Category Archives: Pressure Cooker

Dairy-Free, Dinner Party, Dry Beans, Lunch, Pressure Cooker, Salad, Weekend Dinner, Weeknight Dinner

Vegan Caesar Salad With Crisp Chickpeas

July 7, 2024 Sam

Print Recipe

Vegan Caesar Salad With Crisp Chickpeas

Prep Time25

Cook Time20

Beans4

Total Time4 45

Course: Lunch, Salad

Cuisine: American, California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 618kcal

Equipment

1 high-speed blender

Ingredients

Dry Beans

½ lb garbanzo beans dry

Salad

2 cups sourdough bread crusty, chopped
2 tbsp extra-virgin olive oil
2 tbsp extra-virgin olive oil
1 large bunch lacinato kale stems removed, roughly chopped
1 large head romaine lettuce chopped

Dressing

1 cup whole unroasted cashews
¼ cup nutritional yeast
¼ cup lemon juice fresh, from 1-2 lemons
3 cloves garlic
2 tsp caper jar brine
1 tsp Dijon mustard
1 tsp white miso paste
¾ tsp kosher salt
½ tsp pepper
¾ cup water (or aquafaba for extra creamy)

Instructions

Beans

Make the ½ lb garbanzo beans, either in the pressure cooker or in a slow cooker (after soaking only). Refer to the main page on beans. Do not add any spices.

Salad

Heat the toaster oven to 400 degrees on speed convection. On a small baking sheet, toss the 2 cups sourdough bread (chopped) with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Bake for about 8-10 minutes.
While that bakes, prepare the ½ lb garbanzo beans. Drain them (save the liquid for this or other projects). Dry them thoroughly; use kitchen towels and then paper towels. Toss with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Drain the oil off. Then add to a parchment-paper-lined sheet pan, ensuring they are not crowded. You may want to do two patches if using the toaster oven.

Dressing

To a high-speed blender, add the 1 cup whole unroasted cashews, ¼ cup nutritional yeast, ¼ cup lemon juice, 3 cloves garlic, 2 tsp caper jar brine, 1 tsp Dijon mustard, 1 tsp white miso paste, ¾ tsp kosher salt, ½ tsp pepper, and ¾ cup water (or aquafaba for extra creamy).
Blend until completely smooth, 3-4 minutes, scraping the sides with a rubber spatula every minute or so, at least.

Finish

When ready, prepare and chop the 1 large head romaine lettuce and 1 large bunch lacinato kale. Add the chopped kale to a large bowl, along with the dressing. Massage the kale with your grubby little hands until softened.
Add the lettuce, croutons, and half the chickpeas. Toss to coat and season with salt and pepper. Sprinkle with more nutritional yeast. Top with remaining roasted chickpeas.

Notes

Makes 4 servings, at least at those nutrition facts

Nutrition

Nutrition Facts

Vegan Caesar Salad With Crisp Chickpeas

Amount Per Serving

Calories 618 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 5g31%

Polyunsaturated Fat 6g

Monounsaturated Fat 19g

Sodium 684mg30%

Potassium 1436mg41%

Carbohydrates 63g21%

Fiber 18g75%

Sugar 12g13%

Protein 24g48%

Vitamin A 20418IU408%

Vitamin C 78mg95%

Calcium 310mg31%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Rice, Rotation, Weekend Dinner, Weeknight Dinner

Red Beans and Rice

November 24, 2023 Sam

This is a delicious version of red beans and rice, and while it takes a little bit to make it, it makes so much and it saves so well that it’s a valuable recipe to put into rotation.

Print Recipe

Red Beans and Rice

Delicious variation on a classic, which I've modified to use brown rice and to match my preferred ways to cook beans and rice.

Prep Time1 30

Cook Time30

Soaking Time6

Total Time8

Course: Dinner, Lunch

Cuisine: California, Southern, Vegan

Keyword: Dry Beans, Rice, Vegan

Servings: servings

Calories: 477kcal

Ingredients

Beans

3 tbsp olive oil
1 yellow or white onion chopped
1 green bell pepper chopped
1 celery stalk chopped
2 tsp Creole seasoning salt-free preferred
1 tsp Spanish smoked paprika aka pimenton
1 lb dried red beans Domingo Rojo, Hidatsa Red, or Kidney
3.5 cups vegetable broth low sodium
1 bay leaf
2 tsp soy sauce
2 tsp Cholula or other hot sauce

Rice

1 tbsp neutral vegetable oil
1 large yellow onion diced
2 tbsp unsalted vegan butter or dairy butter if not aiming for vegan
1 bay leaf
1 tsp kosher salt
2 cups brown jasmine rice
3.5 cups vegetable broth low sodium
1 cup chives thinly sliced for serving

Instructions

Rice

Pour the 1 tbsp neutral vegetable oil into a saucepan over medium-high heat. Add the 1 large yellow onion, 2 tbsp unsalted vegan butter, 1 bay leaf, and 1 tsp kosher salt and cook, stirring frequently, until the onion is soft, 6 to 8 minutes. Add the 2 cups brown jasmine rice and stir to coat.
Add the mixture to the rice cooker. Stir in the 3.5 cups vegetable broth. Set the rice cooker to cook brown rice and leave until beans are complete.

Beans

Soak the 1 lb dried red beans for 6-10 hours in a 1.5% salinity solution. Drain and rinse.
Pour the 3 tbsp olive oil into the Instant Pot and heat on saute. Add the 1 yellow or white onion, 1 green bell pepper, and 1 celery stalk. Saute until softened and fragrant. Add the 2 tsp Creole seasoning and 1 tsp Spanish smoked paprika.
Add the soaked beans, 3.5 cups vegetable broth, and 1 bay leaf. Turn Instant Pot to pressurize and go to high pressure for 5 minutes. Allow pressure to release naturally for 5 minutes, then release the rest of the way.
Check the beans. If very well cooked (you want them fully soft), you can then move to the next step. If not, continue to cook either by bringing back to pressure for 1-5 minutes, or just by boiling on saute.
Str in the 2 tsp soy sauce, 2 tsp Cholula or other hot sauce, and any salt if necessary.

Serving

Serve the beans in bowls with a scoop of rice in the center and sprinkle the 1 cup chives on top. Pass more hot sauce at the table.

Notes

Makes 8 servings

Nutrition

Nutrition Facts

Red Beans and Rice

Amount Per Serving

Calories 477 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 1210mg53%

Potassium 970mg28%

Carbohydrates 77g26%

Fiber 11g46%

Sugar 5g6%

Protein 17g34%

Vitamin A 1011IU20%

Vitamin C 20mg24%

Calcium 73mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dinner Party, Dry Beans, Lunch, Pressure Cooker, Side, Slow Cooker, Summer

Ayocote Morado and Charred Corn Salad

September 2, 2023 Sam

Print Recipe

Ayocote Morado and Charred Corn Salad

Prep Time3

Cook Time30

Soaking Time8

Total Time11 30

Course: Appetizer, Lunch, Side Dish

Cuisine: California, Mexican, Vegetarian

Keyword: Dry Beans, Fresh Corn

Servings: servings (as a side)

Calories: 215kcal

Ingredients

1 large green pepper Anaheim, or 2 small
2 bunches green onions trimmed
3 tsp olive oil divided use
4 ears of corn shucked, cleaned and kernals removed, cobs can be saved for soup or discarded
1 tbsp butter
½ lb Ayocote Morado beans or similar large bean
¼ cup creme fraiche or sour cream
3 limes
1 tbsp hot sauce ideally smoky and deep
1 tsp Rancho Gordo New Mexican Red Chile Powder or other chile powder
1 tsp ground cumin
½ cup crumbled feta cheese
1 small bunch fresh cilantro roughly chopped (optional)

Instructions

Halve the pepper, remove the stems, pith, and seeds, then cut into thick strips. Put the pepper strips and 1 teaspoon of olive oil in a bowl and toss to coat. Heat a large skillet over medium-high heat; once the skillet is hot, add the peppers and char them for 2 to 3 minutes on each side. Transfer to a cutting board or plate to cool.
In the bowl, toss the green onions with 1 teaspoon olive oil. Add them to the skillet (in two batches if necessary) and char them for 2 to 3 minutes on each side, then transfer to the cutting board. Once cool, cut into 1-inch chunks. Return the green onions and pepper to the bowl. Sprinkle with salt and pepper.
In another bowl, toss the corn with a teaspoon of olive oil. Add to the hot skillet and cook, stirring occasionally, until softened and lightly charred, 4 to 6 minutes. Remove the skillet from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.
In a small bowl, combine the sour cream, juice of 1 lime, hot sauce, a pinch of salt, and a tablespoon of water; mix well. Add to the bowl with the corn and beans, and mix well. Season to taste with salt and pepper.
In another small bowl, combine the chile powder, cumin, and a pinch of salt.
Arrange a third of the pepper-onion mixture and a third of the corn-bean mixture on a platter or in a serving bowl. Sprinkle with some of the feta, some of the chile mixture, and some cilantro. Repeat the layers until all the ingredients are used. Add a squeeze of lime before serving.

Notes

Serves six as a side dish

Nutrition

Nutrition Facts

Ayocote Morado and Charred Corn Salad

Amount Per Serving

Calories 215 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 16mg5%

Sodium 309mg13%

Potassium 380mg11%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 6g7%

Protein 8g16%

Vitamin A 409IU8%

Vitamin C 18mg22%

Calcium 108mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Lunch, Pressure Cooker, Weeknight Dinner

Chickpea Salad Sandwich

February 26, 2022 Sam

An excellent, relatively simple recipe.

Print Recipe

Chickpea Salad Sandwich

Prep Time30

Cook Time30

Bean Soaking8

Total Time9

Course: Dinner, Lunch

Cuisine: California, Vegan, Vegetarian

Keyword: Dry Beans, Sandwich

Servings: servings

Calories: 781kcal

Equipment

1 Pressure cooker

Ingredients

Beans

½ lb dry garbanzo beans
bean spices garlic, onion, bay leaf, oregano, etc.

Salad

6 tbsp extra-virgin olive oil
6 tbsp tahini
2 large lemons 3 tbsp lemon juice
1 clove garlic minced
1 tsp salt
½ tsp pepper
½ cup finely chopped celery
½ cup finely chopped scallions

Sandwich

8 slices bread
8 leaves butter lettuce
4 tbsp vegan mayonnaise optional

Instructions

Beans

Soak the beans in 1.5% salted water for 8 hours, ideally.
½ lb dry garbanzo beans
Add the soaked beans and ~2 quarts of water to the pressure cooker. Add bean spices in a spice bag or other container. Cook under high pressure for 8-12 minutes. Allow pressure to release naturally for 25 minutes. Then check doneness. If done, proceed; if not, cook again under pressure or not, depending on how much is needed. Drain beans and set aside to drain completely, cool some, and release steam while you prepare the other ingredients.
bean spices

Salad

In a large bowl (or large food processor), combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk (or pulse) until well combined.
6 tbsp extra-virgin olive oil, 6 tbsp tahini, 2 large lemons, 1 clove garlic, 1 tsp salt, ½ tsp pepper
Add cooked, drained garbanzo beans and mash gently, for a chunky texture (or briefly pulse in food processor). Add celery and scallions and mix (consider not pulsing again and mixing with a spatula). Season to taste with salt and pepper.
½ lb dry garbanzo beans, ½ cup finely chopped celery, ½ cup finely chopped scallions

Sandwitch

Prepare sandwiches. Optional mayonnaise can go on each side of the bread. Then add butter lettuce. Consider other toppings like tomato, avocado, cucumber, pickles, etc. Also consider making the mayonaise spicy with a bit of sriracha.
8 slices bread, 8 leaves butter lettuce, 4 tbsp vegan mayonnaise

Notes

Makes 4 big sandwiches

Nutrition

Nutrition Facts

Chickpea Salad Sandwich

Amount Per Serving

Calories 781 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 6g38%

Polyunsaturated Fat 9g

Monounsaturated Fat 22g

Sodium 922mg40%

Potassium 958mg27%

Carbohydrates 71g24%

Fiber 17g71%

Sugar 11g12%

Protein 24g48%

Vitamin A 1243IU25%

Vitamin C 36mg44%

Calcium 193mg19%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Fall, Favorites, Pressure Cooker, Rice, Rotation, Spring, Weekend Dinner, Weeknight Dinner, Winter

Sheet-Pan Fried Rice

January 25, 2022 Sam

This recipe is best with pre-planning, so you can cool the rice to give it the perfect texture. But even if you cook the rice fresh before making it, this meal is worth it. The four generous servings are packed with deliciousness.

Print Recipe

Sheet-Pan Fried Rice

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Asian, California

Keyword: Inspired by New York Times, Rice

Servings: servings

Calories: 703kcal

Equipment

1 Pressure cooker optional, for the rice

Ingredients

Rice (Make Ahead)

200 g brown rice
250 g water

Everything Else

1 tsp salt
2 tbsp soy sauce
2 tbsp sesame oil
1 onion finely diced
½ cup neutral oil
6 oz great mushrooms finely chopped
4 cloves garlic minced
1 inch ginger finely chopped
1 tsp red-pepper flakes
2 tbsp soy sauce
16 oz frozen mixed vegetables do not thaw
6 eggs
2 scallions thinly sliced

Instructions

Rice

Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
200 g brown rice, 250 g water
If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure. Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Everything Else

Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the cooled rice with salt, 2 tablespoons of the soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
1 tsp salt, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 onion
While that cooks, make the sauce. In a medium saucepan on medium-high heat, add 1 tbsp neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent.
½ cup neutral oil, 1 onion
Add most of the remaining neutral oil except about 1 tbsp, along with the mushrooms, garlic, ginger, 2 tablespoon soy sauce, and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
½ cup neutral oil, 6 oz great mushrooms, 4 cloves garlic, 1 inch ginger, 2 tbsp soy sauce, 1 tsp red-pepper flakes
After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
16 oz frozen mixed vegetables, 6 eggs
To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.
2 scallions

Nutrition

Nutrition Facts

Sheet-Pan Fried Rice

Amount Per Serving

Calories 703 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 246mg82%

Sodium 1754mg76%

Potassium 719mg21%

Carbohydrates 62g21%

Fiber 8g33%

Sugar 3g3%

Protein 19g38%

Vitamin A 6324IU126%

Vitamin C 16mg19%

Calcium 107mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Pressure Cooker, Quick, Rice, Side

Simple Brown Rice (Pressure Cooker)

January 22, 2022 Sam

This simple method for pressure cooking brown rice is excellent and fast, if slightly more work than just throwing into the rice cooker.

Print Recipe

Simple Brown Rice (Pressure Cooker)

Prep Time5

Cook Time20

Total Time25

Course: Ingredient

Cuisine: Asian, California

Keyword: Basics, Rice, Simple

Servings: servings

Calories: 181kcal

Equipment

1 Instant Pot or other pressure cooker

Ingredients

200 g brown rice
250 g water

Instructions

Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
200 g brown rice, 250 g water
If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure.
Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Nutrition

Nutrition Facts

Simple Brown Rice (Pressure Cooker)

Amount Per Serving

Calories 181 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 5mg0%

Potassium 134mg4%

Carbohydrates 38g13%

Fiber 2g8%

Protein 4g8%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Lunch, Meal Prep, Pressure Cooker

Lunch: Mayocoba, Cilantro Brown Rice and Cilantro Hemp Paste

January 8, 2022 Sam

Print Recipe

Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste

Course: Lunch

Cuisine: California

Keyword: Dry Beans, Rice

Servings: servings

Calories: 579kcal

Equipment

1 Pressure cooker
1 Large food processor

Ingredients

Beans

1 lb Mayocoba beans
bean spices

Cilantro Brown Rice

4 cups water
½ tbsp olive oil
2 large limes zested and juiced, saving half of juice for paste
1 bay leaf
2 cups brown rice medium or short-grain
½ bunch cilantro leaves chopped
½ tsp salt

Cilantro Hemp Paste

1 bunch cilantro leaves and stems toughest stems removed
1 cup hemp hearts
1 large jalapeño destemmed
2 cloves garlic trimmed
1 large lime juiced
1 tsp salt
2 tbsp olive oil

Sides

4 large bell peppers

Instructions

Dry Beans

Soak the beans in 1% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
1 lb Mayocoba beans
Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 5-8 minutes; if unsoaked, cook under high pressure for 20-30 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
bean spices

Brown Rice

Boil at least 1 quart of water in the kettle.
4 cups water
Heat olive oil over medium heat in large sauce pot. Add the lime zest, bay leaf and rinsed rice. Stir well.
½ tbsp olive oil, 2 large limes, 1 bay leaf, 2 cups brown rice
After the rice starts to crackle and smell aromatic, add 4 cups boiling water. Give everything a good stir and bring it to a boil again (if not already) before turning to just above low. Cover and let the rice cook completely undisturbed and covered for 30-35 minutes.
4 cups water
Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, half of the lime juice, and a pinch or two of salt and stir well to combine. Taste and add ½ tsp salt at most, but keep it under-salted.
2 large limes, ½ bunch cilantro leaves, ½ tsp salt

Cilantro Hemp Pesto

To the bowl of a full-size food processor, add everything except the oil, including half of the lime juice from the cilantro brown rice. Process until everything is finely chopped; pause to scrape down the bowl as necessary. Add about ½ tsp salt, more if your salt isn't very salty.
1 bunch cilantro leaves and stems, 1 cup hemp hearts, 1 large jalapeño, 2 cloves garlic, 1 large lime, 1 tsp salt
Slowly add the olive oil while still mixing, continuing until it is all well-combined and creamy. Taste and add salt if needed.
2 tbsp olive oil

Assembly

Add the rice and beans to the containers. Top with the cilantro paste. Add the bell peppers on top.
4 large bell peppers

Notes

Makes 8 servings

Nutrition

Nutrition Facts

Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste

Amount Per Serving

Calories 579 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Sodium 458mg20%

Potassium 1359mg39%

Carbohydrates 80g27%

Fiber 14g58%

Sugar 5g6%

Protein 27g54%

Vitamin A 2830IU57%

Vitamin C 115mg139%

Calcium 207mg21%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Lunch, Meal Prep, Pressure Cooker

Lunch: Garbanzos, Quinoa, and Sikil Paak

January 8, 2022 Sam

Print Recipe

Lunch: Garbanzos, Quinoa, Sikil Pak

Prep Time20

Cook Time40

Total Time1

Course: Lunch

Cuisine: California

Keyword: Dry Beans, Quinoa, Vegan

Servings: servings

Calories: 501kcal

Equipment

1 Pressure cooker
1 Large food processor

Ingredients

Beans

1 lb garbanzo beans
bean spices

Quinoa

2 cups quinoa
4 cups vegetable broth

Sikil Pak

1 cup pepitas
1 serrano pepper
4 cloves garlic trimmed
1 small cilantro toughest stems chopped off
1 large lime zested and juiced
½ cup fire-roasted tomatoes

Sides

4 large bell peppers sliced
½ cup sesame seeds

Instructions

Beans

Soak the garbanzo beans in 1% salted water for 8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
1 lb garbanzo beans
Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 8-12 minutes; if unsoaked, cook under high pressure for 30-40 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
bean spices

Quinoa

Rinse the quinoa and drain well. Add to a large sauce pot.
2 cups quinoa
Add the 2 cups vegetable broth and bring to a boil. Once boiling, cover and cook for 15-30 minutes, depending on the kind of quinoa. Cook until done and all liquid has been absorbed.
4 cups vegetable broth

Sikil Pak

Add the sikil pak ingredients to a food processor. Mix until everything is combined. Lightly salt, if desired.
1 cup pepitas, 1 serrano pepper, 4 cloves garlic, 1 small cilantro, 1 large lime, ½ cup fire-roasted tomatoes

Assembly

Once all ingredients are ready, add to small containers in roughly equal proportions, starting with qunioa and beans, then the sikil pak then the sesame seeds and bell pepper slices.
½ cup sesame seeds, 4 large bell peppers

Notes

Makes 8 servings

Nutrition

Nutrition Facts

Lunch: Garbanzos, Quinoa, Sikil Pak

Amount Per Serving

Calories 501 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 1g

Sodium 516mg22%

Potassium 1035mg30%

Carbohydrates 73g24%

Fiber 17g71%

Sugar 11g12%

Protein 22g44%

Vitamin A 2957IU59%

Vitamin C 111mg135%

Calcium 191mg19%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Great Leftovers, Low Calorie, Lunch, Meal Prep, Pressure Cooker

Lunch: Black Beans, Farro, Tofu and Cilantro

December 11, 2021 Sam

Print Recipe

Lunch: Black Beans, Farro, Tofu and Cilantro

A simple meal for meal-prepped lunch

Prep Time15

Cook Time1 30

Course: Lunch

Cuisine: California

Keyword: Dry Beans, Farro, Leftovers

Servings: servings

Calories: 608kcal

Equipment

8 large (~6 cup) containers

Ingredients

Beans

1 lb black beans
1 small red onion
3 oz chipotle in adobo
½ tsp salt

Farro

1½ cups pearled farro
4½ cups vegetable broth
2 tbsp olive oil

Walnut-Cilantro Paste

2 cups walnuts
1 small serrano pepper
¼ cup olive oil
½ bunch cilantro
½ tsp salt

Chipotle Tofu

20 oz firm tofu Hodo Soy preferred
3 oz chipotle in adobo cubed
2 tsp cumin
1 tbsp olive oil
1 small lime juiced
1 tsp oregano

Sides

3 large green bell peppers

Instructions

Chipotle Tofu

Mix together the marinade ingredients. Add the cubed tofu. Set aside for a few hours, if possible.
20 oz firm tofu, 3 oz chipotle in adobo, 2 tsp cumin, 1 tbsp olive oil, 1 small lime, 1 tsp oregano

Beans

Soak the black beans in 1% salted water for about 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time.)
1 lb black beans
In a pressure cooker (electric or stovetop), turn on the heat (turn on saute) and add the chopped red onion, the chipotle in adobo and a few pinches of salt. Cook until it has softened and developed some color and aroma.
1 small red onion, 3 oz chipotle in adobo, ½ tsp salt
Add the soaked (or just rinsed) beans and ~2 quarts of water. If unsoaked, add more water; if soaked long enough, you may be able to use less water. If fully soaked, cook under high pressure for 4-6 minutes; if unsoaked, cook under high pressure for 24-28 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.

Chipotle Tofu

Preheat the oven to 450ºF. Place the marinated tofu in a ceramic baking dish. Once oven is pre-heated, bake tofu for 40 minutes.

Farro

Rinse the farro and drain well. Add to a large saucepot and turn to medium-high heat. Allow farro to burn off the water and start to toast in the pot.
1½ cups pearled farro
Add the vegetable broth and bring to a boil. Turn heat to low and simmer for about 25 minutes, until cooked.
4½ cups vegetable broth
Drain and add back to the pot, mixing with 2 tbsp olive oil.
2 tbsp olive oil

Walnut-Cilantro Paste

Toast the walnuts (optional). Add the walnuts, serrano pepper, olive oil, cilantro and salt to a small food processor. Blend until you get a paste.
2 cups walnuts, 1 small serrano pepper, ¼ cup olive oil, ½ bunch cilantro, ½ tsp salt

Assembly

Once all ingredients are ready, add to the small containers in roughly equal proportions, starting with farro and beans, then the cilantro paste, then the olives and bell pepper slices.
3 large green bell peppers

Notes

Makes 8 servings

Nutrition

Nutrition Facts

Lunch: Black Beans, Farro, Tofu and Cilantro

Amount Per Serving

Calories 608 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 4g25%

Sodium 1100mg48%

Potassium 589mg17%

Carbohydrates 59g20%

Fiber 17g71%

Sugar 6g7%

Protein 20g40%

Vitamin A 1646IU33%

Vitamin C 54mg65%

Calcium 165mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Projects

Vegan Chorizo

September 22, 2021 Sam

This fantastic replacement chorizo is not only a good simulacrum to meat-based chorizo, I think it tastes even better. It’s spicy, crunchy and flavorful. While it appears to be complicated, it is reasonable given the quantity you end up with is easily several servings. It goes well in burritos, tacos and bowls. Serve with other beans, veggies, avocado, or anything else.

Print Recipe

Vegan Chorizo

Fantastic vegan alternative

Prep Time30

Cook Time1

Bean Soaking Time8

Total Time9 30

Course: Ingredient

Cuisine: California, Mexican

Keyword: Dry Beans, Inspired by Joe Yonan, Vegan

Servings: servings

Calories: 421kcal

Equipment

1 pressure cooker
1 large skillet
1 bean or potato masher
1 small food processor

Ingredients

Beans

115 g garbanzo beans
Bean spices

Quinoa

1 cup dried quinoa red preferred
1½ cups water
¼ tsp salt

Everything Else

¾ cup walnuts
2 dried ancho chiles
1 tbsp ground chipotle chile
1 tsp black pepper
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cloves
½ cup bread crumbs panko-style
4 cloves garlic minced
¼ cup apple cider vinegar
1 tsp soy sauce
1 tsp salt smoked or kosher
⅔ cup neutral oil

Instructions

Beans

Rinse the beans. To soak them, add to a medium bowl along with 1 quart water and 2 tsp salt. Mix well. Set aside for at least 6 and up to 10 hours. Drain.
115 g garbanzo beans
Place the beans in pressure cooker (electric or stovetop). Cover with about 1” water (a bit more if unsoaked). Add various bean spices (e.g., bay leaf, dried red pepper / pepper flakes, peppercorns, celery seed, garlic, onion) either in a spice bag or a metal steeper.
Bean spices
Pressure cook for 7-10 minutes on high; for new and well-soaked beans, use 7 minutes, for shorter-soaked or older beans, go to 10 minutes. For completely unsoaked beans, cook up to 40 minutes. Allow pressure to release naturally for 25 minutes and then release any remaining pressure.
If beans are not fully soft, you can bring to pressure again for 1-2 minutes and then release pressure manually and that should finish them off. If they seem to need a lot more time, try cooking for an additional 1-2 minutes and then releasing pressure after 5-10 minutes.
Drain and set aside.

Quinoa

Heat a small saucepan over medium-high heat. Rinse the quinoa. Add the quinoa, a bit less than 1½ cups water and ¼ tsp of salt and stir well. Once it has come to a boil, reduce heat to medium-low, cover and cook until done and the quinoa has fully absorbed the water and is fluffy, about 35 minutes. If any liquid remains but the quinoa is cooked, leave uncovered while the heat stays on medium-low and occasionally (ever 2-3 minutes) stir it up so the steam can release. Once the water is fully absorbed, turn off the heat and leave uncovered.
1 cup dried quinoa, 1½ cups water, ¼ tsp salt

Everything Else

Toast the walnuts on a large, heavy-bottomed dry skillet over medium heat, for about 5 minutes, stirring every minute or so to prevent scorching. Let cool and then chop or crush. Leave skillet for future steps.
¾ cup walnuts
Cut open the ancho chiles and discard the seeds and stem. Cut into ½” pieces and transfer to the small food processor. Add chipotle, pepper, oregano, cumin, coriander and cloves. Process until everything is finely ground.
2 dried ancho chiles, 1 tbsp ground chipotle chile, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp ground coriander, ¼ tsp ground cloves, 1 tsp ground cumin
Once the beans and quinoa are done, add the beans to a very large bowl. Mash the beans well. Add the quinoa and let cool for a few minutes (if fresh off the stove).
Stir all ingredients together except the oil. That is, add the chopped walnuts, spice mixture, the soy sauce and salt, breadcrumbs, minced garlic, and apple cider vinegar. Mix until everything is well-combined.
¾ cup walnuts, ½ cup bread crumbs, 4 cloves garlic, ¼ cup apple cider vinegar, 1 tsp soy sauce, 1 tsp salt
In a very large, heavy-bottomed skillet, heat ⅓ cup of neutral oil until it is hot and add half of the chickpea mixture. Stir as it cooks until it absorbs most of the oil. Spread it out and leave it undisturbed for a minute, then stir and scrape it around before spreading it out again. Repeat this process until it has developed darker color and is crispier, about 10 minutes total. Scoop into a bowl and repeat with the second half and another ⅓ cup oil.
⅔ cup neutral oil
Serve immediately or store in an air-tight container (for up to one week). It freezes well (up to three months).

Notes

Nutrition is for one of eight servings; it likely makes more than that, depending on what else you are eating with it.

Nutrition

Nutrition Facts

Vegan Chorizo

Amount Per Serving

Calories 421 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 2g13%

Trans Fat 1g

Sodium 465mg20%

Potassium 512mg15%

Carbohydrates 34g11%

Fiber 8g33%

Sugar 6g7%

Protein 9g18%

Vitamin A 2638IU53%

Vitamin C 4mg5%

Calcium 64mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.