Easy Chili

I made this chili the other day on a whim and a desire to get dinner done in the morning.  It turned out to be so delicious and is going on our list of favorite foods.

Normally I don't promote eating anything from a package.  It's bad for you and usually doesn't taste good.  But this day I used some packaged tempeh.  It was "lifelight organic smoked tempeh strips" and was made mostly of soy, lactic acid, and brown rice.  If you don't use this tempeh you could just use some liquid smoke to add that smoky flavor- something I've not done before but a lot of vegan recipes use.

Opt)Smoked Tempeh, cut into small chunks
1/2 yellow pepper, diced
1/2 green pepper, diced
1 stalk celery, diced
1/2 onion, diced (or 1 1/2 Tbl dehydrated onion)
1 can dark kidney beans, rinsed
1 can pinto beans, rinsed
1 can stewed tomatoes with juice
1/2 can tomato paste
2 Tbl chili powder
1 tsp cumin
1 tsp crushed red pepper

Combine all (I put 1 Tbl olive oil in the bottom of my crockpot and spices and turn it on high while i dice my veggies, then add everything.  Put on low for 5/6 hours.

If you are not making your chili the quick way like I did, you should rinse and soak your dry beans overnight, then add all your ingredients and cook everything for 8 hours.

Thai Butternut Squash with Almonds

www.savvyvegetarian.com

Ingredients:1 butternut squash, 2 - 3 lb

2 stalks celery or 1 fennel bulb

2 medium carrots

1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne

2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh

2 Tbsp sunflower oil

1/2 tsp ground cumin seed

1 tsp. ground coriander seed

1/2 tsp turmeric

1/2 tsp ground fennel seed

2 cups coconut milk

1/2 tsp salt

1/2 lb firm tofu

1/2 cup sliced almonds
Fresh cilantro and/or basil leaves for garnish

(optional:  Grilled tofu slices)

Recipe Directions:


If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time

Heat ghee or oil on med. in a large shallow saucepan

Mince the fresh jalapeno and ginger, if you're using them

Cut the squash in thick rounds, and peel by cutting down around the sides

Remove the seeds, and dice in 1" pieces

Thinly slice the celery or fennel,and carrots

Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes

Add the remaining spices, and stir another few minutes

Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times

Add the tofu and toasted almonds, and simmer another 5 minutes

Slow Cooker Directions:  Skip the skillet steps and just put some oil in the crockpot on high, added the jalepeno and ginger and let them get hot while cutting veggies up.  Then throw everything in (minus the almonds and tofu if using) and cook on high for 2 or 3 hrs or low for 5 or 6, adding the tofu the last 1/2 hour.  Serve over brown rice and topped with sliced almonds.

Jamaican Red Bean Stew

http://www.savvyvegetarian.com/vegetarian-recipes/jamaican-red-bean-stew.php

Ingredients:


1 Tbsp extra virgin olive oil

2 cloves garlic, minced

2 cups sliced baby carrots

3 scallions, chopped

1 sweet potato, diced

1 (15 oz) can diced tomatoes, drained

2 tsp curry powder

1/2 tsp dried thyme

1/4 tsp red pepper flakes

1/4 tsp ground allspice

Salt and freshly ground black pepper

2 (16 oz) cans dark red kidney beans, drained and rinsed (I use only 1 can and make a stew that has more veggies and less beans)

1 (14 oz) can unsweetened light coconut milk

1 - 2 cups vegetable broth or water

Instructions:

Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients

To the cooker, add the carrots, scallions, sweet potato, and tomatoes.

Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste

Add the beans, coconut milk, and broth

Reduce heat, cover, and cook on low for 6 to 8 hours

Quinoa Corn Chowder

This recipe was found here and is one of our regulars and favorites.

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded
• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens and whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Stovetop Directions:

1. Soak the quinoa 15 minutes or more
2. Rinse a couple of times, then drain into a colander
3. Peel and mince the garlic, jalapeno and ginger
4. Chop celery, potatoes, and red pepper
5. If using fresh corn, peel and slice the kernels off the cobs
6. Heat the olive oil on medium low in a large skillet
7. Sauté the garlic, ginger, celery, and jalapeno 5 minutes
8. Add the potatoes, green beans and red pepper, sauté 5 minutes
9. Stir in spices
10. Add the quinoa
11. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
12. Add the fresh or frozen corn, cook 5 - 10 more minutes
13. Add salt and pepper, cilantro or scallions

Crockpot Directions:

1. Set crockpot to high and put a little oil, garlic, ginger, and other spices.  Let them sit on high with the lid off while you chop your veggies.
2. Add all ingredients except corn, cilantro or scallions.
3. Cover and cook on high for 3 - 4 hours or low for 6 or 7
4. Turn heat to high, add the fresh or frozen corn kernels, and cook for the last 1/2 hour
5. Stir in the cilantro or scallions, salt and pepper to taste, and serve.

Easy, Delicious Mung Dhal Soup

www.savvyvegetarian.com

Ingredients:

• 2 cups mung dhal (split mung beans)
• 1 large yam, peeled and chopped in bite sized pieces
• 2 stalks celery, washed and sliced thin
• Optional: 2 cups washed, chopped fresh spinach or frozen spinach
• 1 - 2 Tbsp fresh minced ginger
• Optional: For more heat, add 1 - 2 Tbsp fresh minced jalapeño pepper
• 2 - 4 Tbsp olive oil, or safflower oil
• 1 bay leaf
• 1 tsp gr. cumin
• 2 tsp gr. coriander
• 1 tsp gr. fennel
• 1/2 tsp powdered turmeric
• pinch cayenne or more, if you like HOT
• Optional: pinch hing (asefetida)
• 1 tsp salt or to taste
• 6 cups water or vegan soup stock
• Freshly ground pepper to taste
• 2 Tbsp lemon juice
• 1/4 cup chopped fresh cilantro

Directions:

1. Wash and rinse the dhal. Soak in hot water to cover for 1/2 an hour, or 2 hours in cold water
2. Drain the dhal, place in a 10 quart stock pot, and cover with 6 cups of the water or soup stock
3. Bring to a boil, skim the foam, add the bay leaf, and fresh ginger
4. Add the chopped celery, yam and ginger to the dahl, and bring back to a boil
5. Reduce heat to simmer, and cook covered for an hour or more, stirring occasionally. Add more water or stock if the soup seems too thick
6. When the dhal is soft but still intact, fish out the bay leaf
7. Heat the oil on low in a small frying pan. Mix in the dry spices and salt, and heat until they start to bubble - keep your eye on them so they don't burn
8. Spoon a cup of liquid from the dhal, and stir into the spice mixture. Transfer all to the dhal soup and stir it in
9. Add the chopped spinach if you're using it, and lemon juice. Cook for 5 - 10 minutes more until the spinach is thawed or wilted
10. Serve garnished with fresh chopped cilantro

Crockpot Directions:

1. Put the soaked, rinsed dhal in an 8-10 qt crockpot
2. Add all other ingredients except spinach, cilantro and spices
3. Add 6 cups of water or soup stock
4. Cover and cook 6 - 8 hours on low
5. Add more water or stock if the soup seems too thick
6. Turn the crockpot heat setting to high
7. Follow the above directions from #6, heating the oil, frying the spices, adding the spinach and lemon juice
8. Reduce the heat setting to warm or off