Cooking, Coaching, and Consulting

I am the author of The Vegan Air Fryer and Vegan Pressure Cooking, co-author of Vegan for Her, co-creator of Real World Vegan Meal Plans, and founder and culinary director of the Colorado Springs Vegan Cooking Academy. I share vegan recipes and meal ideas and compassionate living tips. Welcome!

— My Books —

The Vegan Air Fryer

Enjoy your favorite plant-based fried foods without all of the added fat! If you love fried foods, but don’t want all the oil and mess of frying, then you will want this cookbook. It shows you how to "air fry" your favorite fried foods with little or no cooking oil. JL Fields, author of Vegan Pressure Cooking, has done the research, development, and testing, so you can serve crispy French fries, eggrolls, and all kinds of fried food in minutes – without frying. Now you can eat healthier versions of delicious "fried" food!

Vegan Pressure Cooking

Say goodbye to long cooking and preparation times. With a pressure cooker, you can cook filling, nutritious meals in under an hour and with little mess or cleanup. It's not only delicious, but easy too! With Vegan Pressure Cooking, you'll learn all of the ins and outs of pressure cooking--including why there's no need to be scared of trying something new! From choosing a pressure cooker that suits you best to understanding the ingredients that are perfect for pressure cooking - including beans, grains, hearty vegetables, and more.

…I found myself without one for a few weeks.

Hello from NYC! I’ve been here for a week and I have two more weeks to go. Visiting for some book events and to watch two sweet cats for a friend who is on a European adventure, I’m in a darling apartment in Harlem and I’m loving it. I’m working and writing in a location just a few blocks from the subway so I’m hopping and bopping downtown, to Brooklyn, to New Jersey, and beyond.

The biggest adjustment has been cooking. You guys know I’m a gadget gal. I love me an air fryer, and I’ve had a long and happy relationship with pressure cooking. Neither appliance was in my temporary kitchen when I arrived. The first couple of days – when it was over 90°F and fairly uncomfortable, I made a few tofu dishes in a pan on the stove but mostly ate salads. I was aching for a pressure cooker. One of my book tour sponsors – GoWISE USA – has been sending me air fryers to give away at cooking demos and last week they sent one for the NYC Vegetarian Food Festival…and a pressure cooker! It has all of the functions of the Instant Pot and I love, love, love it!

And I’ve been cooking!

I followed the soy curl mac and cheese recipe in my book Vegan Pressure Cooking loosely (you can find the recipe online here) by simply using onion, soy curls, whole wheat elbow macaroni, and not-chicken broth in the pressure cooker – 4 minutes low pressure, quick release – and then I stirred in nutritional yeast, lemon juice,  and raw chopped red cabbage + raw arugula and spinach. Pressure cooking foodie heaven!

Yesterday I went out to New Jersey to cook with a Kitchen Coaching client. She and I cooked up several things in her Instant Pot (she had never used it before!), including a kale, potato and garlic combo in the IP before turning them into these air fried potato nuggets.

When I got back to my cozy retreat in Harlem, not one single bit hungry thanks to a fabulous late lunch at the Ethiopian restaurant Mesob in Montclair, NJ, I was still inspired to cook. Mostly because my next few days are going to be super busy and I wanted food ready to reheat and eat. [click to continue…]

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