This vegan pozole recipe uses pinto beans instead of pork for a flavorful, meatless soup! This recipe is packed with spicy flavor, plus plenty of plant-based protein from the beans! Ingredients: 1 tablespoon olive oil 1 onion, chopped 3 cloves minced garlic 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 2 15 oz cans pinto beans, drained 2 15 oz cans hominy, drained 10 oz enchilada sauce 4 cups vegetable broth Instructions: Stovetop Directions: Add the olive oil and onion to a large
This vegan pozole recipe uses pinto beans instead of pork for a flavorf…
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2.5K views · 43 reactions | Landscape Manager, Matthew O'Mahoney, uses homemade non-toxic weed killer on the grounds. For each gallon of horticultural vinegar (45% diluted down to 10%), he adds 1 cup of salt and 1 tablespoon of dish soap (he prefers Dawn). Household vinegar can be used, too, but it's not quite as strong. Matthew's advice: spray on a hot dry day with no wind! #greengardening #environmentallyfriendly | Historic London Town and Gardens | Facebook
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FLOUR WATER! FLUFFY BREAD. NO KNEADING. My grandma ALWAYS uses this method Sift 600 g of all-purpose flour 8 g of dry yeast 1 teaspoon of salt 1 tablespoon of sugar Mix with a spatula Make a well in the flour Add 400 ml of warm water Mix until smooth Gather the dough in the center of a bowl Cover with plastic wrap Cover with a cloth and set aside in a warm place for 45 minutes 45 minutes later the dough has risen well. It looks like a cloud Generously sprinkle the countertop with flour Dust the
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