Amazon.it:Recensioni clienti: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (English Edition)

Cliente Amazon

Inspirational book!

Recensito in Italia 🇮🇹 il 27 novembre 2021

I follow Nisha on her YouTube channel from couple of years. It was time to have something tangible in my kitchen of her. I got it end of October and I tried multiple recipes, all great and satisfying and delicious. Nisha brings Veganism to a whole different level. I love trying international dishes, so full of taste, and leaving such fragrant flavors in my house. Even my husband and son ( and his young friends) love this book recipes, not craving for onnivore food anymore.

Good book but too many ingredients on a single receipt

donata deguidi

Recensito in Italia 🇮🇹 il 28 novembre 2021

Nisha has good receipts to teach but there are so many ingredients in every one that you get descouraged

Una persona l'ha trovato utile

Ricette troppo statunitensi

Culture Enthusiast

Recensito in Italia 🇮🇹 il 2 settembre 2019

Libro con ricette vegane della bloggara di turno. Mi aspettavo di piu': si tratta di una collezione di ricette abbastanza trite e ritrite e soprattutto con un gusto troppo statunitense. Le lasagne vegane sono assolutamente immangiabili per un italiano.

La parte della colazione include pietanze che forse sarebbero OK per un brunch, ma non per una colazione giornaliera! Peraltro si tratta di ricette con molti ingredienti, pensate per 4 o 6 persone (l'instant pot e' difficile da utilizzare per una o due persone). Impaginazione senza particolare fantasia, alcune foto ma nel complesso un libro dimenticabile.

Non mi e' piaciuto. La mia instant pot e' ritornata nella scatola.

3 persone l'hanno trovato utile

Rachel

Finally a vegan cookbook people with gluten and soy allergies can enjoy!

Recensito negli Stati Uniti 🇺🇸 il 2 giugno 2021

Just weeks before COVID shut everything down I bought my first house and started demolishing the kitchen for a remodel. I’d gotten myself an Instant Pot a couple months earlier but hadn’t ever really used it. Now, in June 2021 I still don’t have a range or oven in my kitchen, but I’ve become an Instant Pot pro thanks to Nisha Vora! Both my diet and my boyfriend’s are quite restricted due to several allergies that include avoiding dairy, gluten, soy, cane sugar, hemp, and sesame. However, I can eat almost all of Nisha Vora’s recipes with minimal substitutions.

These recipes don’t skimp on taste but the ingredients to get there can cost a pretty penny. Also, one has to be very cautious when considering the salt recommended in the recipes – I love salt but was unable to eat one dish because the recipe called for too much salt and I unthinkingly added it all. With all that said, this is currently my favorite cookbook. I feel like my culinary horizons have expanded and I’ve come across many new pleasant flavor combinations. And I LOVE being able to just follow a recipe and eat the food without having to make so many substitutions because of my allergies. Finally, the instant pot cook time charts at the beginning are fantastic!

Below are my individual reviews of dishes I’ve made so far:
p.79 Savory Turmeric Breakfast Quinoa – Satisfying: would be better with either more vegetables or 1/2-1/3 less quinoa. Made without tamari, pepper, or sesame seeds.

p.103 Coconut-Millet Porridge – Won’t make again. Extremely bland but has good texture. Either needs salt or something sweet. Was able to eat a serving by adding applesauce and maple syrup. Definitely better than oatmeal so oatmeal lovers may like this and know how to season to their tastes. To be fair, I didn’t eat it with the recommended toppings which could have made a difference (chocolate, pistachios, berry compote).

p.123 Classic Creamy Polenta – Not worth making. Got burn notice. Should cook polenta enough that it just barely thickens before starting to cook it under pressure. Probably best to do pot-in-pot though. Stir quickly at beginning to avoid lumps. I’ll just have my boyfriend make his greasy oven-baked version in the future though.

p.125 Rosemary and Garlic White Beans – Actually pretty good. I’m not a fan of oregano so didn’t think I’d like these but found them satisfying. Omitted salt and added to taste at serving.

p.129 Frijoles (Mexican-Style Pinto Beans) – Great flavor! Liked them so much I’ve made them twice. But prepare to suffer if you don’t have Beano. Beans possibly needed more cook time since didn’t have intestinal trouble with sufficiently cooked/reheated leftovers.

p.139 Wild Rice Salad with Lemon-Shallot Vinaigrette – Life changing. This is the perfect blend of all my favorite things. It’s what I imagine pesto salad might taste like if it were a dessert. I love tons of dressing so the next time I make this I’ll double the vinaigrette but most people would probably like as is. I’d been planning to cook more recipes out of the book before writing my review, but this was so amazing I had to get the review written immediately after eating it.

p.144 Spaghetti Squash Pasta Puttanesca – Worth making again even though I do’t really like oregano. This is better as leftovers because the flavors have a change to meld. DON’T add extra salt!!!

p.149 Lemony Asparagus with Gremolata – Not bad and I’d eat again. Prefer my own dressing. Asparagus was way under cooked, had to saute it for another 3-5 minutes. Put the garlic and lemon zest in the dressing and used less parsley since I’m not a huge parsley fan.

p.183 Miso Mushroom Risotto – Was tasty until I added the miso then became unbearably salty. I could feel my tongue burning from all the salt. Had to throw most of it away.

p.195 Chickpea Vegetable Biryani – So many flavors happening I couldn’t really tell if I liked it. Probably won’t make again, but I loved the fried raisins!

p.199 Tex-Mex Brown Rice and Lentils – Good! An excellent freezer meal. In anticipation of adding vegan cheese I omitted all the salt and ended up with a perfectly balanced dish. Increased cook time for rice. Also, tomatoes should be added last after everything else is stirred in. If they rest on top they won’t cause a burn notice.

p.229 Creamy Dreamy Cauliflower Soup – Absolutely fantastic! The lemon, nutmeg, and caper combination really makes this. Seemed slightly watery, but I did use a small cauliflower. Not a super filling dish, but is so unique and delicious it’d be worth having as part of a meal with something else.

p.231 Red Lentil Almond Curry – Got burn notice and slightly scorched this. Can’t tell if I didn’t like it because of the extra unintentional smoky flavor or what...probably won’t make again, but this recipe had rave reviews from other people.

p.257 Pho (Vietnamese Noodle Soup) – Fantastic and Flavorful broth! This is the best pho I’ve ever had. And while the shiitaki’s make it expensive I tried it with regular mushrooms and it didn’t have the same je ne sais quoi. Still yummy with regular crimini mushrooms, but I’ll be making it with shiitaki’s every time I make it in the future. One of my favorites. Instead of tofu I just added crimini mushrooms after the broth was done and strained.

p.267 White Bean and Broccoli Soup – Will not make again; suitable for a different palate but the wine flavor doesn’t work for me. The “Love and Lemons” blog Vegan Broccoli Soup recipe is much better. However, I feel like this recipe has a lot of depth in both flavor and texture. The almond crumble was really yummy and a nice texture counterbalance to the blended soup.

p.275 Easy Sweet Potato Dal – Delicious and filling! Would definitely make again. This was the first recipe I made from the book so I didn’t take a lot of notes, but the lemon juice really perks this dish up. It’s like eating warm spicy comforting sunshine.

I may edit this review as I make more dishes. Even with the dishes I didn’t like this book has enough showstoppers that you should buy it. I’ve already given it a couple friends as a gift.

Pictures are: Easy Sweet Potato Dal, Chickpea Vegetable Biryani with Raita, Creamy Dreamy Cauliflower Soup, and Miso Mushroom Risotto

66 persone l'hanno trovato utile

md

A truly creative and wonderful cookbook

Recensito negli Stati Uniti 🇺🇸 il 25 maggio 2023

We've been eating a vegan diet for about a year, just long enough for it to start to get boring. Nisha's recipes have opened a whole new frontier for us. The recipes are delicious and not at all hard to prepare. The book itself is beautifully constructed. We are delighted with this book and are searching out more of Nisha's work.

Bravo!

DaveM18Nov

Best Vegan Instant Pot Cookbook I've Bought

Recensito negli Stati Uniti 🇺🇸 il 25 marzo 2023

When I first started transitioning to a vegan diet, a benefit I didn't expect was an introduction to such a wide variety of spices. Nisha's book takes it to another level. At first I was intimated by ingredients I was not familiar with. However her instructions are clear and the Instant Pot makes cooking an absolutely delicious meal easy! I just made her three bean chili recipe, and I was concerned that with the various spices included that it would be too spicy for my taste. Instead, the spices blended for a rich and complex flavor I could actually enjoy, as opposed to so much heat that I can no longer taste after the first mouthful.

I am single and live in a small condo, so I don't have much kitchen space. My Instant Pot is the most used appliance in my kitchen after the coffee maker. Nisha's recipes are so full of flavor, it's hard to believe all I have to clean up is a cutting board, some utensils, and the Instant Pot. I've bought and tried several vegan cookbooks, including others using the Instant Pot, and most of them were poorly written, or the end results were not what I expected. Several of those books have been donated to the used bookstore.

I highly recommend this book to delight your tastebuds!

6 persone l'hanno trovato utile

Amazon Customer

My New Favorite Cookbook

Recensito negli Stati Uniti 🇺🇸 il 3 maggio 2023

I love ALL of Nisha Vora’s recipes and to now have an entire vegan cookbook dedicated to the Instant Pot is amazing. All of her dishes are straightforward, easy to make and so full of flavor. The Thai vegetable green curry is one of my favorites and will for sure become a dinner staple in my house!

2 persone l'hanno trovato utile

Amazon Customer

This book is saving my life!

Recensito negli Stati Uniti 🇺🇸 il 27 aprile 2023

I was a vegetarian and then became vegan after high cholesterol levels. I'd seen the author's delightful YouTube videos and decided to give this book a try. I'm not a big fan of curry or garlic, but this book gives a lot of good information on cooking times in the Instant Pot. Finally, my scary low protein levels are up.

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skigal

Great!

Recensito negli Stati Uniti 🇺🇸 il 10 maggio 2023

So far, the recipes have turned out great. Directions are clear and easy. I’ve never had an instant pot before and it’s been very simple to make delicious, healthy meals.

Una persona l'ha trovato utile