There are instructions for both slow cooker (yay!) and stove top cooking, and uses dried beans with no pre-soaking required. (Well, they have to cook for a long time, but with a slow-cooker, that’s no problem.) I didn’t have pinto beans on hand so used my stash of romano beans instead.
There’s a facebook group and website that can help you find other ways to pump up the health factor in your diet. I’ll be checking them out.
I posted recently about my interest in Mark Bittman’s Vegan Before 6 eating plan and have been slowly making my way there. I’ve eased of dairy with my cereal, opting for yoso’s Soygo yogurt. My grocer doesn’t carry the unsweetened version so I must request it, or perhaps I’ll move to almond milk with my granola. I’ve stopped using cream in my coffee, and have had a few peanut butter based sandwiches for lunch.
But I don’t really like sandwiches, in general, so need to amp up the vegetarian evening meals so that I have leftovers for lunch. I have determined that it’s pretty hard for me to get a decent vegan fast food meal as the moment I walk in to, say McDonald’s thinking about a salad, the smell draws me inexorably to the forbidden. So for the time being, I’m eating at home. Which is a good thing.
I did a Costco run yesterday and picked up some Veggie Patch Mediterranean Chick Pea and Spinach patties which I heated up for lunch today. Yummo! I have a recipe for a similar made-from-scratch patty so must dig it out, but these ones are great for a quick meal. I’m using lentil hummus in place of tzatiki, but there must be some vegan way to make the latter. I also picked up a jumbo (to me) pack of four blocks of tofu so will be scouring my recipe books for ideas. (Please post or link to your fave tofu recipes in the comments. Please!)
Besides the VB6 book which has lots of recipes, I picked up a couple more at thrift shops: