On February 20^th, I posted a blog article entitled “Vegan Loaf You’ll Love” in which I shared my recent creation of a millet and black bean loaf. My older son shared that he would prefer pinto beans in the loaf, so this week I created another loaf recipe.

Please note that the vegan cheese and vegan butter are optional – I put them so that my older son will eat it! You could top this loaf with a drizzle of grapeseed oil or olive oil, or even some fresh salsa. Follow your inspirations, and then please share them here in the comments section below this article.

As always, please buy organic food whenever possible. It is so much healthier for our bodies and it’s healthier for our sacred planet earth.

Pinto Beans
Soak 2 ½ cups of pinto beans overnight. Change the water in the morning and again before cooking. Cook for 2 hours, 15 minutes. After bringing to a boil, add 1 medium onion, chopped; 4 cloves of garlic, chopped; 1 jalapeño pepper, chopped; 1 cup of arugula (or other greens) chopped tiny; 2 Tablespoons brown sugar. For the last half hour, add 2 teaspoons sea salt and the juice of 2 limes. For the last 5 minutes add 16 oz. frozen corn.

Quinoa (sacred, ancient, high protein grain from Peru)
Soak 2 cups quinoa overnight. Bring to a boil and simmer covered (in the soaking water) with a pinch of krystal salt for 15-20 minutes.

Vegan Pinto-Quinoa Loaf
2 cups cooked pinto beans
2 cups cooked quinoa
½ cup applesauce
4 cups French sourdough bread, torn in small pieces
1 cup cilantro, cut tiny
2 Tablespoons soy sauce
1 Tablespoon cumin, ground
¼ teaspoon black pepper, ground
1 Tablespoon dried basil
¼ teaspoon chili powder
½ teaspoon paprika

Light a candle, turn on some fun music, and combine all of the above ingredients in a large bowl. Mix well while noticing how the music affects your soul. I listened to a Putumayo CD, Cairo to Casablanca: An Arabic Musical Odyssey, and the liveliness of that music definitely uplifted my mood. It is important to cultivate an open, loving heart while we cook, because the vibrations of our emotional states go into the food and then they go into the beings who eat the food.

Spread a tablespoon of olive oil in a 9x13” glass pan. Pour the loaf mixture in and spread evenly in the pan. Top with the rest of the sourdough loaf (torn into small pieces), 3 Tablespoons vegan butter and 10 oz. grated vegan cheese. Bake for 35 minutes at 375 degrees. Enjoy!

May all beings have food to eat each day.

May all beings know that they are Love, Love, and only Love… and may all beings know that we are all connected in one vibration of Pure Love.

Om Shanti (Peace),

Yogini Tejaswini

See me live talking about my soup cookbook here: Yogini-Bliss on YouTube

Photo of Teja and sons enjoying vegan pinto-quinoa loaf by Teja Shankara.