Pasta Salad Vegan Alternatives

          Cucumber Dill Pasta Salad

               - As an alternative to combining 1 cup of yogurt with the spice packet, combine 1/4 cup of olive oil and 1/4 cup of vinegar (white vinegar, red wine vinegar, apple cider vinegar).

          Mediterranean Pasta Salad

              -  As an alternative to Feta cheese use cubed tofu marinated in the dressing for the pasta salad.


Instant Pot Information

The newest gadget to hit the market and a pleasure to use with our many products.

Designed in Ottawa, Ontario, this multi-functional cooker can replace most of the tools you currently own including your pressure cooker, rice cooker, steamer and warmer. Great for sautéeing/browning. The Instant Pot will decrease your cooking times and uses up to 70% less energy.

A double batch of any of our soups will fit comfortably in the Instant Pot. Bean soups take a full 30 minutes after being soaked as per package instructions. Beanless soups take 20 minutes.


Crock Pot Instructions

  • All Chili recipes require 4 to 6 hours on high.
  • All soups with beans require 4 to 6 hours on high.
  • All soups without beans require 3 to 4 hours on high.
  • You can also put all of the soups and chilies in the crock pot overnight or all day on low.

Pressure Cooker Instructions

  • All soups will take approximately 30-45 minutes in the pressure cooker.
  • Follow the level specified in your manual for the main bean type in the package.

Dry Bean Tips

  • Add 1/4 Tsp. of baking soda to water when beans are soaking to help them soften.
  • Always store dry beans in a dry, airtight container at room temperature.
  • Do not store dry beans in the refrigerator.
  • Beans can be stored indefinitely but are best used within one year. Beans can lose their moisture over time and take longer to soak and cook.
  • Before use, always rinse and sort beans.
  • Once cooked, beans can be kept four to five days when covered and refrigerated.
  • To freeze, package cooked beans in an airtight, freezer container and keep for up to six months.

Soaking Beans

Dry beans need to be soaked after rinsing and sorting before cooking. A general rule is to use 3 cups  of water for each cup of beans. Then follow one of these directions:

Quick Soak:

Bring water and beans to a boil, cover and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain before using.

Overnight Soak:

Let beans and water stand overnight in refrigerator. Drain. (Beans soaked by this method cook in less time and keep their shape better).

Microwave Soak:

Combine 3 cups hot water and 1 cup of dry beans in a 4 qt. microwaveable casserole dish. Cover and microwave at HIGH (100%) power for 15 minutes or until boiling. Let stand 1 hour. Drain before using.