Delicious Instant Pot Pinto Beans

Delicious pinto beans with no overnight soaking needed.

You are going to LOVE these flavorful and delicious pinto beans. They are so so easy to make in the instant pot and NO SOAKING NEEDED! WOO HOO!

Ingredients:

  • 6 C. Pinto Beans, rinsed with water
  • 1/2 Anaheim Pepper or 1/2 Jalapeño Pepper
  • 1 T. Minced Garlic
  • 1 Large Onion, Chopped
  • 2 T. Cumin (I love cumin so if you don’t, add just 1 T.)
  • 2 tsp. Chili Powder
  • 1 T. Salt
  • 7 C. Vegetable Broth or enough to cover 1″ above pinto beans

Put a little vegetable broth in the instant pot and turn pot on the “sauté” setting. When pot is hot, add garlic and cook until fragrant (approximately 2 minutes). Add pepper and onion. You may need to add more broth here so it doesn’t burn. Sauté for approximately 5 minutes and then add cumin, chili powder and salt. Cook until you smell that luscious smell of spice. OOOOO do you smell it? I LOVE that smell.

Add beans, stir with a large spoon, and then add the broth. Stir again. Turn instant pot off and then push “manual”. Set the time to 55 minutes. When instant pot beeps and it’s done cooking for the 55 min, release the air vent out after 10 min. Taste beans to make sure they are spiced to your liking and add more salt if needed.

For this burrito, I layered it with mashed sweet potato, quinoa, and beans. Roll it up to eat like this. Or, to make a taco salad out of it, top with avocado, lettuce, salsa, vegan cashew sour cream, and your favorite vegan dressing. Enjoy!

Delicious Granola (oil free)

This recipe is one that you’re going to want to keep handy. It’s delicious on its own for a snack, or pour almond milk over it and you have yourself a real treat! I also like throwing a handful in my oatmeal.

I actually made two batches of this–one with almonds and honey (for all of you non vegans 🙂 and one with agave, coconut, and peanuts. I loved the agave, coconut, and peanuts one!! So delicious! Ahhhh my mouth is watering thinking about it, so let’s get to it…….,.

Recipe is adapted from Cooking Classy.

Granola (no oil)

Yield: 8 cups approximately

Prep time: 10 min. Cook time: 30 min. Total time: 40 min

4 c. Whole oats (don’t use quick oats)

2 c. Amaranth flakes

1 c. Slivered almonds or peanuts (I love peanuts)

1/4 c. Coconut, the wide kind (optional)

3/4 c. Packed light brown sugar

1/2 c. Agave or honey

1/4 c. Water

1 tsp. Cinnamon

1/2 tsp. Salt

1 tsp. Vanilla

1/2 tsp. Baking soda

1 c. Dried berries (optional)

Preheat oven to 300 degrees. In a large mixing bowl, toss together oats, amaranth flakes, coconut and sliced almonds, set aside.

In a medium sauce pan, combine brown sugar, agave, water, cinnamon, and salt and bring mixture to a boil. Allow to boil for 1 min. whisking constantly and remove from heat. Stir in vanilla and baking soda and whisk until foamy. Be careful here because the baking soda makes it foam up a lot.

Carefully pour mixture over oat mixture and toss to evenly coat. Spread mixture onto an even layer on a Splat mat or parchment lined baking sheet. Bake in preheated oven for 30 min until golden brown. I cooked it for 10 min intervals and then tossed it a bit to get even cooking. Remove from the oven, toss in dried fruit and allow to cool completely. Store in airtight container but make sure granola is completely cool first.

Enjoy!

Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

Looking for a quick lunch idea? Here is an easy one………

Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

(Inspired by my daughter, Natalie 🙂

Makes 3 or 4 Pitas

INGREDIENTS

2 c. choice of greens

1 sweet potato, cooked and cut into small cubes

1 cooked brown rice bowl (see picture below)

salsa

1 can black or pinto beans

favorite brand of pita pockets (I love Trader Joe’s whole wheat)

Directions:

Place a 1/4 of the greens and sweet potato in the pita. Add salsa, beans, brown rice and I like more salsa. I love it. Enjoy!

BOWLS BOWLS BOWLS!

Bowls, bowls, bowls (thats what I call them) are one of our favs to whip up on a busy work night.  It’s very simple to make and you can make a very colorful, nutritious meal in no time at all.  I mean look at all of these beautiful bowls.  You can use whatever grain, veggies, tofu or no tofu haha, edamame or nuts you have on hand.  The combinations are endless!!

First, choose the grain:

Pearled farro, quinoa, brown rice, white rice.

I have to say pearled or perlato farro is my personal fav.  Pearled cooks faster than the regular farro because the the outer layer is peeled off, so make sure you buy the pearled, otherwise, you’ll be cooking your farro for A LOT longer to get it tender. We buy ours at the local grocery store, Harmons, in the bulk section.  My hubby is the master at cooking farro.  This is the way he likes to cook it—

Pearled Farro Recipe

Makes 4 small servings

Wash the farro throughly.  Farro 3 to 1 ratio vegetable broth to farro, so 1 c. farro to 3 c. broth.  Bring to boil, turn heat down to minimum, put lid on and cook 15 min, drain off access liquid

It’s that easy and so tasty.

If you choose to make quinoa.  The Vegan Corner has the best recipe:

http://www.thevegancorner.com/how-to-cook-quinoa/

Or here is his recipe for Quinoa:

How to cook quinoa

INGREDIENTS:

1 cup quinoa (6oz)

1½ cup water (12.5oz) (I like using vegetable broth)

INSTRUCTIONS

  1. Thoroughly wash the quinoa to remove the bitter-tasting saponins from the outer layer. Drain the Quinoa properly before moving on.
  2. Place a small pot over high heat, pour in the water and bring it to the boil.
  3. As soon as the water starts to boil add the Quinoa to the water, give it a good stir with a fork and cover the pot with the lid.
  4. Lower the heat to the minimum and cook the grains for 15 minutes.
  5. Once that time is up, turn off the heat and let the Quinoa rest for another three minutes before removing the lid.
  6. Fluff the quinoa with a fork, transfer it onto a dish and spread it. This will stop the Quinoa from coking any further.

If you choose to make brown or white rice, you can cook according to directions or in your rice cooker.

Next–choose your veggies:

Broccoli, butternut squash, cauliflower, asparagus, onion, mushrooms, carrots, tomatoes, corn, peas, beans–just any veggies.  You can prepare them by steaming them, roasting them in the oven at 425 for 20-30 min and sprinkle them with a bit of vegetable broth.  Make sure your veggies are cut the same size to equalize cooking times because some veggies cook faster than others.  You can put your veggies in columns on the cooking sheet and pull out the ones that cook faster.  Cover with foil to keep warm.

The last step:

Choose a crunch and a sauce (if you want sauce :).

For the crunch and a little protein:

Edamame, cashews, peanuts, or you can add some tofu and/or beans here too.

This is my favorite BBQ sauce because it has no oil and I can read all of the ingredients ha.  Always a good sign of a good product.  I found this brand at Harmons, but I’m sure other grocery stores have it too.

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I am also in love with this Miso Tahini Sauce in my Isa Does It Cookbook.  This is the recipe:

Miso Tahini Sauce

For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water

Place all ingredients in Vita Mix or other blender and mix well.  Start with 1/2 c water and add more.

I hope you enjoy these bowls as much as we do!  Please tag me on Instagram @itsapegslife when you make this recipe.  I want to see what you come up with :).

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

During the holidays, I made this recipe and it was fabulous.  Rich, quick, creamy and dreamy and a definite comfort food.  This is definitely in my book of favs (seems like I’m saying that a lot lately LOL).  You could serve this with any pasta of your choice, but I served it with linguine and it was divine.  In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?”  Loved it!

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

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Source: pastabased.com

Course: Main Course

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Serves: 4 Scale

Ingredients

  • 1 lb grape tomatoes
  • 12 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 14 cup nutritional yeast
  • 14 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 12 tsp salt
  • 12 tsp pepper

Directions

  1. Preheat oven to 425F
  2. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.img_9933
  3. If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
  6. Serve over pasta.

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