Pineapple Rum Beans are one of the most popular recipes in The Great Vegan Bean Book and very easy to make. I serve them over mashed sweet potatoes that are full of flavor. Black Runner beans are my favorite in the Pineapple Rum Beans though you can certainly use kidney beans in the place to make it a very budget-friendly…
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Finally, I was in the mood to make a recipe for Valentine’s Day. I went back to my favorite floral flavor – roses. This time I used it in this tequila Rose Syrup Cocktail. You can leave out the tequila if you don’t imbibe or use a zero alcohol version like this Ritual Zero Proof Tequila, and I have a…
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This Vegan Slow Cooker Curry Pot Pie Topped with Whole Wheat Biscuits is a variation of my original Veggie Pot Pie from The Vegan Slow Cooker. Today’s version has different veggies and is lightly spiced with curry flavors. In the old version, I cooked the biscuits in the slow cooker, and some people didn’t care for their biscuits being more dumpling-like….
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This Indian potato dish is perfect for when the month lasts longer than your grocery budget does. Aloo jeera just means cumin seed potatoes. It’s simple and requires just a few spices. If you don’t have them on hand, you can get a lot cheap at the Indian market or just exactly the small amounts you need from your local…
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Last week I gave you a list of recipes you can make when life seems too hard. Today, I’m posting my latest healthy recipe that you’re going to love. It’s made in your Instant Pot and is made of mostly black-eyed peas and long grain brown rice. Best of all it’s extremely easy to make. There are some spices involved,…
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