The shift is in! I am rarely eating tofu and daily eating a half cup of beans! My wife challenged me to add more beans to my diet. Over my past two years as a vegan, I have ignored beans and focused on soy and tofu for protein. No more! It’s just a matter of preparation. I have purchased a dozen new pint-sized Mason jars, which I pre-load with a half cup of beans and a dash of salt. Each night before bed, I add a pint of water and set it aside. The next day, my beans are ready for cooking!
Today, I have a spicy vegan soup with a 15-bean mix. I added water, oil, pepper flakes, jalapeño, carrots, garlic, onion, cashews, spinach, cilantro, celery and seasoning to the pressure cooker. Ten minutes later, I brought the heat to low for five additional minutes. After the steam dissipates, I am ready to serve the soup over a cup of jasmine rice. What a great vegan lunch!
I am bean powered, baby!