Review of Vegan Under Pressure by Jill Nussinow, MS, RDN + Recipe

The cookbook, pressure cooker, and dishes in this post were provided by Jill Nussinow, Sitram USA, and Melissa’s Produce but the opinions expressed here are my own.

My first time working with a pressure cooker was last summer. I needed to cook chicken for a soup within an hour for the World Recipe Championship at the World Food Championships. Cooking in the oven or on stove top would take too long. I borrowed an Instant Pot from my very good friend, Wendy Chen of Wendyful World, to see if I could cook chicken in under 30 minutes. It worked but I later found out that the Instant Pot was not an approved appliance we could use during the competition. However, I could use a range top pressure cooker. I was very leery due to stories I’ve heard from my mom and others about pressure cookers exploding and such. Fortunately, pressure cookers have come a long way since the 1950’s, so I gave it a try. To my surprise and delight, it worked.

Even though I can cook a chicken in 30 minutes in a pressure cooker, I am still an admitted novice when it comes to these devices. When I heard Jill Nussinow and Sitram were going to be at Melissa’s Produce for a cooking demo, I had to be there. Jill, a.k.a. The Veggie Queen™, has been a pressure cooking expert for over 20 years along with plant-based, whole food cooking. Her cookbook, Vegan Under Pressure, shows you how to use a pressure cooker safely and prepare vegan fare full of flavor. Sitram USA showcased the features, benefits, and ease of using the SitraPro pressure cooker. Since 1960, Sitram has been a pioneer of pressure cooking and is used by prestigious chefs, Maîtres Cuisiniers de France, and culinary professionals at the International Culinary Center where SitraPro has been integrated into their curriculum for technology in the kitchen. Modern pressure cookers enable 70% faster cooking times, plus, have the bonus of being energy efficient.

In Chapter 4, Grains, Late Summer or Early Fall Vegetable Quinoa Salad utilizes tomatillos (often used in Mexican cooking) for their tart flavor. I love quinoa, so I knew I would love this salad. It also incorporates zingy garlic, sweet red bell pepper & tomato, and refreshing scallions & cilantro. This would be great for a potluck or picnic. Rating: 5/5

In Chapter 5, Beans, Cannellini Beans with Gremolata is high in protein and has great flavor. The cannellini beans become creamy when pressure cooked which contrasts nicely with the gremolata. It reminds me of a coarsely chopped pesto with a crunch from the almonds and refreshing parsley. Rating: 5/5

In Chapter 6, Vegetables, Brussels Sprouts with Maple-Mustard Sauce are a must for any brussels sprout lover like myself. I’ve been eating them since I was little. They reminded me of baby cabbages and I used them in my Barbie kitchen to simulate a head of cabbage. Jill and I agree on having brussels sprouts al dente so you have the crispness of the stalk of the brussels sprout contrasting with the tender leaves. The Dijon and maple syrup gave it a nice flavor of earthy sweetness. Here is the recipe so you can try this amazing dish! Rating: 5/5

Text excerpted from Vegan Under Pressure, © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Brussels Sprouts with Maple-Mustard Sauce

Serves 4

I realize that there are people who don’t care much for Brussels sprouts. My husband is one of them. When I prepare them this way he will at least eat a few. I gladly eat the rest. They are scrumptious. If you are using small sprouts, do not cut them in half. I prefer my Brussels sprouts al dente, but you can cook them for another minute or two if you prefer them softer. Combined with rice or quinoa and some cooked beans, this is a satisfying fall or winter lunch or dinner.

2 teaspoons pure sesame or sunflower oil, optional

½ cup diced onion

½ cup vegetable stock or water

1½ to 2 tablespoons Dijon mustard

16 medium to large Brussels sprouts (1 to 2 inches in diameter), cut in half or quarters to equal 3 cups

½ to 1 tablespoon maple syrup

Salt and freshly ground black Pepper

1. Heat a stovetop pressure cooker over medium heat or set an electric pressure cooker to sauté; add the oil, if using. Add the onion and sauté or dry sauté for a minute or two, until it starts to soften.

2. Whisk together the stock and mustard in a small bowl or shake in a glass jar. Add the Brussels sprouts to the cooker along with the mustard mixture. Stir. Drizzle the maple syrup over the vegetables but do not stir.

3. Lock the lid on the pressure cooker. Bring to low pressure; cook for 3 minutes. (If you do not have a low-pressure option, bring to high pressure and cook for 2 minutes.) Quick release the pressure. Remove the lid, carefully tilting it away from you.

4. Transfer the sprouts to a bowl. Season with salt and pepper, if desired.

In Chapter 7, Soups, Lemongrass Cabbage Soup is a hearty yet refreshing soup. The cabbage and potatoes provided heartiness while the lemongrass added a refreshing touch to the creamy coconut milk base. Rating: 5/5

In Chapter 8, Main Courses, Millet and Lentils with mushrooms and seasonal vegetables reminded me of my childhood. In the 1970s, my mom went on a health kick and bought canned cooked millet to use as her meat substitute. I loved it! My dad thought it was so weird that a little girl would like millet. After my mom lost the taste for it, I would ask my dad to buy it occasionally. It was expensive at the time, so it was a treat for me when he could find it on sale. I also love lentils so combining these into one recipe is just amazing! The addition of seasonal vegetables made this into a meal! Rating: 5/5

In Chapter 12, Desserts, Moist Chocolate Cake floored me when I found out it was vegan, gluten-free, and baked in a pressure cooker. It was moist, chocolatey, and not overly sweet. I love desserts but anything overly sweet just turns me off. The addition of raspberry and powdered sugar made the perfect ending to this cookbook tasting. Rating: 5/5

Vegan food can be fun and flavorful. Add a pressure cooker to the mix and you’ll enjoy it even more!

For more information:

Vegan Under Pressure by Jill Nussinow, MS, RDN

Available at TheVeggieQueen.com, Barnes & Noble, and Amazon

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