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 before cooking to replace the water lost in drying. A general rule is to use 3 cups (750 mL) of water for each cup (250 mL) of sorted and rinsed 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.

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 (750 mL) hot water and 1 cup (250 mL) of dry beans in a 4 qt. (4 L) microwaveable casserole dish. Cover and microwave at HIGH (100%) power for 15 minutes or until boiling. Let stand 1 hour. Drain.