Jenny Tschiesche - Modern Vegetarian Instant Pot® Cookbook

MODERN VEGETARIAN COOKBOOK MODERN VEGETARIAN COOKBOOK 101 veggie and vegan recipes for your multi-cooker JENNY TSCHIESCHE PHOTOGRAPHY BY CLARE WINFIELD Art director Leslie Harrington Editorial director Julia Charles Head of production Patricia Harrington Publisher Cindy Richards Prop stylist Olivia Wardle Food stylist Emily Kydd Assistant food stylist Katy Gilhooly Indexer Hilary Bird First published in 2021 by Ryland Peters & Small 2021 Jockeys Fields London WC1R 4BW and 341 E 116th St New York NY 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Text Jenny Tschiesche 2021 Design and photographs Ryland Peters & Small 2021 INSTANT POT and associated logos are owned by Instant Brands Inc. and are used under license. Visit www.instantpot.co.uk or www.instantpot.com for more detailed information on Instant Pot products and their usage. ISBN: 978-1-78879-344-5 E-ISBN: 978-1-78879-370-4 The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for. Printed in China Disclaimer: The views expressed in this book are those of the author but they are general views only. Ryland Peters & Small hereby exclude all liability to the extent permitted by law for any errors or omissions in this book and for any loss, damage or expense (whether direct or indirect) suffered by a third party relying on any information contained in this book. General Notes: Note that the 6-litre/quart Instant Pot Duo Plus and the Instant Pot Duo Evo Plus 10-in-1 Multi Pressure Cooker models of multi-cooker were used for devising and testing the recipes featured in this book, and preparing them for the photography featured. If you are using an alternative brand of multi-cooker please refer closely to the specific manufacturers manual in order to adjust the operating instructions as appropriate for each recipe.

Both British (Metric) and American (Imperial oz. plus cup) measurements are included in these recipes for your convenience. Work with one set of measurements only and not alternate between the two within a recipe. All spoon measurements are level unless otherwise specified: 1 tsp = 5 ml, 1 tbsp = 15 ml Recipes marked with a V are suitable for vegans, or can be easily adapted to suit a vegan diet. Please note that in this book the term legumes is used to refer to all foods in the legume family and as such includes beans, lentils and peas (including split peas and chickpeas) i.e. foods more commonly referred to as pulses in the UK and legumes in the US, and also includes peanuts.

Some cheeses (such as traditional Parmesan) are made using animal rennet. Check packaging carefully to ensure the cheese you are using is made with a microbial starter and suitable for a vegetarian diet. All eggs used are large (UK)/extra-large (US) unless specified otherwise. Uncooked or partially cooked eggs should not be served to the elderly, frail, young children, pregnant women or those with compromised immune systems. Useful Terminology Used in Recipes:QPR: Quick Pressure Release literally means you manually release the pressure quickly by opening the vent valve on the top of the machine to open. NPR: Natural Pressure Release refers to allowing the pot to release built-up pressure naturally. NPR: Natural Pressure Release refers to allowing the pot to release built-up pressure naturally.

Youll know when its done because the pressure button will pop back down. Some recipes call for a period of NPR before QPR. This means allowing the specified time after cooking (for NPR) before you release any residual pressure (QPR). PIP: Pot In Pot means cooking foods in a pot inside your Instant Pot. This can be used to make porridge, frittatas and cakes. Inner Pot: This is the stainless steel pot that you do all your cooking in.

Its durable and easily washed. I tend to wash, dry and immediately replace the pot so I dont have any mishaps. People have been known to pour water straight into the pot with no inner pot there thats a quick way to ruin your Instant Pot. CONTENTS FOREWORD BY LEON TAYLOR, OLYMPIAN As a former Olympic diver, I am very aware of the connection between food and wellbeing. Working with Jenny over several years has shown me how passionate she is about that connection too. She and I first met in the company of royalty over seven years ago.

We were both working for a charity called SportsAid and I had been tasked with introducing HRH The Duchess of Cambridge, the patron of SportsAid, to future GB Athletes whilst Jenny was running nutrition workshops for the athletes with HRH in attendance. Quite a way to be introduced to someone! What I realised that day is that Jenny has a knack of translating nutrition facts into delicious recipes which I have been lucky enough to taste at her sports nutrition demos over the years. Ironically, I began focusing more on my diet after my Olympic success when I realised that a balance between exercise, mindfulness and nutrition needs to be sought. For many years I have followed a predominantly plant-based diet. This way of eating has helped me to achieve the balance that I want in terms of energy, sleep, digestive health, mental health and overall health and wellbeing. It is a way of eating that seems also to suit some of the areas in the world where populations live the longest.

These areas known as The Blue Zones are where a significant number of centenarians live. The secret to their longevity seems to lie in their adherence to a balanced life that incorporates some relaxation, exercise and a seasonal and predominantly vegetarian diet. When Jenny started talking about a kitchen appliance called an Instant Pot I was intrigued. I know she is keen to make recipes simple for those following them and now this book has come along, and I cannot tell you how excited I am to start using Jennys recipes. The Instant Pot is so well suited to plant-based and vegetarian eating. Whether it is bulk cooking protein-rich legumes such as beans, peas and lentils in next to no time, or the ability to make the most delicious nutrient-rich dahls, soups, stews and risottos with ease and speed, this appliance makes these meals absolute dinner winners for busy people.