Asian Slaw and Roast Veg

I can’t believe I haven’t posted here since February! What’s the matter with me? I know I had lots of ideas for posts. I took a few pictures of meals that I considered posting … like my first ever batch of gnocchi and a black bean-farro burger. I’ve been eating lots of meals that I’ve already posted on Mostly Vegan which, I suppose, reinforces that they were (are) good recipes! Well, today, I’m going to post recipes for the meal I made for supper tonight. It’s not extra special, but it’s tasty. I wanted to use up some vegetables from my CSA box and here’s what I came up with.

Asian Slaw

(adapted from Scaling Back’s Crunchy Cabbage Salad with Spicy Peanut Dressing)

image

1/2 small green cabbage, finely sliced

1/2 Napa cabbage, finely sliced

1 large carrot, julienned

handful of cilantro, coarsely chopped

2 tbsps. rice vinegar

1 tbsp. sesame oil

1 tbsp. tamari

1 tsp honey (or agave nectar)

1-2 cloves, garlic, finely minced

handful of peanuts, chopped

Toss the cabbage, carrot and cilantro together in a big bowl. Whisk the dressing ingredients together then pour over the cabbage and toss. When serving, sprinkle on the peanuts.

image

Roast Vegetables with Miso-Tahini Sauce

(adapted from Dishing Up the Dirt’s Bok Choy Salad with Miso Tahini Dressing)

image

3 beets, peeled, chopped into 1 inch cubes

2 potatoes, peeled, chopped into 1 inch cubes

1/2 onion, chopped in 3 pieces

2 patty pan squash, chopped into 1 inch cubes

3 carrots, chopped into pieces the same size as other veg

(You can use whatever combination of vegetables you want and you have on hand. I used these vegetables because they were what I had leftover from last week’s CSA box.)

1 Tbsp olive oil

1 1/2 tbsps. white miso

1/4 cup tahini

2 tsps. honey (or agave nectar)

1 1/2 tbsps. rice vinegar

1/4 cup warm water

1 tbsp. lemon juice

Toss the vegetables with the oil, arrange on a large roasting pan, and roast in a 400 degree oven for 20 minutes.  Flip the vegetables around on the pan and roast for another 10 minutes.

Put the dressing ingredients (miso, tahini, honey, vinegar, water, lemon juice) into a 2 cup measuring cup and whisk together using an immersion blender.

Dish up the vegetables into a big bowl (serve on top of some short grain brown rice or other grain if you want), drizzle with the Miso-Tahini Sauce. Spoon a generous serving of the Asian Slaw into the bowl as well.

image

image

 

 

 

 

Tagged , , , ,

Yummy Breakfast Bowl

I’ve been wanting to write a post about bowls for some time. You know bowls … a big bowl of plant-based foods. The bowl concept has been around for a long time and was once the perview of hippies and crack-pot vegetarians. These days anyone who is a vegetarian or vegan or is trying to diminish their meat intake is getting into bowls. You can find them all over Pinterest and food blogs. But just because folks are creating them, photographing them and posting them on social media doesn’t mean they aren’t, when it comes right down to it, simple and easy and delicious and economical. You don’t need any fancy equipment or need to know any fancy cooking techniques. All you need to know is that a bowl generally consists of four elements:

  • a grain

  • a green

  • a bean/plant protein

  • a sauce

Knowing this, the world of bowls is wide open to you! To help get you started, and to get a quick post about bowls sent off (I intend to go more in depth at another time), here’s a bowl I made for my brunch today.

image

This is a Mexican inspired bowl. Here’s how I made it:

  • 2 small potatoes, peeled (or not), cut in large dice (this would be the “grain” portion of the bowl)

  • 1 tsp coconut oil, melted

  • 2 large handfuls of spinach (this would be the “green” portion of the bowl)

  • 1 can of your favourite black beans (I used Rosarita Premium Seasoned Whole Black Beans – purchased in the States – I haven’t been able to find them in Vancouver) (this would be the “bean/plant protein” portion of the bowl)

  • 1 tomato, diced

  • 1/2 cup of your favourite salsa (I used Herdez) (this would be the “sauce” portion of the bowl)

  • 1/2 to 1 whole avocado, diced

  • sprinkle of salt (I used Chipotle salt from the Salt Dispensary) – optional

Toss the potatoes in the coconut oil, then roast in a 395 degree oven for 5 minutes or so, toss, roast for a further 5 minutes or so. Turn off the oven. Sprinkle the spinach over the potatoes right on the pan, put a cover on and return to the oven for 5 minutes to allow the spinach to wilt a bit. Heat the black beans in a pot on the stove until warmed through. Assemble the bowl by arranging the potato/spinach mixture on one side, a large scoop of beans beside, the tomatoes beside, the salsa beside, the avocado beside, so that everything is in the bowl, but in their separate piles. Sprinkle on the salt if using. I like to eat my bowls by stirring everything gently together, but some folks are extremely opposed to this kind of food touching business (cough-Susan-cough) so just eat it any way you like!

PS – You might notice there is no avocado in the bowl in the photo. I, sadly, was out of avocado when I made this, but would definitely have used avocado if I’d had one available so make sure you do!

image

 

Tagged , , , , ,

Valentine’s Day 2016 – Pizza and Roasted Vegetable Hearts

Happy Valentine’s Day to you!

“Tom” and I created another lovely Valentine’s Day supper to share with each other. This year we decided to stay with the heart theme dominated by red and white. We made heart shaped Margherita pizza with roasted heart shaped beets and potatoes.

image

Margherita Pizza

individual pizza shells (store bought or make your own)

spicy tomato sauce such as Arribiata or Marinara (store bought or make your own)

cheezy cashew sauce *

vegan pesto **

1 or 2 tomatoes

3 large leaves fresh basil, chiffonaded

If making this for Valentine’s Day, cut the pizza shells into heart shapes. Otherwise, leave as is. Spread a bit of spicy tomato sauce onto the pizza shells. Put dollops of cashew sauce all over the pizza, then dollops of pesto in between the cashew sauce. Arrange thinly sliced tomatoes (I used 3 slices for each individual pizza). Bake at 400 degrees for about 15 minutes. After removing from the oven, add a few strips of fresh basil to each pizza.

image

Before baking, all ready to go in the oven.

*  Cheezy Cashew Sauce

1/2 cup raw cashews, soaked for a few hours

3/4 tsp garlic powder

1 clove garlic, minced

juice of 1/2 lemon

1/4 cup water (or more)

1/8 tsp salt

a few grinds of black pepper

dash of cayenne

1/8 tsp dried basil

1/8 tsp dried oregano

1 tsp nutritional yeast

Put everything in a blender and blend for 5 minutes, scraping down the sides as needed and adding a bit more water as needed. The consistency needs to be thickish so be careful about the addition of water.

** Pesto

1 avocado

1/4 cup vegetable broth

7 fresh basil leaves (approx.)

2 cloves garlic, minced

1/8 tsp salt

2 tsp white wine vinegar

Put everything in a mini food processor or blender and blend until well combined.

image

After baking, with a little bit of fresh basil added on top.

 

Roasted Heart Shaped Vegetables

2 beets, peeled

2 largish, round potatoes, peeled

1 tsp vegetable oil

Cut the beets and potatoes into slices, about 1/4 inch thick. Cut the slices into heart shapes with a heart shaped cookie cutter. Toss the vegies in the oil, arrange on a baking sheet. Bake at 400 degrees for 10 minutes, then flip the hearts and bake for another 5 minutes until lightly browned on each side.

image

Check out these lovely striped beet hearts cut from Chioggia beets.

image

image

Oh, and we ended our meal with more hearts … watermelon hearts! And chocolate of course!

image

image

 

Tagged , , , ,

Healing Foods to Start Your Day – Porridge and a Smoothie

I’m just coming out the other end of emergency surgery, a short stay in hospital, and some recovery time at home. Although I still have a few weeks before being able to resume my normal activity level, I’m recovering and healing nicely and look forward to being back at work soon. This experience has left me even more convinced of the importance of food and diet in good health and in the promotion of healing. I mean, look at what I was served in hospital:

image

This is “Tofu Adobo” and “California Vegetables” and white rice with Cranberry Cocktail to wash it all down.

Thank goodness they sent me home shortly after my surgery and thank goodness I had “Tom” around to bring me in some decent food while I was in hospital. I don’t really understand why hospitals cannot do a better job in their food selections and preparations. The two breakfast items I am featuring today would not be difficult to provide in a hospital. Yes, it would be a little more expensive to make, but the benefits to the patients would far outweigh those costs. In fact, spending a bit more thought, time, energy and money on decent food in hospitals would improve patients’ health and so lessen their time in hospital. And that, in turn, would bring down costs.

Anyway, when I got home from hospital, I wasn’t up to much for the first few days, but cooking up a pot of porridge or blending up a smoothie was easy enough. These two meals are so full of healthy goodness I could almost feel the healing happening in my body! Here’s what I  made:

Super Foods Smoothie

image

1 banana, coarsely chopped

1/2 orange, peeled and coarsely chopped

1/2 apple, peeled or not depending on the power of your blender, coarsely chopped

handful of spinach

1 large Romaine (or other) lettuce leaf, torn into pieces

2 or 3 small inside stalks kale, stalks removed, torn into pieces

1 tbsp. chia seeds

1 tbsp. hemp hearts

1/2 tsp chlorella powder

1/2 tsp vegetable based B-Complex powder

1 tbsp. Saskatoon berry syrup (or other kind of sweetener) – I add this to mask the flavour of the chlorella powder

1/2 cup water

1/2 cup or more almond milk

Throw everything into a blender and blend until smooth. Serves one.

Berry Delicious Porridge

image

2/3 cup water

1/3 cup organic large flake rolled oats

5 or 6 strawberries (I use frozen strawberries … organic strawberries that were picked in the summer then frozen)

1/4 cup (maybe a bit less) Saskatoon berries (or blueberries) (again, picked in the summer and then frozen)

1/2 apple, peeled, diced

1 tbsp. chia seeds

1 tbsp. hemp hearts

1 tbsp. maple syrup

a few walnuts, broken into pieces

almond milk

Bring the water to a boil, then add the oats, berries, apple, seeds and syrup. Let simmer gently until thick. Spoon into a bowl, sprinkle on the walnuts and add as much milk as you like. Mmmmmm!

image

image

image

 

 

Tagged , , , , ,

Dill Pickle Chip Dip

I’ve probably  mentioned it a time or two on this blog, but I’ll say it again … I LOVE POTATO CHIPS! Have you noticed at this time of year, potato chips are on sale? You can’t afford to not buy them when they’re such a deal! So, of course, I have chips in the cupboard. Actually, they’re on the table right now. Right beside the computer while I type this. Open bag. Testing the recipe while I type!

image

Earlier today, I thought I might like to have a potato chip snack and I started reminiscing about potato chip dips. The ones that we only had at Christmas time. The ones full of dairy! Well, I wanted a dip, a vegan dip, to go with my chips, darn it, so I just … made one! Here it is:

Dill Pickle Chip Dip

image

1/2 cup organic, raw cashews

2 dill pickles

2 to 3 tbsps. dill pickle juice

1 tsp onion powder

Soak the cashews for several hours (or if you’re in a hurry like I was, soak them in boiling hot water for 20 minutes). Chop up the pickles, reserve about a tbsp. for garnish. Throw the drained cashews, pickles, 2 tbsps. pickle juice and onion powder into a blender and blend for about 2 minutes. If you need a bit more liquid, add in the extra tbsp. of pickle juice. Continue to blend for another 2 to 3 minutes. Pour into a bowl, garnish with the reserved chopped pickle and eat with your favourite potato chips.

image

Here’s the dip chillin’ in the fridge just after I made it.

 

Tagged , , , ,

Thai Pumpkin Coconut Soup

The food blogging world has gone crazy for pumpkin! It happens every fall. Recipes for everything from pumpkin lattes to pumpkin falafel and beyond are coming into my in box. I haven’t joined the furor over pumpkin, but I have come across a recipe or two that has peaked my interest. This pumpkin soup for instance. Now, this soup recipe started out as this one from Dishing Up the Dirt. I was intrigued because the recipe called for preparing the pumpkins out of real pumpkins, rather than from a can or from frozen. I’d never actually done this before. So, I picked up a couple of pumpkin pie pumpkins from the market

Sugar Pie Pumpkin

Not my photo! Borrowed from peacefultable.net.

and set about roasting and prepping these pumpkins for some yummy soup. It wasn’t until I got right into the recipe that I realized I didn’t like the spices called for in the original recipe. I know I should have read the recipe over first, but I assumed it was a Thai flavoured recipe. So, I changed spices in mid-recipe and came up with this beauty:

Thai Pumpkin Coconut Soup

IMG_3441

2 pumpkin pie pumpkins (or sugar pie pumpkins)

1 tbsp. coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 tbsp. red curry paste

2 cups vegetable broth

1 can light coconut milk

1 large handful of cilantro, finely chopped

a few sprigs of cilantro, coarsely chopped

pumpkin seeds

Wash the outside of the pumpkins, chop in half, coat the cut sides with a bit of veg oil, place cut side down on a baking sheet and bake at 375 degrees for about 30 minutes. The baking time may take longer or shorter depending on the size or your pumpkins. The pumpkins should be nice and soft when done. Pull them out of the oven and set aside to cool for a bit.

In the meantime, melt the coconut oil in a big pot over medium-high heat. Add in the onion and saute for several minutes until onions become translucent – you  may need to add a bit of water or veg broth to prevent sticking. Add in the garlic and saute for a couple of minutes more. Turn the heat down a bit and add the red curry paste. You will need to stir and mash the paste to incorporate it into the onions/garlic.

Back to the pumpkins … scoop out the now soft and tender flesh and add to the pot, stirring everything together. The pumpkin flesh will puree itself as you stir everything together. Add the vegetable broth and stir well. If you like you soup nicely pureed and smooth, then put an immersion blender in the pot and give it a whirl. I left the soup as is because “Tom” and I like the little bit of pumpkin flesh nibbles in the soup.

Stir in the coconut milk and finely chopped cilantro over low heat, and stir until heated through.

Serve garnished with a bit of cilantro and a few pumpkin seeds on top of each bowl of soup.

IMG_3440

IMG_3445

IMG_3444

 

Tagged , , ,

Mexican Fiesta Taco Salad

Okay, I’m posting on Thanksgiving Day (Canada), but I’d better warn you that this isn’t a Thanksgiving dinner recipe … it’s a recipe that carries a lot of thanks though! I’m so thankful that I came across this yummy recipe and I’m sharing it with you to give you thanks for reading my blog! See, it is about Thanksgiving after all!

I’ve been dying to share this Mexican dish with you for ages. This recipe was inspired by Oh My Veggies The Ultimate Vegan Taco Salad. I have made this countless times – for a family dinner party, for friends, many times just for “Tom” and I, each time a bit different and each time delicious. I’m a big fan of Mexican food and I love to find ways to spice up different combinations of plant based foods to give it a south-of-the-border (south of the USA border, that is, not south of the Canada border) taste. See my menu for a Mexican Fiesta for other Mexi taste treats.

image

The original premise was to replace taco meat with something that resembles ground meat in both taste and look, but is not meat. The original recipe calls for farro to serve this purpose. Spice it up a lot and serve it with lots of fresh vegetables and beans and you’ve got a vegan taco salad. Well, I’ve made this with farro, with spelt, with short-grained brown rice, with potato cubes. I’ve used black beans, pinto beans, kidney beans, refried beans. I usually leave out the tortilla chips, sometimes serve them on the side and occasionally crumble them on top. Anyway, the variations are endless and hinge on the ingredients on hand, time, purpose and food craving of the moment! So here is the basic recipe followed by my variations/additions:

Mexican Fiesta Taco Salad

image

1 cup farro, cooked *

1/2 cup mild salsa (I use Herdez)

2 tsps chili powder

2 tsps ground cumin

1/2 tsp smoked paprika

pinch cayenne pepper

salt to taste

1 head iceberg lettuce (or Romaine lettuce), shredded

1 large tomato, coarsely chopped, or several grape tomatoes, halved

1 1/2 cups cooked black beans **

1 cup corn kernels (fresh or frozen and thawed)

2 avocados

juice of 1/2 lime

2 tsps finely minced garlic

1/2 cup green onions, finely chopped

1/2 cup coarsely chopped cilantro

optional – crushed tortilla chips

salsa

Cook your farro in a rice cooker using 3 cups of water to one cup of  farro. Once cooked, stir in the salsa, cumin, smoked paprika, cayenne and salt. You can stir everything together right in the rice cooker. If you are cooking the farro in a pot, once the water has been absorbed and the grain is soft, stir everything straight into the pot with the farro.

Make the guacamole by scooping out the insides of the avocados into a bowl, adding in the lime juice and garlic and mashing everything together.

Assemble the salad by laying down all the lettuce on a platter. Sprinkle on the tomatoes, then the black beans, then the corn. Spread the guacamole over top (or dollop it on all over as it’s kind of hard to spread). Finally, spoon the farro all over the platter. If you want, you can sprinkle on the green onions, cilantro and crushed chips or you can serve them all on the side for diners to add to their plates/bowls as they want.

* instead of farro you can use spelt, wheat berries or short grain brown rice. You can even use potatoes – chop about 4 potatoes into little cubes, toss with a bit of oil and roast in a single layer in the oven at 400 degrees; stir in the salsa and spices.

IMG_2890

IMG_2888

** use 1 can of black beans (drained and rinsed) or you can use your own homecooked beans. I cook our beans in a slow cooker on high for about 3 to 4 hours, drain, cool, dole out into freezer bags in 1 1/2 cup portions, freeze. Another option is to omit the black beans from the salad and serve some refried beans on the side. You could try this recipe for crock pot refried beans or just heat up a can of refrieds.

image

IMG_3116

 

 

 

 

 

Tagged , , , , , , ,

Aloo Tikki – Indian Potato Patty

Last night I went out for dinner with “Tom” and some friends. We’d just been to see a play at the Vancouver Fringe Festival, a play called Love is for Superbeasts written by and co-starring my young friend, Mily (Emily) Mumford:

Love is for Superbeasts

Mily told us she often feels very hungry after a performance and it was probably 8:00 by the time we got to the restaurant so we were all ready for a meal by then. We chose an Indian restaurant because there are always vegetarian choices on the menu. Unfortunately, there were several disappointments at this restaurant. Fortunately, one of the dishes was inspirational … in that, I had visions and dreams all night long about how to recreate the dish and make it better! The restaurant called it Chaat Tikki, and it was fried potato cakes served with chickpeas. A little internet research clarified a few things for me:

  • chaat means snacks

  • tikki means croquette

  • aloo means potato

What I ate was a popular street food snack called Aloo Tikki which is a fried potato patty. This appetizer is often served with Chana Masala, a spicy chickpea stew/curry, and with chutneys and yogurt. My vision for this dish was to bake rather than fry the patties and serve them on a layer of Chana Masala (“Tom” is the Chana Masala chef in our household) on a bed of steamed spinach. Yummy and healthy!

Today, however, I only got to the making of the Aloo Tikki. The whole meal deal with the greens and chickpeas is a menu for another day. But that doesn’t mean I can’t share the potato patties with you today.

image

Aloo Tikki

(adapted from a recipe on Indian as Apple Pie)

4 medium to large potatoes, peeled

1 tbsp. coconut oil

1 tsp cumin seeds

1 tsp turmeric

1 onion, finely chopped, divided

1 inch ginger, grated or minced

pinch of salt

1 tbsp. minced green chilies (I just used canned chilies ’cause that’s what I had on hand, but fresh would be better, and if you like lots of heat, use a Serrano chili)

2/3 cup green peas, fresh or frozen and thawed

1 tsp coriander

1 tsp garam masala

1/8 tsp cayenne

1 tsp coarse sea salt

1 tbsp. chickpea flour

1 tbsp. fresh lemon juice

1/4 cup + fine cornmeal

Boil the potatoes whole. When just cooked (a sharp knife slides in easily, but not mushy), drain and cool in cold water. Grate the potatoes into a large bowl.

image

In a frying pan, melt the coconut oil over medium-high heat. Add the cumin an turmeric and cook until the seeds begin to pop. Add 2/3 of the minced onion and the salt and cook, stirring for a couple of minutes. Add the ginger and green chili, then the peas and cook for a couple of minutes, stirring to prevent sticking. Add this mixture to the grated potatoes.

image

Into the bowl, add the coriander, garam masala, cayenne, salt, chickpea flour and the remaining 1/3 of the onion. Mix everything together with a wooden spoon and your hands. Add in the lemon juice and mix again.

image

image

Preheat oven to 425 degrees. Coat a baking sheet with a tbsp. of melted coconut oil. (I just put the coconut oil on the baking sheet, shove the pan in the oven for a few seconds, pull it out, spread the oil around evenly). Put the cornmeal in a shallow bowl. Keep both oiled pan and cornmeal handy.

Take about 1/4 cup of the potato mixture, roll it into a ball, flatten it into a patty, dredge in the cornmeal and place on the baking pan. Repeat with the rest of the potato mixture. (My  mixture made 13 patties – depends on the size of your potatoes and how big you make your patties).

image

image

Bake at 425 degrees for 10 minutes, pull the pan out, flip the patties, bake for another 10 minutes. The patties should be nicely browned and crisped up on both sides. You may need to bake for a bit longer on one or both sides.

Serve with chutney.

image

image

image

 

 

 

 

Tagged , , , , ,

Ramen Noodles – Soup and Salad

Hey There! Look at this! I just found and bought an interesting package of Ramen noodles from, of all places, Costco. Check it out. Noodles made from rice and millet … gluten-free and actually good for you and no accompanying sachet of MSG!

image

image

As soon as I got home from the store, I had to make something with them. Soup, of course! Isn’t that what Ramen noodles were made for? Eaten with a spoon AND fork!

image

image

For this yummy bowl of goodness, I cooked the noodles up in some veg broth, then stirred in some chopped up leftover roasted vegetables I had on hand and the last of the grape tomatoes. I also added in some chopped green onions.

A week or so later, I had some marinated, baked tofu kicking around (I had planned on using it in some delicious sandwiches which I will tell you more about in another post, but I absent mindedly cut the tofu into cubes instead of slabs). And those noodles called my name again so I decided to make a tofu-noodle-roast-vegetable salad.

image

Here’s what I did:

3 “cakes” Ramen noodles

1 recipe of marinated baked tofu cubes

Dressing:

2 garlic cloves, pressed

1/4 cup tamari sauce (or coconut soy-free seasoning sauce or Bragg All Purpose Liquid Soy Seasoning or a combination)

1/4 cup rice vinegar

1 tbsp. agave nectar

juice of 1/2 lime

1/4 tsp chili flakes

Roasted Veg:

2 medium carrots, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

1/2 green cabbage, cut into wedges

1 medium zucchini, cut into 1 inch pieces

handful of shitake mushrooms, sliced in half

2 or 3 green onions, diced

handful of peanuts, chopped

Cook the Ramen noodles, in water or in broth. Drain, rinse with cold water, drain and set aside.

Stir all the dressing ingredients together and set aside.

Throw the chopped vegetables – carrots, pepper, cabbage, zuke – into a large bowl. Drizzle in a small amount of cooking oil. Toss the veg in the oil until lightly coated in oil. Arrange the vegetables in a roasting pan and roast the veg in the oven at 400 degrees for about 10 minutes then add the mushrooms and toss a bit with the other vegetables. Roast for another 10 minutes or so until vegetables are tender, but still juicy. Pull the pan out of the oven and let vegetables cool for a bit. Transfer the vegetables to a cutting board and coarsely chop. Toss the vegetables with the Ramen noodles (you  may have to give the noodles another rinse and drain just before adding the vegetables). Add the tofu cubes and toss again. Pour in the dressing and toss one more time. That’s a lot of tossing, but as long as you do it gently, all will be well and the generous tossing allows you to get those noodles separated and spread out and mixed in with the other salad ingredients.

Serve topped with green onion and chopped peanuts. Yum!

image

image

image

 

Tagged , , , , , ,

Chili and Cornbread

You know, sometimes I think I set my standards too high. Take this blog, for example. I seem to have got it into my head that the recipes shared here must be original or, at least, greatly adapted from other recipes. It’s not a bad idea … in theory. What actually happens, in reality, is that I don’t post anything for ages because I don’t have an original recipe to share. In the meantime, I’m researching, making, eating and enjoying all kinds of delicious and interesting vegan food. So, today, while I was cooking another delicious meal, I thought, “I really want to share this with others” and I realized I have a way to do just that … using this blog. Duh! So here you have it … chili, greatly adapted from a chili recipe in Appetite for Reduction, and cornbread muffins, direct from Isa Does It. (Both of these cookbooks are by Isa Chandra Moskowitz).

image

Adaptable Chili

(based on Classic Black Bean and Veggie Chili in Appetite for Reduction by Isa Chandra Moskowitz)

The reason I call this “Adaptable Chili” is because it’s, well, adaptable! Lots of vegetables, your choice and amount of beans, vary the spices, change up the toppings, include corn or not …

½ medium to large onion, diced

3 cloves garlic, minced

½ red bell pepper, diced

½ large carrot, diced

½ cup diced zucchini

1 cup corn – thaw if frozen

1 ½ cups veg broth

2-3 tbsps chili powder OR 1 tsp chipotle paste

2 tsps cumin

1 tsp oregano

¼ tsp cayenne

½ tsp salt

1 398 ml can diced tomatoes

1 ½ cups black beans

1 ½ cups kidney beans

½ 398 can tomato sauce

2 tbsps tomato paste

2 tsps agave nectar

2 tbsps fresh lime juice

finely chopped cilantro

diced green onion

sliced avocado

Put the diced onion in a large pot like a Dutch oven over med-high heat. Once the onions start to sizzle, add a tbsp. water and dry saute. Keep adding a little bit of water while sauteeing the vegetables to prevent sticking. Once the onion is a bit softened, add the garlic and cook, stirring, for a couple of minutes. Add the pepper, carrot and zucchini and saute for a few minutes until vegetables release their juice and start to soften. Add the thawed corn if using. Pour in the veg broth, bring to boil, turn down to a simmer, cover and let simmer for about 10 minutes. Stir in the chili powder, cumin, oregano, cayenne and salt and stir to coat the vegetables. Pour in the tomatoes and the tomato sauce along with the beans. Stir everything together and add the tomato paste. Stir again. Cover and simmer for about 10 minutes. Just before serving stir in the agave and the lime juice. Ladle into bowls and sprinkle on (0r not) some cilantro, green onions, avocado slices. Serve with cornbread or muffins and salad.

image

image

image

Cornbread Muffins

(from Isa Does It by Isa Chandra Moskowitz)

1 cup almond milk

2 tsps apple cider vinegar

1 cup whole wheat pastry flour

1 cup medium-ground cornmeal

1/3 cup granulated sugar

2 tsps baking powder

½ tsp baking soda

½ tsp salt

2 tbsps coconut oil, melted

2 tbsps unsweetened applesauce

1 cup corn kernels (thawed if using frozen)

Preheat oven to 350 degrees. Lightly grease muffin pan.

Combine milk and vinegar and set aside to curdle.

Mix together flour, cornmeal, sugar, baking powder, baking soda, salt. Make a well in the centre of the dry ingredients and add the milk/vinegar, coconut oil and applesauce. Stir these wet ingredients into the dry. Be careful not to overmix. Fold in the corn kernels.

Fill the muffin tin about 2/3’s full. Bake for 18 to 22 minutes. The muffins are done when the tops are firm to the touch and a sharp knife, when inserted into the middle of a muffin, comes out clean. Let cool for about 10 minutes in the pan, then remove muffins from pan and finish cooling on a cooling rack.

image

image

image

 

 

 

Tagged , , , , ,
Nest and Glow

Healthy natural lifestyle - Plant Based Recipes and more

ice and lettuce

a vegan recipe blog

Oh Hello Vegan

One New Recipe for every month

Carine Young Yoga, Richmond, BC

Move from the cellular level, organs, breath, from within...

Vegan Rescue

Uncover the Vegan within.

Small But Kinda Mighty

From a small seed, a mighty trunk may grow - Aeschylus

A Spoonful of Nature

Just Me Amongst the Chaos

Eat2Health Blog

Helping you make healthy & informed choices about your health

Yup, It's Vegan!

Plant-based recipes for everyone

(JUST ABOUT) VEGAN

One hungry girl's guide to an imperfectly delicious plant-based life

Vegan Gourmand

All About Good Food & Great Health

theflexifoodie.wordpress.com/

Delicious plant-based, whole food recipes & my healthy living tips!

blogsomemoore

Teaching and Empowering ALL Students

Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

The Muffin Myth

Know What You're Eating

scarlet rosita

Reclaiming Food With Fun & Yumminess.

The Penny Parsnip

Healthy Food, Heathy Wallet

Healthy H'ohm'e

Natural health and wellness with a HUGE passion for food

Robin O'Kane

VIDEO - DESIGN - PHOTOGRAPHY

Beard + Bonnet

A Gluten Free blog celebrating food and family!

Feed Life

Nutrition and Lifestyle to Prevent Cancer

Fork and Beans

Where food allergies and creativity come together

Just Another Vegan Aucklander

A JAVA's journeys, speils and adventures as a vegan/vegetarian

Don't Switch Off The Light

GO VEGAN BECAUSE ITS THE MORALLY RIGHT THING TO DO

FatFree Vegan Kitchen

A fine WordPress.com site

Melanie daPonte, Vegan Personal Chef

A Passion For Food...A Passion For Flavor!