Finally got around to making this! Very, very good! The chopping and steaming took a bit of time, and if you have whole wheat pasta that takes FOREVER to cook (like I did), keep that in mind. Even so, I plan to make this again. I probably h…
I’ve made this chocolate blueberry cake 5 or 6 times in the last year. It is the most decadent, delicious, guilt free dessert and all my friends agree!
I think this is a great recipe! And I believe if you are after a recipe that tastes good and the texture is reliable this is it. I did add a few tweaks to it to make it even greater, I added 2 tsps of vegetable boullion, 2 tsps of worcheste…
It would make more sense to start the vegetables in the instant pot on sauté and then add the rest of the ingredients so everything is in one pot. I would add the kale in too because mine stayed a little tough and could have used extra cook…
The tip about using jalapeño from your own garden really stood out — homegrown peppers always bring a fresher heat than store-bought. I tried a similar green mango chutney last summer and found that letting it sit in the fridge for a day de…
I used my tortilla press to drain the tofu pieces. I rubbed with dry bbq rub a little cornstarch. Came out great. Crispy! It would be a great substitute for tortillas or toast. Make tostadas, avocado toast or any bruschetta toppings. Great
In reply to Susan Voisin. Actually, it does bake! I added a littke bit more spice (onion and garlic powder, white pepper) and a little less milk…greased a tart pan, blind baked to get rid of most moisture, topped with a leek, asparagus, mus…
OMG this was delicious! I spiralized a zucchini and an English cucumber as I had one in the frig. I also tossed in some chopped scallions and used tahini in place of the peanut butter. So good, I could inhale this daily. Thank you for this
Wow, this was delicious and love how you created a lovely sauce without any fat. I follow the Medical Medium and tweeked this a bit to stay in line. Rather than using the bouillon and nutritional yeast, I tossed in some chopped oil-free sun…
Excellent recipe. A perfect way to use the alubia blancas I got from Rancho Gordo! One small change to save time and pans–I cooked it on the stove (bad record of burning dinner in the instant pot), and I did not sautee the veggies separatel…
It’s tasty, but a bit on the dry side – I used 250g tinned tomatoes as I didn’t have fresh, and had to add quite a bit of water in the simmering phase. It came out of the oven quite dry so next time would add more water or a bit of stock. A…
This is INCREDIBLE! Wow!! Blending the beans with the milk is genius! I added some TVP to boost the protein and sprinkled in a little fennel to give it a little extra something .And I had some leftover roasted red peppers in the fridge so I…