The first of a series of online vegan cooking classes, this one is all about cooking from our pantry, cupboards, and freezer.
Watch it on Facebook or YouTube.
Recipe notes:
TVP-Oatmeal
- 1/2 cup rolled oats
- 1/2 cup TVP (textured vegetable protein)
- 3 cups water
Cook in and Instant Pot for 5 minutes on high pressure, natural release.
Black Bean Dip
- 1 can black beans, rinsed and drained
- 2 to 3 tablespoons lime juice
- 2 to 3 cloves garlic
- Spice of choice (I used Five Spice Powder)
Puree in a food processor or blender.
Sweet Potato Chickpea Skillet Dinner
- 1 can diced tomatoes
- 1 can chickpeas, drained
- 1 10-oz package frozen sweet potatoes
- Spices of choice (I used paprika, chipotle powder, chili powder, cumin)
Heat the tomatoes in a skillet on medium-high. Add the chickpeas and bring to a boil. Add the frozen sweet potatoes and spices. Bring to a boil. Cover, reduce to simmer and cook until the sweet potatoes are hot (about 5 minutes).
