Tag: Beans

Slow Cooker Chili ~ Vegan

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Slow Cooker Chili
vegan ~ dairy-free ~ gluten-free

Serves: 8-12
Total Time: 8 hours plus 15 minutes (prep time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Hearty!
This chili recipe is hearty and so satisfying. I have made several variations of chili con carne in the past – here’s another recipe found here. But this reinterpretation has such a wonderful smokiness. The ground veggie crumbles in this recipe are optional but it definitely adds to the heartiness of the Chili. I love the basic ingredients and cooking in a slow cooker/crockpot…c’mon. So easy – just add the ingredients, set it on high and go about your day. I love making chili and this recipe is so good. The flavors just meld together all day in the slow cooker. It is ideal when you have busy days ahead too, because it is the perfect dinner to re-heat. This tasty make ahead – is also great for lunch and dinner. You can also portion off the chili and freeze it too. This recipe would go perfectly with vegan cornbread – check out my recipe! I made this recipe a few days ago, but so glad that on the last day for our leftovers (today), we had this snow system come through in the morning – this chili was the perfect dinner for this snowy, chilly day. Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 (13oz package) Gardein Crumbles, optional
2 Tbsp Soy Sauce
1 Tbsp Liquid Smoke
2 (15oz can) Pinto Beans, drained/rinsed
2 (15oz can) Black Beans, drained/rinsed
2 (15oz can) Great Northern Beans, drained/rinsed  
1 Poblano Pepper, chopped finely
2 Jalapeño Peppers, chopped finely
1 Sweet Onion, chopped (medium/large)
7 Garlic Cloves, minced
1 (14.5oz can) Petite Diced Tomatoes
1 (16oz/1lb) Frozen Corn
1/4 Tsp Cayenne Pepper
2 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Paprika
1 to 2 Cups Water, adjust to preference
Salt/Pepper to taste

Directions:
-In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles.
-Drain and rinse the beans in a colander or mesh strainer and set aside.
-Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish.
-Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine.
-Cover and begin cooking in the crockpot over high heat.
-After about two-three hours, add the remaining onions/peppers, all the seasonings, and water.
-In a couple of hours, add salt/pepper or adjust seasoning to taste.
Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.  

Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.

Slow Cooker Chili ~ Vegan


Serves: 8-12
Total Time: 8 hours plus 15 minutes (prep time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue


Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 (13oz package) Gardein Crumbles, optional
2 Tbsp Soy Sauce
1 Tbsp Liquid Smoke
2 (15oz can) Pinto Beans, drained/rinsed
2 (15oz can) Black Beans, drained/rinsed
2 (15oz can) Great Northern Beans, drained/rinsed
1 Poblano Pepper, chopped finely
2 Jalapeño Peppers, chopped finely
1 Sweet Onion, chopped (medium/large)
7 Garlic Cloves, minced
1 (14.5oz can) Petite Diced Tomatoes
1 (16oz/1lb) Frozen Corn
1/4 Tsp Cayenne Pepper
2 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Paprika
1 to 2 Cups Water (adjust to taste)
Salt/Pepper to taste

 

Directions:
-In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles.
-Drain and rinse the beans in a colander or mesh strainer and set aside.
-Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish.
-Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine.
-Cover and begin cooking in the crockpot over high heat.
-After about two-three hours, add the remaining onions/peppers, all the seasonings, and water.
-In a couple of hours, add salt/pepper or adjust seasoning to taste.
Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.

 

Spaghetti Squash with Baked Basmati Salad

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Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
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-Bake cut side down for 45 minutes.
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-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
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-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy
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Spaghetti

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
-Bake cut side down for 45 minutes.
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

Hearty Vegetable Soup!

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Hearty Vegetable Soup!! ~ (Serves 10-12)

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Hello everybody! It feels like it’s been awhile and it has been, sorry about that. It’s officially autumn and October, oh yes and my birthday is coming soon too, woot woot!
About this hearty soup…
Lovely fall and its cool and brisk mornings or chilly evenings. Not to mention all the rain we had last week which makes me want nothing more than a bowl of warm and filling soup. Without exaggeration this soup is as hearty as it gets, truly meal in itself. The veggies, beans and barley in this soup are very generous and easily serves 10-12 depending on portion/bowl size. This is the perfect make ahead, keeps well and we have leftovers for a few days 🙂 . I hope you enjoy – stay warm!

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Hearty Vegetable Soup!

  • Servings: 10-12
  • Difficulty: Easy
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Ingredients:
 2-3 Tbsp Extra Virgin Olive Oil
1 large Sweet Onion, chopped
1 bunch of Leeks (4 total), white-light green parts only, sliced and rinsed well
5 cloves Garlic, minced
1 handful Fresh Parsley, chopped
4 Carrots, sliced
2 Red Potatoes, chopped
1 Tbsp Salt
1 Tbsp dried Oregano
½ Tbsp Pepper
4 Quarts Vegetable Broth/Stock
1 Cup Barley
1 (28 oz can) Diced Tomatoes
4 Large Leaves – Collard Greens, stems removed/chopped
2 heads of Fresh Broccoli, chopped/florets
1 Zucchini, chopped
6 White Button Mushroom, sliced
1 (10oz) Frozen Peas
1 (15.5 oz can) Red Kidney Beans
1 (15.5 oz can) Chickpeas/Garbanzo Beans
1 (15.5 oz can) Corn

Directions:
 -In large stock pot, heat Olive Oil over medium heat. Add onions and sauté for 2-3 minutes.
-Stir in Leeks and Garlic then sauté for another 2 minutes.
-Add carrots, potatoes and parsley – sauté for another 3-5 minutes. Then add Salt/Pepper and Oregano.
-Add Vegetable Broth/Stock and bring to boil. Stir in Barley, Tomatoes and Collard Greens – cover then reduce heat to simmer for about 50 minutes.
-Add mushrooms, zucchini, broccoli, beans, corn and frozen peas – cover and continue a slow boil for another 10 minutes.
-Let stand for 10-20 minutes before serving. Enjoy!

A Ladle of Love & Health!
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Chili!! – Vegan Chili con Carne (Field Roast)

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Chili!! – Vegan Chili con Carne (Field Roast)
(Serves 8-12) ~ Vegan, Dairy-Free (Gluten-Free option ~ See Notes)
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I suppose I’m feeling generous because there are some recipes “my coveted” recipes, as I call them, that I just would’ve never considered parting with before…but I think it’s about time. 🙂 The other day I shared my recipe for Corn Fritters and one of my fellow bloggers mentioned corn fritters with chili! Then I said…well I have a great chili recipe – so here you go!
Some quick notes about this recipe – Notes meaning variations… I‘ve made this recipe also using Boca Crumbles and/or Gardein Beefless Grounds. My original version was actually made without the corn even. For a Gluten Free version – omit Veggie Meat substitute and add Chickpeas (Garbanzo beans) for a 5-Bean Chili! Also, this recipe [pictured above] was made with Field Roast burgers…I’m pretty obsessed with these burgers A-mazing! If you haven’t yet tried their burgers…do it fast. They grill well indoor/outdoor and are great even fried up in a pan. Hope you Enjoy this Chili!

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn

Directions:
 -Drain and rinse beans and set aside.
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-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes.
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(I crush the burgers down with a wooden spatula until crumbled/broken down).

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Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
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-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving. Enjoy!

I served over brown rice!
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Vegan Chili con Carne (Field Roast)

  • Servings: 8-12 ~ Vegan, Dairy-Free, Gluten-Free Option
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn

(GF Option: Swap Field Roast/Boca/Gardein Crumbles with Chickpeas (Garbanzo beans) for a 5-Bean Chili)

Directions:
 -Drain and rinse beans and set aside.
-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes. (I crush the burgers down with a wooden spatula until crumbled/broken down).
Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving.

Enjoy!
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The Joker’s Formula

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I love these beans!

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I’ve been out of touch for at least a week yikes! Sorry about that my computer is fried, literally. I’ll be hopefully back up and running soon, I have some delicious recipes that I’ve been working on, can’t wait to share my mushroom salad. But guess what? I didn’t have to cook tonight!

It seems I’m a creature of habit and routine, so when my computer crashed naturally it felt like I was immobilized. On the contrary my hubby always blogs right from his phone. So I’m trying that just for today. Excuse the camera phone photo of my husband’s amazing beans. He makes the best crockpot beans ever! Sorry I don’t have a recipe to share… he won’t even give up his secret recipe to me. 🙂

In lieu of a recipe, I’ll reblog his post from today and I’m included a pic too. Check it out!

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By the way did I mention these beans were delicious! Beans are so good for you too. Packed with Fiber, Protein, Riboflavin, Folic Acid, etc. They were so creamy. I kept going back for more.