Vegan Chili

Ingredients:

2 peppers, chopped
1 onion, chopped
2 cloves garlic, minced
Olive oil
1 can black beans, drained
1 can white beans, drained
1 can diced tomato
1 pkg. BOCA Veggie Ground Crumbles
1 can chopped green chiles, drained
1.5 Tbsp chili powder
1 tsp ground cumin
1 pkg. gelled, concentrated Knox veggie stock
1/2 cup boiling water
S&P to taste

I sautéed the peppers and onion in a little olive oil and added the garlic a few minutes later. Then added the rest of the ingredients and simmered for about 20 minutes. Served with Daiya cheese and chopped fresh parsley. So, so yummy and really easy!

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Vegan Greek lentil & rice soup with kale chips

Greek Soup:

1.5 cups of lentils
1.5 cups of rice
1/2 large onion, chopped
3 carrots, chopped
3 ribs of celery, chopped
2 cloves of garlic, minced
1.5 cups canned crushed tomatoes
1 cup frozen peas
5 cups hot water
Zest of 1 lemon
Juice of 1 lemon, split in half
Olive oil
S&P, Greek seasoning (from Holy Trinity Greek Orthodox Church in GR), red pepper flakes, 2 bay leaves, chopped Italian parsley



Heat 1 tablespoon of olive oil in stock pot. Add onion, celery, carrots, and red pepper flakes (to taste) sauté for 3 minutes. Add garlic and sauté for another minute. Add about 2 good tablespoons of Greek seasoning, bay leaves, crushed tomatoes, pepper, lemon zest, 1/2 of the lemon juice, rice, lentils, and water to pot. Bring to a boil then reduce to a simmer. Simmer, covered for about 20 minutes. Add frozen peas and test rice and lentils for done-ness. I let mine simmer for a few more minutes. Serve in bowl with some of the remaining fresh lemon juice, fresh cracked black pepper, and parsley.

Kale chips:

5 leaves of kale, with ribs removed and chopped into bite-sized pieces

Olive oil

S&P, red pepper flakes

Combine all in bowl, lay in single layer on baking sheet and bake at 350 for 15 minutes. (Use less olive oil and salt than you think you will need, mine were just a little too salty and oily than I would prefer, but still very tasty!)

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Vegan Aloo Matar

The Indian food in London was some of the best cuisine I've ever tasted. Since then, I've been so intrigued by the favors... they're very different than what I'm used to and sort of intimidating. Searched around a bit today for some more vegan recipes and found this. So simple and I had everything at home already!

Ingredients:

Olive oil, 1/2 an onion, 2 cloves garlic, about 1 inch of fresh ginger grated, 4 red skin potatoes, 1 cup of frozen peas, 1 cup crushed canned tomatoes, red pepper flakes, cumin, turmeric, chili powder, garam masala (I made my own), cilantro, and s&p.

I sautéed the onion with red pepper flakes, cumin, and turmeric until softened (however much of these seasonings you like, we like it hot!). Add garlic and ginger. Sauté for 2 minutes. Add tomatoes, diced potatoes, peas, chili powder, and s&p (again to your taste). Also add about 3 cups of hot water. Cover and simmer for about 30-40 minutes, until the potatoes are soft. Take cover off, turn off heat, add chopped cilantro and garam masala. Serve over rice.

 

 

 

 

 

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Split pea soup

My mom texted me just a few days ago saying that she was making split pea soup. Ever since then, I couldn't get it out of my mind! So I decided to check out a vegetarian recipe and give it a whirl without the normal ham pieces.

Ingredients:

1 onion, 2 carrots, 2 celery ribs, 2 potatoes, and 4 cloves of garlic

1 teaspoon each of sage, thyme, and cumin, 3 bay leaves, 3 tablespoons of hot & spicy mustard, and s&p to taste

2 cups dried split peas and 6 cups of stock (ok, so I have to admit, I used about 3 cups of chicken stock that I had made a few weeks ago and kept in the freezer, 1.5 cups of veggie stock, and 1.5 cups of water. This chicken stock, made by cooking an entire chicken in the crockpot with one bottle of white wine, Italian seasoning and s&p was just too good to throw away! I guess I can say I'm becoming more vegetarian right now, but not quite there yet)

 

I sautéed the chopped onion, celery, carrots, garlic, potatoes in some olive oil for a few minutes. Ten I added the seasonings, mustard, split peas and stock. Brought to a boil and then simmered with the lid cracked ever so slightly for about 50 minutes. I then took about 2/3 of the mixture and blended it coarsely in the blender. I mashed the remaining 1/3 with a potato masher. Added back the blended mixture and mixed thoroughly. I still wanted some texture to the soup, so I didn't blend it all.

 

 

So great for a cold winter night! Will have to make this again soon with all veggie stock.

 

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Vegetarian double decker tacos

I saw this lentil taco "meat" recipe on a friend's site a few months back (vegbonvivant.wordpress.com. Seriously, go here for so many good veggie and vegan recipes!) and have been waiting for the right time to try it. So, thank you Adrienne, for this amazing meal!

I started with sautéing one onion, red pepper flakes, and 5 cloves of garlic garlic in olive oil. Then added cumin, ancho and chipotle chili powder, oregano, s&p and one bag of dried lentils to the pan. Sautéed for a few minutes, then added about 6 cups of vegetable broth. Brought to a boil, then lowered the heat, and simmered, covered, for about 35 minutes. Uncovered, added one can of chili style diced tomatoes and simmered for another 10 minutes until soft. I used veggie style canned retried beans in between shells, veggie cheese, lettuce, cilantro, and lime juice on top. So very yummy, and I put half the batch in the freezer for next time!

 

 

 

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