Sunday, May 19, 2024
Book Reviews Cooking Nutrition

Book Review: Instant Pot Vegan Cookbook: 10 Ingredients Recipes To Help You Save Time & Money

Photograph by croisy

I received a complimentary copy of this book in exchange for an honest review.

Instant Pot Vegan Cookbook: 10 Ingredients Recipes To Help You Save Time & Money by Lisa Hyde is an inspiring little cookbook that I really enjoyed reading.

I’ve been following a plant-based lifestyle since 2013, so I am always on the lookout for delicious, tasty, and not hard-to-make Vegan recipes.

This cookbook meets everything that I look for in a cooking book.

It is short and versatile at the same time. It has forty easy-to-make recipes. Each recipe is under 10 ingredients. The recipes are beautifully divided into Breakfast, Lunch, and dinner, snacks, desserts, and soups.

It covers the whole day which is amazing. Preparation time is mentioned, and also calories per serving which I personally find very helpful because I belong to that category of people (a geek) that I like to count calories.

Beautiful water mouth photos of the final result at the end of every recipe which is really useful and you can always compare your result with the picture.

Veganism is covered shortly, and I must say it does do a good job of introducing to the general public what the lifestyle is about.

Instant pot is also explained which I found very useful as well. I use instant cooking all the time and my book The food I grew up with…Veganized has a lot of recipes that mostly are cooked using an instant pot.

This cookbook showed me the changes I need to make to my book to make it better.

Furthermore, I liked the fact that the author made a small but comprehensive list of where you can get your vitamins, protein, etc. from particular plant-based foods.

All the recipes are tasty to the eye and easy to do. I can’t wait to start cooking some of the recipes that contain quinoa. Like Apple spiced Quinoa for breakfast or Asian Style Quinoa & Veggies for dinner.

I also love recipes with brown rice which this cookbook has like Classic Bean & Rice and Vegan Fried Rice Feast for dinner.

The reason that I recently increased my quinoa consumption and decreased my brown rice is that of the high arsenic content in brown rice.

Lastly but not least, what I loved about this cookbook is the combination of the recipe’s ingredients is chosen to have in mind the balance between the aesthetic appearance of the dish and the nutritional requirements.

Andreas Michaelides

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