I feel as if the blog cookbookcooks is celebrating my career–and what a celebration! It’s Lorna Sass month.
Recent posts include my recipes for Caribbean Rice & Beans (made with brown rice) and New Mexican Pinto Bean Soup, both from Great Vegetarian Cooking Under Pressure, my very popular vegan pressure cooker cookbook–and to the best of my knowledge, the only vegan pressure cooker cookbook out there.
Happy cooking to all!
PRESSURE COOKING WITH LORNA SASS 
Thanks, Lorna! I was looking for something good to eat tonight! I hope all is well.
By: Suki on March 28, 2011
at 7:11 AM
I made this last night and it was EXCELLENT. I hope I’m not ruining your recipe but I topped it with perfectly fresh mango in addition to the cilantro.
Thanks for a great dinner.
By: Suki on March 30, 2011
at 6:45 AM
Cilantro always makes everything better! Glad you’re enjoying your “pc.” And it’s almost spring and soon you’ll have fresh tarragon in your garden!
By: lornasass on March 30, 2011
at 8:30 AM
Hi Lorna and best regards from Finland! Huge huge snow mountins in our back yard are melting as we see and spring is finally here! One question… Did chicken stock and chicken soup las night from whole chicken. After taking the meat from the chicken I was wondering about the left overs. Would it be worth while to pressure cook the bones ones more and try to get some stock from them or are the totally done after the first cooking?
By: TiV on April 16, 2011
at 10:49 AM
I love having regards from Finland. I was in Helsinki many years and enjoyed it immensely. Yes, you can cook the bones in water to cover with a little celery and chopped onion for 30 minutes and you will get a nice stock–or you can add the bones in a cheesecloth bag to your next soup to add body and flavor. Happy cooking! Lorna
By: lornasass on April 16, 2011
at 7:33 PM
Hi Lorna and best regards from Finland! Huge huge snow mountins in our back yard are melting as we see and spring is finally here! One question… Did chicken stock and chicken soup las night from whole chicken. After taking the meat from the chicken I was wondering about the left overs. Would it be worth while to pressure cook
By: walidsamir on August 26, 2011
at 7:40 PM