Showing posts with label cookbook. Show all posts
Showing posts with label cookbook. Show all posts

Mar 16, 2017

ultimate vegan cookbook for instant pot

First things first - I promised to announce the winner of Becky Striepe's 40 Days of Green Smoothies (KindleAmazon)! This is an amazing book that will help you on your way to forming the healthy and delicious habit of enjoying a green smoothie daily. Since posting the review last week I have treated myself to another week of this invigorating habit and I love it!

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. 

Now for a recipe for you to try! How about a healthy and delicious dessert? Kathy has graciously offered to share her Holiday Orange Spice Cake! The photo below was taken by Kathy, along with all the other gorgeous photos in the book!

Holiday Orange Spice Cake

Recipe from The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester. 
Printed with permission from Page Street Publishing.


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.

Apr 18, 2016

"chickpea flour does it all" review

Today I am reviewing the hot new cookbook, Chickpea Flour Does It All (Amazon), by Lindsey S. Love.

This book uses chickpea flour in all its recipes, although not exclusively. For instance, baked goods might require other flours as well, besides chickpea flour, which is very high in protein and is very dense if baked with solely.

The book is well made, printed on high-quality paper with great photography throughout.

The book is arranged by season and month, which is nice if you live in her neck of the woods, but comes as a bit of hindrance when searching for a recipe since it can be located in any month; however, the index is very thoughtfully arranged.

The recipes in this book are gluten-free, dairy-free, vegetarian, but not egg-free. In fact, out of the 96 recipes, 49 are vegan, which means that, unfortunately, 46 require eggs (1 requires bee pollen).

Since chickens are among the most horribly treated animals exploited for their eggs, I am quite disappointed that the author does not make an attempt to offer a replacement for their use. The lack of any options to substitute eggs comes as a blow to the positivism that the book is otherwise full of.

Because so many recipes call for eggs, I have taken the time to mark the recipes that do. The ones with an asterisk (*) need at least one egg, the ones that have no asterisk are vegan. I'll leave it up to you to decide if this book is a good fit for you.

I am also sharing a recipe below, to give you an idea of how good the vegan recipes are in this book -- and they are! But Ms. Love should definitely take the leap to being a more compassionate recipe developer, because obviously she is talented, creative and a great cook.



Sauteed Pear & Sage Pancakes with Almonds*
Breakfast Sweet Potato Cakes & Baby Arugula Bowl
Onion Poppy Seed Bread*
Za'atar Crackers
Sunchoke & Leek Soup
Ginger-Shiitake Miso Broth with Chickpea Tofu
Caraway Spatzle with Kale & Balsamic Onions*
Chocolate Banana Loaf*


Collard Wrap with Turmeric Scramble
Hearty Morning Glory Loaf*
Chickpea Waffle Avocado Toast*
Chipotle Queso Dip
Mini Polenta Pizzas with Caramelized Fennel & Garlic Paste
Flatbread with Harissa, Kale & Gaeta Olives
Acorn Squash Tart with Caramelized Onions & Collard Greens
Chocolate Olive Oil Cakes with Chocolate Glaze*


Fresh Ginger & Pomegranate Muffins*
Irish Soda Bread*
Chickpea Frites with Sriracha Ketchup
Chickpea Banh Mi
Spiced Black Bean Tostadas with Kiwi Salsa
Mung Bean Pancakes with Carrots, Scallions & Ginger*
Sweet Crepes with Kumquat Marmalade*
Almond Butter Brownies*



Clumpy Granola Bowl with Stewed Rhubarb & Yogurt
Mango Poppy Seed Cornmeal Muffins*
Skillet Spinach & Chive Quiche*
Easy-Spring Veggie Bowl with Warm Hummus Drizzle
Chickpea Noodles with Miso-Kale Pesto*
Spring Onion & Lemongrass Stew with Cauliflower & Yams
Grilled Harissa Cauliflower with Quinoa Toss
Lemony Panelle Sandwich with Grilled Ramps & Balsamic Vinegar


Asparagus Chickpea Fritters
Lemon-Rhubarb Snacking Cake*
Alfredo with Watercress & Chives
Chickpea Polenta with Sauteed Spring Vegetables
Kalamata Chickpea Wrap with Pickled Leeks & Microgreens*
Herbed Sweet Pea Pockets
Vanilla Bean Lavender Cupcakes*
Strawberry Tart with Cardamom-Coconut Cream


Cherry Dutch Baby*
Baby Chickpea Quiches with New Potatoes & Chard
Stuffed Squash Blossoms with Macadamia Ricotta
Chickpea-Halloumi Salad with Crispy Quinoa
Chickpea Pizza with Asparagus & Pea Shoot Tangle
Grilled Zucchini Tacos with Chickpea-Chipotle Crema
Nutty Oat Ice Cream Sandwiches*
Strawberry S'mores



Lemon-Blueberry Coffee Cake*
Everyday Socca
Fried Heirloom Tomatoes
Kofta Wraps with Sumac Tahini*
Spiced Chickpea Pancakes with Charred Corn & Radish Salsa*
Grilled Summer Vegetables with Chickpea Flour Dukkah
Cookies-and-Cream Icebox Cake
Raspberry-Nectarine Pie with Lemon Basil


Savory Zucchini, Shiso, & Black Quinoa Muffins*
Stone Fruit Breakfast Crisp with Yogurt & Bee Pollen* for bee pollen
Ratatouille Tartlets
Sweet Corn & Cilantro Chowder
Eggplant Schnitzel Plate*
Grilled Vegetable Kebabs with Green Goddess Sauce
Blackberry-Lime Cobbler*
Sweet Flatbread with Grilled Berries


Goji Berry & Cacao Nib Granola Bars
Fig & Hazelnut Clafoutis*
Baked Squash Tempura with Hemp Dip*
Creamy Harvest Tabbouleh Salad
Loaded Sweet Potatoes with Chickpea Sour Cream
Quinoa Falafel with Romesco Sauce
Chewy Olive Oil Chocolate Chip Cookies with Pink Himalayan Salt*
A Late-Summer Birthday Cake*



French Toast with Grape Compote
Carrot Cake Breakfast Cookies*
Chickpea Omelet with Shiitakes & Microgreens
Chickpea Tzatziki Dip
Baked Buttermilk Onion Rings
Savory Crepes with Beet Pate*
Spaghetti Squash Fritters*
Beetballs with Rosemary White Bean Cream*


Chai-Spice Swirl Breakfast Bread*
Apple Crumb Bars
Buttermilk Chickpea Corn Bread*
Herbed Sweet Potato Biscuits
Root Vegetable Crumble
Moroccan-Spiced Lentil & Pumpkin Burgers*
Chili-Roasted Pumpkin with Chickpea-Miso Gravy
Squash Doughnuts with Almond-Butter Glaze*


Spiced Scones with Crushed Cranberries*
Cacao Waffles*
Baby Kale Caesar Salad
Celery Root Latkes*
Roasted Kabocha Squash with Black Rice & Chickpea-Sesame Dressing
Matzo Ball Soup*
Jammy Almond Thumbprint Cookies*
Parsnip-Pear Bundt Cake*   

Photo by Lindsey S. Love

Chickpea Tzatziki Dip

Tzatziki is a Greek yogurt–based sauce and dip. It’s served cold and is flavored with cooling cucumbers, garlic, and lemon juice. Chickpea flour is used here to form that creamy base that tzatziki is known for without the yogurt and does a remarkable job of duplicating it entirely. This is best made the day before you plan to serve it, but can also be made the morning of; it needs time to cool and for the flavors to meld. This dip is great to serve alongside chickpea flatbread for dipping (see Flatbread with Harissa, Kale, and Gaeta Olives, page 39), olives, and a big salad.

Makes: roughly 1 1/2 cups // serves: 4 to 6 // prep time: 12 hours // cook time: 4 hours

1 medium cucumber, grated with a box grater
1 cup (240 ml) water
¼ cup (30 g) chickpea flour
¼ cup (45 g) raw cashews, soaked overnight and drained
2 garlic cloves, roughly chopped
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Coarse sea salt and freshly ground pepper
2 tablespoons chopped dill

1. Place the grated cucumber in a fine-mesh sieve. Use your palm and push to squeeze out as much liquid as possible; set aside.

2. In a small saucepan, whisk together the water and flour until smooth. Turn heat to medium and continue whisking until the mixture thickens, about 6 to 7 minutes; the mixture will resemble a roux or melted cheese. Remove from the heat.

3. Place the flour mixture, cashews, garlic, vinegar, oil, lemon juice, and salt and pepper, to taste, in a high-speed blender; blend for 1 minute, until smooth. Pour the mixture into a bowl; stir in the grated cucumber and dill. Let the tzatziki come to room temperature, then refrigerate for at least 4 hours.

4. Remove from the refrigerator when ready to serve and give it a good stir.

Credit line: Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.