Aug 2, 2017

Instant Pot! New Orleans Red Beans (Vegan + Gluten-Free)

Red beans (and hot sauce), with air-fried potatoes, greens and coleslaw.
Red Beans (and hot sauce), with air-fried potatoes, greens and coleslaw.

Kittee today! Probably the biggest reason I bought an Instant Pot, was because I'd fallen off my bean game. We love beans around here, but when we moved from New Orleans, I gave away my crock pot and never replaced it. We like beans the way they're made down there--low and slow--simmered all day long, until they're creamy, surrounded in a thick gravy and melt in your mouth tender.


Our new vegan and gluten-free e-cookbook entitled Julie and Kittee's Bagel Factory. Please check out our newest release, Julie & Kittee's Bagel Factory! It's a 40 page downloadable e-cookbook containing 10 recipes for vegan, gluten-free bagels, with full color photos of every flavor! 

These bagels are made with whole grain flours, and are nutritionally dense with great macros.

Please see this page for more info! Thanks for your support!

So, I bought an Instant Pot, and fell in love with it, and beans, all over again. I've adapted this style of creamy beans to the IP, to get the same creamy-dreamy result, in much less time, and without heating up the kitchen!

New Orleans red beans with cornbread and bbq tofu.
Red Beans with cornbread and BBQ tofu!

These beans are similar to the pintos, I posted recently, but with different seasoning. Several folks asked if they were like refried beans, and the answer is, not really, unless you want them to be. This method leaves the beans whole, but in a thick gravy. If you want them smooth, you'll need to put more elbow grease into creaming them.

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New Orleans red beans with coleslaw, kale and air fried potatoes.
Instant Pot!
New Orleans Style Red Beans 
(vegan, gluten-free, soy-free, refined sugar-free)

Pin the Recipe!

Makes about 5-6 cups 
Before you start, please read through the recipe and instructions!

This recipe is Kittee's standard method for New Orleans style red beans--the kind that are super creamy with a nice thick gravy. You can eat them with rice, or with a bunch of other sides, whatever you like! 

The jalapeño pickle juice in these beans is magic! If  you don't have any, or prefer less zippier beans, you can use a mild vinegar instead. 

Remember! Acid like hot sauce, vinegar, jalapeño pickle juice, tomatoes, or lemon juice will toughen bean skins and keep your beans from cooking and becoming soft. Always add acidic ingredients after your beans have already cooked and are as soft as you'd like them to be.

My favorite New Orleans seasoning is salt-free Tony Chachere's!


Ingredients
✿ 2 tablespoons extra virgin olive oil
✿ 1 stalk celery, diced
✿ 1 small red pepper, diced (about 3/4 cup)
✿ ½ onion, diced
✿ 1 jalapeño, seeded and diced
✿ 1 bay leaf
✿ 1 teaspoon salt, plus more to taste
✿ 3-4 cloves garlic, minced
✿ ½-1 teaspoon unsalted New Orleans style seasoning, optional 
✿ 1 teaspoon granulated onion
✿ ½ teaspoon smoked paprika
✿ 3 cups water
✿ 2 cups dried red beans, quick soaked
✿ a teaspoon of bouillon, optional
✿ ½ teaspoon liquid smoke
fresh sprig of thyme or oregano (or use ½ teaspoon dry thyme added with the spices), optional

✿ 5-6 pickled jalapeño slices, plus brine, to taste
✿ hot sauce and freshly ground white pepper for garnish

Instructions:
Preheat the Instant Pot on the saute setting, and let it get hot while you prep the vegetables.
Add the olive oil, and quickly add the celery, red pepper, onion, jalapeño, bay leaf, and salt. Cook, stirring regularly, until the vegetables soften and begin to brown.

Add the garlic, New Orleans seasoning, if using, granulated onion, and smoked paprika and continue to cook and stir for another minute. Don't let the garlic brown!

Add the water, beans, bouillon, if using, liquid smoke and optional fresh herb. Stir to combine. Cover, lock the lid of the pressure cooker, close the vent, and cook on high pressure for 50 minutes (temporarily turn the Instant Pot off to change between the saute setting and high pressure). Carefully, quick-release the beans. They should be very soft with quite a bit of liquid on top.

Remove the lid and stir. Bring the beans to a steady, full simmer (I use the bean/chili setting--watch for splashes). Stir often, mashing spoonfuls of beans against the inside wall of the cooker, until the water has reduced, the beans are creamy (but still mostly intact), and the liquid has turned into a thick, gravy. This will take about 10-12 minutes of devoted attention.

Season to taste with more salt, if desired, and the pickled jalapeños and brine. Serve immediately. The beans will continue to thicken as they cool.

xo
Julie & Kittee

Julie & Kittee:Vegan. Gluten-free. All the Time.

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Jul 28, 2017

Freezer Jam with Summer Fruit (Vegan + Gluten-Free)

Strawberry freezer jam made with summer fruit! No canning required! Vegan, soy-free, and gluten-free.
If you use  ripe berries, peaches or nectarines, there’s no cooking at all!

Julie, here! I’ve been making this jam recipe for years. It’s seriously easy, and doesn’t involve a steamy kitchen and lots of equipment. In fact if you’re using ripe berries, peaches or nectarines, there’s no cooking at all! Seriously, it tastes like fresh fruit from the garden. And, you can enjoy it all year. I find myself making this with different berries as they come into season.

The best part of this jam besides the ease, is that you can customize it to your liking. Sometimes I will add lemon zest in my raspberry jam, or substitute 1/4 to 1/3 cup red wine for an equal amount of fruit to make a sangria jam. I also like to mix fruit depending on what I’ve got, like nectarine blackberry or raspberry lemon peach. The flavor combos are endless! Oh, and because you’re using Instant Clearjel to thicken it, you can control the amount of sugar you add. Keep reading to learn how to tinker with the sugar. Oh and it’s gluten-free and vegan too!


Our new vegan and gluten-free e-cookbook entitled Julie and Kittee's Bagel Factory. Please check out our newest release, Julie & Kittee's Bagel Factory! It's a 40 page downloadable e-cookbook containing 10 recipes for vegan, gluten-free bagels, with full color photos of every flavor! 

These bagels are made with whole grain flours, and are nutritionally dense with great macros.

Please see this page for more info! Thanks for your support!

I’ve been experimenting this week with ripe apricots and red plums, and I’ve found that for these two fruits I prefer to simmer the jam mixture for 5 to 10 minutes to really bring out their luscious flavors. Still, we’re talking 5 to 10 minutes!! I did wind up adding an extra tablespoon or two of Instant Clearjel plus an extra 1/2 cup sugar to the apricot jam, so it was a bit thicker and with just a touch more sweetness. For the red plum jam, I reduced the sugar by 1/2 cup, so that it kept its tart flavor. Most of the time the 2 cups of sugar is perfect.

If you’re not familiar working with Instant Clearjel, there are a few things you need to know. The Instant Clearjel MUST be mixed with the dry sugar in this recipe (which is why you can’t sub agave here.) It is an instant starch, which means that it will gel everything into a big glob, if not diluted with the other dry ingredients (i.e. sugar), and then slowly whisked into the smashed fruit. I know this from experience. Trust me on this! You can find Instant Clear Jel at bakery supply stores, Amazon, King Arthur Flour, and nuts.com. Make sure to get the INSTANT and not regular Clearjel!

You can reduce the sugar to taste if desired, as long as you have at least 1 cup to mix with the Instant Clearjel. I found that two cups was just sweet enough so that it tastes like jam, but isn’t cloyingly sweet like many jams can be. The reason that most jam is so sweet is because you need enough sugar to both jell it into jam and also keep botulism at bay. Most jam recipes call for more sugar than jam. The great thing about this freezer jam is that it’s frozen, so you don’t have to worry about that.

Strawberry freezer jam made with summer fruit! No canning required! Vegan, soy-free, and gluten-free.
Strawberry Freezer Jam.

Want to know something else that’s fantastic about this freezer jam? You can stir it into sparkling water to make easy homemade sodas, or add some rum or vodka for a tasty cocktail. It also makes a fab topping for ice cream or cheesecake, stirred into ice cream, over ice cream, stirred into plain yogurt, layered with chia pudding as a parfait, over toast, layered into cookie bars, baked into coffee cake or served with scones… To me it’s the best way to enjoy ripe summer fruit all year long. And trust me when I say that this jam tastes like a spoonful of ripe, fresh fruit!

Feel free to post any questions you have in the comment section below. I’m posting the segment from my TV segment as well, so you can see a little video tutorial of how to make it. Oh and one more thing. Don’t try to can jam made with Instant Clearjel. It won’t work. For canned jam you can use regular Clearjel, but then it’s not freezer jam, and also, it will need more sugar to preserve it. Trust me with this recipe and stick to freezer jam. Once you go freezer jam you’ll never look back!

Strawberry freezer jam made with summer fruit! No canning required! Vegan, soy-free, and gluten-free.
Once you go freezer jam you’ll never look back!

This recipe makes about 6 small deli containers. Your yield will depend on the containers you use. I recommend the small plastic deli containers (see the photo below) or freezer-safe glass canning jars.

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Easy Freezer Jam with Summer Fruit
(vegan, gluten-free, and soy-free)

Pin the recipe!
Makes about 6 small deli containers of freezer jam

This is such an easy way to make freezer jam!
You will find yourself reaching for this recipe over and over again.
Before you start, please read through the recipe and instructions!

Ingredients
✿ 5 cups smashed or tightly packed berries, nectarines or peaches
    (if desired, substitute 1/4 to 1/3 cup red wine in place of the same amount of smashed fruit)
✿ 2 cups granulated sugar*
✿ 5 tablespoons plus 1 teaspoon Instant Clearjel

Instructions:
Place the fruit in a large bowl and mash or crush it. You can also coarsely chop the fruit in a food processor or blender.

In a smaller bowl, mix together sugar and Instant Clearjel, whisking until well mixed. Slowly add the sugar mixture to the fruit, whisking until very well mixed and sugar looks dissolved. If you don’t stir it well, the starch will thicken in clumps. This should only take a minute or so.

Let the jam sit for 10 minutes to completely firm up, before scooping into freezer-safe containers with lids. Freeze the jam for up to 1 year.

If using apricots or plums, make the jam mixture above, making sure to whiz the fruit in a blender or food processor. Simmer the mixture in a large pot for 5 to 10 minutes to really bring out the flavor. If you decide that you want your jam a little thicker at this point, whisk 1 or 2 tablespoons of Instant Clearjel with 1/4 to 1/2 cup sugar until mixed and then whisk into your jam mixture. If your jam is too thick, you can whisk in a little bit of liquid (wine or water).

Let your jam cool before spooning it into a container and freezing it.
Press the mixture evenly onto the prepared baking sheet, about ½" thick.

Notes
*If using organic sugar, whiz it up in a blender or food processor to make it super-fine.

Variation: Add the grated zest of 1 lemon to raspberry or blackberry jam

xo
Julie & Kittee


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Jul 26, 2017

Chocolate Granola Clusters (Vegan and Gluten-Free)

Vegan, gluten-free, soy-free, and refined sugar-free Chocolate Granola Clusters!
If you like a granola that's very crunchy and full of clusters, here ya go!

Since we've finally hit summer weather in Portland, granola is in heavy rotation at Kittee's. It makes a great snack on hot days, and in the morning, it's cooling with lots of fresh fruit and unsweetened yogurt.

Chocolate Granola Clusters are the favorite these days, because they're super crunchy, healthy and have a little caffeine kick (especially if you add cacao nibs).


Our new vegan and gluten-free e-cookbook entitled Julie and Kittee's Bagel Factory. Please check out our newest release, Julie & Kittee's Bagel Factory! It's a 40 page downloadable e-cookbook containing 10 recipes for vegan, gluten-free bagels, with full color photos of every flavor! 

These bagels are made with whole grain flours, and are nutritionally dense with great macros.

Please see this page for more info! Thanks for your support!

This cereal is baked slowly in the oven at a low temperature to become very dry and crunchy, without burning. Because Kittee limits her sugar intake, this granola was developed to be less sweet! If you like sweet cereal, eat this with sweetened yogurt or very ripe fruit, and drizzle on a little maple syrup!

Vegan, gluten-free, soy-free, and refined sugar-free Chocolate Granola Clusters!
With cacao nibs, hazelnuts, and unsweetened dried cherries.

Because this granola starts out as a sticky dough, its very easy to control the size of the granola clusters to be! Break it up as much or as little as you like.

►►Print◄◄

Chocolate Granola Clusters 
(vegan, gluten-free, soy-free, refined sugar-free)

Makes about 5-6 cups (depending on your mix-ins).

Pin it here!
Before you start, please read through the recipe and instructions!
  • If your dates are hard, be sure to soak them before blending.
  • Frozen bananas work fine in this recipe!
  • Salt really accentuates the cacao in this granola. If you're so inclined, sprinkle on a little flaked salt before baking.

Ingredients
✿ 2 cups gluten-free rolled oats
✿ 1 cup raw buckwheat groats
✿ ½ cup large flaked coconut
✿ 1/3 cup cacao powder
✿ pinch of salt
✿ a handful of cacao nibs, and/or nuts and seeds, optional 

✿ 1 banana
✿ ½ cup water
✿ ¼ cup chia seed
✿ ¼ cup whole flaxseed
✿ ¼ cup natural peanut butter
✿ 3 medjool dates, pitted and coarsely chopped
✿ 2 tablespoons coconut sugar
✿ 1 tablespoon coconut oil
✿ 2 teaspoons pure vanilla extract, or 1 teaspoon pure vanilla extract and 1 teaspoon almond extract
✿ dried fruit, optional

Instructions:
Preheat oven to 250F,  and line a baking sheet with parchment. Give the parchment a spritz of spray oil, or oil lightly.

In a large bowl, mix together the oats, buckwheat, coconut, cacao, salt and optional cacao nibs or nuts, if using.

In the jar of a blender, put the banana, water, chia, flax, peanut butter, dates, coconut sugar, coconut oil and extract. Blend until smooth. It will be the consistency of a very thick smoothie.

Pour the contents of the blender into the dry ingredients (use a spatula to scrape it all out!), and mix well to combine (I usually start with a large spoon and end up using my hands). It will form into a thick, sticky dough.

Press the mixture evenly onto the prepared baking sheet, about ½" thick.

Bake for 15 minutes. Use a spoon or fork to carefully break the mixture up into small clusters. Return to the oven, and repeat after another 15 minutes. Return to the oven and bake for another hour, stirring every 15 minutes, to be sure the granola is baking evenly and to prevent burning.

Cool thoroughly and stir in dried fruit, if using. Transfer to an airtight container and store at room temperature

xo
Julie & Kittee


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Jul 19, 2017

The Vegan Air Fryer Video Review and Giveaway!

Julie & Kittee's Bagel Factory E-Cookbook Please check out our newest release, Julie & Kittee's Bagel Factory! It's a 40 page downloadable e-cookbook containing 10 recipes for vegan, gluten-free bagels, with full color photos of every flavor! 

These bagels are made with whole grain flours, and are nutritionally dense with great macros.

Please see this page for more info! Thanks for your support!

JL's The Vegan Air Fryer and Cheesy Potato Wedges (recipe below).

Welcome to our video review of JL Field's new cookbook, The Vegan Air Fryer! If you didn't already know, we love our air fryers, so this is a fitting kick-off/inaugural review for us. We're also super pleased to share a recipe from this book with you, along with a chance for you to win your own copy!


We reviewed The Vegan Air Fryer from a vegan & gluten-free perspective, and made several dishes, tweaking a couple along the way to adapt them as necessary. The Vegan Air Fryer is super gluten-free friendly; out of 80 total recipes, we counted at least 60 recipes that were already gluten-free, or could be made so with easy adaptions. If you're more of an inventive cook, there are even more possibilities, if you're willing to play around with flour subs (we didn't want to futz too much in our review, but will definitely give some a whirl in the future).

General Tso's Soy Curls made refined-sugar free with coconut sugar.

What we made: General Tso's Soy Curls, Vegan Wings, and Air Fried Sushi.

What we still want to cook, there are lots! But specifically: Cheesy Potato Wedges (recipe below), Tofu Bacon Wraps, Barbecue Potato Chips, Jalapeño Poppers, Spicy Mac 'n' Cheese Balls, Baked Spaghetti, and Soy Curl Kimchee Spring Rolls.

We tucked both versions of the Soy Curls we made into Air Fried Sushi with delicious results!

The Vegan Air Fryer is a great book if you're new to veganism or air-frying, or both. The recipes make simple and tasty comfort food, and the book gives a good, uncomplicated foundation on how to use different air fryer models.

Vegan Wings made gluten-free with Butler Soy Curls.

Here's the giveaway! Vegan Heritage Press is offering a free copy of The Vegan Air Fryer to one of our U.S. readers. To be eligible to win, please leave a comment on this post with an easy way to reach you. All eligible comments must be posted by July 26th, 10 PM PST. Good luck!

Congratulations to the winners of our giveaways!
Codie Surratt--won JL's Vegan Air Fryer 
Star Athena--won our Bagel Fatory e-book.

Thanks for participating!

►►Print◄◄
The Vegan Air Fryer: Cheesy Potato Wedges
(vegan, gluten-free, soy-free, refined sugar-free)
Serves 4 

Try these potato wedges if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day noshing. (From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.)

Notes:

No-Oil Option: Omit the olive oil.

Potatoes
✿ 1 pound fingerling potatoes
✿ 1 teaspoon extra-virgin olive oil
✿ 1 teaspoon kosher salt
✿ 1 teaspoon ground black pepper
✿ ½ teaspoon garlic powder

Cheese Sauce
✿ ½ cup raw cashews
✿ ½ teaspoon ground turmeric
✿ ½ teaspoon paprika
2 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
2 tablespoons to ¼ cup water

Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.

Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency.

Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F.

xo
Julie & Kittee


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Jul 14, 2017

Recipe! Vegan, Gluten-Free Bing Cherry Brownie Chunk Ice Cream

Please check out our newest release, Julie & Kittee's Bagel Factory! It's a 40 page downloadable e-cookbook containing 10 recipes for vegan, gluten-free bagels, with full color photos of every flavor! 

These bagels are made with whole grain flours, and are nutritionally dense with great macros.

Please see this page for more info! Thanks for your support!

Hi! Julie here. I wanted to share a delicious homemade ice cream that I made yesterday on a TV segment. It's sooo good, and I'm about to make another batch shortly. Here's the link to the video of the segment, if you want to watch how to make it too http://katu.com/amnw/am-northwest-cooking-recipes/dairy-free-ice-cream-with-cherries-brownies

Homemade gluten-free and vegan cherry brownie ice cream in a glass

Print
Bing Cherry Brownie Chunk Ice Cream (gluten-free + vegan)
This serves about 4

✿ 3 cups chilled plain soymilk, chilled
✿ 1/2 cup granulated sugar
✿ 2 tablespoons melted coconut oil
✿ 1 tablespoon light rum or kirsch
✿ 1 teaspoon pure vanilla extract
✿ 1/2 teaspoon pure almond extract
✿ 1/4 teaspoon xanthan gum
✿ 1 cup ripe bing cherries, pitted and sliced in half
1/2 batch of baked and cooled gluten-free vegan brownies (I used Julie's Original)

In a blender jar, combine the milk, sugar, melted coconut oil, rum, vanilla and almond extract. Blend for about 10 seconds to mix everything well. With the blender running on low, add the xanthan gum through the top of the lid. Blend until smooth. Try not to over blend the milk mixture, as you don’t want it to get too warm. Pour the ice cream base into an ice cream maker and freeze according to the manufacturer’s directions.

Once the ice cream is almost frozen, add the cherries in and continue churning until the cherries are mixed into the ice cream and are cold.

Eat the ice cream right away, and if desired, drizzle with chocolate sauce (homemade recipe below ).

Easy Chocolate Sauce
✿ 3/4 cup dairy-free semisweet chocolate chips or chopped semisweet chocolate bar
✿ 1/4 cup soy or almond milk
✿ 1 tablespoon rum

Combine the chocolate chips, creamer and rum in a microwave safe bowl, and heat in the microwave on 20-second intervals until softened. Stir with a spoon until the chocolate is totally melted. The heat from the dish will help it melt the rest of the way.

xo
Julie

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Jul 12, 2017

Instant Pot! Creamy-Dreamy Pinto Beans.

Please check out our newest release, Julie & Kittee's Bagel Factory! It's a 40 page downloadable e-cookbook containing 10 recipes for vegan, gluten-free bagels, with full color photos of every flavor! 

These bagels are made with whole grain flours, and are nutritionally dense with great macros.

Please see this page for more info! Thanks for your support!

Hello! Hello!

I have a staple recipe to share today! And, just so you know, Julie and I will be posting new recipes and content here every Wednesday. Keep your eyes peeled, as we have a stockpile of recipes, cool ideas and resources we're busy bee-ing on right now.

If you've been looking for a vegan, gluten-free forum that focuses on delicious comfort food, and sharing/caring, you might be glad to know we've created our own.  It's called Vegan & Gluten-Free and is on Facebook. You can find it here.

Creamy dreamy pinto beans on a toasted corn tortilla with avocado and fresh apricot salsa.
Creamy-Dreamy Pintos with avocado and apricot salsa.

With that said, one of the things I see folks post time and again in vegan and Instant Pot online groups is how to cook soft beans. When I lived in New Orleans, I fell in love with the style of beans folks eat down there, they're basically super soft and cooked into a gravy (sorta like refried beans). Unless I'm cooking whole beans to go into a salad, that's my preference too. Since we eat a lot of beans at our house, I've mastered this style and converted it for the Instant Pot. I make several iterations of these: New Orleans style red beans, white beans, butter-beans, black beans and the beans I'm sharing today, which are straight up pintos. 

Creamy dreamy pinto beans on a toasted corn tortilla with avocado and fresh apricot salsa.
Can't be easier! Over a stove-top toasted corn tortilla.

These beans are great made ahead and kept in the fridge all week. They're so easy to turn into tacos, quesadillas, enchiladas or bean bowls. I love serving these over cheesie grits, with mac n cheese, or other southern sides like greens and cornbread. If you're an instant-potter and like beans, you will roll-your-eyes-up-in-your-head love these.

Print

Instant Pot! Creamy-Dreamy Pintos.
(vegan, gluten-free, soy-free)
Makes about 6 cups
  • Before you start, please read through the notes and recipe below!
    To quick soak beans, cover dry beans in boiling water for an hour. Drain and rinse.
  • Be sure not to add anything acidic to beans until they're fully cooked! Acid hinders the cooking process.

Ingredients:
✿ 2 tablespoons extra virgin olive oil
✿ ½ onion, finely diced
✿ 1 jalapeño, seeded and minced
✿ ½ teaspoon salt, plus more as desired
✿ 2 cloves garlic, minced or pressed
✿ ½ teaspoon cumin
✿ ½ teaspoon dried oregano
✿ ½ teaspoon smoked paprika
✿ 1 teaspoon granulated onion
✿ 3 cups water
✿ 2 cups pinto beans, quick soaked
✿ ½ teaspoon liquid smoke
✿ a small sprig of fresh herb like oregano, thyme or tarragon, optional
✿ a teaspoon of bouillon, optional
✿ 4-5 slices pickled jalapeño with a splash of brine, or a splash of vinegar

Instructions:

Preheat the Instant Pot on the saute setting, and let it get hot while you prep the vegetables.
Add the olive oil, and quickly add the onion, jalapeño and salt. Cook, stirring regularly, until the vegetables soften and begin to brown.

Add the garlic, cumin, dry oregano, paprika and granulated onion, and continue to cook and stir for another minute. Don't let the garlic brown!

Add the water, beans, liquid smoke and fresh herb, if using. Stir to combine. Cover, lock the lid of the pressure cooker, close the vent, and cook on high pressure for 50 minutes (temporarily turn the Instant Pot off to change between the saute setting and high pressure). Carefully, quick-release the beans. They should be very soft with quite a bit of liquid on top.

Remove the lid and stir, Bring the beans to a steady, full simmer (I use the bean/chili setting--watch for splashes). Stir often, mashing spoonfuls of beans against the inside wall of the cooker, until the water has reduced, the beans are creamy and the liquid has turned into a thick, gravy. This will take about 10-12 minutes of devoted attention.

Season to taste with salt, pickled jalapeños and brine to taste, or vinegar, if using. Serve immediately. The beans will continue to thicken as they cool.

P.S. The apricot salsa in the photo is simply diced apricots, onion, cilantro, red pepper, and salt with lemon or lime juice. <3


xo
Julie & Kittee


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Jun 27, 2017

Easy Peasy Homemade Black Tahini

Hi! Here's a fun recipe and video to use in your recipes. Black Tahini! It's wonderful stirred into a sauce/dressing with a little rice vinegar, gluten-free soy sauce and minced garlic, drizzled on top of salad or cooked rice noodles. Look for some delicious recipes to come using black tahini. You can also substitute white sesame seeds for the black variety. And as always, this recipe is gluten-free and vegan!

Gluten-free, vegan black tahini sauce in a bowl

Print
Black Tahini
Makes about 1/3 cup

I like to make just what I'll need for a few days, but you can keep it in a jar in the fridge for a week. You can easily double this recipe.

✿ 1/2 cup black (or white) sesame seeds
✿ About 1 1/2 tablespoons toasted sesame oil, or as needed
✿ Pinch salt

In a small skillet, lightly toast the sesame seeds over medium low heat. You want to be careful not to burn them. If you're using black sesame seeds, it can be hard to tell when they're toasted, so keep an eye on it. It should take about 5 minutes. Stir as needed.

In a strong blender or food processor, add the sesame seeds, sesame oil and salt. Blend until smooth, stopping to scrape down the sides as necessary.

Use in sauces, dressings or even hummus, or wherever you like to use tahini!

xo
Julie


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Recipe: Baked Buffalo Cauliflower Recipe!

Hi! I know buffalo cauliflower isn't the most unique idea, but I think this is one of the best versions you'll find around. Plu...