Watch the video above and scroll down for the written recipes!
I think one of the greatest modern inventions by mankind has to be the rice cooker. Now, I think there’s something even BETTER than a rice cooker, if that is possible! It’s a rice cooker that can also cook multiple things – a multi-pressure cooker! I was recently contacted by Cuckoo, a well-known South Korean manufacturing company that specializes in home and kitchen appliances. I was super stoked to get a chance to work with them, because they have over 40 years of experience in this industry and have been a leader in the pressure cooker market (in fact, they’ve been the number 1 pressure cooker manufacturer in South Korea for 17 consecutive years, holding over 74% of the market share…). Needless to say, these guys know what they’re doing in terms of making pressure cookers.
The cooker I’m using is the Cuckoo 8-in-1 Multi Pressure Cooker – ICOOK Q5 PREMIUM.
Here are some of the key features and benefits of this multi-pressure cooker:
- Cuckoo has over 40 years of experience and is a leader in this market in South Korea.
- Simple and easy to use with a friendly voice guide.
- Fast & accurate with 13 built-in programs.
- Time-management – let it do the cooking for you while you go about your busy life!
- Total of 14 safety features such as the Digital Programmed Steam Release Valve.
- 304(18/10) Stainless steel clad inner pot with NON-STICK coating (PFOA
- Super easy to clean with different features such as the auto-clean system, 304(18/10) Stainless Steel Clad Detachable Cover, and the water drainage system.
- and so many more features…
So yes, this video above is sponsored by Cuckoo – I genuinely love the product and I really think this is such an amazing appliance to have in the kitchen. You can make SO many things using this multi-cooker, it’s actually overwhelming. So I wanted to show you guys some simple and basic recipes you could make using this multi-cooker. I definitely want to do more videos like this in the future and show you even more recipes if you do enjoy this.
Vegan Recipes With a Multi-Pressure Cooker
- 1 Old fashion rolled oats
- 2 Water or non-dairy milk
- Pinch of cinnamon (optional)
Note – 1:2 ratio of oats to liquid! If you want more liquidy and porridge-like oats, I would use more liquid.
- Add oats and liquid, mix well and cook at [MULTI-COOK] setting for 15 minutes (quicker method) OR the [PORRIDGE] setting for 1 hour (longer but softer oats).
- When finished, top with whatever you’d like. I like to add some sweetener like maple syrup and some fruit, nuts and seeds.
Tomato Pasta with Tofu “Meat”
- 2 cups dry pasta
- 1 cup water + 1 tsp vegetable broth powder (or use 1 cup vegetable broth)
- 1 can diced tomatoes (398ml)
- 1 tsp basil (fresh would be better but I used dry)
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp vegan cashew parmesan (optional)
- 1 block of firm tofu (frozen, then thawed, then water squeezed out as much as possible)
- 1 tbsp vegan butter or olive oil (optional)
- Add all ingredients besides tofu and vegan butter/oil into the cooker.
- Rip the tofu into bite-sized pieces (watch video above to see what I mean). If tofu was previously frozen, thawed out and water squeezed out, the consistency should be quite “meaty”. Add the ripped pieces into the cooker.
- Mix everything together, close the lid and cook at [MULTI-COOK] for 20 minutes.
- Once finished, add in your vegan butter/olive oil and mix well (optional).
Sweet Potato Ratatouille
- 1/2 tbsp oil (optional – use water if you want to omit oil)
- 1/2 large onion or 1 medium onion, chopped
- 1 red pepper, chopped
- 3-4 cloves garlic, minced
- 1 zucchini, chopped
- 1/2 large sweet potato, peeled and chopped into small cubes
- 2 tomatoes, chopped
- 2 tbsp apple cider vinegar (or white wine)
- 1/2 tbsp thyme or fresh thyme
- 1 tbsp basil
- salt & pepper to taste
- Preheat by selecting the [BROWNING FRY] function and pressing [COOK] on the multi-cooker.
- Heat oil in the multi-cooker pot and add in onions, bell peppers and garlic. Stir for about 4 minutes.
- Add in the sweet potato and zucchini and stir for another 5 minutes or so.
- Add apple cider vinegar, tomatoes, thyme, basil and salt/pepper. Mix everything together.
- Close the lid, select the [VEGETABLE] function and cook for 30 minutes.
- 150g canned diced tomatoes
- 1 red bell pepper, chopped
- 8 cloves garlic
- 156ml tomato paste
- 300g red split lentils
- 4 cups water
- 1/2 large onion, chopped
- 1.5 tbsp oregano
- 2 tbsp chili powder
- 1 tsp red chili pepper powder
- 3 tbsp apple cider vinegar
- salt & pepper to taste
- Add diced tomatoes, red pepper, garlic and tomato paste into a blender or food processor and process into a puree.
- Add the pureed mixture into the multi-cooker along with the rest of the ingredients. Mix well.
- Cook at MULTI-COOK function for 35 minutes and you’re done!
- I actually used this as a pasta sauce which worked amazingly well. For a thicker chili, use a little less water.