Happy Monday everyone!! I’ve been so excited to share this post with you! I had the Always Pan on my wish list for a while after I heard the world raving about it and it constantly selling out. I had high hopes for this pan and I have to tell you it blew them away when I finally got one! First of all it’s really pretty to keep out on the stove (that’s really important) and secondly it is the best nonstick pan I’ve ever used. Not to mention it’s non toxic and made without Teflon, PFAS, PFOAS, PTFEs, lead, cadmium, toxic metals or other potienally harmful materials.
The other night I made my favorite vegan sweet potato chili. It’s so easy and you make it all in one pot but it’s such a pain to clean the pot afterward that I’ve been avoiding one of my favorite meals.. not anymore!! I barely had to clean the Always Pan this time, it almost cleans itself which blows my mind.
Pan | Dishes | Glasses
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Our Place just launched a new red hot color and it comes in the best bundle which includes a bamboo steamer and cooking chopsticks. The bamboo steamer is great for steaming dumplings just right.
The steamer basket comes with the set is perfect for veggies!
One of the many reasons I’m in love with this pan is the built in spoon rest. It’s one less thing to clean up!
In case you’re wondering about the one pan vegan sweet potato chili recipe here it is..
Ingredients:
2 – 15oz cans of black beans
6oz tomato paste
32oz vegetable stock
1 diced onion
5 cloves of garlic minced
1 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp olive oil
1 sweet potato peeled and cut into bite size pieces
1 cup quinoa
- brown onions in pan with tbsp of oil (about 10 mins), add garlic and cook for 2 mins.
- add tomato paste, chili powder, cumin and oregano, cook for 2 mins
- add beans, stock and potatoes cook for 5 mins
- then add quinoa and cook 15-30 mins until chili is as thick as you like.
- Serve with diced avocado on top
Hope you all have a great day, thanks so much for stopping by!
This post was created in collaboration with Our Place
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