We now frequently sit down to meals of rice from one cooker and beans or soup from the other. So when I saw Jill Nussinow’s book Vegan Under Pressure, I was thrilled at the prospect of branching out from rice, beans and soups.
I wanted to explore the registered dietician’s creative recipes. Reading through Vegan Under Pressure, I quickly got the sense that she’s not the typical dietician!
Jill acknowledges as much in the “about” section of her website, TheVeggieQueen:“With out-of-the-box thinking, I break your image of a dietitian as the woman in the white coat wearing sensible shoes and serving bad hospital food.”
I love the liberal use of herbs and spices that sets her recipes apart . As Jill explains:
“I can’t imagine how vegan food would taste without using herbs and spices to dress up the simple ingredients. When pressure cooking, it’s even more important to spice up dishes since the flavors can get muted.”
To get around that problem, she simply doubles the herb and spice quantities when making a dish in the pressure cooker. Because most of her recipes don’t call for oil, Jill also shares an oil-free method of sautéeing foods in a pressure cooker.
I’m eager to make her Potato Vegetable Salad with Mustard-Tarragon Dressing later this week. With a dressing of:
fresh lemon juice
and fresh tarragon, it sounds absolutely great!