Archive for Month: March 2014
Today in The Gazette: Vegan Pressure Cooking
Today in the food section of the Colorado Springs Gazette: Chefs are turning to pressure cookers to prepare less tender cuts of meat, dried beans and grains (which includes a mention of Vegan Pressure Cooking!). …the pressure cooker really shines when it comes to root vegetables, beans and grains. For this reason, vegans have latched onto it. JL Fields, a Colorado Springs-based author, is putting the finishing touches on a cookbook about pressure cooking for vegans. She started using a pressure cooker about a year after going vegan, and one of her favorite things to prepare is dried beans.
