Swing Dancing To a Plant-Based Beat

In this vegan journey over the last one and a half years, I have created some go-to dishes and spice mixtures that I make on a regular basis for those workday lunches that you are trying to prepare at 6 or 7 in the morning. The first one here is a Tex-Mex Pinto Bean pot that I cook up once every couple of weeks. It is a start to finish dish in my 6 Quart Presto Pressure Cooker . The Spices The spice mixture is the key, I make it in batches and store it in a container in the freezer and use 2 tablespoons per pot. It goes like this: Salt 3.5 Tbsp Cumin 4 Tbsp Chili Powder 2 Tbsp Garlic Powder 2 Tbsp Onion Powder 2 Tbsp Paprika 2 Tbsp Cayenne 1 tsp Thyme 4 tsp Oregano 4 tsp Sugar 2 tsp Buy good beans and give 'em a soaking bath The day before you plan to prepare this dish, soak 2 cups of dry pinto beans in 6 cups of water and 1 tsp salt. I source my organic pinto beans from a local healthy grocer, Ellwood Thompson's Supermarket in Richmond, Va. They have a great