hi guys, it's Nisha. as you might have guessed from the title of this video I
have a little bit of a secret to share with you. I have a cookbook coming out!
and I'm so excited to share this with you guys. I've been keeping it under
wraps for the last ten months or so, so I'm finally able to share it with you
and, well let me tell you all about it!
First things first it is called "The Vegan Instant Pot Cookbook" because it's
a cookbook full of vegan instant pot recipes!
Second, it is out on June 11th for sale. June 11th of this year, so in about three
and a half months. But you can pre-order your copy on Amazon or Barnes & Nobles
or any other variety of places. And i've included pre-order links in the
description box below, so I would really appreciate it if you checked it out, and
if you feel so inclined to purchase a copy. And most importantly I want to say
thank you. Thank you so much to the rainbow plant life community here on
YouTube, as well as on Instagram and my blog. Because writing this book would certainly
not have been possible without all of your support every single day .I
appreciate it so much.
Ooh. Just got a little emotional thank you so much.
Oh my god. why am i crying? I mean they're happy tears I guess, so it's good, but this is
really embarrassing.
This has been a dream of mine since I was younger to
be a chef and work in food and write a cookbook, and to have my dreams...
Oh my god.
To have my dreams
Writing a cookbook, working in food, has been a
lifelong dream of mine. And you know it took me a little while to get here but
without your support I would wouldn't be here, so thank you and I'm really excited
to share this cookbook with you. And once I compose myself I will tell you all
about what's inside the cookbook.
Alright, I have composed myself and I promise not
to cry anymore in this video. So just give you a little background on how this book
came to be...about a year ago a editor from Penguin Random House-- shoutout
to Lucia, my editor--contacted me and asked me if I'd like to
write a cookbook for them. knowing that this was a once-in-a-lifetime
opportunity, I said yes of course, I would like to do that. As some of you know I do
have a full-time job outside of Rainbow Plant Life, outside of doing YouTube and
Instagram and my blog, so between that and the cookbook it just became really
difficult to film videos so that's kind of why I took a hiatus from making
videos last year and have been a little bit slower than usual in uploading. so
thank you for sticking with me and I hope you now understand that it's not
because I don't love you guys or making videos. it's just that I didn't have
quite enough hours in the day.
now for what's inside the cookbook. Again it's
The Vegan Instant Pot Cookbook it's authorized by Instant Pot, that means
it's official, you'll be able to find it on their website when it's for sale. and
the theme of the book is wholesome, indulgent vegan recipes, so everything
tastes super delicious, sometimes even rich, but everything is
made with wholesome, nourishing plant-based ingredients. There are a few
exceptions in there that are a bit more decadent than the others, but everything
is 100% vegan. There's a pretty substantive introductory section that
teaches you everything you'd want to know about the Instant Pot, how to use it,
how to get the most out of your machine, different little tips and tricks as well
as tips on vegan cooking and making the most out of a plant-based kitchen. Then
there's seven chapters of recipes. There's a pantry staples chapter that has
recipes for condiments and broths that are way more flavorful than store-bought.
there's also a whole breakfast chapter. I really recommend making the coconut
yogurt, it's amazing. there's also a side dishes and vegetables chapter that are
really great for meal prep. and then there's my favorite chapter - the comfort
food main dishes, which are things like lasagna and mac and cheese and paella.
really really good. then there's a chapter with soups and curries with a lot of
global inspiration both from my own Indian heritage but also from my travels
abroad. and finally there is a desserts chapter because I love dessert and it's
actually really easy and awesome to make dessert in your
instant pot. to get you excited about this book and the instant pot in general
I'm sharing another vegan instant pot recipe today. it's for a white bean
quinoa chili. it's super simple to make all you need to do is saute a few
ingredients before adding everything else and letting the instant pot do the
magic. it's really hearty and comforting while it's still cold outside but still
quite healthy and made with nourishing ingredients. before I get to the recipe
just a few things. if you are excited about my cookbook -- I hope you are -- go
ahead and give this video a thumbs up and head to one of those pre-order links
in the description box below to grab your copy before it's on sale, maybe for
yourself or your friend or family member who really likes the instant pot. and if
you have suggestions for future video topics including instant pot recipes or
things you'd like to know about the instant pot, leave me a comment down
below. alright here's my recipe for instant pot white bean quinoa chili.
I'm starting this chili off like I do most of my savory recipes by preparing the
aromatics -- onions, fresh garlic and jalapeno peppers.
after you heat up some olive oil on the Saute setting of your instant pot, add
the onion and allowed to soften for a few minutes; then add the garlic and
jalapenos until they're fragrant.
Pour in about half of the vegetable broth. this is to deglaze the pot and
scrape up any of the brown bits on the bottom.
then you'll add a spice mixture, along with the rest of the vegetable broth,
canned cannellini beans, uncooked quinoa, corn and canned chili peppers.
you'll seal the instant pot and select the Pressure Cook or Manual setting for
6 minutes. since the beans are already cooked the chili just needs a little bit
of time to cook the quinoa and meld all the flavors together. allow a Natural
Pressure Release for 15 minutes before moving the steam release valve from
Sealing to Venting. this final step is optional but to give your chili extra
creaminess and richness, pour in some light coconut milk and to give it a
final bite of freshness and balance the creaminess, squeeze in some fresh
lime juice. I like to top my chili with avocado, crushed tortilla chips, cilantro
and vegan sour cream, now it's time to dig in.