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Vegan Richa's Instant Pot cookbook : 150 plant-based recipes from Indian cuisine and beyond

2022

Format:	Book
Author:	Hingle, Richa, author.
Title:	Vegan Richa's Instant Pot cookbook : 150 plant-based recipes from Indian cuisine and beyond / Richa Hingle.
Publisher, Date:	New York, NY : Hachette Go, an imprint of Hachette Books, 2022. ©2022
Edition:	First edition.
Description:	383 pages : color illustrations ; 24 cm text txt still image sti unmediated n volume nc
Summary:	"As Vegan Richa, Richa Hingle has a devoted following of readers who love her flavorful, easy-to-make vegan comfort foods. Her first book, Vegan Richa's Indian Kitchen, offered "traditional and creative recipes for the home cook," as the subtitle says. In Vegan Richa's Everyday Kitchen, she branched out to include popular comfort foods. Now she blends both-in an Instant Pot! in her new book. Offering 150 new recipes for both popular Indian dishes and comfort favorites, from burgers to tacos, Richa demystifies the Instant Pot, and offers some surprising ways to use it (yes, for cake!). Richa shares tips and tricks for the little-known pot-in-pot cooking technique (multilayer cooking to make several dishes at the same time) as well as how to layer flavor components for the most authentic flavor. She also shares various types of easily prepared weekday meals, including dump and done meals, no extra pots and pans meals, and whole spreads with multiple dishes all made at the same time. These new techniques that will bring both familiar and less-known meals and flavors from around the world to the Instant Pot cook. Comprehensive, with the recipes Richa's many fans are clamoring for, nutritional information as well as adaptations for allergies or other diets, Vegan Richa's Instant Pot Cookbook provides a roadmap for easy, delicious, flavorful meals"-- Provided by publisher. Hingle offers vegan comfort foods in an Instant Pot! With recipes for both popular Indian dishes and comfort favorites, she offers some surprising ways to use an instant pot, and shares tips and tricks for the little-known pot-in-pot cooking technique, as well as how to layer flavor components for the most authentic flavor. From "dump and done" meals to spreads with multiple dishes all made at the same time, she provides a roadmap for easy, delicious, flavorful meals.-- adapted from publisher info
Subjects:	Vegan cooking. Cooking, Indic. Smart cookers. Pressure cooking. Electric cooking. Electric cooking, Slow.
Notes:	"With new techniques, including pot-in-pot and layering!" -- Cover. "Official Instant Pot book" -- Cover. Includes index.
Contents:	Introduction - Instant pot -- Pantry: stocking your kitchen -- Basics -- Indian comfort food -- Dals, lentils, beans & peas - Vegetables & gains -- Soups & chilis -- Curries & stews -- Pasta & casseroles -- Tacos, burgers & wraps -- PIP (pot-in-pot) meals -- Breakfast -- Desserts.
LCCN:	2021040152
ISBN:	9780306875038 0306875039
Other Number:	1264751274
System Availability:	4
Current Holds:	0
# Local items:	4
Control Number:	920496
Call Number:	641.56362 Hin
Course Reserves:	0
# Local items in:	3
# System items in:	3

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Trade Reviews

Publishers Weekly Review

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. (May)

Summary

Join Vegan Richa's Instant Pot revolution with brand new techniques to level up your favorite plant-based meals

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(tm) pro or newbie, you'll learn how to save time and maximize the potential of your Instant Pot(tm) 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 150 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, V egan Richa's Instant Pot(tm) Cookbook is your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.

Table of Contents

	Introduction	p. 10
	Instant Pot	p. 13
	Models & Sizes	p. 13
	Pressure Release 101	p. 16
	Functions & Keys	p. 16
	High-Altitude Cooking Time Adjustments	p. 17
	Frequently Asked Questions	p. 17
	Tools & Accessories	p. 20
	Cooking Times & Cooking Charts	p. 21
	Pantry: Stocking Your Kitchen	p. 25
	Lentils, Peas, Beans	p. 25
	Flours, Grains & Other Items	p. 26
	Fresh Ingredients	p. 26
	Other Pantry Items	p. 28
	Spices & Herbs	p. 29
	Where to Buy Ingredients	p. 31
	Complete Pantry List for Shopping	p. 31
	Basics	p. 32
	Easy Veggie Stock	p. 33
	Vegan Yogurt	p. 34
	Large-Batch Cashew Cream	p. 37
	Quick Garam Masala	p. 38
	Vegan Worcestershire Sauce	p. 39
	Barbecue Sauce	p. 40
	Curry Powder	p. 41
	Cajun Seasoning Mix	p. 42
	Enchilada Seasoning Mix	p. 43
	Taco Seasoning Mix	p. 44
	Barbecue Spice Blend	p. 45
	Berbere Spice Blend	p. 45
	Shawarma Spice Blend	p. 46
	Baharat Spice Blend	p. 47
	Refried Lentils	p. 49
	Easy Vegan Mashed Potatoes	p. 50
	Chickpea Flour Tofu	p. 53
	Indian Comfort Food	p. 54
	Tikka Masala Sauce (Spicy Tangy Tomato Sauce)	p. 57
	Palak Tofu (Tofu in Creamy Spinach Sauce)	p. 61
	Mushroom Masala (Easy Mushroom Gravy)	p. 63
	Large-Batch Butter Chicken Sauce (Silky Tomato Sauce)	p. 66
	Vegetable Biryani (Royal Rice with Veggies & Nuts)	p. 69
	Plain, Garlic, or Avocado Naan (Dairy-Free Indian Flatbread)	p. 72
	Dump & Done Creamy Indian Butter Soy Curls	p. 74
	Kadhi Pakora (Spiced Yogurt Sauce with Onion Fritters)	p. 76
	Bhuna Masala Sauce (Roasted Curry Sauce)	p. 80
	Amritsari Masala (Spicy & Smoky Sauce)	p. 82
	Shahi Royal Sauce with Chickpeas or Tofu	p. 84
	Balti Sauce with Jackfruit, Soy Curls, Chickpeas, or Seitan	p. 87
	Dal Makhani (Buttery Black Lentils)	p. 90
	Baked Tofu Paneer	p. 93
	Dum Aloo (New Potatoes in Fenugreek Sauce)	p. 95
	Tofu Pasanda (Tofu in Velvety Pepita Seed Sauce)	p. 96
	Tofu & Sweet Potato Korma (Luxurious Onion Sauce)	p. 98
	Chole (Indian Chickpea Curry)	p. 100
	Rajma Masala (Kidney Bean Curry)	p. 102
	Lentil Keema with Peas	p. 105
	Malai Kofta (Kofta Balls in Cream Sauce)	p. 108
	Mulligatawny Soup (Curried Soy Curl Lentil Soup)	p. 111
	Dals, Lentils, Beans & Peas	p. 112
	Dal Fry (Spiced Indian Lentil Soup with Rice)	p. 114
	Mung Dal Kitchari (Split Mung Bean & Rice Porridge)	p. 117
	Lobia Pulao (Black-Eyed Pea Rice Pulao)	p. 120
	Dhan Sak (Lentil Vegetable Stew with Caramelized Onion)	p. 123
	Black-Eyed Pea & Mung Bean Stew	p. 126
	Kadala Curry (Brown Chickpea Coconut Curry)	p. 127
	Sambar (South Indian Split Pea Stew)	p. 130
	Paanch Phoron Dal (Indian Five-Spice Split Pea Soup)	p. 132
	Chickpeas with Coriander, Black Pepper & Chile Masala Sauce	p. 134
	Shakkarkand Wali Masoor Dal (Sweet Potato & Lentil Curry)	p. 136
	Red Lentil Butternut Squash Curry	p. 138
	Sabut Masoor, Lauki & Chawal (Pot-in-Pot Brown Lentils, Squash & Rice)	p. 140
	Golden Spinach Dal (Onion- & Garlic-Free)	p. 143
	Lentil or Bean Sprouts	p. 144
	Sprouted Mung Bean or Lentil Breakfast	p. 145
	Idli & Dosa Batter	p. 146
	Vegetables & Grains	p. 148
	Saag Aloo (Sweet Potato & Chard Curry)	p. 149
	Aloo Gobi (Curried Potatoes & Cauliflower)	p. 150
	Baingan Bharta (Spiced Mashed Eggplant)	p. 153
	Gobi Matar (Cauliflower Pea Curry)	p. 156
	Avial (South Indian Vegetable Coconut Curry) (Onion- a Garlic-Free)	p. 159
	Masala Potatoes	p. 160
	Potato Sabzi (Onion- & Garlic-Free Spiced Potato)	p. 163
	Masala Eggplant Curry	p. 164
	Patta Gobi Sabzi (Indian Cabbage & Peas)	p. 167
	Poriyal (Carrot & Green Beans Tempered with Mustard Seeds)	p. 168
	Pav Bhaji (Street-Style Spiced Vegetable Mash)	p. 171
	Dump & Done Spinach Rice & Chickpeas	p. 172
	Tawa Pulao (Spiced Tomato Rice)	p. 174
	Tomato Chutney	p. 176
	Indian Pickled Onions	p. 177
	Mango Chutney	p. 179
	Achari Vegetables (Indian Pickled Spiced Veggies)	p. 180
	Soups & Chilis	p. 182
	Everyday Lentil Soup	p. 183
	Cream of Mushroom Soup	p. 186
	Minestrone	p. 189
	Chickpea Potato Soup	p. 190
	Black Bean Soup	p. 193
	Butternut Squash Soup	p. 195
	Dump & Done Wild Rice Soup	p. 199
	Chickpea Rice Soup	p. 200
	Red Lentil Chili	p. 203
	Chili sin Carne Mole	p. 206
	Curries & Stews	p. 208
	Japanese Curry	p. 209
	Cannellini & Lentil Jamaican Curry	p. 212
	Chickpea Sweet Potato Spinach Curry	p. 215
	Lentil Tagine Instant Pot	p. 216
	Corn Chowder	p. 219
	Étouffée	p. 220
	Cajun-Style Red Beans & Rice	p. 223
	West African-Inspired Peanut Stew	p. 225
	Stir-Fries	p. 228
	Dump & Done One-Pot Rice or Quinoa & Beans	p. 229
	Fried Rice	p. 231
	General Tso's Soy Curls	p. 233
	Peanut Sauce Fried Rice	p. 236
	Sweet & Sour Chickpeas	p. 239
	Spicy Peanut Noodles	p. 240
	Thai-Inspired Curry Ramen	p. 243
	Curried Quinoa	p. 246
	Pasta & Casseroles	p. 248
	Mac & Cheese	p. 249
	Lasagna Soup	p. 253
	Green Chile Enchilada Casserole	p. 255
	Spinach Artichoke Pasta	p. 258
	Arroz con Polio	p. 260
	Marinara Sauce	p. 262
	Quick Lasagna	p. 263
	Mushroom Stroganoff	p. 266
	Lentil Bolognese	p. 269
	Cauliflower Alfredo	p. 270
	Mushroom Risotto	p. 273
	Creamy Sun-Dried Tomato Pasta	p. 277
	Ziti with Tomato Sauce	p. 278
	Mushroom Tetrazzini	p. 281
	Tacos, Burgers & Wraps	p. 284
	Buffalo Sauce Tempeh & Spanish Rice Wraps	p. 285
	Mushroom Lentil Walnut Burger	p. 288
	Baked Potato with Barbecue Lentils	p. 291
	Lentil Quinoa Meatloaf	p. 293
	Lentil Sloppy Joes	p. 296
	Mushroom Gyro with Tzatziki	p. 299
	Crunch Wrap with Jackfruit & Vegan Queso	p. 301
	Instant Pot Barbecue Jackfruit	p. 305
	PIP (Pot-in-Pot) Meals	p. 306
	Mushroom Bourguignon with Potato-Cauliflower Mash	p. 308
	Lentil Mushroom Stew with Mashed Sweet Potatoes	p. 311
	Ethiopian Lentils & Ethiopian Spiced Cabbage	p. 314
	Portobello Mushrooms in Garlic Sauce	p. 317
	Grits with Mushrooms & Chickpeas	p. 321
	Scalloped Potatoes	p. 322
	Breakfast	p. 324
	Turmeric Steel-Cut Oats	p. 325
	Chai	p. 326
	Haldi Doodh (Spiced Golden Milk)	p. 329
	Upma	p. 330
	Scrambled Eggs	p. 333
	Breakfast Sandwich	p. 334
	Mason Jar Pancakes	p. 337
	Breakfast Sweet Potatoes with Blueberry Compote	p. 340
	Desserts	p. 342
	Rice Pudding	p. 343
	Brownies	p. 346
	Flan	p. 349
	Peach & Wild Blueberry Cobbler	p. 350
	Cinnamon Rolls	p. 353
	Almond Halwa or Ladoos	p. 356
	Gajar Halwa (Indian Carrot Halwa)	p. 359
	Oatmeal Banana Bars	p. 360
	Chocolate Layer Cake	p. 363
	Carrot Cake	p. 365
	Gluten-Free Spice Cake	p. 369
	Strawberry Cheesecake	p. 371
	Acknowledgments	p. 374
	Index	p. 376
	About the Author	p. 384

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