Mexican Black Beans 1 ~ 2 cans Black Beans 1 Shallot diced 1 Garlic diced 6 Cherry Tomatoes minced 1 tbs. Coriander Seeds/Cumin Seeds browned in skillet and mashed with Mortar and Pedestal 1 tbs. Chili Powder/Salt Sauté shallots, garlic in heated grapeseed oil, cook, stirring frequently 4 minutes, add the tomatoes, and spices, and simmer for 5 minutes with …
Vegan Broccoli Cheddar Soup
6 cups veggie stock 12 cups of chopped Broccoli 4 cups Butternut Squash chopped 4 Fingerling Potatoes chopped 2 Cloves Garlic 1/2 Cup Nutritional yeast 1/2 Lemon Malton Salt In a large stockpot, add EVOO to coat bottom, add garlic stirring, add squash and potatoes stir frequently for approximately 10 minutes. In large cast iron pan heat oil and clove …
Vegan Black Bean Taco Sliders
Step 1 BEANS: Soak 4 cups Organic Black Beans~~ Soaked overnight Drain the water the next day, rinse under water Add beans to soup pot and cover generously with water, bring the beans to a boil and turn down to low simmer with lid partially covered, you’ll need to check from anywhere from 45 minutes to an hour for doneness, they should …