Did you get an Instant Pot over the holidays? Or have you had one for a while that you don’t use often enough? Our new virtual plant-based Instant Pot class features vegetarian and gluten-free recipes that can also be modified for vegans. Food writer and cookbook author Emily Paster shares healthy and delicious recipes adapted from her latest…
Did you get an Instant Pot over the holidays? Or have you had one for a while that you don’t use often enough? Our new virtual plant-based Instant Pot class features vegetarian and gluten-free recipes that can also be modified for vegans. Food writer and cookbook author Emily Paster shares healthy and delicious recipes adapted from her latest cookbook Instantly Mediterranean. You may think pressure cooking is only suited for large, tough cuts of meat, but Emily’s plant-forward dishes focus on cooking legumes, vegetables, stews and custards in the multi-cooker.
Join us for this virtual demonstration focusing on how pressure-cooking works, what makes an Instant Pot special, and how it can make cooking easier and more convenient for you. Whether you use your Instant Pot all of the time or whether it’s brand new to you, this class will help you embrace pressure cooking to get delicious plant-based meals on the table when you are short on time.
Menu:
- Tomato and Zucchini Pashtida (Israeli Crustless Quiche)
- Vegetable and Chickpea Tagine
- French Lentil Salad with Walnuts and Feta
Skills covered in class:
- Anatomy of the Instant Pot
- How pressure-cooking works
- What makes an Instant Pot different
- Safety and caring for your Instant Pot
- How the Instant Pot works for vegetarian cooking
- Cooking custards in the Instant Pot
- Cooking stews in the Instant Pot
- Cooking legumes in the Instant Pot
- Becoming familiar with North African spices
- Using ghee
- Using the Sauté, Pressure Cooking and Keep Warm functions of the Instant Pot
Got questions about our virtual classes? Check out our FAQs.
