Amy Cook - Vegetarian Pressure Cooker Cookbook
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- Book:Vegetarian Pressure Cooker Cookbook
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THE
EVERYTHING
VEGETARIAN
PRESSURE COOKER
COOKBOOK
Amy Snyder and Justin Snyder
Copyright 2010 by F+W Media, Inc.
All rights reserved.
This book, or parts thereof, may not be reproduced
in any form without permission from the publisher;
exceptions are made for brief excerpts used in published
reviews.
An Everything Series Book.
Everything and everything.com are registered
trademarks of F+W Media, Inc.
Contains material adapted and abridged from
The EverythingPressure Cooker Cookbook,
by Pamela Rice Hahn, copyright 2009
by F+W Media, Inc., ISBN 10: 1-4405-0017-7,
ISBN 13: 978-1-4405-0017-6.
Nutrition statistics run by B. E. Horton, MS, RD
Published by Adams Media,
a division of F+W Media, Inc.
57 Littlefield Street, Avon, MA 02322 U.S.A.
www.adamsmedia.com
ISBN 10: 1-4405-0672-8
ISBN 13: 978-1-4405-0672-7
eISBN 10: 1-4405-0673-6
eISBN 13: 978-1-4405-0673-4
Printed in the United States of America.
10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data
Snyder, Amy R.
The everything vegetarian pressure cooker cookbook
/ Amy Snyder and Justin Snyder.
p. cm. (Everything series)
Contains material adapted and abridged from The
Everything pressure cooker cookbook, by Pamela
Rice Hahn, copyright 2009 by F+W Media Prelim.
Includes index.
ISBN 978-1-4405-0672-7
1. Vegetarian cooking. 2. Pressure cooking. I. Snyder,
Justin. II. Hahn, Pamela Rice. Everything pressure
cooker cookbook. III. Title.
TX837.S675 2010
641.5636 dc22
2010022577
This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.
From a Declaration of Principles jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations
Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.
This book is available at quantity discounts
for bulk purchases.
For information, please call 1-800-289-0963.
Dear Reader,
Take a step inside your grocery store or browse the menu at local restaurants and you'll see that exciting vegetarian options are everywhere. But, the bar has been raised and serving healthful but boring vegetarian food is not enough. With a variety of meat substitutes, innovative cooking techniques, and exciting recipes, many vegetarians won't settle for anything less than a flavorful meal every time they eat including us!
We won't compromise on flavor but we do know how to be flexible. Justin is a long time professional cook who is vegetarian, and Amy is an animal activist and food writer who is vegan. Almost all of the recipes we use at home must accommodate both diets and we're giving you the same flexible options in this book. Every recipe can be made vegan or vegetarian and thanks to the speedy cooking times provided by a pressure cooker, most can be made in mere minutes. And if your house is anything like ours, we don't always have every ingredient on hand, so we've included tips for substitutions and have noted ingredients that can be left out in a pinch.
If you're not vegetarian but are trying to eat more fast, meat-free meals, the easy but full-flavored recipes in this book will be right for you.
These handy, accessible books give you all you need to tackle a difficult project, gain a new hobby, comprehend a fascinating topic, prepare for an exam, or even brush up on something you learned back in school but have since forgotten.
You can choose to read an Everything book from cover to cover or just pick out the information you want from our four useful boxes: e-questions, e-facts, e-alerts, and e-ssentials. We give you everything you need to know on the subject, but throw in a lot of fun stuff along the way, too.
We now have more than 400 Everything books in print, spanning such wide-ranging categories as weddings, pregnancy, cooking, music instruction, foreign language, crafts, pets, New Age, and so much more. When you're done reading them all, you can finally say you know Everything!
Answers to common questions
Important snippets of information
Urgent warnings
Quick handy tips
PUBLISHER Karen Cooper
DIRECTOR OF ACQUISITIONS AND INNOVATION Paula Munier
MANAGING EDITOR, EVERYTHING SERIES Lisa Laing
COPY CHIEF Casey Ebert
ACQUISITIONS EDITOR Katrina Schroeder
ASSOCIATE DEVELOPMENT EDITOR Hillary Thompson
EDITORIAL ASSISTANT Ross Weisman
EVERYTHING SERIES COVER DESIGNER Erin Alexander
LAYOUT DESIGNERS Colleen Cunningham, Elisabeth Lariviere, Ashley Vierra, Denise Wallace
Visit the entire Everything series at www.everything.com
To our baby boy. You may not be here yet, but already you are an inspiration to us.
WITH MORE THAN 8 million vegetarians in the United States and even more of the population describing themselves as vegetarian-inclined, the necessity for meat-free cookbooks is on the rise. However, simply leaving the meat out of dishes is no longer enough for some conscientious consumers. Veganism, defined as avoiding all animal products, including dairy, eggs, honey, and meat, is also gaining in popularity. Even those who are not vegetarian or vegan may eat vegetarian one or two days per week. These people do so because of the health benefits provided by eating more nutrient-rich fruits and vegetables, instead of cholesterol- and fat-heavy meats and cheese. Many households must now accommodate meat-eaters, vegetarians, and vegans alike. All of today's diet options mean the home cook needs to be flexible, and recipes must be adaptable. The recipes in this cookbook provide vegan ingredient alternatives. Certain brands are suggested, to achieve specific consistencies and results, but can be replaced with other similar ingredients.
Also on the rise today is the consumption of fast food and restaurant-prepared meals, which can contain more fat, salt, and sugar than home-made meals. Many families do not think they have the time to prepare nutritious meals at home, but with the use of a pressure cooker, your next healthy meal may only be minutes away. This lesser-known appliance is making a comeback in kitchens across the country because it cooks ingredients in a fraction of the time a stovetop or oven would, and it helps retain key nutrients.
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