The vegan instant pot cookbook [eBook - NC Digital Library] : Wholesome, indulgent plant-based recipes

A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen. Title Page Copyright Dedication Contents Introduction The Instant Pot Why Vegan? How to Use Your Instant Pot & Terminology Instant Pot Accessories & Other Essential Kitchenware My Approach to Cooking Stocking Your Kitchen for Success Frequently Asked Questions Cook Time Charts 1. Pantry Basics, Sauces, and Dips Mushroom Broth Vegetable Broth Vegan Cheese Sauce + Vegan Queso Restaurant-Style Hummus + Three Variations Game Day Black Bean Dip Fiery Arrabbiata Sauce Caramelized Onion Jam Blueberry Mojito Jam Ginger Carrot Miso Butter 2. Breakfasts Homemade Coconut Yogurt Basic Steel-Cut Oatmeal + Three Variations Breakfast Enchilada Casserole Red Enchilada Sauce Savory Turmeric Breakfast Quinoa Butternut Squash Buckwheat Porridge Chai-Spiced Rice Pudding Mini Mushroom and Leek Quiches Overnight Sweet Potato French Toast Brown Rice Congee with Mushroom Broth Pumpkin Spice Oatmeal with Coconut-Walnut Crumble Pumpkin Pie Spice Baked Beans on Toast Vegan Worcestershire Sauce Coconut-Millet Porridge Spicy Golden Mylk 3. Satisfying Sides Basic (but Oh-So-Delicious) Indian Dal Fluffy Garlic Mashed Potatoes Israeli Couscous and Lentils Chinese Takeout-Style Tofu and Broccoli Spicy Sesame Edamame Classic Creamy Polenta Rosemary and Garlic White Beans Frijoles (mexican-Style Pinto Beans) Gigantes Plaki with Herbed Tofu Feta Herbed Tofu Feta Millet-Cauliflower Mash Mediterranean Lentil Salad Citrus-Cumin Vinaigrette Wild Rice Salad with Lemon-Shallot Vinaigrette 4. Vegetables Spaghetti Squash Pasta Puttanesca Sweet Potatoes with Sriracha Cashew Sauce Lemony Asparagus with Gremolata Couscous and Chickpea–stuffed Bell Peppers Garlicky Broccoli with Orange Zest and Almonds Warm Tahini Fingerling Potato Salad Sicilian-Style Chard and White Beans Maple Carrots with Ginger-Almond Cream Sweet and Spicy Braised Red Cabbage Citrus Kale and Carrots Root Vegetable Mash The Best Damn Ratatouille Green Bean Salad with Maple-Tahini Dressing 5. Comfort Food Favorites Macaroni and Cheese Miso Mushroom Risotto Three-Bean Vegetable Chili Jamaican Jerk Jackfruit Tacos Jamaican Jerk Seasoning Lentil Shepherd’s Pie Chickpea Vegetable Biryani Tex-Mex Brown Rice and Lentils Hearty Tempeh Chili Vegetable Lasagna with Basil Ricotta Basil Ricotta Vegetable Paella Pumpkin Farrotto (farro Risotto) Lentil-Walnut Gyros with Tzatziki Za’atar Seasoning Khichdi (indian Lentil and Rice Porridge) One-Pot Bolognese Pasta Pasta Primavera Alfredo 6. Soups, Stews, and Curries Creamy Dreamy Cauliflower Soup Red Lentil Almond Curry French Lentil Soup Thai Vegetable Green Curry The Best Corn Chowder West African Peanut Stew Tofu Cauliflower Tikka Masala Cashew Cream Creamy Carrot-Ginger Soup Spiced Lentil, Kale, and Sausage Soup Pho (vietnamese Noodle Soup) Butternut Squash Chickpea Tagine Tuscan Ribollita Lemongrass-Ginger Kabocha Squash Soup White Bean and Broccoli Soup Chana Masala Red Curry Rice Noodle Soup Easy Sweet Potato Dal 7. Desserts Double-Fudge Chocolate Cake Apple Crisp–stuffed Apples Mixed Berry Compote Thai Mango Sticky Rice Pecan Pumpkin Mousse Tart Cookies ’n’ Cream Cheesecake Lemon Poppy Seed Bundt Cake Sweet Corn Rosemary Cake with Balsamic Syrup Red Wine–Poached Pears Peach-Raspberry Crisp Blackberry and Meyer Lemon Bread Pudding Banana Bread with Walnut Streusel Acknowledgments Index About the Author "With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen." --Amazon.com A new and vibrant vegan Instant Pot cookbook, from the creator of the Rainbow Plant Life blog. With food and photos as colorful, joyous, and wholesome as the title of her blog--Rainbow Plant Life--suggests, Nisha Vora shares recipes with 250,000 Instagram followers daily. Now, in her debut cookbook, she offers up more than 90 nourishing recipes for the nutritious (and colorful!) food she's known for with the magic of an Instant Pot pressure cooker. In a book that includes a comprehensive guide to the Instant Pot and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes, including Nisha's Vegetable Lasagna with Basil Ricotta, Red Curry Rice Noodle Soup, Cookies 'n Cream Cheesecake, and many more