Vegan Richa's Instant Pot™ Cookbook
150 Plant-based Recipes from Indian Cuisine and Beyond
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4.5 • 2 Ratings
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- $14.99
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- $14.99
Publisher Description
Join Vegan Richa’s Instant Pot revolution with brand new techniques to level up your favorite plant-based meals.
"Richa’s mix of lively flavors, comforting favorites, and faster-fix 'dump-and-go' recipes give you something mouthwatering to cook any night of the week. I could almost smell the spices come alive! The recipes are accessible and prove that nutritious food can be delicious too." -Erin Clarke, author of The Well Plated Cookbook
Welcome to Vegan Richa’s kitchen, where hearty flavors and easy recipes are your passport to delicious, satisfying meals every day of the week. Whether you are an Instant Pot™ pro or newbie, you’ll learn how to save time and maximize the potential of your Instant Pot™ with Richa’s inventive new techniques for:
layered pot-in-pot cooking (Crunchwraps!) one-pot meals (Spicy Peanut Noodles in minutes) dump-and-done meals (comforting Wild Rice Soup and Chana Masala—no sautéing) roasting and caramelizing (Mushroom Gyros) and much more!
With recipes from a range of global cuisines highlighting an abundance of whole foods, vegetables, and legumes, minimal oil, and no processed ingredients, you’ll use your Instant Pot for everything from breakfasts (Egg Sandwiches) to desserts (yes, cake!) to Richa’s fan favorite regional Indian specialties.
Complete with myriad adaptations, swaps for allergies and special diets, and full nutritional information, Vegan Richa's Instant Pot™ Cookbook is your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.
PUBLISHERS WEEKLY
Recipe developer Hingle (Vegan Richa's Indian Kitchen) returns with an appetizing collection that ably proves the Instant Pot isn't just for "cooking lentils and beans." To showcase how versatile it is, she presents a wide array of vegan dishes that includes Indian comfort food, crispy Mexican crunch wraps, and desserts, and arms readers with the techniques, substitutions, and cooking times to create them, no matter where one lives (readers living at higher altitudes will particularly appreciate the adjustments made to accommodate). A golden spinach dal ideal for those with an allium allergy employs nigella seeds for an oniony flavor, while a savory gluten-free saag aloo made of sweet potato and chard comes together in mere minutes. Indeed, cooks crunched for time will find no shortage of quick and flavorful recipes, as evidenced by a "dump-and-done" fried rice, spicy peanut noodles that take less than 15 minutes to make, and a lentil Bolognese perfect for batch freezing. To satisfy one's sweet tooth, a carrot halwa (think an Indian "carrot cake crumble") surprises as an unexpectedly decadent treat. For delicious meals that can be made in a pinch, Hingle is a wise and unwavering guide.
