It did my heart good to read a new review of Great Vegetarian Cooking Under Pressure posted recently on Amazon. The reviewer really captures so much of what I tried to accomplish in writing it, and she also points out rightly that the book is actually vegan! You may not believe it, but when the book was published over 15 years ago, no one knew what the word “vegan” meant!
I’m glad the reviewer especially liked the Thai chickpea recipe. It’s one of my favorites. And I agree that the creamy texture of pressure-cooked chickpeas is really sublime.
Here’s the review: I had never used a pressure cooker before buying this book so I was a little scared to try it out. Sass explained everything so clearly that I was able to use the pressure cooker with no problem even on the first attempt. Every recipe I have tried has been sooooo delicious. She definitely has a way with spices and flavor combinations. As other reviewers have said, the recipes just work, without the need to tweak. I’ve tried several, but my favorites so far are the Thai Chickpeas and the Paella. I am never using canned chickpeas again, the texture is so creamy from the pressure cooker. And there are soooo many recipes that I can’t wait to try. Sometimes when you open a new cookbook you only find 5 or so recipes that you would actually attempt – almost all of the recipes in this book are appealing to me.
Also, the recipes are actually vegan, not just vegetarian (except for a few that have the option of parmesan). I love that it doesn’t require a lot of vegan fake meats or cheese, but is real, whole foods. I can’t wait to get my hands on her other vegan cookbook!
I want a pressure cooker now! I used one to make beans once without soaking them first. Perfectly tender at 10 or 15 minutes! IT WAS SO COOL!
By: chelsarrr on December 22, 2011
at 7:40 PM
Maybe Santa will bring you one? Hope so!
By: lornasass on December 22, 2011
at 7:54 PM
I totally agree! I bought a pc a couple of months ago, first one ever, along with this great cookbook. The last recipe I made was four days ago, the quinoa corn chili. It was so, so good, that I’ll be making the quinoa recipe which follows.
Lorna, your cookbook is so well written and easy to comprehend. No stones left unturned when explaining the how-to’s.
Thank you, so much!
By: Thomas Robison on December 22, 2011
at 10:40 PM
You are so welcome! TX for letting me know.
By: lornasass on December 24, 2011
at 1:26 PM
This is great! Inspiring. Just came back from India where everyone is all about the pressure cooker. I used it all my life, but didn’t know about you. Yes! You rock!
By: MeroCocinero on December 26, 2011
at 10:33 PM
TX Mero! Guess what? I got started with pressure cooking when my mom brought a cooker back from her trip to India! Happy cooking! Lorna
By: lornasass on December 27, 2011
at 12:42 PM
Lorna, I need to loose about 150 lbs so im trying to avoid any added oils….alot of your recipes call for roasting whole seeds of spice in oil till they pop. is there away around useing the oil in these recipes ?
By: Phil on December 27, 2011
at 10:48 PM
Hi Phil: you can dry-toast the seeds in a heavy cast-iron pan. Take care to keep them moving and pour them right out of the pot if there is any suggestion of burning. Good luck with your weight-loss plan! I’ll be routing for you!
By: lornasass on December 27, 2011
at 10:51 PM
I got a pressure cooker and this cookbook for Christmas and I’m in heaven! I made the Potatoes Paprikash on Christmas morning and they were a big hit! I can’t wait to work my way through the book. I have a number of food intolerances (wheat, corn, dairy) and I’m a vegetarian, so I live on beans and rice. I was nervous about pressure cookers, too, but I’m having so much fun experimenting and your book definitely helped me feel ready to jump in with both feet!
By: Megan on January 1, 2012
at 9:21 AM