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Vegan Gourmand’s Vegan Whole Beans

5N5A4747I 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.

Vegan Gourmand’s Quick Mole Sauce

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.

 

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