Leave a Reply
Want to join the discussion?Feel free to contribute!
By :Jill Nussinow |
Course | Side Dish |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 15-30 min |
Diet | Celiac, Dairy Free, Gluten Free, Low Fat, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
3-6 servings
|
Ingredients
|
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
This is similar to a “Tamal en cazuela”. Pretty yumi!.
Burns. It sucks
Hi Lynda, thank you for your feedback. Ensure you de-glaze your inner pot after sauteing the onions and garlic prior to starting any other cooking process as any residual particles may cause burning.
Mine said burn too and i did as you suggested.