Beans, Corn, Recipes

Mexican Fiesta

2 28 oz Can Whole Tomatoes (no salt added)
2 lbs Frozen Mixed Peppers and Onions (Birds Eye)
.5 lb Frozen Corn… Read More
1 can Eden Foods Pinto Beans
1 Can Eden Foods Black Beans
Spices to taste:

garlic

cumin

chili powder

cayenne

Put all in a pot, bring to boil, simmer 10 minutes.

Serve over

Cooked Long Grain Brown Rice

Top with fresh Cilantro

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Beans, Butternut Squash, Corn, Easy Delicious Recipes, Instant Pot / Pressure Cooker

Butternut Squash Stew In Instant Pot

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Ingredients:

4 cups cubed butternut squash (1 medium sized butternut squash peeled and seeded)
2 tablespoons minced garlic
1 (26 oz.) container unsalted chopped tomatoes (Pomi)
1/2 (15 oz.) can salsa (Newman’s Own Mild)
2 (15 oz.) can no salt black beans
1 12oz bag frozen organic corn
4 cups unsalted vegetable broth (can be homemade in Insta Pot)
2 tablespoons cumin
1 medium onion, chopped
½ cup raisins
½ bag chopped kale or spinach

Set Instant Pot pressure cooker on manual for 12 minutes.

Cook all ingredients except chopped kale or spinach which is added to wilt after cooking.

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Bread / Wraps, Corn

Corn Tortillas

Credit: Bob’s Red Mill

Ingredients:

Directions:

  • Mix salt substitute into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered with a damp towel.
  • Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for another minute

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Acorn Squash, Broccoli, Butternut Squash, Carrots, Cauliflower, Corn, Cucumber, Eggplant, Mushrooms, Need to know, Onions, potato, Tips, Tricks and Hacks

Keep Fresh Produce From Spoiling

Vegetable Characters

Once you have unpacked your produce and it is dry and separated, follow this guide below:

Vegetables:

Greens:   Lettuce and Greens should be wrapped in paper towels and place in one of the eco green bags or a zip lock bag.  Remove as much air as possible and place the wrapped greens in your vegetable drawer. Another way to keep it fresh is to use these produce bags.

If your greens wilt, submerge them in ice water for 30-45 minutes and they will be back to crispy!

Broccoli :  Wrap loosely with a damp paper towel and store in the Veggie drawer.  You may have to dampen the paper towel if you don’t consume within a few days.

Carrots:  If they have greens attached, immediately remove green tops and save them if you plan to use for later.  Store the carrots in a covered container (glass is preferred) filled with water.

Cauliflower:  Place it in a plastic bag and store in the Vegetable drawer.

Corn:  Technically corn should be eaten within a day or two of receiving it.  If you are going to store it, make sure you store it in a plastic bag that is sealed.

Cucumbers:  Cucumbers are sensitive to temperatures below 50 degrees F so technically they should be stored on the counter FAR AWAY from any bananas, tomatoes or melons.   If you do store them in the refrigerator store them towards the front of the shelf and off the bottom shelf  in the warmest area of your refrigerator.

Eggplant:  Do not refrigerate.  Keep it in a cool spot away from direct sunlight and use it as soon as possible after buying.  Do not seal it in a plastic bag.

Mushrooms:  Keep them unopened in their original packaging.  If you buy in bulk, keep them in a brown paper bag in the vegetable drawer.

Onions:  Store them at room temperature far away from potatoes and any fruit.

Potatoes:  Potatoes do best in a dark environment at about 45-50 degree F.  In warmer locations, that climate simply doesn’t exist. Room temperature in the summer is typically around 75 degrees.  If you are using them up quickly store them in a dry dark place that is cool but AWAY from any onions or fruit (except apples which can help keep them from sprouting sooner).  You can store them in the refrigerator on one of the warmer spots but make sure they are dry.  If they are wet when you receive them, let them dry out for a day before storing them

Winter Squash like Butternut and Acorn:  Store in cool dry place with low humidity.  Make sure you always have a stem on the squash if you are planning to store for long periods.  Stemless squash should be eaten immediately.

Learn how I make a healthy salad and why you should eat it every day!

As I mentioned in my other article, Easy Tips to Help keep Your Produce From Spoiling – Unpacking,  Green Produce Bags, and these containers are helpful in preserving produce freshness.

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Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. If you would like help to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

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Be Strong, Be Well and Be Green!