Pressure
Cooker Cookbooks:
We
recommend all of Lorna Sass' books, especially "Vegetarian
Cooking
Under Pressure."
One
of many great recipes of Lorna's we love:
Double
Mushroom Barley Soup
18
minutes high pressure
2
teaspoons safflower or canola oil [may use water/tamari]
1 teaspoon finely minced garlic
2 cups coarsely chopped onions or thinly sliced leeks (white and
light green parts)
6 cups boiling vegetable stock, approximately
1/2 cup pearl barley
1/2 pound fresh mushrooms, sliced or quartered
Generous 1/2 cup (1/2 ounce) sliced dried mushrooms, soaked if
necessary [shiitakes are great]
1 large carrots, halved lengthwise and thinly sliced
2 large celery ribs, diced
1 large bay leaves
1 1/2 tablespoons dried dill, approximately
Salt and freshly ground pepper to taste
Heat
the oil [or water/tamari] in the cooker. Cook the garlic and onions
over medium-high heat, stirring constantly, for 1 minute. Add
the stock, barley, fresh and dried mushrooms, carrots, celery,
bay leaves, dill, and salt and pepper.
Lock
the lid in place. Over high heat, bring to high pressure. Lower
the heat just enough to maintain high pressure and cook for 18
minutes. Allow the pressure to come down naturally or use a quick-release
method. (Set the cooker under cold running water if you experience
any sputtering while quick-releasing the pressure.) Remove the
lid, tilting it away from you to allow any excess steam to escape.
Discard
the bay leaves and add a bit more dried dill, salt, salt and pepper
if the flavors need a boost. The soup will thicken considerably
upon standing. Thin it to the desired consistency with additional
vegetable stock.
From
Great
Vegetarian Cooking Under Pressure
Healthy
tip we picked up along the way:
Many recipes
call for a tablespoon or two of oil in the pressure cooker to
prevent foaming, especially for beans. However, if you put a strip
of kombu (dried seaweed you can get at most health food stores
or Whole Foods), you'll have no problem with the foaming and won't
need oil. (Just remove the kombu before you serve the dish.) The
higher-end pressure cookers seem to do just fine, in our experience,
even when you use no oil or kombu.
VegSource
Recommends: