Plant-Based Instant Pot Cookbook: 80 Whole Food, Plant-Based Diet Recipes Made Quick and Easy

Description

Learn to dish up perfect plant-based meals with an Instant Pot It’s easy to eat a plant-based diet when there’s an Instant Pot in the kitchen. Able to steam, sautee, and pressure cook all in one pot, this electric pressure cooker makes it simple to cook fresh vegetables to perfection. And the best part? It’s as easy as tossing the ingredients into the pot, setting it, and forgetting it until it’s done. Award-winning home cook Felicia Slattery shares her recipes that show why the Instant Pot was made for plant-based dining. This plant-based cookbook includes: PLANT-BASED BASICS—Discover the different approaches to plant-based eating, why it’s so healthy, and how it’s a perfect fit for the Instant Pot. INSTANT POT ESSENTIALS—This beginner-friendly choice in Instant Pot cookbooks makes it easy to start cooking amazing dishes as soon as you get your Instant Pot out of its box. EASY, WHOLESOME RECIPES—Find simple and nutritious plant-based meals that highlight the garden-fresh flavors of veggies, like Southwestern Taco Bowls and Portobello Pot Roast. Enjoy easy, healthy meals every night with this plant-based diet cookbook designed for electric pressure cookers. Title Page Copyright Dedication Contents Introduction CHAPTER 1: Plant-Based Cooking with the Instant Pot CHAPTER 2: Breakfasts Apple and Cinnamon Steel-Cut Oatmeal Soy Yogurt Banana Bread Mini Loaves Breakfast Potatoes, Onions, and Peppers Peanut Butter and Jelly Oatmeal Spinach-Mushroom Tofu Scramble Triple-Berry Breakfast Quinoa Sweet Potato Hash with Swiss Chard Nutty Maple Polenta Blueberry Muffins CHAPTER 3: Sides and Appetizers Cauliflower Queso Baba Ghanoush Gingered Collard Greens Spiced Sweet Potatoes Brussels Sprouts with Sweet Dijon Vinaigrette Jalapeño Popper Dip Lentil-Walnut Pâté Scalloped Potatoes Mini Corn on the Cob with Tofu Crema Beet Hummus Garlic-Herb Baby Potatoes Creamed Spinach Savory Polenta with Mushroom Ragù CHAPTER 4: Soups, Stews, and Chilis Broccoli-Cheeze Soup Chickpea, Farro, and Tomato Stew Roasted Red Pepper Soup Red Quinoa and Black Bean Chili Rich Mushroom Soup White Bean Chili Verde Smoky and Sweet Butternut Squash Soup Coconut-Cabbage Stew Wild Rice Soup Sweet Potato and Peanut Stew with Kale Quick Barbecue Chili Curried Cauliflower Soup Barley, Mushroom, and Kale Stew CHAPTER 5: Beans, Grains, and Legumes Coconut Brown Rice Tabouleh Salad Cilantro-Lime Brown Rice Mediterranean Millet Salad “Refried” Beans Forbidden Black Rice with Black Beans Cowboy Caviar Wild Rice and Farro Pilaf White Beans with Rosemary and Garlic Chickpea Salad Lettuce Wraps Farro Risotto Kansas City–Style Barbecue Beans Red Lentil Dal with Kale CHAPTER 6: Entrées Southwestern Taco Bowls Potato Salad with Mixed Greens and Mustard Dressing Sesame Chickpeas and Veggies Veggie Lo Mein Butternut Squash Mac and Cheeze Jackfruit Sloppy Joes Tofu Tikka Masala Portobello Pot Roast Zucchini, Kale, and Mushroom Pasta Marinara Yellow Split Pea and Broccoli Curry Three-Mushroom Stroganoff Potato and Kale Curry Creamy Spaghetti Squash with Spinach, Olives, and Roasted Red Peppers Turmeric-Spiced Cabbage, Potatoes, and Carrots Classic Plant-Based Lasagna CHAPTER 7: Desserts Chocolate and Banana Steel-Cut Oatmeal Cider-Poached Pears Sweet Potato Spice Cake Blueberry Cobbler Decadent Chocolate Cake Millet Vanilla Pudding Lemon Cheezecake Apple Spice Cake CHAPTER 8: Sauces and Staples Easy Vegetable Broth Oil-Free Marinara Sauce Sweet and Tangy Maple Barbecue Sauce Fresh Tomato Ketchup Hot Pepper Sauce Nut-Free Cheeze Sauce Simple Applesauce Strawberry Compote Measurement Conversions References Acknowledgments About the Author