Ingredients
2.5 cups of old-fashion oats
1/3 cup currants
1 tbsp pumpkin pie spice
4 tbsp whole flax seeds
4 cups almond milk
1 cup water
1/2 chopped walnuts
1/8 tsp salt
1/2 cup pumpkin pureé (not pie filling)

Directions

1. In a medium sauce pan, mix together water, pumpkin pureé, and almond milk. Bring to a boil.
2. In separate bowl combine oats, currants, spices, flax seeds, walnuts, and salt together.
3. Once liquid is boiling add dry ingredients and stir. Lower temp to medium/low and simmer & stir for 5-10 minutes until mixture thickens.
4. Remove from heat, add preferred sweetener, and enjoy!

Makes 8 - 3/4 cup servings.
Variations: For a more robust flavor you can toast the oats, walnuts, and flax seeds before adding to liquid. Make sure to do them separately so they don't burn.

Cooked the Black beans in the Instant Pot for 45 minutes, then pureed some and left some whole. Waited until they were cool and placed on trays​ and dehydrated on 135° for 12+ hours depending on how thick you put on the trays.

Result is amazing and I think this is how I am going to do beans from now on. So easy to rehydrate and use in recipes, especially the pureed ones. I measure out how much I want to use and add 1 1/2 the amount of hot water (i.e. 1/2 cup pureed beans, 3/4 cup of water). More or less to your liking. I like my beans a little on the runny side so I can spread them out easily on tortillas. If you like them more firm, add less water. Let sit for 15 minutes, stir, and adjust to your liking.

Recently I was told that I am allergic to dairy. Finding this out at 45 is, for me, not the easiest change to make. I LOVE cheese, ice cream, large glasses of milk, yogurt, cream cheese on my bagels, etc. So this weekend I did a little bit of shopping to see what is out there for Dairy Free "cheeses".

First up is this Vegan Cream Cheese by Trader Joe's. I paid $2.99 for this 8 oz. container.