Category: Recipes I Have Tried

https://www.drmcdougall.com/recipes/chocolate-brownies/

https://veganhuggs.com/wprm_print/vegan-cabbage-soup

Course: Main CourseCuisine: MexicanKeyword: instant pot tamales, no oil tamales, pumpkin tamales, sos tamales Servings: 12 tamales Calories: 82kcal Author: Kathy Hester

Equipment
1 LB Bag ALL NATURAL PREMIUM Corn Husks for Tamales Wrappers,Super Fresh
Gold Mine Organic Masa Harina Corn Flour, Yellow, 2 Pound
Frozen Banana Leaves (Hojas de Platano) by La FE – 1 Lb Pack (Count of 2)

Ingredients
1 1/2 cups pumpkin purée
2 tsp dried oregano
1½ tsp ground cumin
1 tsp ground chipotle pepper
1 tsp baking powder
1 tsp salt optional
2 cups corn masa
1 1/4 cups water
12 corn husks soaked in warm water for at least 2 hours then drained

Instructions
Add the pumpkin, oregano, cumin, chipotle, baking powder and salt to your mixer (or mixing bowl). Mix until everything is incorporated.
Put the masa in a medium-size mixing bowl, add the water and mix well.
Add the masa mixture to the pumpkin mixture in golf-ball-sized balls while the mixer is running. This will create a fluffier mixture and the texture should be like a soft play dough.
Add 1½ cups water to the bottom of your Instant Pot and put a steamer or mesh insert in next.
Set up a workstation with a cutting board, the tamale batter and the soaked corn husks.
Put ⅓ cup (80 g) tamale batter in the top half of the corn husk and spread into a thick rectangle that goes to the top (or wide part) of the husk. I do this with a spatula so that I can scrape the dough into the shape I want.
Fold the pointed end up to the top, fold one side over the other and tightly roll it into a flat tube.
Place with the open side up in the steamer and repeat until all the batter is used.
Add at least 1 cup of water to the bottom of your Instant Pot insert. (You may need to use more water if you are using an 8 quart or larger electric pressure cooker)
Put the steamer of tamales into your Instant Pot insert.
Cook on high pressure for 25 minutes and let the pressure release naturally.
Serve topped with your favorite salsa and other toppings.

Nutrition
Serving: 1tamale | Calories: 82kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 201mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4865IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

https://plantbasedinstantpot.com/wprm_print/pumpkin-instant-pot-tamales-with-no-oil-added-2

Check out these great natural veggie burgers (frozen).

https://actualveggies.com/pages/our-burgers-1?customer_posted=true#contact_form

Found these at Sprouts market

Spicy and hearty, these Instant Pot Chipotle Black Beans are a crowd pleaser! They’re easy to make too – all you need is 5 simple ingredients.

[If you forget to soak beans see note below!]

Author: Caitlin Shoemaker

Ingredients
* 14 oz dried Black Beans (1 3/4 cups), soaked in water overnight
* 3 cloves Garlic, crushed
* 3 cups Vegetable Broth
* 3 Chipotle Peppers in Adobo (from a can)
* 2-4 cups Water
* Juice of 1 Lime


Instructions
* First, drain your soaked Black Beans and give them a good rinse. Place them into the metal container of your Instant Pot along with the Garlic, Vegetable Broth, and Chipotle Peppers.

* Add enough Water to the Pot so that there is around 2″ of free water above the Beans. Close the Instant Pot, set the dial to sealing, and cook on Manual High pressure for 10 minutes.

* Let the Instant Pot naturally release pressure for 5 minutes, then carefully set the lid to venting and manually release pressure.

* Remove the Chipotle Peppers from the liquid – they should be floating at the top. Carefully drain most of the liquid from the Beans (I like to leave a little behind, so they don’t dry out in the fridge), then return them to the Instant Pot. Stir in the Lime Juice, and add any extra Salt to taste, if necessary. (Note: I like to finely dice the cooked Chipotle Peppers and mix them in with the Lime Juice to really make things spicy).

* Serve as desired. Refrigerate leftovers in an airtight container for up to 7 days.

Notes
* If you forgot to soak your Black Beans, add an additional 3 cups of Water to the iPot and cook for 30 minutes instead.

* Stovetop Instructions: Drain and Rince 3 CANS of Black Beans, then add them to a pot with the Garlic, Vegetable Broth, and Chipotle Peppers. Add enough Water to just cover the beans; bring everything to a simmer over medium-low heat, then reduce the heat to low and simmer for an additional 10-12 minutes. Drain the excess liquid, stir in the Lime Juice, and serve as desired

https://frommybowl.com/chipotle-black-beans/

Chipotle Oilfree Black Beans (copycat recipe)

INGREDIENTS:

2 medium yellow onions chopped
6 cloves garlic minced
1 pound dried black beans (2 cups) rinsed, sorted, and soaked overnight
2 chipotle chilies plus 2 teaspoons adobo sauce (see photo)
1 teaspoon ground cumin
1 teaspoon dried oregano
2 bay leaves
6 cups water (enough to cover beans)
fresh lemon juice to taste
fresh lime juice to taste
Salt and freshly ground black pepper

INSTRUCTIONS:

* In a Dutch oven or large pot over medium high heat, heat a small amount of water to “wauté. Add onion and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
* Add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf. Add enough water to cover and stir to combine. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 ½ to 2 hours.
* Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

*******

Chipotle Oilfree Lime Rice (copycat recipe)

INGREDIENTS:

2 cups basmati rice unrinsed, or any long-grain white rice, rinsed
1 bay leaf
Salt
2 tablespoons fresh cilantro minced (or omit or sub parsley)
2 tablespoons fresh lime juice from 1-2 limes
2 tablespoons fresh lemon juice from 1-2 lemons

INSTRUCTIONS:

To cook basmati rice on the stove top:

* Bring 8 cups water to a boil in a large pot.
* Add rice, bay leaf and salt to taste (I like 2 teaspoons).
* Stir and return to a boil.
* Boil uncovered for 10 to 12 minutes (for me it’s always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
* Remove bay leaf.
* Using a fine mesh strainer, drain rice and rinse with hot water.
* Pour into a large bowl.
* Stir in cilantro, lime juice, and lemon juice.
* Season to taste with salt (I like an additional ¼ teaspoon).
* Serve hot or at room temperature.

To cook any long-grain rice on the stove top:

* Bring 4 cups water to a boil in a large pot.
* Add rice, bay leaf and salt to taste (I like 2 teaspoons).
* Stir and return to a boil.
* Reduce heat to low, cover, and cook for 15 minutes.
* Remove bay leaf.
* Stir in cilantro, lime juice, and lemon juice.
* Season to taste with salt (I like an additional ¼ teaspoon). * Serve hot or at room temperature.

To cook long-grain rice in a rice-cooker:

* Add rinsed rice (see notes), water (according to manufacturer’s instructions, see notes), bay leaf, salt (I like 1 teaspoon).
* Close rice cooker, plug in, and turn on.
* Cook according to manufacturer’s instructions.
* When the rice is finished, remove bay leaf.
* Stir in cilantro, lime juice, and lemon juice.
* Add more salt to taste (I like ¼ teaspoon).
* Serve hot or at room temperature.

To cook brown rice:

* Follow the instructions above using the following times:
* 40 minutes for Basmati on the stove top
* 45 minutes for long-grain on the stove top
* 60 – 70 minutes for a rice cooker (or according to manufacturer’s instructions).
* 2 cups brown rice makes 16 servings, ½ cup each (higher yield than white rice).

Notes
1. Long-grain rice (not Basmati): If using a long-grain rice other than Basmati, I recommend rinsing it before cooking it to remove excess starch. To rinse the rice, place it in a fine-mesh sieve under cool water and rinse until the water runs clear. Drain well before adding the rice to the pot or rice cooker. Or, soak the rice in a large bowl of water for up to 30 minutes to help remove starch while conserving water.

2. When using a rice cooker, it is important to follow the manufacturer’s instructions for rice and water portions. Many rice cookers come with a specific “measuring cup” that may not be equivalent to a standard 8-ounce cup. They will also specify exactly how much water to use in relation to their measuring cup for best results. Those instructions supersede my quantities of rice and water here, but the other ingredients should remain the same (subject to your own taste preference, of course). If you’re looking to buy a rice cooker, I use and recommend the Aroma Housewares Rice Cooker, which you can buy from Amazon.

CLICK HERE FOR MY RICE COOKER

3. Yield: 1 cup uncooked white rice makes 3 cups cooked white rice. 1 cup uncooked brown rice makes 4 cups cooked brown rice. This recipe will make about 6 cups Cilantro-Lime Rice, enough for 12 (½ cup) servings. That means it’s great for plenty of burrito bowls and meal prep!

4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

5. Freezer: Rice is one of the easiest things to freeze. I love to pack it into 2-cup portions (in plastic bags). Label, date, and lay flat in the freezer. Freeze for up to 3 months. Thaw as needed or add to soups or stir-fries straight from the freezer.

ADDITIONAL VEGGIES

You may wauté chopped onion, red, yellow & green bell peppers, mushrooms, etc  to add to your chipotle bowls!

Tired of bean brick burgers? Try this instead!

Mexican Torta Style: Spread a seasoned black bean puree (with cumin, chili, garlic) on bread, top with avocado, pickled jalapeños, onion, and chipotle mayo.

BBQ Black Bean Sandwich: Simmer beans with a tangy BBQ sauce and serve with creamy vegan slaw on a bun or bread.

Spicy Avocado Toast Topping: Mash beans with lime juice, garlic, cumin, and paprika, then spread on toast and add avocado slices and chili flakes.

Mediterranean Twist: Mix mashed beans with tahini, lemon juice, garlic, and herbs for a dip/spread, adding feta or cucumbers if desired.

Breakfast Sandwich: Use the bean mixture as a “sausage” base with a fried egg [Just Egg vegan egg], cheese (optional), and avocado on an English muffin or toast.

Tips for the Spread

Texture: Mash with a fork or pulse in a food processor, leaving some whole beans for texture, not a smooth paste.

Flavor Boosters: Add smoked paprika, cumin, oregano, garlic, onion, lime/lemon juice, or hot sauce.

Binding (if needed): For a thicker spread, add breadcrumbs or a flax egg, though it’s often not necessary for a sandwich filling.

Ingredients

• 1/2 cup (140 g) black beans
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 2 teaspoons lemon juice
• Salt and pepper
• 1 teaspoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1 teaspoon dried mixed herbs
• everything but the bagel seasoning

For sandwich:
• your favorite bread
• tomatoes
• cucumber
• lettuce or arugula
• red onion
• hot sauce

A delicious vegan version of the sloppy joe – made with black beans! This delicious black bean sandwich is smothered in a tangy ketchup brown sugar sauce and topped with crunchy slaw.

Ingredients
[Oil ingredients redacted]
1 medium yellow onion, minced
4 cloves garlic, minced
1 (15 oz) can black beans
½ cup ketchup
3 tbsp apple cider vinegar
1 tbsp soy sauce
1 tsp Dijon mustard
2 tbsp brown sugar
½ tsp paprika
½ tsp garlic powder
¼ tsp salt
½ cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp pure maple syrup
1 tsp onion powder
1 medium head napa or green cabbage, shredded
2 medium carrots, grated
1 small bunch green onions (scallions), sliced
4 whole grain buns or rolls

Instructions

1. Preheat a medium saucepan over medium heat. Once the saucepan is hot, add oil and swirl to coat the bottom.
2. Add the onion and garlic to the saucepan; cook, stirring frequently, until slightly softened, 4-5 minutes.
3. Drain and rinse the beans in a colander; add to the saucepan with the onion. Stir to combine.
4. Add the ketchup, vinegar, soy sauce, Dijon, brown sugar, and spices to the saucepan. Reduce heat to low and simmer, stirring occasionally, while you make the slaw.
5. In a large bowl, whisk together the mayonnaise, vinegar, Dijon, maple syrup, and onion powder.
6. Add the cabbage, carrots, and green onion to the bowl with the dressing and toss to combine. Set aside.
7. Toast the buns if desired.
Divide the bean mixture between buns and top with slaw.

Here’s an *oil-free dressing inspired by the flavor profile** —dark, thin, tangy, slightly sweet, soy-forward, similar to the style often served at Vegan Chef Kenny’s Las Vegas restaurant, but *fully original and oil-free*:

—

Ingredients (≈ ½–⅔ cup)

⅓ cup rice vinegar

¼ cup soy sauce or tamari OR vegan worcheshire sauce, like Tonelli brand

1–2 Tbsp water (only to adjust strength)

½–1 tsp maple syrup (optional — barely perceptible)

½ tsp ginger juice (or ⅛ tsp ginger powder)

¼ tsp garlic powder (NOT fresh garlic)

¼ tsp toasted sesame powder (optional, very subtle — or omit entirely)

Juice of lime

Instructions (important for smoothness)

Add everything to a jar or blender cup.

Shake hard for 20–30 seconds or briefly blend.

Taste and fine-tune:

More rice vinegar if it needs bite

A splash more soy if it needs salt

1–2 tsp water if too aggressive

Chill 10–15 minutes before serving.