Delicious Beans, Grains, and One-Pot Meals in Minutes? Yes please!
I ❤ JL (as do most people – I’m just lucky enough to be friendsies with her IRL) and was so excited when she first announced her cookbook deal. How excited? Well I ran right out and bought a pressure cooker just so I could be on her recipe testing team!
I was a bit nervous, I’ll admit. I had never used a PC before and had only heard the horror stories circa 1970’s. Today’s pressure cookers are much better and totally safe of course… but I was also nervous because this was a totally new way of cooking for me. What do you mean I can cook beans from scratch in minutes? And everything in one pot? And I don’t need to leave it running all day like the crock pot? I was suspicious but it turns out that it was all true! I made so many quick and delicious meals, it was amazing. If you’re a fan of cooking from scratch or of bulk cooking, this is the tool for you!
And this gorgeous cookbook! So many delicious recipes. I’m sharing the recipe for Chik’n Lentil Noodle Soup (pictured above), and of course giving away a copy of the book itself. You can also pick up a copy here, in case you aren’t the lucky winner. Soups, chilis, casseroles, even a recipe for seitan… there’s something for everyone!
The Giveaway
One lucky reader will win a copy of Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes by JL Fields! To enter, leave a comment below sharing what you think about bulk cooking at the beginning of the week. Do you love it? What’s your favorite thing to make? You can also score extra entry points with some fun Twitter options. Contest ends March 15th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of US and Canada only, good luck!
- 1 teaspoon extra-virgin olive oil
- 3 cloves garlic, finely diced
- 1 large onion, diced
- 2 cups (200 g) green beans (fresh or frozen), snapped into bite-size pieces
- 1 cup (130 g) chopped carrots
- 1 cup (120 g) chopped celery
- 2 teaspoons vegan chicken flavored seasoning
- 1 bay leaf
- 1⁄2 teaspoon dried sage
- 1 cup (200 g) dried brown lentils, rinsed and drained
- 4 ounces (112 g) soba noodles
- 4 cups (940 ml) vegetable broth
- 1 to 1 1⁄2 cups (235 to 355 ml) water
- In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, onions, green beans, carrots, and celery and sauté for about 3 minutes. Add the chicken-flavored seasoning, bay leaf, and sage and sauté for another 2 minutes. Add the lentils, noodles, and vegetable both. Stir to combine. Cover and to bring to pressure. Cook at high pressure for 8 minutes. Use a quick release. Sample both the lentils and the noodles. If they are not cooked through, simmer on low in the uncovered pressure cooker until done. Remove the bay leaf before serving.
- You can find vegan chicken-style seasoning or Bouillon cubes at most grocery stores.
- To deepen the flavor further, use vegan chicken broth instead of vegetable broth.
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I do like bulk cooking, but currently do not have time to get it all done in one day.
I do all my meal prep and grocery shopping on Sundays to make it easier through the week. I always cook a batch of cookies, something in the crockpot, and rice or quinoa for easy meals, and if I have spare time, I try to prep some fruit and veg so it’s easy to grab and go.
The only bulk cooking I do is cooking a big pot of soup in my PC. I love the idea of it though. I would love to win the cookbook as I am fairly new to plant based eating. Thanks for the giveaway.
I buy all my groceries on the weekend, and that is kind-of the last of my “bulk” cooking. I try and do the extra money saving cooking for weekends, like lunch cookies for my husband, kombucha, veggie stock, cut veggies for lunches, etc. But I find cooking a dinner everyday kind-of nice a relaxing when I get home. Sometimes. XD
I try to do bulk prep/cooking on Sundays. Makes life so much easier! I usually find interesting recipes to try the week before and try to mix it up to find new favourites! This method also cuts down on the likelihood of eating junk food because snacks and meals are done 🙂
I love to bulk cook at the beginning of the week, it makes my week nights so much easier. I generally make salads for lunch and some sort of stir fry or soup for dinner. So delish 🙂
We actually spend a bit of time in the kitchen on the weekends preparing things that we don’t really have the time for during the week. It’s always great to have something on hand that allows us to just relax after a long day and TADA! Dinner is ready for us, almost magically.
I’ve missed you and the blogging world quite a bit but I’ve been pretty sick and haven’t had the energy to be spending too much time online. I’m so glad to see you’re going at it strong here.
Keep up the great work and have a beautiful day.
I want to like bulk cooking, I have just never gotten organized to actually do it! I plan meals and shop for them so they’re ready to make each day, but I’ve never actually done the cooking up front, but I want to!
THe one thing I do make in bulk ahead of time each Sunday: “salad-in-a-jar” for a few days. I also cook beans in bulk and freeze what I’m not going to use. I plan and shop for meals around the produce that’s on sale that week and utilize my Instant Pot almost every day.
I love batch cooking. Once a month, I cook a huge pot of rice. Every Sunday, I cook all my meals for the week. It’s such a relief during the work week.
I would like to do this so that I don’t feel pressured during the work week.
I’ve been trying to convince my daughter to help me, so we can have several meals in reserve for when her baby comes sometime this month. I figure if we work together we can get a lot more done than when one of us has to do it all!
When I need to I do cook ahead for the week, but I don’t like to, because I miss cooking! I usually try to bake bread and make a lentil vegetable soup. I’ll also make white bean dip, hummus, or vegetable sauces and freeze them to pull out whenever.
I’m going back to grad school, and I already have a pressure cooker, so I need this cookbook!
Lots of spanish rice, a batch of beans for the week. Pop into freezer for anytime plates with greens.
I often make a big soup and we eat that during the week. Would love to have more pressure cooker recipes!
Omg, I LOVE JL toooooo! And I don’t have this book yet, mostly because I, too, am scared of pressure cookers. I managed to explode beans ALL OVER MY CEILING when I first got my cooker a few years ago (even though everyone says that can’t happen anymore … trust me, if it can go wrong, I can make it go wrong). But I’m willing to give it a try again. I’ll probably start by buying a new, better pressure cooker. But I know all JL’s recipes are fantastic, and if anyone can hold my hand through the pressure cooking world, it’s JL!
I so like bulk cooking, but don’t find I have much time to devote to it one day a week. I tend to make a big batch of chili or soup
I don’t always enjoy the actual cooking, but I’m always glad I did it when it comes time to eat. I usually do my batch cooking while my son goes to preschool and I usually cook grains, beans, a soup & chop some veggies salads or a stir fry.
I love bulk cooking. A big pot of chili makes 8+ servings with no prep required!
I have always made so much food that it lasts us all week. I love the idea of bulk cooking and I don’t plan for that but it usually happens anyways. 🙂
I love making a big batch of grains on Sunday to use in different recipes throughout the week. It makes my life SO much easier! AND I just ordered a pressure canner/cooker! YAY!
I’ve never really done bulk cooking but I love the idea. I am a single woman and love the possibilities of making big batches of a dish to eat a few days and freeze additional individual portions.
Keeping my fingers and toes crossed for this great giveaway,
Lolly
i make a big pot of soup to take for work lunches every sunday!
The idea of bulk cooking appeals to me but rarely do I actually get around to it
Congrats, Terri! Thanks for hosting the giveaway, dear Barb! xo