Deep rich chocolate, creamy with cashews and hinting of cinnamon, vanilla, and espresso, this dairy free chocolate honey pie with cinnamon graham crust is a new, better than ever, enhanced update of one of my long-time favorites.
Recently I shared how to cook pinto beans using a pressure cooker or Instant Pot. With all the gorgeous potato varieties at farmer’s markets and in the stores right now, I got to thinking about these potato and bean tacos. Besides, it’s taco Tuesday!
Soft golden corn tortillas, creamy smashed beans and steamed potato chunks. So many tasty possibilities.
Holy culinary crayons!! Today you’re seeing purple potato and pinto bean tacos, because I found the purple spuds at the farmer’s market and wanted to show them off. Whatever your heart desires, taco potatoes can be orange sweet potatoes, Yukon yellows, new reds, or russets–a palette awaits.
Here’s a surprise! A sweet pie with a cinnamon spiced zucchini pie filling! Baked in an easy whole-wheat press-in crust with a healthy “Dutch apple” crumble topping, this zucchini mock apple pie tastes like apple pie!
Just when you think fresh zucchini is over and out for the season, someone gives you a bag of zucchini from their garden, or maybe the one huge zucchini that grew well hidden amongst the foliage. What to do? Make dessert, a healthy mock apple pie using zucchini. I swear, if you didn’t tell them they wouldn’t know.
This post shows how to cook pinto beans in a pressure cooker. In 15 minutes, you can have rich, tender, creamy, ready-to-enjoy beans all soupy in a nutritious cooking broth.
Cooked from scratch, dried beans have unmatched flavor and texture–and cooking beans in the Instant Pot or stovetop pressure cooker happens fast!
There’s more than one way to go about pressure cooking beans from scratch, some faster than others. You can put the washed beans in the pot, cover with water and cook them like that, or you can soak the beans beforehand. Then, either way, after cooking, you can opt to turn off the heat and let the pressure come down naturally, or you can “quick-release” the pressure.
Aren’t these colors stunning? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!
Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!
Hello and welcome!
I’m Letty.
I aim to inspire your cooking with delicious meatless and plant-based recipes using seasonal and healthy whole foods!
More about me...
