Smoky Spiced Beans - 5 Ways! | CHEF AJ LIVE! with Vicki Brett-Gach
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SMOKY SPICED BEANS – 5 Ways!
- with Vicki Brett-Gach
On the menu today is Vicki’s easy Smoky Spiced Beans recipe and she’ll be showing how to use them in 5 easy ways. It’s one of the recipes she’s included in her brand new cooking class, called “PLANT-BASED MEALS ALL WEEK: Next Level Batch Cooking for Breakfast, Lunch and Dinner” where she demonstrates how to batch cook deliciously satisfying meals to enjoy all week long – the same recipes she makes in her own kitchen, week after week.
“PLANT-BASED MEALS ALL WEEK” is just one of the over 120 pieces of content valued at over $6500, contributed by over 95 plant-based experts – all part of The Ultimate Vegan Health & Weight Loss Bundle, available for only $49 – but The Bundle offer expires at 12:59pm (Pacific) on Sunday 2/12/23.
SMOKY SPICED BEANS
Serves 6 to 8
1 Vidalia onion, chopped
1 clove garlic, minced
2 cans pinto beans, rinsed and drained
1 8-ounce can tomato sauce
1/2 cup water
1 1/2 teaspoons smoked paprika
1 teaspoon chipotle powder
1/2 teaspoon Adobo seasoning
dash Cajun seasoning
pinch of coarsely ground black pepper
kosher salt (optional)
Instructions
Heat a large nonstick skillet over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan. When the onion is golden, add garlic and toss in the pan until fragrant – or for about 30 seconds.
Stir in beans, tomato sauce, water and seasonings, and bring to a simmer. Cover, and continue simmering on low heat until slightly thickened for about 3 to 5 minutes. Remove from heat and serve.
Serving suggestions! Serve Smoky Spiced Beans…
Over Ezekiel toast.
Over baked sweet potatoes.
With brown rice in a whole-grain tortilla.
With mashed potatoes and broccoli.
In a Seven-Layer dip. Spread a layer of beans in a glass dish. Top unsweetened nondairy yogurt, then salsa, avocado, red cabbage, yellow bell peppers, and cilantro.
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Vicki Brett-Gach
Vicki Brett-Gach is a sugar-free, oil-free Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor, and the author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew.”
Vicki completed training in Nutrition for a Healthy Heart and earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies. She is Forks Over Knives Plant-Based Certified, trained in Dietary Therapy for Reversing Common Diseases, and a graduate of Dr. McDougall’s Starch Solution Certification program. Vicki also holds certificates in Wellness Counseling (through Cornell University), and in Culinary Coaching (through Harvard Medical School and The Institute of Lifestyle Medicine).
As a coach, Vicki works remotely with individual clients across the country, often helping them reverse health challenges and chronic conditions, and teaches whole food plant-based cooking classes to groups of all sizes, with a focus on helping people learn how to make eating healthy EASY.
Vicki is the creator of the Ann Arbor Vegan Kitchen blog, and her recipes have been featured throughout the plant-based world, including in VegWorld Magazine, the Center For Nutrition Studies website, The McDougall Newsletter, and several cookbooks. Stay connected with Vicki at AnnArborVeganKitchen.com, for her new recipes as soon as they‘re published, and for more details about The Plant-Based for Life Cookbook” – published through Brooklyn Writer’s Press.
Connect with Vicki:
Website and Blog: Ann Arbor Vegan Kitchen
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The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew
Vegan Red Beans and Rice | Easy Vegan Recipes
Looking for more easy vegan recipes? Try this delicious and flavorful classic vegan red beans and rice recipe! It's hearty and packed full of protein. You can change up a few steps here and make it in your instant pot if you prefer more of an instant pot recipe.
What you'll need:
- Red Kidney Beans
- Rice (Basmati)
- Celery
- Onions (Yellow Sweet & Red - or Green onions)
- Minced Garlic
- Minced Onion
- Black Pepper
- Onion Powder
- Garlic Powder
- Creole Seasoning
- Cajun Seasoning
- Blackened Seasoning
- Smoked Paprika
- Not Chick'n Bouillon Cubes
- Better than Bouillon (Vegetable Base)
- Worcestershire Sauce
- Liquid Smoke
- Bay Leaves or Parsley
- Pink Salt (optional)
- Plant-Based Bacun (optional)
- Plant-Based Sausage (optional)
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#RedBeansAndRice #RedBeans #InstantPot
STARCH SOLUTION, WHAT I EAT, PRESERVING FOOD, WFPB, DR. JOHN MCDOUGALL, CANNING FOR BEGINNERS
TGIF, Friends!
We’re back with week 3 of preserving food! This has been SO much fun for me to do and I can’t wait to share this new video with you!
During this weeks video, you’ll see me freeze dry and can more fruits and vegetables and make a sloppy joe mix!
What questions do you have for me about preserving foods!?
My Sloppy Joe Recipe:
My Pyrex Bowls:
My Pressure Cooker:
My Instant Pot:
Mason Jars:
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You can purchase it at my website:
eatstarches.com
Before you leave, make sure to SUBSCRIBE to my channel for more Starch Solution recipes and weight loss meals.
See you again soon!
~Liz
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Liz is the creator of Full & Fulfilled.
On this YouTube channel, you'll find Mini Vlogs, Recipe Videos, and Meal Diaries from Liz.
Liz lost 35 pounds naturally by following Dr. John McDougall's meal plan; The Starch Solution.
Liz began sharing her journey in weekly episodes of What I Eat in a Day videos and has inspired people like YOU to strive for a healthy lifestyle on the whole-food, plant-based diet.
Make sure to Subscribe to this channel for meal ideas compliant with the Oil-Free diet with naturally delicious flavors.
Liz believes in the power of simple living and eating. When she's not vlogging her daily routine as a Starch Solution advocate, she's growing vegetables, fruits, and herbs on her plant-based homestead.
Liz designed the first 50/50 bowl and plate and it can be found on eatstarches.com. Use the 50/50 plate to follow the Starch Solution weight loss method and see results for yourself.
The Starch Solution, Full & Fulfilled, Weight Loss Journey
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Instant Pot Red Beans and Rice
Host Deborah Anderson shares another popular Instant Pot recipe that is a favorite in her house- Red Beans and Rice. Plus, she teaches you how to make Creole seasoning from scratch! As always, find the downloadable recipe at nex-tech.com/localflavor
Oil Free Spicy Rice And Beans Demo From The New McDougall Cookbook | WFPB/Starch Solution/Vegan
Oil Free Spicy Rice And Beans Demo From The New McDougall Cookbook | WFPB/Starch Solution/Vegan/Plant-Based | Hi guys you will find the full recipe in The New McDougall Cookbook on page 274 Thanks for watching! Also if you would like to buy this book here is the Link
If you're looking for more meal ideas check out my Mushrooms and Peas Recipe!
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