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|By :Jill Nussinow|
|Browse Category||Side Dishes|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Paleo, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Asparagus, Peas, Vegetable Broth|
|Prep Time||1 minutes|
|Cook Time||3 minutes|
Photo Credit: Kathy Hester
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
Great flavor, but the asparagus and half of the peas (probably the ones touching the broth) were mushy. The other peas were perfect. I’ll try it again either with thicker asparagus or will release the pressure as soon as it locks.
I made this with green beans instead of peas and it was delicious! I know some people commented that peas came out too soft but grean beans along side the asparagus was great! I’ll make this again for sure.
I made it only with asparagus and the liquid burned a little at the bottom. The asparagas was cooked good.