Cabbage, Pinto Beans & Cornbread

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.

Tofu Tip…

REALLY drain it of moisture. I put it between paper towels and set a cast iron skillet on top of it for a while. When it soaked the towels, I put new ones down. I fried the tofu in my cast-iron skillet with sesame seed oil – I sprinkled a little bit of curry powder on it before adding the veggies and the Pad Thai sauce.