Pressure Cooking

 I grew up only knowing pressure cookers as something to be a little bit scared of, and was constantly told to stay out of the kitchen when canning was happening because it might blow up.  My parents and grandparents raised large gardens and there was always canning to be done before the season was over.  It was a big process but it was the way things used to be done when my parents and grandparents were growing up, and I am glad to have experienced it.  The heat and the jiggling of the pressure cooker are memories of my childhood that I doubt I ever forget.  Neither will the rows of beautiful vegetables and soups disappear from my mind's eye.  

But today's pressure cookers are much safer and now I know they are not just for canning!  For Christmas, I requested and received Vegan Pressure Cooking by JL Fields.  And last week I was ready to give the first recipe a try.  

Mr. GV is a big fan of mushrooms and also of greens, so the Beans and Greens Soup from the cookbook was the perfect recipe.  Verdict?  Delicious! The vegetables were cooked perfectly and the flavor was great.  It's a little spicy for my taste, but Mr. GV likes the heat so it is perfect for him.  Next time I will probably make it a little less spicy so that I can enjoy it as well.  

I've also cooked in the pressure cooker a few more times since the beginning of the year.  I made black eyed peas twice.  Easy peasy.  (Ahem.)   I rinsed my dried beans (no soaking needed) and cooked on normal (high) pressure for 10 minutes.  I also made brown rice using the recommended times in Vegan Pressure Cooking and it came out perfectly.   I just might be able to get rid of my regular rice cooker!