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Plant Based
Instant Pot Red Kidney Beans (No Soak)
Instant Pot Red Kidney Beans are a very filling way to make a dump and go pleasing meal. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A nice bowl of warm beans are deliciously simple and can be enjoyed almost anytime of the day. Thanks for visiting and see you again soon
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Rinse and drain beans. Discard any debris. Add dried beans, water & salt to the pot.
Optional: add onion, garlic or bay leaves. Place the lid on.
Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.
Enjoy!
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Instant Pot Red Kidney Beans (Dried)
Quick and easy Instant Pot Red Kidney Beans are deliciously filling.
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb dried red kidney bean about 2 cups
- 6 cups water
- ½ tsp salt
- ½ onion optional
- 2 garlic cloves optional
- 1 bay leaves optional
Instructions
- Rinse and drain beans. Discard any debris.
- Add dried beans, water & salt to the pot. Optional: add onion, garlic or bay leaves. Place the lid on.
- Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.
- Overnight soak: soak dried beans for as least 8 hours or overnight. Drain liquid. Place soaked beans, water, salt & onion in the cooker. Pressure cook on high for 15 minutes followed by a quick release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.
Enjoy!
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Dill Sauce
Delicious mouthwatering and lip puckering homemade Dill Sauce that the entire family will enjoy. This affordable and easy to make selection is perfect on any occasion. Simple to make and highly versatile, this Dill Sauce is perfect with Pita Chips, Cucumbers, corn chips or as a spread across a sandwich. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.
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Chopped dill
In a bowl: combine all the ingredients together and mix well.
Season with salt & pepper to taste.
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Dill Sauce
Simple and easy Dill Sauce is full of naturally zesty flavors.
Ingredients
- 1 cup mayonnaise vegan or regular
- ¼ cup chopped dill
- 2 tbsp lemon juice
- ½ tsp salt
Instructions
- In a bowl: combine all the ingredients together and mix well. Season with salt & pepper to taste.
Serve with chips, vegetables, seafood, sandwiches or salad. Enjoy!
Can be refrigerated for up to 2 weeks.
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Instant Pot Refried Beans
Simple and easy way to make Refried Beans that is delicious, tasty and good to the last bite. This affordable selection is perfect with your favorite Latin inspired dish. We enjoy these as a side item with our tacos and burritos. But make no mistake this is great as a dip on your favorite tortilla chip. This is also a great filler item to help stretch that budget. Full of flavor, textures and at a budget price, this is perfect for meal planning.
Watch the video and follow the instructions below to have these wonderfully tasting Refried Beans today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you try these wonderfully authentic Refried Beans on your next food adventure. Thanks for visiting and see you again soon.
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Press the sauté button on high.
Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.
Add dried beans
Add broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.
Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release .
Drain the beans and reserve the liquid.
Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.
Serve as a dip or side dish. Enjoy!
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Instant Pot Refried Bean
Simple and easy way to make Refried Beans that is fun of natural flavors and textures.
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb dry pinto beans about 2 cups
- 4 cups low- sodium chicken broth or vegetable broth
- 3 cups water
- 2 tbsp cooking oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp salt
- ½ tsp pepper
- 4 garlic cloves minced
- 2 bay leaves
- ½ onion chopped
Instructions
- Press the sauté button on high. Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.
- Add dried beans, broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.
- Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid.
- Drain the beans and reserve the liquid. Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.
Serve as a dip or side dish. Enjoy!
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Cucumber Avocado Salad
Light and fresh Cucumber Salad is an interesting and very enjoyable dish. Like most of you I am sure, my cravings are all over the place. I love a good salad and very much recommend this combination for an unlikely yet perfect marriage of textures and flavors that are health and heart wise. I alway s have cucumbers around because we enjoy them in a variety of ways. Cucumbers are very common, easy to grow and go great with a variety of dishes. I enjoyed this salad and recommend you try it at least once.
Watch the video and follow the instructions below to have this delicious salad today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.
Slice the cucumbers.
Mince the shallot.
Slice the avocado in half. Remove the core and skin, then dice.
In a large bowl: combine cucumbers, shallots, avocados, salt, pepper, red pepper flakes, & olive oil.
Mix everything together.
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Cucumber Avocado Salad
Refreshing hunger satisfying cucumber avocado salad is a simple dish that goes great as a side or as a very tasty low carb meal.
Ingredients
- 1 English cucumber
- 2 ripe avocado
- 1 lemon juice only
- 2 tbsp extra virgin olive oil
- 2 tbsp shallot
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes
Instructions
- Slice the cucumbers.
- Slice the avocado in half. Remove the core and skin, then dice.
- Mince the shallot.
- In a large bowl: combine cucumbers, shallots, avocados, salt, pepper, red pepper flakes, lemon juice, olive oil and mix everything together.
Serve immediately & enjoy!
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Overnight No Knead Focaccia Bread
Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.
Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.
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In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out).
Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.
Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.
Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.
Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.
Then transfer the focaccia to a cooking rack, let rest until cool to touch.
Slice and serve warm.
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Overnight ‘No Knead’ Rosemary Focaccia Bread
Warm, filling and simply delicious.
Equipment
- 2 9" pie pan see under notes
Ingredients
- 4 cups bread flour or all-purpose flour
- 2 cups lukewarm water
- 4 tbsp (divided) extra virgin olive oil Preferred a good quality
- 2 tsp active dry yeast
- 2 tsp salt
Additional
- ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
- 2 stem fresh rosemary leaves
- sprinkle Sea Salt (Mediterranean highly recommended) optional
Instructions
- In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
- Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
- Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
- Preheat the oven to 425°F.
- Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
- Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.
Slice and serve warm.
Video
Notes
2 – 9″ Pie Pan
Follow the same instructions: just divide dough into 2 pans and divide olive oils in the pans.
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Homemade Guacamole
Deliciously filling avocado dip is bursting with satisfying fresh ingredients you will fill your mouth and your tummy as you scoop away the hunger one chip at a time. Best results are from using a fresh avocado that is not too firm or too soft. Just give it a gentle pulsing squeeze or two at the store before buying it and plan accordingly. If you can only find firm ones, you may should wait a day or two before planning to enjoy the dip. Once the avocado is ready you will be glad you waited as this dip is absolutely wonderful.
Watch the video and follow the instructions below to have this exciting party favor at the ready. Plan each meal with the intent of creating something worthy of everyones time and satisfy their tastes in a filling comforting way as you browse my growing catalogue of menu selections. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks and see you again soon.
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Peel, remove seed and dice the avocados. Place diced avocados in a bowl or pestle. Use a fork/mortar and mash the avocados until smooth.
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Easy Homemade Guacamole
Fast and ready party dip favorite.
Ingredients
- 2 ripe avocados
- ¼ cup red onions minced
- ¼ cup cilantro minced
- 1 medium jalapeño deseed & minced
- ½ tsp salt or more to taste
- ¼ tsp pepper or more to taste
- ½ lime juice only
Instructions
- Peel, remove seed and dice the avocados.
- Place diced avocados in a bowl or pestle. Use a fork/mortar and mash the avocados until smooth.
- Add minced jalapeños, minced cilantro, minced red onions, lime juice, salt, pepper and mix well.
- Season with more salt, pepper, lime juice as needed. Garnish with sliced jalapeños, chopped cilantros & chopped tomatoes.
Serve with chips, tacos, burritos, rice bowl or salad. Enjoy!
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Braised Tofu (Dubu Jorim)
This Braised Tofu (Dubu Jorim) recipe has a delicious crispy outer layer over a juice filled inner layer that gushes with each and very bite. The distinct sauce that serves as a warm bed for this tofu is eye catching, smells great and is gently spicy with the right amount of mouthwatering savoriness. This is not a stir-fry but a well seasoned and nicely simmered dish, that is very easy to prepare and fast to the table. This dish is great as an appetizer, protein replacement or light lunch. I love tofu and this is one of my personal favorites that I hope you enjoy also. Best served warm with your favorite (small) bowl of rice.
Watch the short video and follow the simple instructions below and repeat this rewarding experience in your home today. The flavor and texture of fresh made tofu goes great with almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking. Ohh & don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon!
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In a bowl: combine all the ingredients together and mix. Set aside until ready to use.
Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.
Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.
Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results.
Add chopped green onions and mix. Remove from heat source.
Garnish with chopped green onions.
Serve with warm rice.
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Braised Tofu (Dubu Jorim)
Simple braised tofu (Dubu Jorim) is tender, juicy and full of delicious flavors.
Ingredients
- 14-16 oz extra firm tofu
- 3 tbsp canola or vegetable oil
Sauce
- ¼ cup soy sauce
- ¼ cup water
- 1 tbsp sesame oil
- 1 tbsp mirin or shaoxing cooking wine
- 2 tsp Gochugaru flakes Korean red pepper flakes
- 2 tsp granulated sugar
- 1 tsp grated ginger
- 3 garlic cloves minced
- 1 bunch green onions chopped
Instructions
Sauce
- In a bowl: combine all the ingredients together and mix. Set aside until ready to use.
Pan Fry Tofu
- Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.
- Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.
- Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results. Add chopped green onions and mix. Remove from heat source.
Garnish with chopped green onions. Serve with warm rice.
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Olive Oil Bread Dip (Restaurant Style)
A warm tear of fresh made french bread from the local baker easily becomes a delicious appetizer with this rich and savory Olive Oil Bread Dip. A nice bread dip offers a tasty compliment to the table that is simply elegant. Sip wine with your friends and share a loaf of bread over the latest happenings while catching up. Or enjoy this with your favorite Italian Pasta and homemade sauce to give the evening that extra layer of satisfaction. One of my favorite things at a restaurant is the bread that comes out while we order. I enjoy smearing a bite full of fresh warm bread through this naturally rich oil dip and I am sure you will too!
Watch the video and follow the instructions below to add this excellent Olive Oil Bread dip to your collection. Like and share this or any other videos you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I highly recommend springing for the authentic old world Italian olive oil for optimal richness and smoothness in this home made bread dip. Thanks again for visiting my site.
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Olive Oil Bread Dip (Restaurant Style)
Add a layer of sophistication with this delicious Olive Oil Dip that is perfect with fresh or toasted bread.
Ingredients
- ½ cup extra virgin olive oil Preferably from italy
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp red pepper flakes
- ½ tsp black pepper
- ¼ tsp salt to taste
- 2 garlic cloves grated or minced
- 1-2 tbsp fresh grated Parmesan cheese optional
Instructions
- In a shallow bowl or plate: combine all the ingredients together and mix.
- Optional: season with more salt, black pepper or fresh Parmesan cheese to taste.
Serve with warm bread. Enjoy!
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Cucumber Avocado Tomato Salad
Cucumber Avocado Tomato Salad is crunchy, tangy and refreshingly delicious. Cucumbers have long been a favorite of mine and this salad puts it with some pretty tasty company. Perfect as a side salad or a healthy meal that may be enjoyed anytime of the week. Change up the family menu rotation with some innovative and and flavor by following this simple recipe.
Watch the video and follow the instructions below to have this delicious and healthy salad added to your home menu. Like and share this or any of the recipes you may find interesting form the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and leave a comment to give me your thoughts on this easy and exciting Cucumber Avocado Tomato Salad.
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1 English cucumber. Slice & dice cucumbers.
Slice & dice tomatoes.
Slice the avocado in half. Remove the core and skin, then dice.
Thinly slice the red onions.
Chop the cilantro’s.
Add olive oil, lemon juice, salt & pepper. Gently toss the salad together.
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Cucumber Avocado Tomato Salad
Refreshing and filling this delightful salad is full of crunch and bursts with fresh flavors.
Ingredients
- 1 English cucumber
- 1 ripe avocado
- 4 roma tomatoes
- 1 lemon juice only
- ½ red onion
- ⅓ cup cilantro
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Slice & dice cucumbers.
- Slice & dice tomatoes.
- Slice the avocado in half. Remove the core and skin, then dice.
- Chop the cilantro's.
- Thinly slice the red onions.
- In a large bowl: add cucumbers, tomatoes, avocado, cilantro, red onions, olive oil, lemon juice, salt & pepper.
- Gently toss the salad together.
Serve & enjoy!.
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Spinach Strawberry Feta Cheese Salad
Spinach Strawberry Feta Cheese Salad is a wonderful seasonal dish. Strawberries are seasonal but can be found in almost any super market. Look for juicy berries that have an appealing fragrance. Driscoll berries seem to be good most years. I ended up making this a few times and really enjoyed just how unusually refreshing it was to eat. The Feta Cheese really gives it a luxury that is so rich with smooth flavors the berries sweetness just melts right on your tongue for a zen of awareness that the season of taste has arrived.
Watch the video and follow the instructions below to have this perfect salad ready to serve. Like and share this or any of my recipes you may find interesting from the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all my latest eatfoodlicious publications. Leave a comment and let us know if you enjoyed this seasonal delight. Thanks for visiting and see you again soon.
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Spinach Strawberry Feta Cheese Salad
Sweet seasonal celebration in a rich, smooth and deliciously refreshing salad.
Ingredients
- 6 oz spinach
- 1 lb fresh strawberries cut into quarters
- ¼ red onion thinly sliced
- ½ cup walnuts
- ½ cup feta cheese
Poppy Seed Dressing
- ½ cup extra virgin olive oil
- ¼ cup white vinegar
- 3 tbsp honey
- 1 tbsp mayonnaise
- 1 tbsp poppy seeds
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place spinach, walnuts, feta cheese, strawberries and onions on a plate or bowl. Serve with poppy seed dressing.
Poppy Seed Dressing
- Place all the ingredients in a jar. Put the lid on tight, then shake until smooth.
- Refrigerate the rest of the dressing.
Serve & enjoy!
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