About this item
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.
About the Author
Jill Nussinow was born in Brooklyn, New York and currently resides in Northern California. She is a Registered Dietitian, freelance writer, speaker and cooking teacher. Her latest book is The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes. She is also the author of She is the author of The Veggie Queen: Vegetables Get the Royal Treatment cookbook and stars in the DVDs, Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes and Creative Lowfat Vegan Cuisine.
As a young girl she loved red peppers so her mother grew them for her. Unfortunately they turned out to be hot peppers and although they made her sick, she still eats red ripe, both sweet and hot, peppers to this day. Her mother didn't need to ask her to eat her vegetables, as she has always been a vegetable lover.
Her interest in nutrition began when she was in high school and continued throughout school, even as she got a degree in business. When she realized that her father's dream for her to go to law school didn't speak to her heart, she changed course and got a Master's Degree in Dietetics and Nutrition. Her real love was the food part of nutrition. To that end she has been teaching cooking for more than 25 years.
