My Vegan MoFo theme this year is “Go Vegan with JL…In the kitchen!” in which I reply to your questions about cooking in your vegan kitchen. (I explain a bit more about my theme and plan for my October posts here.)
“I need an easy way to make grains, beans and legumes in advance from bulk and then store (freeze?) for later use. I don’t want to use canned, but don’t always have time to soak (or remember to soak!).”
Oh, this is easy! Use a pressure cooker! You don’t have to soak your beans (you can if you want to but it’s not necessary) and your beans and grains are done in minutes.
I have written a great deal about my pressure cooker, and created many recipes with one. You can browse my old posts to read more about my recipes and love for the pressure cooker. Here are a few that may be helpful to those of you new to pressure cooking:
- I am so in love with my pressure cooker that I devoted a FAQ post to the topic: What’s up with the rice and pressure cooker obsession?
- I write the online vegan column I Eat Plants for The Journal News (my local paper, for now!). After posting The Top 3 Reasons Why I Love My Pressure Cooker my food editor asked me to participate in a Twitter Chat about cooking vegan with a pressure cooker – you can find some tips in the chat transcript.
- I invited a friend over to my house to give her a rice and pressure cooker lesson and we made a video of the experience.
- You can find all of my pressure cooker recipes here:
I am often asked what kind of pressure cooker I use. I only have experience using Presto stove top pressure cookers with the “jiggly top” – specifically the 6-quart and 4-quart cookers. I turn to these two books constantly: Great Vegetarian Cooking Under Pressure and The New Fast Food (both the print and electronic edition). Disclosure: I have affiliate relationships with each link listed.
Ingredients (Serves 4 – 6)
- 1 cup dry bulgur
- 1 tablespoon paprika
- 1 teaspoon sea salt
- 1 teaspoon avocado oil
- 3 cloves garlic, minced
- 1 3/4 cups water
- Toast the bulgur in the pressure cooker (uncovered) for just a few minutes (be careful not to burn it).
- Stir in paprika and salt.
- Add oil, garlic and water, cover, and bring to pressure.
- Cook at pressure for 5 minutes.
- Allow for natural release (no more than 10 minutes).
- Remove the pressure cooker lid, away from you, and fluff the bulgar with a fork.
The pressure cooker really is the way to quickly cook two vegan staples – beans and grains – and to prepare food in bulk. Both foods freeze well (I use ziplock freezer bags), though I do find that grains dry out a bit so after thawing I reheat them with added liquid such as vegetable broth, water, or a “cheese” or tomato sauce.
I have said repeatedly, to anyone who will listen, that the pressure cooker is a game-changer for new vegans. I mean it!
Are you a pressure cooking vegan?