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!