Teaching Tuesday: Traveling With A Pressure Cooker

Posted by:Lindsay S. Nixon Category: Cooking101 Travel

As you may have heard, I have a new book coming out this May, The Happy Herbivore Guide to Plant-Based Living.

Traveling is a huge part of my life and I have a huge — ginormous! — section about traveling in my new book The Happy Herbivore Guide to Plant-Based Living. Everything you ever need or want to know about traveling while plant-based is covered in detail in the book!

It also details how I cook and travel with my pressure cooker.

Here's a snippet from the Guide:

"When traveling by car, I always take my pressure cooker for a make shift hotel “stove.” Not only can you cook up beans, grains, or potatoes quickly, most pressure cookers also have a “saute” setting which operates the same way as a skillet on the stove, as well as a slow cooker feature. It's a great way to stay plant-based (and on a budget!) while traveling. (Since I travel near full-time, often staying in hotels for weeks on end, I love the ability to have a home cooked meal!)

Along with my pressure cooker, I pack my most used spices (put them in plastic snack bags if weight is an issue) and store them in your pressure cooker along with a measuring spoon and cup to utilize space. I also take a hand-operated can opener, serving spoon, a small spatula, knife, small cutting board, plus a reusable bowl, plate and spork. (Note: If you don't want to take a knife and cutting board, you can buy precut vegetables, including minced garlic and diced onion at most stores).

I love making steel cut oats for breakfast, or tofu scramble. I'm also fond of making my chilies and soups in my cooker. A super easy chili is a can of black beans, a can of kidney beans (both drained and rinsed) a can of diced tomatoes (preferably something with added flavor like jalapenos, or fire-roasted), a chili seasoning packet and a can or two of water or broth (refill one of your cans). Let it warm/slow cook all day!"

"Converting" Recipes to be "Pressure Cooker Recipes" is pretty easy too.

How to Convert Recipes for a Pressure Cooker

Liquids can be reduced since there is less evaporation compared to cooking on the stove. Add only the amount of liquid you actually want in the finished product plus an extra 1/2 cup. (This is mostly for soups. The liquid amount will depend on the kind of pressure cooker you have. See the instruction manual that came with your pressure cooker for details. You can also see if there's a similar recipe included and go off that.)

Cook time is usually 1/3 of the original recipe (i.e. if the original recipe has a cook time of 30 minutes, it would be 10 minutes in a pressure cooker).

When in doubt, use the instruction manual that came with your pressure cooker as a guide.

I also created a quick tutorial on how I use my pressure cooker to cook kale (including the release of "Old Faithful" :P)

Order your copy of The Happy Herbivore Guide to Plant-Based Living now!

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