The Vegan Instant pot Cookbook:
A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog–Rainbow Plant Life–suggests, Nisha Vorashares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha’s Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.
Nisha Vorais a food blogger, photographer, and author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (June 2019, Avery). After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, a popular vegan Instagram account,blog, and YouTube channel.
Is it really 3 1/2 cups of liquid for only one cup of rice? That ratio seems off… Otherwise this recipe sounds delicious and I plan on trying it.
Also, no rinsing of the rice, correct?
Hi JW, the milks are very creamy, so they thicken the starchy rice (it won’t be watery)! Also, you can give the rice a quick rinse if you’d like – it shouldn’t change the recipe!
You’re right. It turned out perfectly. I did rinse it and used soy milk instead of almond milk. Thanks!
Glad to hear it turned out perfectly, JW!