ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Spiked Apple Cider Cocktails 5 mins 1 Recipe you are creating: Spiked Apple Cider Cocktails During the fall season, apple cocktails are a popular choice for many. One delightful option is our Spiked Apple Cider Cocktail. Recipe Ingredients: Simple Syrup Sanding Sugar 1/2 ounce of Fireball 1/2 ounce of Vanilla Vodka 1 cup apple cider warmed up Cinnamon sticks Recipe Directions: Dip cocktail glass in simple syrup and dip the rim of the glass in the sanding sugar. Warm up your apple cider. Add in your Fireball and your vanilla vodka. Stire well and add a cinnamon stick for a garnish. Enjoy! You Might Also Like: Tags: cocktail recipes, cocktail recipes with whiskey, cocktail recipes with vodka, fall cocktail recipes, apple cider cocktail recipe, apple cider drink, fall cocktail ideas, cider cocktails Categories: Seasonal

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mango Spritzer 10 mins 4 Recipe you are creating: Mango Spritzer Recipe: How to Make a Mango Spritzer Cocktail Hey, cocktail lovers! Ready to beat the heat with a refreshing twist? Our Mango Spritzer is the perfect blend of sweet, tangy, and bubbly that screams summer vibes. 🍍✨ Why Make Your Own Mango Spritzer? Freshness: Nothing beats the taste of fresh mangoes in your drink. Customization: Control the sweetness and fizz just the way you like it. Healthier: Skip the artificial stuff and enjoy a cleaner, more natural cocktail. Why People Love Making Cocktails Creativity: Unleash your inner mixologist and impress your friends. Social Fun: Perfect for parties, BBQs, or a chill evening at home. Relaxation: There's something Zen about mixing a drink and savoring each sip. Tips for a Delicious Mango Spritzer Use Fresh Mangoes: Go for ripe, juicy ones for the best flavor. Chill Your Ingredients: Cold ingredients make for a more refreshing spritzer. Experiment: Add a splash of sparkling water, a hint of mint, or a squeeze of lime. Dive into the world of fresh, homemade cocktails with our Mango Spritzer! Your taste buds will thank you. 🍹🔥 Scroll down to watch the video below! ⤵️ Recipe Ingredients: Mango nectar Prosecco sparkling wine Fresh mango Recipe Directions: Watch the video and learn how to peel your mango! Follow the video directions for creating your mango spritzer. You Might Also Like: https://www.youtube.com/watch?v=zlb9M3-4-Bw Chapters: 00:00 Introduction 00:12 How to Peel a Mango 00:49 Making the Cocktail A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted #MangoSpritzer #SummerCocktails #DIYCocktail #CocktailRecipes #RefreshingDrinks #FruitCocktails #EasyCocktails #Mixology #SummerDrinks #CocktailTutorial Tags: Mango Spritzer, How to make mango spritzer, Cocktail Recipes, Cocktail Recipe, Summer Cocktail Recipes, Mango Spritzer Cocktail Recipe, how to make mango spritzer, how to make a mango spritzer, how to make an mango spritzer, how to make mango spritzer cocktail, mango spritzer cocktail, mango spritzer, mango spritzer recipe, mango spritzer cocktails, mango spritzer alcoholic recipe, mango spritzer alcoholic drink, mango spritzer alcoholic drink recipe, mango spritzer alcoholic beverage, mango spritzer alcoholic beverage recipe, epic delights Categories: Entertaining

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Kid Tested Chicken Salad 10 mins 4 servings Recipe you are creating: Kid Tested Chicken Salad Finding a salad that a kid will actually eat is never easy! This tasty chicken salad has been kid tested and approved. It isn't a surprise, given the sweet inclusion of apple, grapes and craisins. Add chicken, cucumbers and cheese, then toss with our favorite Uncle Dan's dressing. Serve for lunch or dinner. Even the adults will be asking for a second helping! Recipe Ingredients: 1 large Honeycrisp apple Bunch of grapes 3 Persian cucumbers 1 grilled chicken breast 1/4 cup Craisins 1 cup cubed cheddar cheese Optional ingredients: 1/2 head romaine lettuce 1 avocado Honey roasted pecan pieces Uncle Dan's Ranch dressing: 1 8 ounce container of light sour cream 1 cup mayonnaise 1 package Uncle Dan's ranch mix Recipe Directions: Cut the apple and chicken into bite sized chunks. Peel cucumbers and slice. You can cut the grapes in two or leave them whole. Place sour cream and mayonnaise in blender with the Uncle Dan's ranch mix and blend until smooth. Place all the ingredients into a bowl and toss with Uncle Dan's ranch dressing. You can increase or decrease the amounts, depending on your kid or adults favorite. Try adding a fresh avocado, or sprinkling with honey roasted pecans. You Might Also Like: Recommended Blog Posts: Easy Summer Salad Recipe Jazzed up Broccoli Salad Cold Salad for a Hot Summer Day! 3 Salads Perfect Anytime of the Year! Tags: Kid Tested Chicken Salad, Chicken Salad, Kid Chicken Salad, How to make salad, How to make chicken salad, Chicken Salad Recipe, Salad Recipes for Kids Categories: Salad, Kids

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Minestrone Soup 20 mins 6-10 servings Recipe you are creating: Minestrone Soup Minestrone is a thick soup from Italy. It's made with vegetables, often with the addition of pasta or beans, sometimes both. You can get creative with this soup! Load it up with in season veggies, this soup can become an any season favorite. Recipe Ingredients: 4 tablespoons olive oil 1 sweet yellow onion, chopped 2 medium carrots, peeled and chopped 2 medium ribs celery, chopped 1/4 cup tomato paste 2 cups chopped seasonal vegetables vegetables (potatoes, yellow squash, zucchini, parsnips, green beans or peas) 5 minced garlic cloves ½ teaspoon dried oregano ½ teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, with liquid 32 ounces vegetable broth 2 cups water 1 teaspoon salt 2 bay leaves Pinch of red pepper flakes Freshly ground black pepper 1 cup elbow or small shell pasta 1 can (15 ounces) Great Northern or Cannellini beans 2 cups baby spinach 1 teaspoons lemon juice Freshly grated Parmesan cheese, for garnishing Recipe Directions: Cook the pasta al dente according to package instructions. Rinse with cold water and drain well. Set aside. Place 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Once the oil has heated, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Sauté until the veggies are soft and the onions are translucent. Add the seasonal vegetables, garlic, oregano and thyme. Cook until the herbs are aromatic, about 2 minutes. Pour in the diced tomatoes and juices, broth and water. Add the salt, bay leaves and red pepper flakes. Raise heat to medium-high and bring the mixture to a boil and cover. Reduce heat to maintain a gentle simmer. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for about 5 minutes or until the greens are tender. Remove the pot from the heat. Remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with additional salt and pepper as desired. Garnish each bowl of soup with fresh grated Parmesan. Serve with warm bread sticks or Italian bread. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Soup Recipes, Pasta Soup Recipes, Minestrone Soup, Italian, Italian Soup, Fal Soup, Fall Soup Recipe, Minestrone Soup Recipe Categories: Vegetable

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Classic Stuffing 15 mins 12 Servings Recipe you are creating: Classic Stuffing With Thanksgiving just around the corner, let’s talk turkey. My mom always stuffed the bird. Her dressing was full of flavor and you never had to use gravy to moisten it. First, I stuff the bird (which I have found doesn't require getting up at dawn to accomplish). Second, I place the massive amount of remaining dressing into a buttered dish. I baste it with turkey drippings and the homemade broth I have simmering on the stove. I bake the pan of dressing until the top is crunchy and golden brown. Then I combine it with the dressing from the bird. The end result is a soft, crispy texture that goes great with or without the gravy! Recipe Ingredients: 1 large sweet yellow onion, chopped 5 stalks celery, chopped 1 large, fresh garlic clove, crushed 1 cube butter Sage or Poultry seasoning 2 packages Hamburger buns, chopped into bite size pieces Recipe Directions: Sauté the onions, celery and garlic in the butter until tender. Add the Sage or Poultry seasoning to taste. I like a ton of flavor in mine, so I start with a full tablespoon. Toss the butter mixture with the hamburger bun pieces. Stuff the bird. Take the remaining dressing and place it in a buttered casserole dish. While the bird is cooking, take out some of the drippings and baste the dressing with it. Once the turkey is done, remove from oven. Take just enough broth to make the pan dressing moist and toss it in the buttered dish. Place in the oven and bake until golden and crunchy. Take the stuffing out of the bird and place in a large bowl. Add the pan dressing and toss together. Variations: Use cornbread for an added texture Add toasted pecans Add dried cranberries You Might Also Like: Recommended Blog Posts: To Stuff or Not to Stuff A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Classic Stuffing, Savory, Stuffing, How to make classic stuffing, Thanksgiving, Holiday Cooking, Holiday Recipes, Thanksgiving Recipes Categories: Bread, Seasonal

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Grilled Chorizo Zucchini Boats 15 mins 4-6 Recipe you are creating: Grilled Chorizo Zucchini Boats This recipe came about as one of my go-to weeknight meals. It’s quick to make, packed with flavor, and can easily stand on its own as the main event. The chorizo adds a little heat and heartiness, making it feel more like an entree. If you’re looking for a vegetarian option, no worries! Swap out the chorizo for caramelized sweet yellow onions (I’ve got a great recipe for those here ), and you’ve still got a delicious meal. Throw in some breadcrumbs, maybe a side of quinoa or farro, and you’ve got dinner in no time. Test Notes: Kids love it dipped in homestyle ranch. Make sure you make extra as they tend to get gobbled up fast! Recipe Ingredients: Fresh zucchini String cheese Chorizo ground sausage Spices Italian bread crumbs Salt and pepper Ranch for dipping Recipe Directions: Boil the zucchini gently in salted water for 5-6 minutes. Remove from water and let cool. Cut the zucchini in two, and scoop out the pulp. Place on barbecue grilling pan. Salt and pepper to taste. Split the string cheese in two and layer in the zucchini boat. Top with Chorizo sausage. Sprinkle top with Italian bread crumbs. Place the pan on the hot grill and lower cover. Cook until sausage is done and cheese is melted. Serve hot with Ranch dipping sauce. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Zucchini, Quick Side Dishes, Summer Vegetables, Grilled Zucchini, Chorizo, Zucchini Recipe Categories: Plant-Based, Pork, BBQ, Vegetable, Vegan

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Calzone 10 mins 2-4 Calzones Recipe you are creating: Calzone If you love pizza, you’re going to love this homemade calzone. Think of it as a folded, oven-baked pizza pocket packed with melty cheese, savory fillings, and served with warm marinara sauce for dipping. Golden on the outside and loaded on the inside, this Italian classic originated in Naples as a portable street food and has become a comfort food favorite around the world. Recipe Ingredients: 1 recipe of our Pizza Dough or store bought(Can be found in our Pizza Class) 1 recipe of our Marinara Sauce or store bought (Can be found in our Pizza Class) Filling of your choice about 2 cups plus 8 oz of mozzarella cheese shredded Egg Wash Recipe Directions: Roll proofed pizza dough out and cut out circles using a biscuit cutter or calzone mold. On half of the circle place sauce and filling choice. Fold over dough half over filling mixture and crimp with fork or calzone form. Brush with egg wash and bake at 350 degrees until golden brown. Enjoy! You Might Also Like: https://www.youtube.com/watch?v=FEBY_Q9PRRs Tags: calzone, calzones recipe, calzone recipe, easy calzone recipe, homemade calzone, pizza dough recipes, pizza night ideas, italian comfort food, weeknight dinner ideas, oven baked calzone, cheesy calzone, pizza alternative, how to make calzones, easy italian recipes, family dinner ideas, homemade pizza dough, Epic Delights Categories: Italian

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mac And Cheese 20 mins 10-12 Recipe you are creating: Mac And Cheese This baked mac and cheese recipe is rich, creamy, and easy to make ahead. In this video, you'll learn how to make a homemade cheese sauce with Gruyère, white cheddar, and Parmesan, then finish it with a buttery cracker topping for a crisp finish. I’ll show you how to cook the pasta, make a simple roux, build a smooth cheese sauce, and assemble everything for baking. This mac and cheese recipe is great for holidays, family dinners, potlucks, or freezer meals. Bake until golden brown, bubbly, and ready to serve. If you enjoy homemade comfort food recipes, subscribe for more easy cooking and baking videos. Recipe Ingredients: 16 oz elbow macaroni or pasta of choice 4 tablespoons butter, plus extra for greasing the baking dish 4 tablespoons all-purpose flour 4 cups milk 2 cups shredded Gruyère cheese 2 cups shredded white cheddar cheese 1 cup grated Parmesan cheese, divided 1 teaspoon black pepper, or to taste Salt, to taste Pinch of ground nutmeg (optional) 1 cup buttery crackers, crushed 2 tablespoons melted butter Optional: 1/2 cup crispy fried onions for the topping Recipe Directions: Preheat your oven to 350°F. Butter a baking dish. Cook the pasta 2 minutes less than the package directions. Drain and set aside. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Slowly whisk in the milk until smooth. Continue cooking until the sauce heats and begins to thicken. Add half of the Gruyère and white cheddar cheese. Stir until melted and smooth. Season with pepper and salt. Add a pinch of nutmeg if desired. Toss the cooked pasta with 1/2 cup Parmesan cheese. Add the pasta to the prepared baking dish. Pour the cheese sauce over the pasta and stir gently to combine. Top with the remaining Gruyère and white cheddar cheese. Mix the crushed crackers with the melted butter and sprinkle over the top. Add crispy onions if using. Bake for about 30 minutes, or until the top is golden brown and the edges are bubbly. Let rest for 5 minutes before serving. You Might Also Like: https://www.youtube.com/watch?v=C3W6ko6SDlU Tags: mac and cheese recipe, baked mac and cheese, best baked mac and cheese, creamy baked mac and cheese, homemade mac and cheese, macaroni and cheese recipe, easy mac and cheese recipe, ultimate mac and cheese, baked macaroni and cheese, cheese sauce recipe, how to make mac and cheese, mac and cheese from scratch, cheddar mac and cheese, gruyere mac and cheese, comfort food recipes, easy dinner recipes, family dinner recipes, casserole recipes, cheesy pasta recipe Categories: Savory

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pie Crust with Oil 15 mins 2 single crusts Recipe you are creating: Pie Crust with Oil Oil is easy to incorporate into pie dough and since it’s in liquid form, it won’t melt while you’re working your dough. The downside is your crust won’t be as flaky as using one of the other fat types. Recipe Ingredients: 1 3/4 cups unbleached flour 1 teaspoon salt 1/2 cup oil (cannola, avocado or vegetable) 3 to 4 tablespoons cold water Recipe Directions: Measure flour and salt into a medium bowl. Add oil. Mix until pieces are the size of small peas. Sprinkle water, 1 tablespoon at a time and mix with the flour until flour is moistened and dough almost cleans the side of the bowl. Form the mixture into a loosely formed ball. Add more water if needed to mold the dough. Turn the dough out onto a floured work surface and gently knead into a ball. Divide the ball into halves and shape each half into a 4 inch circle. Wrap the dough in waxed paper or plastic wrap. Refrigerate for 30 minutes to 1 hour. Return the dough rounds to the floured surface, roll out one of the discs of dough into a circle. Turn the dough gently as you work. Center your pie pan upside down on the circle of dough and roll it out until it is about 2 inches larger than the edges of the pan. Carefully transfer it to the pie pan, rolling it up onto your rolling pin to move it. You can also fold it gently into quarters and place the point in the center and unfold it over the pie pan. Press the dough gently into the pan; trim away any excess dough, and patch any holes. Leave about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over and crimp edges using a fork or your finger. Refrigerate the crust until needed. You can make in advance. Wrap the dough well in plastic and refrigerate for up to 3 days or freeze for up to 2 months. You Might Also Like: Baking Classes You Might Like! Tags: Pie Crust with Oil, Pie Crust, Pie Crust Recipe, How to make pie crust with oil, Dessert, Sweet, Savory, Pie Making, Pie Recipe, Pie Making Recipe Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Black Beans 30 mins 8 Recipe you are creating: Black Beans Let's chat about black beans and where they come from. Black beans are actually native to the Americas, specifically Central and South America. They have been a staple in Latin American cuisine for centuries, and have since spread to other parts of the world. In terms of cooking, black beans are super versatile and can be used in a variety of dishes. They're often used in soups, stews, salads, and even as a side dish. Plus, they're packed with protein and fiber, making them a healthy addition to any meal. So, whether you're whipping up a batch of black bean soup or adding them to your favorite burrito bowl, these little legumes are sure to add some flavor and nutrition to your meal. Our black bean recipe is a delicious side dish or appetizer anytime of the year. Happy cooking! Recipe Ingredients: 3 cups dried black beans 3 cups water 1-2 tbsp olive oil 2-3 cloves minced garlic 1/2 of a white or yellow onion diced 1 1/2 - 2 tbsp ground cumin 2 bayleaves Salt & pepper to taste Optional: red pepper flakes, fresh cilantro, Cotija cheese and green onions Equipment: Dutch Oven Recipe Directions: Soak black beans in water over night for 24 hours Over medium head add olive oil to dutch oven. Add onion and cook until soft Next add minced garlic Then dump 3 cups of the dried black beans drained into the dutch oven. Add the ground cumin Add the bayleaves Add 3 cups of water Add salt and pepper Optional: Add red pepper flakes if you like it spicey Place lid on the dutch oven and leave on medium heat intill the water evaperates and the beans are nice and tender Garnish with fresh cilantro, Cotija cheese and green onions. Enjoy! Full Video Below! You Might Also Like: https://www.youtube.com/watch?v=0jXhTeXmd8c Check out these cooking classes! A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: black beans recipe, black bean recipes, black beans benefits, pantry meals recipes, black beans soup, easy recipes for dinner, instant pot beans, how to cook canned black beans, black beans recipe instant pot, black bean recipes canned, black bean recipes for weight loss, black bean recipes healthy, black bean recipes vegetarian, black bean recipes vegan, bean recipes tasty, bean recipes for weight loss, bean recipes healthy, bean recipes vegan, bean recipes instant pot, beans, vegan beans, plant-based beans Categories: Vegan, Plant-Based