipotle-Thyme Black Beans

Boston-Style Baked Beans

Edamame-Seaweed Salad

Brown Rice Burger

Bacon and Avocado Burger

Chili Cheeseburger

Vegetable Chili

Seitan Bourguignon

Irish Beef Stew

Korean Tofu Stew

Marinated Tofu Steaks

Coconut Green Curry Tofu

Kung Pao Tofu

Palak Tofu Paneer

Shredded BBQ Seitan

Tempeh Tamales

Philly Cheese Seitan Sandwich

Green Tomato Chutney

Strawberry Jam

Banana Nut Bread Oatmeal

Spicy Tofu Scramble

Three-Pepper Vegan Frittata

Savory Sun-Dried Tomato Cheesecake

Dried Fruit Compote

Molten Fudge Pudding Cake

Peanut Butter and Fudge Cheesecake

Vegan Flan

Also Available

Copyright Page


With more than 8 million vegetarians in the United States and even more of the population describing themselves as vegetarian-inclined, the necessity for meat-free recipes is on the rise. However, simply leaving the meat out of dishes is no longer enough for some conscientious consumers. Many households must now accommodate meat-eaters, vegetarians, and vegans alike.

Also on the rise today is the consumption of fast food and restaurant-prepared meals, which can contain more fat, salt, and sugar than homemade meals. Many families do not think they have the time to prepare nutritious meals at home, but with the use of a pressure cooker, your next healthy meal may only be minutes away. This lesser-known appliance is making a comeback in kitchens across the country because it cooks ingredients in a fraction of the time a stovetop or oven would, and it helps retain key nutrients.

Pressure cookers date back to the 1600s, when the first was invented by Frenchman Denis Papin. Pressure cookers work by allowing water to boil under pressure at higher temperatures than the normal 212°F, and locking the steam produced from the liquid in an airtight container. The hotter water and resultant steam cook foods faster. It was not until the 1940s post–World War II era that pressure cookers became popular in the United States because of their convenience — but along with the boom came the horror stories of pressure cooker accidents. The modern pressure cooker has safety mechanisms in place to prevent the seemingly common accidents that once plagued pressure cookers, and users need not be worried.

Just because you might be looking for healthy vegetarian or vegan recipes that can be prepared quickly does not mean you have sacrifice flavor or variety. The 50 recipes here are a great start on your journey to pressure-cooking, vegetarian-style — enjoy!

If you’d like to see more vegetarian recipes for your pressure cooker, check out The Everything® Vegetarian Pressure Cooker Cookbook, available in both print (ISBN 978-1-4405-0672-7) and eBook (ISBN 978-1-4405-0673-4) formats.


Hummus can come in a wide variety of flavors. Add roasted red peppers, roasted garlic, or sun-dried tomatoes to spice up this basic recipe.

Serves 8


1 cup dried chickpeas

8 cups water

¹⁄4 cup plus 1 tablespoon olive oil

2 teaspoons cumin

³⁄4 teaspoon pepper

³⁄4 teaspoon salt

¹⁄3 cup lemon juice

1 teaspoon garlic

¹⁄3 cup tahini

Add the chickpeas and 4 cups water to the pressure cooker. Lock the lid into place; bring to high pressure for 1 minute. Remove from

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