Friday dinner – awesome!
Pressure cooker pinto beans, crock pot cabbage, and vegan cornbread.
Cabbage, onion, roasted tomatoes, salt, pepper, turmeric, and protein veggie broth (see below). Cook in crock pot on high for 3 hours, then low for one to two more hours.
1 cup pinto beans, 1 chopped onion, can of roasted tomatoes, 6-8 cups water (depending on how soupy you want it), a few slices of pickled jalapeño, a good dose of cumin, and 2 tablespoons of olive oil in the pressure cooker on high for 45 minutes or until tender.
Boxed Jiffy cornbread mix, using egg substitute for the one egg and almond milk instead of cow milk.