On Christmas Eve, in anticipation of Santa gifting you a pressure cooker, I shared my pressure cooker recipes with you. So many of you did, in fact, get pressure cookers. YAY! I’ve received several emails and lots of messages on Twitter and Facebook, asking questions about how to cook beans and grains and requesting recipe suggestions. It seems like a good time to share my three favorite pressure cooker cookbooks with you.

Great Vegetarian Cooking Under Pressure by Lorna Sass is the book that I ordered at the exact same time that I ordered my first pressure cooker. I called it my bible. It has cooking time guides for beans, grains and vegetables. It also has incredible recipes. One of my favorites is Lorna’s Split Pea Soup with Herbes de Provence – just six minutes at pressure and voila!

Once I became obsessed with pressure cooking I started following Jill Nussinow – The Veggie Queen. She makes my pressure cooker devotion look normal. I use her book The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes faithfully (there is a digital version of the book, too). I started pressure cooking tempeh after reading Jill’s blog and books.

As you long-time readers know, it didn’t take long for me to start developing my own pressure cooker recipes (I have a good number featured in Vegan for Her: The Women’s Guide to Being Healthy and Fit on a Plant-Based Diet – by Virginia Messina and me – due out next summer!). Laura D.A. Pazzaglia and I became blog/internet friends over our pressure cooking passion. Though Laura’s website Hip Pressure Cooking isn’t vegan or vegetarian, many of her recipes are. She invited me to be a part of her new cookbook The Everything Healthy Pressure Cooker Cookbook,

which was a real thrill! Though not a vegetarian cookbook, check out all of the vegan recipes:

Eggplant Caviar, Chickpea Dip, Lemon and Rosemary Cannellini Cream, Steamed Artichokes, Steamy Carrot Coins, Boiled Peanuts, Lemon Zest Asparagus, Garlic Braised Artichokes, Whole White Beets, Spicy Braised Broccoli, Green Bean & Pine Nut Salad, Steamed Pumpkin, Spaghetti Squash, Golden Beets, Braised Beet Greens, Soy-Glazed Bok Choy, Broccoli & Citrus Salad, Spicy Broccoli Rabe, Red, White and Green Brussels Sprout Salad, Pan-Seared Brussels Sprouts, Spicy Broccoli Rabe, Red, White and Green Brussels Sprout Salad, Pan-Seared Brussels Sprouts, Red Cabbage & Apples, Pam’s Tie-dyed Baby Carrots, Gingered Carrots, Amy’s Southern-Style Collards, Corn on the Cob, Creamed Corn, Eggplant Caponata, Mushy Peas, Peperonata (Faux Roasted Peppers), Southern Italian Green Beans & Tomatoes, Potato & Parsley Salad, Boozy Taters, Herb Roasted Fingerling Potatoes, Aloo Gobi (Cauliflower & Potatoes), Pam’s Stewed Green Tomatoes, Spicy & Minty Zucchini, Ratatouille Light, Winter Vegetable Medley, Vegetable Stock, Mushroom Broth, White Bean with Garlic and Kale Soup, Lentil Soup, Butternut Squash & Ginger Soup, Creamy Lima Bean Soup, Creamy Asparagus Soup, Thai Carrot Soup, Pasta and Chickpea Minestrone.

There are numerous bean recipes, plus these one-pot meals:

Aloo Gobi, Veggie Biryani, my Farro, Bean & Collard Green Wraps, Herb & Quinoa Stuffed Tomatoes, Italian Chickpea & Barley Stew, Cuban Black Beans & Rice, New Orleans – Style Black Beans & Rice, Red Beans & Rice.

as well as pasta sauce recipes, over 30 grain recipes, and nearly 30 recipes for preserves (including chutney!), jams, and desserts. Again, this is not a vegetarian cookbook but oh, my, it’s very vegan-friendly!

If you’re new to pressure cooking, you can’t go wrong with any one (or all three!) of these books.

Let me conclude with a new jackfruit recipe. Last week I shared my BBQ Pulled Jackfruit Sandwich recipe – made in the pressure cooker – and this week I used jackfruit in the pressure cooker again. This was a tag team dinner. I had a vision for an enchilada filling; my husband turned that vision into actual enchiladas (view and print recipe here)!

Jackfruit and Sweet Potato Enchiladas by JL Fields @ JL goes Vegan Ingredients (10 – 12 enchiladas) 1 teaspoon extra virgin olive oil

4 garlic cloves, finely diced

1/4 cup onion, diced

3/4 cup sweet potato, diced

1 17-ounce can jackfruit, packed in water (NOT syrup), rinsed and drained

1 teaspoon cumin

2 teaspoons taco seasoning

1 teaspoon chili powder

1/4 teaspoon iodized sea salt

1/2 – 3/4 cup vegetable broth (make sure the potatoes and jackfruit are covered in liquid)

1 12-ounce can red enchilada sauce

10 -12 corn tortillas (6-inch)

1 4-ounce can diced green chilies

1 2.25-ounce can sliced black olives

Shredded vegan cheddar cheese, enough to cover the enchiladas Instructions JL’s contribution: pressure cooking the sweet potatoes and jackfruit Heat oil on medium-high heat in an uncovered pressure cooker. Saute onion and garlic for just a few minutes. Add sweet potatoes and saute for another minute or two. Add jackfruit, cumin, taco seasoning, chili powder, salt and vegetable broth and stir together. Lock the pressure cooker lid in place. Bring to pressure. Cook at pressure for 10 minutes.* Use the quick release method. Remove the pressure cooker lid, away from you. Stir the jackfruit and potatoes well (the potatoes will be mushy – just the way you want ’em!) and begin to use your spoon, or a fork, to pull shred the jackfruit. Set aside. Dave’s contribution: making the enchiladas In a shallow sauce pan heat the enchilada sauce on low/med heat. Take your corn 6″ tortillas and, one by one, place into the sauce pan to coat. Let each tortilla sit in the warm sauce for 20-30 seconds (turning once or twice to coat completely). Remove and hold on a plate. Once all tortillas are done, remove the sauce from heat (You’ll use the remainder later). Take a tablespoon of filling and spread in the middle of the tortilla. Add some green chilis and black olive slices. (about a 1/2 a teaspoon each). Fold / roll the tortilla and place in a lightly greased glass baking dish “seam-side” down. Once all enchiladas are wrapped, pour the remaining sauce over them in the pan. Sprinkle the tops of the enchiladas with cheese and the remaining olives and green chilis (to taste). Bake at 350 for 20-25 minutes. *NOTE A reader reported back that in her 3 quart pressure cooker the cooking time was too long and/or there was not enough liquid. You can error on the side of caution and add more liquid as well as use a quick release at 5 – 10 minutes. Once you’ve released pressure check for doneness – simmer, uncovered, if more cooking time is needed. Powered by Recipage

What is your go-to pressure cooker cookbook for vegan recipes?