Gluten-Free, Vegan Cooking in Your Instant Pot®: 65 Delicious Whole Food Recipes for a Plant-Based Diet

by Kathy Hester

Overview

Healthy Meals That Taste as Good as They Make You Feel

Kathy Hester, bestselling author of The Ultimate Vegan Cookbook for Your Instant Pot®, brings her signature simple style to this exciting new vegan recipe collection. From Chickpeas and Dumplings to The Easiest Vegan Mac and Cheese to Onion and Molasses Baked Beans and even Almond Berry Cake, each delectable recipe is made from whole foods and is not only plant-based and gluten-free but also soy-free, refined sugar-free and has low or no salt. This cookbook makes it easy to prepare amazing meals that are truly good for you!

With these wholesome Instant Pot® recipes, you can have all the developed flavor of low and slow cooking in half the time with meals like Jackfruit White Bean Chili and Veggie Hunter's Lentil Quinoa Stew. You can even prepare kitchen staples tailored to your dietary needs with recipes like Easy DIY Yogurt without Soy!, No-Oil Vegan Corn Butter and Oil-Free Chickpea Sliceable Cheese. So whether you're a full-time vegan, gluten-intolerant or just looking to make healthier choices, this book has something for everyone.

Product Details

ISBN-13:	9781624149467
Publisher:	Page Street Publishing
Publication date:	02/25/2020
Pages:	192
Sales rank:	633,134
Product dimensions:	7.90(w) x 8.90(h) x 0.60(d)

About the Author

Kathy Hester is the bestselling author of The Ultimate Vegan Cookbook for Your Instant Pot®, Vegan Cooking in Your Air Fryer, The Easy Vegan Cookbook and The Great Vegan Bean Book. She’s the blogger behind HealthySlowCooking.com and her recipes have been featured by The Washington Post, The Oregonian and The Kitchn. She lives in Durham, North Carolina.

Table of Contents

Introduction 9

Welcome to Your Instant Pot 12

Staples 21

Easy DIY Yogurt without Soy! 22

No-Oil Vegan Corn Butter 27

Instant Dry Vegetable Bouillon 28

Strawberry Chia Jam 31

My Favorite Salt Substitute Blend 32

Easy Homemade Tempeh 35

Veggie Dogs Made from Real Vegetables! 37

Oil-Free Chickpea Sliceable Cheese 41

Homemade Elderberry Syrup 42

Rainbow Vegetable Rice 45

Instant Pot Date Syrup 46

DIY Cajun Seasoning Blend 49

DIY Poultry Seasoning 50

Easy Jamaican Curry Powder 53

Soups 55

Velvety Root Veggie Soup 56

Easy Corn Chowder 59

Creamy Broccoli Soup 60

French-Style Mushroom Onion Soup 63

Amy's Creamy Wild Rice Soup 64

Tortilla Soup with Jackfruit 67

Casseroles And Pasta 69

Chickpeas and Dumplings 70

Quick One-Pot Chickeny Rice 73

The Easiest Vegan Mac and Cheese 74

Vegetable Pad Thai 77

Eggplant Tomato Pasta Sauce 78

Creamy Mushroom Fettuccine 81

Beans 83

Onion and Molasses Baked Beans 84

Creole White Bean and Soy Curl Stew 87

Mayocoba Refried Beans 88

Sonal's Red Lentil Dal with Mint and Garlic 91

Greek-Spiced Lentil Stew 93

Anu's Moong Dal Khichdi (Indian Lentil and Rice Porridge) 97

Veggie Hunter's Lentil Quinoa Stew 98

Chef AJ's Black Bean and Mushroom Chili 101

Jackfruit White Bean Chili 102

Veggie And Grain Mains 105

Plant-Based Niçoise-Style Potato Salad 106

The Veggie Queen's Broccoli Raab with Shiitake Mushrooms 109

Jackfruit Biryani 110

Nancie's Green Curry Sweet Potatoes with Shiitake Mushrooms 113

Jamaican Jackfruit with Curry 116

Hungarian-Style Cabbage "Noodles" 119

Butternut Oat Groat Risotto 120

Soy Curl Fried Rice with Lots of Options 123

Layered Meals And Egg Mold Recipes 125

New Orleans-Style Red Beans with Dirty Brown Rice 126

Spicy Peanut Butter Tempeh and Collards and Jollof Quinoa 129

Polenta Topped with Cannellini Bean Stew 130

Mini Vegan Corn Dogs 133

Tofu Breakfast Bites 134

Banana Walnut Mini Muffins 137

Breakfast 139

Veggies for Breakfast 140

Steel-Cut Oats Cooked with Earl Grey Tea 143

Tofu or Chickpea Shakshuka 144

Sweet Potato Spice Breakfast Oat Groats 147

Ashley's Dark Chocolate Quinoa Porridge 148

Desserts And Drinks 151

Creamy Corn Cinnamon Drink (Atole) 152

Fresh Turmeric Ginger Tea Concentrate 155

Rosewater Kheer 156

Almond Berry Cake 159

No Sugar Dessert Hummus 2 Ways 160

Carrot Cake Sweetened with Dates 163

Mango Cardamom Tapioca Pudding 164

Appendix 167

Acknowledgments 176

About the Author 177

Index 178

Editorial Reviews

Kathy has made it very clear that becoming vegan and following a gluten-free diet is not that hard. This is a must-have book in your kitchen.”
—Srividhya Manikandan, author of The Essential South Indian Cookbook

“Whether you're an Instant Pot® pro, or you haven't even taken yours out of the box yet, you'll find tons of exciting ideas in Kathy's latest book.”
—Natalie Slater, creator of Bake and Destroy

“Kathy Hester is a plant-based foodie queen who is changing hearts, minds and health one recipe at a time!”
—Kim Campbell, author of The PlantPure Nation Cookbook

“Kathy Hester should be called ‘Kathy Potter’ because she is truly a wizard in the kitchen.”
—Chef AJ, author of the bestselling book The Secrets To Ultimate Weight Loss

“Kathy's books are the ones stacked on the counter, stain-filled and dog-eared. You will use this book all the time!”
—Howard Jacobson, creator of Plant Yourself

“This book is filled with amazing recipes you’d never imagine could be made so easily and quickly. This is one book you’ll need in your kitchen!”
—Sophia DeSantis, author of Vegan Burgers & Burritos

“Kathy Hester has done it again with this richly rewarding collection of global dishes and homey favorites. You’ll find recipes that are comforting and easy, with Kathy’s unique ‘wow factor’ in each and every one.”
—Nava Atlas, author of 5-Ingredient Vegan and Wild About Greens

From the Publisher