GLUTEN-FREE, VEGAN COOKING IN YOUR INSTANT POT®: 65 Delicious Whole Food Recipes for a Plant-Based Diet
Kathy Hester
Page Street Publishing
February 25, 2020
$21.99/Paperback
ISBN-13: 978-1624149467
Kathy Hester is the bestselling author of The Ultimate Vegan Cookbook for Your Instant Pot®, Vegan Cooking in Your Air Fryer, The Easy Vegan Cookbook and The Great Vegan Bean Book. She’s the blogger behind HealthySlowCooking.com and her recipes have been featured by The Washington Post, The Oregonian and The Kitchn. She lives in Durham, North Carolina.
Healthy Meals That Taste as Good as They Make You Feel
Kathy Hester, bestselling author of The Ultimate Vegan Cookbook for Your Instant Pot®, brings her signature simple style to this exciting new vegan recipe collection. From Chickpeas and Dumplings to The Easiest Vegan Mac and Cheese to Onion and Molasses Baked Beans and even Almond Berry Cake, each delectable recipe is made from whole foods and is not only plant-based and gluten-free but also soy-free, refined sugar-free and has low or no salt. This cookbook makes it easy to prepare amazing meals that are truly good for you!
With these wholesome Instant Pot® recipes, you can have all the developed flavor of low and slow cooking in half the time with meals like Jackfruit White Bean Chili and Veggie Hunter’s Lentil Quinoa Stew. You can even prepare kitchen staples tailored to your dietary needs with recipes like Easy DIY Yogurt without Soy!, No-Oil Vegan Corn Butter and Oil-Free Chickpea Sliceable Cheese. So whether you’re a full-time vegan, gluten-intolerant or just looking to make healthier choices, this book has something for everyone.
Jackfruit White Bean Chili
Make in a 3-quart or 6-quart (3-L or 6-L) Instant Pot. Double and make in your 8-quart (8-L) Instant Pot.
The jackfruit gives this white chili the perfect texture combined with the Great Northern beans. It’s seasoned with mild ancho chili powder, green chilies and ground cumin, but it’s the oregano and lime juice that makes it really special.
Sauté Ingredients
- 1⁄2 cup (118 ml) water
- 1 cup (150 g) minced onion
- 1 tsp minced garlic
- 11⁄2 tsp (3 g) ground cumin
- 11⁄2 tsp (1 g) ancho chili powder or your favorite chili powder
Pressure Cooker Ingredients
- 2 (28-oz [794-g]) cans jackfruit in brine, drained and rinsed
- 3 cups (708 ml) water
- 4 tbsp (34 g) diced green chilies
- 1 salt-free bouillon cube
- 1 lb (454 g) Great Northern beans, soaked at least 8 hours, drained and rinsed
Before Serving
- 2 tsp (4 g) Mexican oregano, substitute regular oregano or marjoram
- 2 tsp (10 ml) lime juice, or to taste
- Salt, to taste (optional)
- Toppings (optional)
- Chopped cilantro
- Cashew cream
- Hot sauce
- Jalapeño powder
- Jalapeño salt
Turn the sauté function on and heat the water. Once hot, add the onions and cook until translucent, 3 to 5 minutes. Add the garlic, cumin and chili powder. Sauté until the spices become fragrant, about 2 minutes.
Turn the sauté off. Add in the jackfruit, shredding it with your hands. Then stir in the water, green chilies, bouillon cube and soaked beans. Cook on high manual/pressure for 10 minutes. Let the pressure release manually.
Add the oregano, lime juice and salt, to taste (if using).
Serve with your favorite toppings such as cilantro, cashew cream or hot sauce. Sprinkle the bowls with jalapeño powder or jalapeño salt to add an extra flavor burst.
French-Style Mushroom Onion Soup
Make in a 3-quart (3-L) Instant Pot. Double for a 6-quart (6-L) or triple for an 8-quart (8-L) Instant Pot.
This brothy soup is rich with mushrooms and onions. The mushrooms give the broth a beefy flavor which soaks up in the gluten-free toast for an amazing meal. Some testers used mushroom broth to make it richer.
Sauté Ingredients
- 2 tbsp (30 ml) olive oil or vegan butter (or 1⁄4 cup [59 ml] water to make oil-free)
- 2 cups (300 g) thinly sliced onions
- 8 oz (227 g) minced button or cremini mushrooms
- 1⁄2 tsp minced garlic
Pressure Cooker Ingredients
- 3 cups (708 ml) water (or mushroom broth to make it richer)
- 1 bay leaf 1 tsp balsamic vinegar
- 1⁄2 tsp dried thyme or 4 small sprigs of fresh thyme
- Salt and pepper, to taste
- For Serving (optional, but recommended)
- Gluten-free and vegan bread, to toast
- Vegan cheese, for melting
Turn on the sauté setting to low. Add the oil and cook the onions until translucent, about 8 minutes. Add the mushrooms and garlic. Sauté for 5 minutes, or until the mushrooms begin to release their liquid.
Turn the sauté off. Add the water, bay leaf, balsamic vinegar and thyme to your Instant Pot.
Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way manually.
Before serving, remove the bay leaf. Add salt and pepper, to taste.
To make a more traditional French onion soup: Pour a serving of the soup in an oven-safe single-serving bowl. Toast your bread and place on top of the soup. Then melt your favorite vegan cheese on top in the oven. For the photo, I topped with a piece of toast and melted some vegan cheese with unsweetened nondairy milk to make my “melted” cheese.
Reprinted with permission from Gluten-Free Vegan Cooking in Your Instant Pot by Kathy Hester, Page Street Publishing Co. 2019.
Photo credit: Kathy Hester
Contact:
Mina Bozeman – minab@pagestreetpublishing.com
Jill Browning – jillb@pagestreetpublishing.com