Tag Archives: vegan

Chilly Outside, Chili Inside

Something about autumn has me craving chili. The briskness outside calls for a “homestyle” meal that harkens back to grandma’s cooking (use of harken was purely for my benefit; that word makes me smile). So today, I made my first pot of chili of the season. Craving chili yourself? Give it a try!

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What You’ll Need: 

1 Tbsp olive oil                                  1/2 medium onion, chopped

1 tsp cumin                                          2 Tbsp oregano

1 Tbsp salt                                           2 stalks celery, chopped

2 bell peppers, chopped                1 bunch kale, chopped

2 (15 oz) cans diced tomatoes     1/4 cup chili powder

1 Tbsp black pepper                        1 (15 oz) can kidney beans

1 (15 oz) can black beans               1 (15 oz) can garbonzo beans

1 (15 oz) can whole kernel corn   3 cloves garlic, chopped

First, heat olive oil in large pot over medium heat. Add onion, season with oregano, cumin and salt; cook till onion is translucent. Mix in celery, green bell pepper and garlic. Cook until veggies are heated through, about 5 minutes.

Mix tomatoes into pot and season with chili powder and black pepper. Mix in kidney, black and garbonzo beans. Add kale and stir well to mix. Bring to boil, reduce heat to low and simmer for 45 minutes. Last, stir in corn and cook for 5 more minutes. Serve it up – and don’t forget the corn bread!

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Vegan Pizza

This is my go-to entertaining recipe. The combinations of toppings and spices are endless, and the pesto-hummus hybrid sauce is healthy and filling!

Pre-heat oven to 350 degrees

Pizza Dough:

Mix 1 cup warm water (about 110 degrees) with 2 1/4 tsp. active dry yeast. Let stand 10 minutes.

In separate bowl mix 2 cups flour, 1 tsp. sugar,  1 tsp. salt, 2 Tbsp. Olive Oil and any spices/herbs (I usually add oregano, rosemary and red pepper flakes).

Mix together with water/yeast mixture and add more flour as needed before rolling out on greased pizza pan.

Sauce:

Blend in food processor, adding olive oil as you go: Handful fresh basil leaves, 3 cloves garlic, salt to taste, 1 can garbonzo beans, 1/2 cup food-processed almonds/cashews (raw), and any spices/herbs that you’d like.

Spread sauce on rolled out dough and add desired veggies (broccoli, red bell peppers, Roma tomatoes, thinly sliced baby potatoes, mushrooms, etc etc etc!). Spread any remaining sauce on top of veggies.

Bake for 35-40 minutes and enjoy!

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Taste of Autumn: Vegan Zucchini Bread

Zucchini harvest is upon us here in the banana belt and with bags upon bags being thrust upon me by my aunt, what better way to use them then in delicious (vegan!) zucchini bread! The house smells amazing and officially feels like autumn!

Vegan Zucchini Bread: 

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup unsweetened applesauce

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 3/4 cups shredded zucchini

Mix dry ingredients, add in wet ingredients, and finally stir in zucchini. I also sprinkle a little bit of brown sugar on top. Bake at 325° for 70 minutes in greased 8inx5in pan (or something similar in size), let cool and slice into some seasonal deliciousness!Image

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