This is not your mother’s pressure cooking. When I changed my diet 25 years ago, I was doing a lot of pressure cooking, macrobiotic-style, using a jiggle top type cooker. I was nervous everytime I used that kind of pressure cooker, but those days are over. The new generation of pressure cookers are safe and easier to use. But, for many, myself included, pressure cooking still seems daunting. Well, here is my friend and colleague, the very smart Jill Nussinow, RD, aka The VeggieQueen to the rescue.
The fact is, for the exponentially 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 grains. Roasted Pepper and White Bean Dip and braised artichokes could become weeknight meals. In Vegan Under Pressure, Jill shows how to use the appliance easily, safely and effectively, while showing us the wide variety of vegan dishes that can be made quickly with the aid of a pressure cooker. Recipes inlcude , Homemade Hummus, 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.
Tapioca Berry Parfait
Serves 4
Making dessert doesn’t get much easier than this. Be sure to use a 6-quart (or larger) cooker as this gets very foamy, which can clog the vent or cause spewing liquid in a smaller pot. Make a double batch if you have enough room; it’s that good.
Ingredients
- ½ cup small pearl (not instant) tapioca
- 2 cups almond or any nondairy milk
- Pinch of salt, optional
- ¼ cup organic sugar or blonde coconut palm sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 2 cups fresh berries of your choice, sliced as needed
- Fresh mint, for garnish
Preparation
- Place the tapioca pearls in a fine mesh strainer and rinse under running water for 30 seconds.
- Add the milk to a pressure cooker. Add the tapioca and salt, if using, and stir. Lock on the lid. Bring to high pressure; cook for 4 minutes. Let the pressure come down naturally. Quick release any remaining pressure after 20 minutes. Open the lid carefully, tilting it away from you.
- Stir in the sugar, vanilla, and lemon zest.
- Spoon 2 tablespoons berries into the bottom of 4 pretty bowls or parfait glasses. Add about ¼ cup tapioca, then 3 tablespoons berries. Add another ¼ cup tapioca and top with berries. Garnish with mint.
Variation: If stone fruits are in season, substitute chopped stone fruit for the berries.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Lauren Volo.
I have a copy of Vegan Under Pressure for one lucky winner. Follow the instructions below to enter. Contest ends at midnight on January 26th. U.S. and Canadian residents only, please. Good luck!
I love making beans in the pressure cooker. They taste so much better than canned.
I have an Instant Pot and I love it! Probably my favorite use for it is a simple pot of beans.
This books sounds like a must-have! I don’t have a favorite pressure cooker recipe yet. I just recently bought an Instant Pot, but I haven’t christened it yet.
My favourite pressure cooker recipe is a sweet potato and lentil soup. Yummers on a cold day!
My favorite thing to make in the Instant Pot pressure cooker is Lentil soup! This recipe looks yummy, too!
I love to cook rice and beans in the pressure cooker.
i am developing a fondness for lentils since I bought the Instant Pot. But this Tapioca Pudding looks delicious
I just made some of this on the stove top the other day. It was wonderful! Thank you for the recipe! I would love a copy of your book!
I love vegan beans and stews in the pressure cooker but right now especially love making my own vegan yogurt!
I like to make stew in the pressure cooker. I want to expand my pressure cooker usage and would love to have a copy of Jill’s latest book. Thanks for the opportunity!
I’m such a sucker for anything porridge. I love cooking different whole grains in my Instant Pot and making delicious, soul-warming porridges whenever it strikes my fancy. Yum! I can’t wait for Jill’s fabulous book!
My favorite thing to make in my pressure cooker is beans! I like batch cooking rice too.
I love making lentil soup in the pressure cooker. I’m hoping to win!
I love making beans in my instant pot! Not very exciting, but it’s great to have a fool proof method for something I eat nearly every day. Plus, it’s great not to have to soak them anymore !!
I have been trying all sorts of regular soup recipes in my Instant Pot. I made a fabulous baby lima bean, kale, and vegan sausage soup the other day. I’ve also enjoyed making a soup using the pressure cooker, then switching it to a low slow cooker heat and leaving the house to take my dog for a walk. The Instant Pot is so convenient because of those features.
I love my Instant Pot – there are many days that it gets used several times! Never considered making tapioca in a pressure cooker, but why not??!! I’d love to win the cookbook!
I’m still afraid of my instant pot. I made garbanzo beans for us, and mixed grains for our birds, but that’s it. I need to make real food.
I like making risotto in the pressure cooker. Makes it so easy, so I make it more often!
I definitely prefer split peas in the pressure cooker. Otherwise, they take too long on the stove top. Thank you for a lovely giveaway.
I make almost everything in my Instant Pot, rarely use my stove anymore. I love Jill’s book The New Fast Food and would love to have her new one! Thanks for the chance!
I find myself making more and more in the Instant Pot but my favorite thing is making beans. They cook so quickly!
I LOVE tapioca! Thanks for sharing this recipe!
My first attempt was pumpkin steel cut oats and it turned out great!
I love my I start Pot! I use it to make rice, grains, pasta, and soups! Must try some desserts…
Honestly, I love making black beans in my IP! But, I also love making my weekly steel cut oats in there 🙂
I don’t have a favorite recipe for pressure cooking because I only recently started to use a pressure cooker. I love how quickly I can cook beans and make vegetable stock with it. It is a little scary yet, but I’m really appreciating having a pressure cooker.
I wouldn’t call it a recipe but the food I make most in my pressure cooker is artichokes. =)
I like to make soup in ours.