So, yes, I have to admit that I am one of those people that have been terrified, and I do mean terrified, for years at the sight of a pressure cooker. Visions of it exploding on the stove, dousing ceiling to floor with the pressurized contents gone awry abound aplenty.

It wasn’t until about ten years ago, when a dear friend introduced me to using a pressure cooker to make Daal, Indian lentils, that one of those contraptions made its arrival into my kitchen arsenal. What a score! I embarked on my journey of using my pressure cooker, albeit still somewhat trepidatiously, cooking a variety of beans. But, alas, my journey pretty much stalled at that point….well, that is, until JL Fields’ “Vegan Pressure Cooking”. A whole new world of culinary skills and delights entered my gastronomic sphere.

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Cookbook Review: JL Field’s “Vegan Pressure Cooking”

I love being vegan. The lifestyle is in alignment with my belief system. I can walk in this world authentically embracing and practicing AHIMSA. That being said, however, my yearning for my former favorite food group (cheese) had gone completely unsated…that is, until now.Thanks to the brillance of Miyoko Schinner

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My Love Affair With Cheese