Tag Archives: spicy

Flash Fire Nachos – A Vegan Recipe

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Food styling and picture by Ms. E of the VeganAsana family.

Food styling and picture by Ms. E of the VeganAsana family.

Mmmmm… nachos. Yay… pressure cooker! We like beans. Had you guessed?

Ingredients

IMG_1065web1 lb pinto beans
1 medium onion chopped
1-2 jalapeños, halved
1-2 stalks celery, chopped
2 T turmeric
2 T chili powder
2 T cumin
2 T vegetable broth powder
Water
1/2 cup nutritional yeast
2 T olive oil
Salt to taste
Nacho chips
Romaine lettuce
Salsa

Process

Throw beans, onions, celery, jalapenos, chili powder, turmeric, cumin, and vegetable broth powder into the pressure cooker. Add 2 T olive oil and water to about 2-3 inches above beans.

Place lid on cooker and bring to high pressure. Allow to cook 25 minutes. Turn off heat and allow the cooker to naturally depressurize. After it is safe to open, check beans to see if they are soft. If not, return to heat and cook longer (with or without lid).

Once beans are nicely soft, drain off most of the water and use a stick blender or food processor to blend the bean mix, adding nutritional yeast gradually.

Serve with nacho chips, lettuce, black olives, salsa, etc.

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Black-Eyed Peas and New Year’s Luck

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I don’t know if black-eyed peas really create luck for the new year, but it’s pretty lucky to have a dish of them sitting in front of you on New Year’s Day! This recipe initially came from Fat Free Vegan and I adapted it slightly to suit my needs and available ingredients. It was, I think we all agreed, delicious! I made a double batch for 7 of us and have plenty of leftovers.

Ingredients

  • 2 T olive oil
  • 1/2 large onion, diced
  • 1/2 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 lb dried black-eyed peas, picked over and rinsed
  • 5 cups water
  • 15 ounce can diced tomatoes
  • 1 T. dried oregano
  • 1.5 tsp. sea salt (or to taste)
  • 1 tsp. chili powder
  • 1/2 tsp. turmeric
  • 1/2 tsp. freshly ground black pepper
  • Vegan sour cream and hot sauce for serving

Process

Add olive oil, onions, and garlic to your pressure cooker and sauté until onion starts to soften. Throw in the celery and continue to cook for 3-4 minutes.  Add water, peppers, and peas to the pressure cooker, seal, and heat to high pressure. Cook at high pressure for 10 minutes, then turn off heat and allow to depressurize naturally. Open the pressure cooker and add tomatoes and spices. If it needs a bit more water at this point, feel free to add it. Return heat to medium and cook for an additional 10 minutes, stirring occasionally. Turn off heat and allow to sit for a few minutes before serving to thicken.

Serve with rice, vegan sour cream, and hot sauce.