I just love Mexican whole pinto beans. You know the kind you get at those real authentic Mexican restaurants?
Well, come to find out they are not all Vegan. Some use an animal stock, either chicken or beef. This recipe has the same great taste as the authentic ones but they are totally Vegan.
Vegan Gourmand’s Vegan Whole Beans
2 cups dry Pinto beans rinsed well and checked for rocks
32 oz filtered water
1 med. sweet onion coarsely chopped
1 tsp ground cumin
6 Lg garlic cloves pressed or finely chopped
1 tsp salt
½ teaspoon smoked paprika
Combine all ingredients in an electric pressure cooker and cook on high pressure for 40 min.
Then release pressure and stir.
Start pressure cooker again, cook on high pressure for 10 min. more.
Release pressure stir and enjoy.
Note: I sometimes add leftover salsa to my beans before cooking them, as I did in the batch of beans pictured above.
I love mole but most all the authentic moles have 20 or more ingredients and some of them are hard to find and are not Vegan. Well here is a quick mole recipe you can make with just 11 ingredients.
Vegan Gourmand’s Quick Mole Sauce
16 ounce can of tomato sauce
2 Tbs chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 tsp cumin powder
1 Tbs cocoa powder
2 tsp of creamy peanut butter
4 tsp brown sugar
1 Lg pinches of ground cinnamon
1 pinches of salt
1 cup water
In a med saucepan add tomato sauce, chili powder, onion powder, garlic powder, cumin powder, coco powder, peanut butter, brown sugar, cinnamon, salt & water. Mix well with a whisk until all are combined.
Turn saucepan heat to medium.
Once mole is hot, simmer over med-low heat for 20-30 minutes or until the tomato sauce flavor is gone and the flavors have matured to that mole flavor. Stir frequently to keep from sticking.
Optional: If you would like a thicker sauce you can do the following: In a separate bowl, whisk together the corn starch and a little cold water and then add it to the saucepan, stir until it is fully incorporated into the mole.
Taste and add more salt if desired.
Remove from heat and it is ready to be used over enchiladas or any favorite dish.
This is a great side dish for any meal.
There are lots of veggies relaxing in a silky, cheezy sauce.
2 cups broccoli, cut into bite-size pieces or larger if you prefer
2 cups cauliflower, cut into bite-size pieces or larger if you prefer
2 cups cashew milk (or other plant milk, I like the creaminess of the cashew milk)
1⁄4 cup flour
1 teaspoon of Onion powder
1 teaspoon Garlic powder
2 tablespoons nutritional yeast flakes
1 teaspoon salt
1⁄4 teaspoon nutmeg
1 cup of the new Daiya Cutting Board Collection Cheddar Style Shreds vegan cheese (it melts way better and gets stringier than the original does, its great on pizza)
Bread Crumb Topping Mixture
2/3 cup Italian seasoned bread crumbs
4 teaspoon extra virgin olive oil
½ teaspoon salt
½ teaspoon garlic powder
Preheat oven to 400°F.
Prepare the bread crumb topping mixture by combining & mixing all bread crumb ingredients together, then set aside.
Cook broccoli and cauliflower in boiling water for 3 minutes, drain and set aside.
Blend in a blender the milk, garlic & onion powder, flour, nutritional yeast flakes, salt, and nutmeg until blended well.
Cook blender mixture, stirring constantly over medium heat in a saucepan until thickened, add Daiya Cheese, lower heat and stir until all the cheese is melted & incorporated. Stir until the sauce is smooth, turn off heat.
Add broccoli and cauliflower to the saucepan and stir until all the veggies are completely covered in sauce.
Pour mixture into a 9 x 9-inch casserole dish.
Sprinkle bread crumb mixture over top.
Bake until bread crumbs are toasted about 10-15 minutes.
With the cold weather covering almost 2/3 of the country, I thought a hot warm soup recipe was in order. I took the basic Forks Over Knives Recipe for Corn Chowder and I changed up a few things to make this warm creamy comfort food. I hope you all enjoy it as much as I did.
1 small onion, cut into ¼-inch dice (about 1 cup)
6 garlic cloves, minced (about 1 tablespoon)
6 to 7 cups Vegetable Stock
6 cups fresh or frozen corn kernels
1 large russet potato, peeled and cut into ¼-inch dice (about 3 cups)
1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
1 teaspoon finely chopped fresh or dried parsley
1 teaspoon finely chopped fresh or dried thyme
Salt, smoked paprika and freshly ground black pepper to taste
- In a large soup pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
- Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
- Transfer 1/2 of the mixture to a blender and blend until smooth. Return to the pot.
- Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
- Add salt and pepper to taste. Dish up into soup bowls and sprinkle some smoked paprika onto the soup before serving to give it a slight smokey flavor. Serve hot.
Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.
The short documentary “Vegan 2017 – the film” is now out.
It gives a year in review for 2017.
Please give it a watch and be encouraged! It is 47 minutes in length.
This quote by Edward Alberola is speaking so much truth that I had to share it.
Happy World Vegan Month Everyone!!
Here is how you can celebrate
Here is a quote from The Vegan Society page where they give you 10 ways to celebrate.
“People around the world choose to mark World Vegan Month in an array of different ways. You could host a vegan lunch at work or a vegan dinner party with friends; commit to taking part in vegan outreach in your local community; share your favorite vegan recipes on social media or even challenge your friends, family or work colleagues to go vegan for 30 days by taking our Vegan Pledge
However you choose to mark World Vegan Month, be sure to share it far and wide using the #WorldVeganMonth and #WorldVeganDay hashtags on social media and tag us on Facebook and Twitter using the handle @TheVeganSociety, we would love to see what you get up to!”
The 2017 Veggie Award results are now out. Here are some of the winners.
Restaurant Of The Year: Virtuous Pie Portland Oregon
Company Of The Year: Elmhurst Dairy New York City
Person Of The Year: Pamela Anderson – Actress
Product Of The Year: Violife
Book Of The Year: Mercy For Animals
Cookbook Of The Year: The Vegan Air Fryer
Non-Profit Of The Year: PCRM
Fav Fine Dining Restaurant: Candle 79 New York City
Fav Casual Restaurant: Gracias Madre Los Angeles & San Francisco
Fav Restaurant Chain: Veggie Grill
Fav Online Store: Vegan Essentials
Fav Vegan City: Portland Oregon
Fav Celebrity: Ellen DeGeneres
Fav Cookie: Lenny & Larry’s
Fav Ice Cream: Ben & Jerry’s
Fav Milk: Almond Breeze
Fav Chocolate: Endangered Species
Fav Staple Cheese: Daiya
Fav Artisanal Cheese: Miyoko’s Kitchen
Fav Yogurt: Kite Hill
Fav Energy Bar: Larabar
Fav Vegan Snack: Earth Balance Vegan Cheddar Flavor Squares
Fav Candy: Justin’s Dark Chocolate Peanut Butter Cups
Fav Protein Powder: Vega One
Fav Condiment: Vegenaise
This is a short interview with Dr. Lim. It’s fun to see and hear yet another doctor talk about their “ah ha” moment and evolution in their thinking and the way they now treat their patients.
The following is a partial quote from Physician’s Committee For Responsible Medicine.
“The interview was conducted at the Physician’s Committee’s 2017 Nutrition in Medicine conference.
Anthony Lim, MD, JD, Medical Director: Anthony Lim, MD, JDAs Medical Director, Dr. Lim oversees the medical care of participants in the McDougall Program. Dr. Lim is a board-certified family physician, and enjoys working closely with patients to help them adopt healthier habits that can significantly improve their overall health.
He is a graduate of Stanford University with a degree in Human Biology, and subsequently obtained his law degree from Harvard Law School and his medical degree from Boston University. He completed his residency training at Santa Rosa Family Medicine Residency and has a busy career combining patient care, teaching, and community advocacy focused on whole food, plant-based nutrition.“
That’s right folks it’s that time of year again where you get to vote for your favorite Vegan products, restaurants, people, and organizations.
It only takes a few minutes and it’s a great way to pay homage to your favorites, not to mention the opportunity to win some great prizes.
Click on the banner above to get started or click here.