American chef highlights the qualities of Magefesa pressure cookers.

Since we first introduced our pressure cookers to the U.S.market in the mid-1980s they have become a favorite among many expert cooks and food enthusiasts.
Sassy Knutson, a Personal Chef and founder of the website http://www.vegancoach.com has tested our Super Rapid III pressure cooker with a tasty vegetarian lentil soup recipe.
Here is a bit more about Sassy, and what she has to say about our cooker.

“Back in 2003, I was a Personal Chef looking for ways to decrease the time I spent in the homes of my clients preparing beans, soup, and stews.  A friend suggested I try pressure cooking.  
Well, my previous experience with pressure cookers was SCARY, to say the least (remember the old jiggle-top cookers?  Ack!).  But she explained pressure cooking had come a LONG way, and recommended I check out Magefesa’s Super Rapid II.  I fell in love instantly, and was whipping up beans in no time at all.  The Super Rapid II will always hold a special place in my heart.  
So I was VERY excited when I heard Magefesa came out with an updated model, the Super Rapid III.  I’ve been playing around with this new cooker, and WOW I am so impressed.   
The first thing I noticed is the Super Rapid III is not as heavy as the Super Rapid II.   So it’s easier to handle and carry, which is important when dealing with hot foods.
The Super Rapid II is also very, very quiet, from the time you lock on the lid until your cooking is complete.  In fact, I’d be willing to bet it just might be the quietest cooker on the market today.  
In addition, it’s extremely responsive, and quite easy to regulate the temperature.  (Even on my electric stovetop!)  Once high pressure is reached, the cooker retains the pressure well.  So you can actually shut the heat off or remove the cooker from the burner and the cooker will stay at high pressure for quite a while, which conserves energy.
What I love so much about the Super Rapid line of cookers are the short handles on both sides of the cooker, which stay cool enough to handle.  This is especially important when you want to carry your cooker over to the sink to “quick release” the pressure.
Anyone familiar with the Super Rapid II will know that pressure cooking was made simple because of the small red button in the lid (Pressure Indicator) that signifies low or high pressure.   Well, I’m happy to say that the Super Rapid III carries on this tradition.  Simply allow the small red button to rise to the first line to reach low pressure, and the second line to reach high pressure.  How easy is that?  
All in all, I am overjoyed that Magefesa chose to update their Super Rapid II into this fantastic new edition, the Super Rapid III.   
Here’s a yummy recipe I made in the Super Rapid III – hope you enjoy!”

Patty “Sassy” Knutson
Chief Cook and Bottle Washer
VeganCoach.com

Vegetarian Lentil Soup
Serves 8

  • 1-2 Tsp extra-virgin olive oil.
  • ¾ Cup chopped onion.
  • 2 Medium carrots, cut in half lengthwise and sliced into very thin half moons. (about 1 ½ cups)
  • 2 Stalks celery, cut in half lengthwise and sliced into 1/2” wide pieces.
  • ½ Large green bell pepper, chopped (about ¾ cup).
  • 2-3 Tbsp chopped jalapeno.
  • 2 Garlic cloves, chopped.

*****

  • 2 Cups green lentils, or your favorite lentil (unlike beans, lentils do NOT need pre-soaking)
  • 1″ Kombu (optional)
  • 4 Cups coarsely chopped collard greens
  • ¼ – ½ Cup coarsely chopped walnuts (or cashews)
  • 8 Cups water

*****

  • 1 Large tomato, coarsely chopped (with seeds).
  • 1 Tbsp nutritional yeast (or non-dairy parmesan).
  • 1 Tbsp maple syrup, or your favorite natural sweetener.
  • 1 Tbsp balsamic vinegar, or more to taste.
  • 1 ½ Tsp sea salt, or more to taste.
  • 1 Tsp cumin.
  • ½ Tsp Liquid Smoke flavoring.
  • Freshly ground black pepper, to taste.

Place pressure cooker over medium-high heat.  Add olive oil, then onion, carrots, celery, green pepper, and jalapeno.  Stir occasionally until onions turn translucent.  Next, add garlic.  Stir.
Turn the heat to high.  To the cooker add lentils, kombu, collard greens, walnuts, and water.  Place lid on cooker, and lock into place.
When cooker has reached high pressure, lower heat to very low and cook under high pressure for 5 minutes.  Remove from the heat and let sit for 10 minutes to bring pressure down naturally.
(If the pressure has not come down all the way after 10 minutes, carefully place in sink and run cold water over the lid to release the pressure inside. Return to stovetop.)
Unlock and carefully remove lid.  Remove kombu.  Stir in remaining ingredients.  Serve.

Serving idea: Serve with tortilla crisps. Spread tortillas with your favorite non-dairy buttery spread, sprinkle with nutritional yeast or non-dairy parmesan, sea salt and freshly ground black pepper. Place on under broiler until crisp. Carefully remove to a cooling rack to cool slightly. Slice into wedges and serve.

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