I will share recipes here when I make something I really like and feel like sharing.

Delicious Crockpot Vegetarian Pinto Beans

1 1/2 lbs dried pinto beans
Two Medium Yellow Onions Chopped
Two Tablespoons Olive Oil
2 Cloves of Garlic
2 Tablespoons of Vegan Dry Vegetable Broth
4 Cups of Water
2 Tablespoons Cumin
1 Tablespoon Mexican Oregano
1 Tablespoon Cilantro
! Can Chopped Tomato with Chipotle Peppers
2 Tablespoons Chili powder
1 Can Petite Diced Tomatoes
2 Tablespoons Pepper sauce or Vinegar and a chopped jalapeno.

Cover Dry beans in water and bring to a boil. Cover and turn off. Leave overnight.

Bring 4 cups of water to a boil and add Two heaping Tablespoons of Vegan (No-Chicken) Vegetable Broth Powder. Pour in CrockPot and turn on high.

Chop and Saute two medium yellow onions in Olive Oil until translucent, about 5-6 minutes Then add minced garlic and continue cooking for another minute. Add mixture to water and Vegan Veggie Broth. Taste to see if more water or broth powder is needed. You want it slightly salty at this point but not too. As the beans cook they will absorb the saltiness but if it starts too salty it will not overcome this.

Rinse beans well and add to the liquid along with all the other spices.

Cook on high for about six hours and then add the tomatoes and another can of diced tomatoes.

Cook for another hour or two until beans are nice and tender.

Add a bit of pepper sauce, to taste. I will share a recipe later this fall for homemade pepper sauce. This is what I added. If you don’t have any on hand a small amount of vinegar and perhaps one chopped jalapeno will do.

Serve this with cornbread or warm flour tortillas.

I think you will find this delicious. If you improve on the flavor, please share it with me and my readers.

Note: I don’t add salt because I am on a restrictive salt diet and I find the veggie broth has more than enough sodium for the recipe. If yours does not you may want to add salt and pepper to taste.

These beans freeze and thaw well. So eat all you can and save the rest.

Delicious Zucchini Bread

What to do when those Zucchini get too big because you forgot to pick them in time.
Why Make Zucchini Bread of course.

2 Cups Shredded Zucchini
2 1/2 Cups Sugar (I use Raw, unbleached)
3 Cups All-Purpose Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
3 Tsp Cinnamon
3 Large Eggs (I always use Large Free Range Eggs)
3 Tsp Vanilla (I use Mexican Pure Vanilla)
1 cup of vegetable oil (I use pure Canola Oil)
1 cup chopped Walnuts (optional)

Oil and Flour two large loaf pans and set aside

Preheat oven to 325

Mix all the dry ingredients

Mix the oil, eggs, vanilla, and sugar and mix well. You can use an electric mixer but I like to just use a wire whisk. and then add the two cups of shredded Zucchini (I pack the two cups as full as I can make them, although this does make the bread take a little longer to bake.

Now add in the dry ingredients, little by little and stir until well moistened.

If you want to add up to a cup of chopped walnuts, now is the time.

Pour into the two prepared loaf pans and place in the oven for 65-70 minutes or whenever a bread knife stuck in the center comes out nearly dry. I like it to have just a little residue but not a lot.

Immediately flip out of the pans and turn upright on wire racks to cool. Let it set for at least 30 minutes and enjoy some of the tastiest zucchini bread you have ever eaten.

Add the dry indredients to the