A couple weekends ago I taught a pressure cooking class at Get Juiced in Red Hook, NY. We had a great turn-out, lively discussion and wonderful meal! It is clear that people are quite passionate about good health and good food, and equally passionate about educating themselves about how the two can go together. You absolutely DO NOT have to skimp on richness of flavor and satisfying your appetite when you eat vegetarian, and just think of the benefits to your heart, the environment and all the baby animals! Our menu was an Indian Vegetarian inspired theme, and included channa saag, marinated herbed beets, basmati rice pilaf and raita. Pressure cooking is brilliant. It takes a fraction of the time that regular cooking methods and seals in great flavor, vibrant color and toothsome texture to your whole foods. I mainly use the pressure cooker for beets and chickpeas, which we eat a lot of in our mostly vegetarian household! Rinsed (non-soaked) chickpeas take around 11 minutes and come out perfectly, and beets, depending on the size, take 6 - 9 minutes. A local farmer and Yoga student, Michael, of Upstate Farms supplied beautiful local kale and spinach for our saag, which we were so lucky to get, as we all have heard of the importance of being locavores! Thanks as well to our good friend Willy B. Mum who was there taking photos and live-tweeting-- I am so grateful to that vegan vixen as I was too busy chopping, washing, cooking, plating to do all that!
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