The winner of the ebook 40 Days of Green Smoothies is: .... comment number 5 - Jennifer Bliss! Please contact me so I can get the book to you! Congratulations!
Now for some new business:
This new book by Kathy Hester is just what you need for your Instant Pot.
I have 2 Instant Pots myself, sitting on the kitchen island and in use almost everyday (and I even have one in the garage, in case one of the in-use ones breaks). I purchased them during Amazon's holiday sales, but if you don't have one, you might consider getting one now and not wait another 9 months.
Kathy's book speaks directly to the Instant Pot users and the book is a wealth of information: The Ultimate Vegan Cookbook for Your Instant Pot (Amazon).
There are a lot of wonderful features of this book: each recipe has a full color photo! the book lays flat when open, Kathy's first chapter is Five Recipes to Start You Out, Kathy provides a chapter on Quick and Easy Homemade Staples, and even has a chapter devoted to Cook it All at the Same Time: Layered Meals with Sides that you can prepare in one cooker all at once. I have to say that I think that's my favorite chapter. Kathy even has a chapter devoted to Desserts.
This book has Soy-free, Gluten-free and Oil-free options throughout and that should makes most everyone happy.
Now for what I cooked!
The first thing that caught my eye was Vegan Cauliflower Queso. I love cheese sauce and I am always looking to discover new ways to make cheese sauce with whole foods. Kathy's sauce was on point! Rich, thick and just what a cheese sauce should be.
Then I tried the Southern Breakfast. This recipe is from the Cook It All at the Same Time chapter. You cook the grits layer and the scrambled tofu layer (and then I added collard greens that I cooked with the rest of the layers) in the Instant Pot. There are tricks to cooking everything together, which Kathy shares in the book. This was an easy and delicious breakfast meal!
Next I tried a one-pot meal from the Fast and Comforting One-Pot Meals chapter: Ricotta Penne Pie. This was another delicious meal, but because I used Toffuti brand Ricotta it came out a bit too sweet. Kathy has a ricotta recipe in the book, one I should have taken the time to make!
Finally, we tried the Easy Andouille Jambalaya from the Fast and Comforting One-Pot Meals chapter. This recipe uses vegan andouille links from the book (but, again, I used store-bought links because of time restriction). This was mighty delicious and it made plenty to last for a few meals.
Holiday Orange Spice Cake
Recipe from The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester.
Printed with permission from Page Street Publishing.
MAKES 6 SERVINGS
1¼ cups (150 g) whole wheat pastry flour (or *use a gluten-free baking mix)
1½ tsp (4 g) ground cinnamon
1 tsp ground allspice
½ tsp baking soda
½ tsp baking powder
¼ tsp ground cloves
½ cup (120 ml) orange juice with pulp (about 1 medium orange)
⅓ cup (80 ml) maple syrup or agave nectar
2 tbsp (14 g) ground flaxseeds
3 tbsp (41 g) melted coconut oil (or **use applesauce)
2 tbsp (12 g) orange zest (or 1 tsp orange extract)
¾ cup (75 g) dried cranberries or diced dried dates
½ cup (55 g) chopped walnuts or pecans
Oil a 6- or 7-inch (15- or 17.5-cm) Bundt pan and set aside.
For the dry ingredients, mix the flour, cinnamon, allspice, baking soda and cloves in a medium-size mixing bowl.
For the wet ingredients, Combine the juice, syrup, flaxseeds and oil in a large measuring cup. Add the wet ingredients to the dry and mix well. Fold in the mix-ins.
Spread the cake mixture into your prepared pan and cover with foil.
Put the steel insert into your Instant Pot, pour in 1½ cups (355 ml) water and add the stainless steel steam rack with handles that came with your Instant Pot.
If your pan does not fit inside the rack handles, you will need to fashion some handles out of aluminum foil to lower the pan into the cooker. Tear off two pieces of foil about 3 feet (1 m) long, fold each one lengthwise two times. Lay the foil handles out on the counter in a plus sign near your cooker. Place your pan in the center, where the two pieces cross. Pull the handles up and carefully lift the pan into your Instant Pot.
Place the lid on with the steam release handle set to sealing, or closed; cook on high pressure for 35 minutes. Let the pressure release naturally.
Once the pressure indicator goes down, remove the lid, lift out the pan using the foil handles and remove the foil that’s covering the pan.
Let cool so that it cuts easier; it will crumble if cut warm.