Here I present: Nisha Vora, “The Vegan Instant Pot Cookbook”, 2019. This cookbook contains seven (7) chapters; and, the “table of contents” is shown BELOW.
1. PANTRY BASICS, SAUCES, AND DIPS
Mushroom Broth Vegetable Broth Vegan Cheese Sauce + Vegan Queso Restaurant-Style Hummus + Three Variations Game Day Black Bean Dip Fiery Arrabbiata Sauce Caramelized Onion Jam Blueberry Mojito Jam Ginger Carrot Miso Butter
2. BREAKFASTS
Homemade Coconut Yogurt Basic Steel-Cut Oatmeal + Three Variations Breakfast Enchilada Casserole Savory Turmeric Breakfast Quinoa Butternut Squash Buckwheat Porridge Chai-Spiced Rice Pudding Mini Mushroom and Leek Quiches Overnight Sweet Potato French Toast Brown Rice Congee with Mushroom Broth Pumpkin Spice Oatmeal with Coconut-Walnut Crumble Baked Beans on Toast Coconut-Millet Porridge Spicy Golden Milk
3. SATISFYING SIDES
Basic (But Oh-So-Delicious) Indian Dal Fluffy Garlic Mashed Potatoes Israeli Couscous and Lentils Chinese Takeout-Style Tofu and Broccoli Spicy Sesame Edamame Classic Creamy Polenta Rosemary and Garlic White Beans Frijoles (Mexican-Style Pinto Beans) Gigantes Plaki with Herbed Tofu Feta Millet-Cauliflower Mash Mediterranean Lentil Salad Wild Rice Salad with Lemon-Shallot Vinaigrette
4. VEGETABLES
Spaghetti Squash Pasta Puttanesca Sweet Potatoes with Sriracha Cashew Sauce Lemony Asparagus with Gremolata Couscous and Chickpea–Stuffed Bell Peppers Garlicky Broccoli with Orange Zest and Almonds Warm Tahini Fingerling Potato Salad Sicilian-Style Chard and White Beans Maple Carrots with Ginger-Almond Cream Sweet and Spicy Braised Red Cabbage Citrus Kale and Carrots Root Vegetable Mash The Best Damn Ratatouille Green Bean Salad with Maple-Tahini Dressing
5. COMFORT FOOD FAVORITES
Macaroni and Cheese Miso Mushroom Risotto Three-Bean Vegetable Chili Jamaican Jerk Jackfruit Tacos Lentil Shepherd’s Pie Chickpea Vegetable Biryani Tex-Mex Brown Rice and Lentils Hearty Tempeh Chili Vegetable Lasagna with Basil Ricotta Vegetable Paella Pumpkin Farrotto (Farro Risotto) Lentil-Walnut Gyros with Tzatziki Khichdi (Indian Lentil and Rice Porridge) One-Pot Bolognese Pasta Pasta Primavera Alfredo
6. SOUPS, STEWS, AND CURRIES
Creamy Dreamy Cauliflower Soup Red Lentil Almond Curry French Lentil Soup Thai Vegetable Green Curry The Best Corn Chowder West African Peanut Stew Tofu Cauliflower Tikka Masala Creamy Carrot-Ginger Soup Spiced Lentil, Kale, and Sausage Soup Pho (Vietnamese Noodle Soup) Butternut Squash Chickpea Tagine Tuscan Ribollita Lemongrass-Ginger Kabocha Squash Soup White Bean and Broccoli Soup Chana Masala Red Curry Rice Noodle Soup Easy Sweet Potato Dal
7. DESSERTS
Double-Fudge Chocolate Cake Apple Crisp–Stuffed Apples Mixed Berry Compote Thai Mango Sticky Rice Pecan Pumpkin Mousse Tart Cookies ’n’ Cream Cheesecake Lemon Poppy Seed Bundt Cake Sweet Corn Rosemary Cake with Balsamic Syrup Red Wine–Poached Pear Peach-Raspberry Crisp Blackberry and Meyer Lemon Bread Pudding Banana Bread with Walnut Streusel
Here I presented: Nisha Vora, “The Vegan Instant Pot Cookbook”, 2019. The “tastiest vegetables” and “seasonal produce” are important vegan topics.
Potato (#1) and corn (#2) are the most popular vegetable ingredients in recipes. I list a fifty-eight (58) “tastiest vegetables” from www.ranker.com.
| A | Artichoke #45 |
| Arugula #49 | |
| Asparagus #27 | |
| Avocado #11 | |
| B | Baby Carrot #10 |
| Beet #47 | |
| Bell Pepper #16 | |
| Black Beans #26 | |
| Broccoli #9 | |
| Brussels Sprouts #39 | |
| C | Cabbage #28 |
| Carrot #4 | |
| Cauliflower # 25 | |
| Celery #35 | |
| Chili Pepper #43 | |
| Chives #30 | |
| Collard Greens #54 | |
| Corn #2 | |
| Cucumber #8 | |
| E | Edamame #38 |
| Eggplant #46 | |
| G | Garlic #5 |
| Ginger #34 | |
| Green Bean # 15 | |
| Green Bell Pepper #29 | |
| H | Habanero Chili #51 |
| Heirloom Tomato #33 | |
| I | Iceberg Lettuce # 18 |
| J | Jalapeño #32 |
| K | Kale #44 |
| L | Leek #50 |
| Lettuce #6 | |
| Lima Bean #53 | |
| M | Mushroom #20 |
| O | Okra #52 |
| Olives #37 | |
| Onion #7 | |
| P | Parsnip #57 |
| Peas #22 | |
| Pinto Beans #40 | |
| Potato #1 | |
| Pumpkin #36 | |
| R | Radish #48 |
| Red Bell Pepper #17 | |
| Red Cabbage #41 | |
| Red Onion #14 | |
| Rhubarb #55 | |
| Romaine Lettuce #12 | |
| S | Snap Peas #23 |
| Spinach #13 | |
| Spring Onion #24 | |
| Squash #42 | |
| Sweet Corn #3 | |
| Sweet Potato #19 | |
| T | Taro #58 |
| W | Watercress #56 |
| Y | Yellow Onion #21 |
| Z | Zucchini #31 |
BELOW is a chart of “seasonal produce” that is essential to vegan recipes. Note that “broccoli” and “lettuce” are seasonal at different times of the year.
BELOW is a reduction of the chart, showing only “seasonal fruits”.
