Diving into Vegan Pressure Cooking by JL Fields
I know I’m late to the party (the cookbook came out in January), but Vegan Pressure Cooking by JL Fields is just too good not to share with you all! Not only is JL one of my dear friends, but she also wrote one hell of a cookbook. I had the privilege of recipe testing for this book, and I have to say that it was a truly enjoyable experience. The recipes are so tasty, that you will hardly believe they are so simple to prepare.
And that, my dear readers, is the main point of JL’s cookbook; Delicious, compassionate food doesn’t have to take forever to prepare. JL uses a myriad of grains, beans, and veggies to bring to you tasty recipes that you can pull together in mere minutes – literally.
If you have ever watched Food Network, you’ve probably seen someone struggling with a pressure cooker. But the reality is that pressure cookers are easy-to-use and in my opinion, an essential kitchen tool. A pressure cooker can take a grain, bean, or veggie that would normally take hours to cook and get a meal on your table within a half hour or less. JL takes the pressure cooker and makes it an approachable tool, and I promise that realizing you can use a pressure cooker in your everyday life will truly change the way you think about preparing healthy, tasty meals.
From soups and stews to seitan and porridges, JL offers tons of recipes for breakfast, lunch, and dinner. All of the recipes are made with both compassion and health in mind, and each recipe is flexible enough to allow you some creativity in the kitchen. Today I get to share with you one of my personal favorites from the cookbook, JL’s Oat, Carrot, and Amaranth Porridge. I personally eat this for breakfast several times a week, but it makes a hearty side for dinners as well (and it reheats wonderfully for lunches or if you like to prep once a week).
One of the best parts about this porridge (as is the case with many other recipes in this book) is that the base recipe is versatile. JL says to consider replacing the carrots with 1 cup (150 g) of vegetables that cook up in about four minutes: cubed butternut squash, cauliflower florets, or cubed fingerling potatoes. This approach gives you endless options for a quick and easy porridge that is quick enough for breakfast, yet hearty enough for dinner!
Oat, Amaranth, and Carrot Porridge
- 2 tablespoons (28 g) vegan butter
- 1⁄4 cup (40 g) diced yellow onion
- 2 carrots, diced
- 1 cup (80 g) rolled oats
- 1 cup (130 g) amaranth
- 2 1⁄2 cups (588 ml) water
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
In an uncovered pressure cooker, heat the vegan butter on medium heat. Add the onion and carrots and saute until the onions are translucent, 3 to 4 minutes. Add the oats, amaranth, water, salt, and cinnamon. Stir to combine. Cover and bring to pressure. Cook at high-pressure for4 minutes. Allow for a natural release.
Yield: 4 servings
Recipe reprinted with permission of the publisher.
*Links are not affiliate links.