They aren’t really instant, but they are pretty fast. You can do this in any pressure cooker, though I made them in the IP today.
Ingredients 1 pound dried black beans 1 onion, diced 2 jalapeño, sliced 5 cups water or vegetable broth 2 TBSP cumin 2 cans Rotel tomatoes (or just diced tomatoes and add another jalapeño) 1 lime, juiced Salt to taste
Process – If you would like to soak your beans for 6-8 hours ahead of time, you can cut at least 10 minutes from the time below. – Combine all ingredients except salt in the Instant Pot or pressure cooker. – Cook on high pressure for 35 minutes, wait 5 minutes and then quick release, or cook on high pressure for 30 minutes and natural release. – Serve with tortilla chips and assorted goodies
Yummy! These have a little kick, and you can up that with more peppers if you wish. We had them with diced tomato, shredded lettuce, and vegan mayo. I had one the next day tossed into a salad with salsa and vegan sour cream.
1/2 cup oats
2 1/2 cups baked and mashed sweet potatoes
1/2 onion diced
3 cups cooked black beans
1 cup flour
1 1/2 cups panko crumbs
1 jalapeno finely diced
1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup nutritional yeast
Mix all ingredients. Allow to sit for 10-15 minutes. Coat a baking pan or stone with a small amount of oil. Form into balls and lightly press down to make patties on baking pan/stone. Place in oven at 375* Cook 15-20 minutes until first side browns. Do not flip until one side is browned. Flip carefully and cook for another 15 minutes.
Last week, in an effort to iron out some stomach woes, I gave up coffee, even the decaf variety. This meant switching to tea, because no hot drinks was not an option in January. I like tea, but was in the mood for something robust and filling, so I decided chai fit the bill.
The chai at Starbucks and readily available in concentrate form is good, but not vegan. The chai in teabags is decent, but not amazing. To make chai from scratch each time is admirable, but not realistic! Thus, I decided to make my own chai concentrate. I’m still adjusting the recipe, but this is what I have right now.
Note: I like my chai like I like my… um… tea -spicy and sweet. Adjust as needed.
Vegan Chai Concentrate (makes 1 quart jar + a bit)
30 cardamom pods
10 cinnamon sticks
30 black peppercorns
5 star anise
2 medium pieces of fresh ginger, sliced
½ tsp. nutmeg
½ tsp. fennel
½ cup brown or raw sugar
5 cups water
15 black tea bags (regular or decaf)*
Place all ingredients except tea bags and cinnamon sticks in a pan and bring to a boil. Reduce heat to a simmer, cover, and allow to cook for 15-20 minutes.
After 15-20 minutes, raise the heat again for a minute to bring the pot back to a boil. Add tea bags and cinnamon sticks and turn heat to low. Steep for 8-10 minutes.
Strain mixture into a canning jar or other glass container for storage (it will stain plastic). To drink, mix ½ and ½ with the milk of your choice and heat – or not if you want a cold drink.
I don’t know how long exactly it will last, because I drink it pretty fast, but at least 5 days.
* The type of black tea doesn’t matter, really, so just get something inexpensive.