Black Bean and Quinoa Chili2 T olive oil
This is one of my favorite meals... as you've seen on this blog for a while. In the pic above, I used more quinoa than the recipe below calls for and it has been chilled overnight... but if you add more broth, it will thin out to a great chili consistency. You can also use bulgur or millet.
1 large onion or 1.5 cups diced
5 cloves garlic, or 1.5 T minced
1 t cumin seeds (ground is OK)
1 t coriander
2 T chili powder
1/4 t oregano or marjoram
2 serrano chiles, seeded if less spice is desired, chopped
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
3 c black beans (28 oz can or 1 c dried. but if they're dried they
need to be cooked first)
4 c vegetable stock or water
2 bouillon cubes if not using stock
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn
14 oz can diced tomatoes, or better yet, Rotel
more stock/water if necessary
Juice of 1 large lime
2 c cilantro, chopped
salt/pepper to taste
In a heavy bottomed soup pot over medium heat, place the first 11
ingredients in the pan and saute for at least 10 minutes. Add the
beans and stock and quinoa and bring to a boil. Cover, turn heat down
to a simmer and cook for 20 minutes, then add the corn and tomatoes.
You may need to add more water to reach your desired thickness. I like
a super chunky stew. Turn heat to low and cover for 20 more minutes.
Stir in the lime juice and cilantro and season with salt/pepper to
This is delicious topped vegan sour cream mixed with roasted garlic,
lime juice and paprika, and some chopped avocado.
This morning, I awoke knowing I would have to figure out breakfast out of my pantry.. and my pantry is very bare with morning staples. I knew I had some cranberry and apple sauce in the freezer, so I took that out as soon as I woke up. I have about 1 cup of sucanat in this house, which I use for bread making a tablespoon at a time... so no pancake syrup could be made... but I have stevia... and oats and white whole wheat flour, so threw together these awesome muffins. I only used 2 T EVOO for the fat, along with flax meal..
My son enjoyed his slathered with peanut butter and jelly and washed it down with a huge glass of soymilk. I only wish I had written down the ingredients and proportions because they were delicious!
The other day I wanted to make my delicious veggie cream cheese spread, but didn't want the calories of the cashews. I tried my hand at this awesome tofu based spread with no added fat. It was delicious! I also used it to top whole wheat pasta (no pic).. I am going to make it one more time and measure so I can get the new and revised low fat version out to my testers!
In the theme of utilizing my pantry ingrendients, I made some seitan pepperoni... and steamed it based on the awesome Julie recipe. I am planning on making her sausages as written one of these days.. I just need to get to the health food store for some spices first as I want to do it exactly as writen.
I used the "seitanroni" to top this pizza.. it also had sauted mushrooms, onions and peppers and was topped with soft tofu/cashew cheez...
Lately I've been enjoying plain popcorn... I don't even use oil, just a quick spray of olive oil... 3 T of the dry corn equals around 4 cups popped for 130 calories.. and it's really good. I used to hate popcorn, but I think I really hated the chemicals, salt and fat in the commercial stuff. I don't have a microwave, so everything has to be made from scratch... which is a VERY good thing.
Last but not least... my sweet baby. She is sleeping at momma's house tonight!! We have gone for 2 walks at the beach... and it's just awesome. I love it when she spends the night.