The sections of the book are as follows as well as the recipes I've tried from each (I've highlighted my favorites in pink. These will go into my regular rotation for sure!):
- Five Recipes to Start You Out
- The Best Not-Refried Black Beans
- Quick and Easy Homemade Staples to Save You Money
- Plain Applesauce
- DIY Andouille Seitan Sausage
- Tequila-Lime Jalapeno Really Hot Sauce
- Make Your Own Jalapeno Powder
- Bean and Lentil Recipes that Cook in Half the Time
- Thai Red Curry Chickpea Spread
- Fun and Delicious Ways to Add in More Whole Grains
- Perfect Kamult (and Other Long-Cooking Grains) - used on whole oats
- Eat Your Vegetables: Easy and Elegant Plant-Based Fare
- Smoke Pecan Brussels Sprouts (featured below)
- Healthy Cream of Asparagus Soup
- Snowy Day Potato Cabbage Soup
- Vegan Cauliflower Queso
- Fast and Comforting One-Pot Meals
- Winter One-Pot Lentils and Rice
- Cook it All at the Same Time: Layered Meals with Sides
- One-Pot Burrito Bowls
- Decadent and Healthy Desserts
- Vanilla Spice Tea Concentrate
I've had this cookbook in my hands for maybe two or three weeks, and you can see I have gone to town! My favorite recipe (that would be worth it to get the cookbook on its own) is the Vanilla Spice Tea Concentrate. It's made by pressure cooking water with spices, steaping in tea afterwards, and then you have a concentrated chai-like tea to heat (or have over ice) with an equal amount of plant milk (sweetened if you like).
My parents, who are also plant-based, came to visit to see me (Who am I kidding? They are totally here to see my little potato. And who could blame them?) last weekend. While on the drive across the state they usually stop for a little treat at Starbucks, most often for a chai tea latte. I tested out the recipe the day before they got here and holy smokes! Waaaaayyyy better than Starbucks! I made it for them the next morning with our breakfast and my mom immediately got onto Amazon to order her own copy of the cookbook along with a bulk order of the spices needed to make the tea.
To make a batch of the tea, the ingredients cost me around $2 and it made 8 servings. That's 8 chai lattes I wouldn't buy from a coffee stand for $5 each. With the cost of the plant milk added in, each latte I make at home is well under $1 each. Plus, I know exactly what goes into my tea and can control if I want it with more or less sweetener each time.
But here I am rambling on about a tea when you came here to see what these Smokey Pecan Brussels Sprouts are all about. I've made this recipe twice... and ate the whole pot in one sitting... twice. The recipe says it is for 4 side servings, but as a Nutritarian, I can eat LOTS of veggies, so I would say it is closer to 2 sides or 1 meal size serving. The sweet of the maple syrup with the smokey bitter of the Brussels sprouts pair perfectly. This would be an ideal recipe for a family holiday dinner side. Or to make randomly and eat shamelessly all to yourself.
Smokey Pecan Brussels Sprouts
By Kathy Hester, The Ultimate Vegan Cookbook for Your Instant Pot.
Recipe attributes: gluten-free, soy-free, no added oil
Kathy's Recipe introduction: This recipe will turn your sprout haters into sprout devourers! I used a variation of this to get Cheryl to try sprouts for the first time. The sweet and smokey flavor really make these Brussels sprouts addictive.
Time: <5 minute prep, 2 minutes High Pressure, Quick Release, 2-5 minute saute
Servings: 4 side dish servings (1 nutritarian serving, cus we like our veggies!)
Pressure Cooker Ingredients:
2 cups small baby Brussels Sprouts, as close to the same size as possible
1/4 cup water
1/2 tsp liquid smoke
1/4 cup chopped pecans
2 Tbsp maple syrup
Salt, to taste
1.) For the pressure cooker, add the Brussels sprouts, water, and liquid smoke to your Instant Pot and mix well. Put the lid on and close the pressure valve. Cook on high pressure for 2 minutes. (Note: If you have very large Brussels sprouts, you may need to double the cooking time.)
2.) Once the cooking time is up, carefully move the pressure release valve to release the pressure manually.
3.) For the saute, switch to the saute function and add the pecans and maple syrup and reduce the liquid as you finish cooking the sprouts. Remove from the heat once tender and add salt to taste.
Per Serving: Calories 96.4, protein 2.2 g, total fat 5.5 g, carbohydrates 11.7 g, sodium 11.9 mg, fiber 2.4 g
Brussels sprouts vary greatly in size. Do your best to pick ones close in size or cut the largest ones in half. You can use frozen sprouts in this recipe, just up the cooking time by a minute or two depending on their size.
Convinced you need this cookbook in your life? Find it here on Amazon for purchase.
Health and Happiness,