Veggie Lentil Chili

Did you know you don't need chili powder to make chili?  All you need is your own spices. Have you ever seen what kind of crap they put in some chili powder?  And have you ever noticed that all chili powder is, is a combination of spices that are probably in your pantry?  Here's the recipe - make some now :)

1 Small Yellow Onion

1 Red Bell Pepper

2 Jalapeno Peppers

2 Carrots

2 Ribs Celery

2 Cloves Fresh Garlic

3 Tablespoons Paprika

3 Tablespoons Cumin

1 Tablespoon Oregano

2 Tablespoons Sugar (Optional)

2 teaspoons Sea Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cinnamon

1 16.5 Ounce Can Chili Beans

1 Small Can Tomato Paste

1 Quart Vegetable Broth

1 Tablespoon Canola or Olive Oil

1 Cup Lentils (any color)

Begin by finally dicing celery, carrots, onions, garlic and peppers (remove stems, ribs and seeds).  Heat oil in a medium-size saucepan and add all vegetables and aromatics.  Sauté until begins to get golden and add all salt, pepper, sugar and spices.  Deglaze pan with beans, tomato paste and vegetable broth.  Stir to combine. Bring to a boil and reduce to simmer.  Rinse lentils thoroughly and add to the pot.  Simmer covered for about 45 minutes to an hour or until lentils are tender.  Taste test for seasoning and add additional salt or sugar if needed.  Serve immediately or allow to cool and store in a tightly sealed glass vessel in refrigerator for up to one week.  Enjoy!

Roasted Summer Vegetables 101

Tired of unevenly roasted boring vegetables?  Here are a few tips sure to have you and your dinner guests drooling over your veggie party platter.

Tip #1 Parchment Paper is your new best friend

Tip #2 A little oil, salt and pepper go a long way

Tip #3 Add fresh chopped yellow onion and a lion's share of whole garlic cloves to give vegetables a flavor kick

Tip #4 Use high heat and a timer

Tip #5 Allow veggies to cool before tossing with salad and cooked whole grains like rice, pasta, couscous and quinoa

This succulent and versatile summer veggie blend is made up of zucchini, summer squash, yellow onion and garlic. Veggies got tossed in 1 tablespoon of canola oil and sprinkled with sea salt and fresh cracked black pepper.  Spread out in to one even layer on a large peice of parchment paper on your largest baking sheet.  Bake at 475 degrees F for 20-25 minutes or until golden brown.  Allow to cool on baking sheet to desired temperature.  Serve warm, at room temperature or cold.  Store unused portion in refrigerator for up to 3 days.

Ground Tofu "Beef"

Convenience vegan prepackaged foods like ground soy meat are fine every once in a while but for a lot less money you can make your own faux ground beef  out of extra firm tofu and tailor the seasoning levels to suit your taste.  Today I went asian with my seasonings because I wanted to use the faux meat for stir fry.  Give it a try.  It is easy to make and fun to eat.  Your kids might even like it - mine sure do!

Ground Tofu "Beef"

2 one-pound packages extra firm tofu

1/4 cup soy sauce

1/8 cup olive oil

1 teaspoon sugar

1 teaspoon seasoning salt (like Lawrys)

1/2 teaspoon white pepper

1 inch knob fresh ginger (mince finely)

1 clove fresh garlic (mince finely)

Preheat oven to 350 degrees F.  Strain and press tofu to drain as much liquid as possible.  Cut into cubes and mix with all ingredients.  Place mixture in a casserole dish and bake for 1 1/2 hours stirring every 1/2 hour to ensure even browning. Remove from oven and use immediately or allow to cool before storing in refrigerator for up to 5 days.

Use in stirfry, soup, stews, shepard's pie, sandwiches, burritos and more!

Best Beer Batter

2 Cups Flour

1 Tablespoon Baking Powder

1 1/2 Stellas (or beers of choice)

2 teaspoons Sea Salt

Your Spices of choice!

i.e. Old Bay, Chili Powder, Garlic Powder, Black Pepper, White Pepper, Nutmeg, Lawrys, Mrs. Dash's or whatever you have on hand.

Mix dry ingredients together, then add beer.  Drink the rest of the beer, then drink another beer,  letting batter set for 15 minutes.  Coat any and all veggies, tofu or whatever you desire.

Fry in 375 Degree Oil until golden.  Sprinkle with Sea Salt and serve immediately with dipping sauces of choice.

Fully Loaded Vegetable Tamale Pot Pie

Admittedly this recipe is a little time consuming but totally worth every minute.  It combines two of my favorite things, tamales and pot pies.  You can go traditional pot pie by topping it with rich, buttery gravy or take it mexican by pairing it with your favorite sides and sauces.  Either way I think you will agree, this filling comfort food dish is a true genius mash up.  Make some!

Fully Loaded Vegetable Tamale Pot Pie

Tamale "Crust"

4 Cups Masa Harina (Corn Flour)

2 teaspoons Baking Powder

1 Stick Vegan Butter (1/2 Cup)

1/8 Cup (any) Oil

3 1/2 Cups Vegetable Broth

2 teaspoons Sea Salt

1 teaspoon finely ground Black Pepper

Parchment Paper

Alluminum Foil

Filling

2 Russet Potatoes

2 Carrots

2 Ribs Celery

1/2 Red Onion

1/2 Cup Green Peas (frozen or canned is fine)

8 Button Mushrooms

1 Tablespoon Sea Salt

Additional Salt and Pepper (to taste)

Dash of any oil for sauteeing mushrooms)

Gravy

Reserved liquid from boiled vegetables

1 to 2 Cups Vegetable Broth (depending how much reserved liquid you have)

4 Tablespoons Vegan Butter

4 Tablespoons Flour

Sea Salt and Pepper (to taste)

Filling:

Begin by finely chopping potatoes, onions, celery, and carrots.  Put all in a pot of water with 1 Tablespoon Sea Salt and bring to a boil.  Cook just until potatoes are tender and strain (reserving liquid for later use in gravy).  Set vegetable mixture aside.  Slice mushrooms into thin slices.  In another saute pan, heat a little oil and saute mushrooms with a little salt until golden brown.  Set aside.

Tamale "Crust":

Time to make the Tamale "Crust".  In a large bowl combine Masa Harina, Salt, Pepper and Baking Powder.  Melt butter and add to Masa mixture.  Add oil and stir to combine.  Lastly add vegetable broth 1 cup at a time, stirring gently to incorporate until combined.  Set aside.

Assemby:

Time to assemble your pot pie!  Preheat oven to 350 Degrees Farenheit.  In a very large casserole dish place a peice of parchment paper larger than the dish so it fills dish and comes up the sides.  

Spoon half the Masa mixture into dish on top of parchment.  Spread mixture so you have one even layer about 3/4 inch thick.  Top with mushrooms, peas and vegetable mixture.  Press down slightly.  

Put remaining Masa mixture on top and press down into one even layer.  It helps if you wet your hands and do this.  

Don't worry if a few vegetables are peaking through.  Just do your best.  You are basically creating one giant tamale and it doesn't have to be perfect!  It is fine to "smoosh" the vegetables in between the layers.  Finally bring up the sides of parchment that were hanging over and fold a top casserole like a present.  

Use another peice of parchment to ensure top is covered and touching parchment on all sides.  Secure top with tin foil.  This creates a steam pocket for your masterpiece to cook.

Okay time to cook!  Put casserole dish on a large sheet tray and place in oven.  Pour water on sheet tray so it helps your tamale stay moist while steaming.  Be sure to check every 30 minutes while cooking and replenish water bath as needed.  Bake for at least 90 minutes.  Turn off oven and leave it in there for another 15 minutes.  You can check doneness (careful, it's steamy in there) by checking if the Masa has "set" and is no longer "wet".  Do NOT overcook because it will come out dry.  

Remove from oven and allow to cool for at least 10 minutes before serving.  Keep in mind the Masa will continue to cook/set even after it has been removed from oven.  

Gravy:

In a large sauce pan melt vegan butter over medium heat and add flour.   Whisk to combine and cook until golden.  Add broth and reserved liquid 1 cup at a time.  Add salt and pepper.  Bring to a gentle boil while whisking and then reduce to a simmer.  Taste test for seasoning levels.  Keep covered until ready to serve.  

Cooking times of tamale pot pie may vary based on individual ovens.

Serving suggestion:  serve with gravy and fresh chopped parsley.  If you want to go more traditional Mexican serve this pie alongside some pinto beans and your favorite salsa or hot sauce.  For example, check out my Arbol Fire Sauce recipe for inspiration.  Enjoy!!

Make it Mexican by topping it with this yumminess....

Arbol Fire Sauce
1 can tomato paste
1 red hot chili (dried or fresh with stem removed)
2 cups water
2 cloves fresh garlic
2 Tablespoons sugar
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all in your high speed blender and then warm in a sauce pan for serving. Be sure to cover your blender with a towel and keep your hand on the top to avoid a tomato explosion in your kitchen. Trust me on this one. Serve immediately with your tamale cake and store any unused portion in refrigerator in a tightly sealed glass vessel for up to one week. ENJOY.

Double Crust Brandy Pot Pie

Top and bottom crust with a rich filling of red potatoes, carrots, onion and peas all spiked with a healthy dose of brandy.  This comfort food will leave you feeling full and warm like you've just been hugged.  

Double Crust Brandy Pot Pie

Crust

2 1/2 Cups Whole Wheat Pastry Flour

1 Stick Earth Balance

4-6 Tablespoons Cold Water

1 Tablespoon Brandy

1 teaspoon Sea Salt

Filling

4 Red Potatoes

1 Small Yellow Onion

1 Carrot

1/8 Cup Parsley

1/3 Cup Frozen Green Peas

6 Cups Vegetable Broth

1/2 Cup Non Dairy Milk

3 Tablespoons All-Purpose Flour

2 Tablespoons Brandy

1 teaspoon Sea Salt

Dash of any oil and pat of vegan butter

Dash of White Pepper

Dash of Nutmeg

Begin by making pie crust.  You can use your food processor or make it the old fashioned way.  Combine flour, salt and cold vegan butter(cut into cubes).  Slowly add brandy and water and combine (pulse) just until it comes together.  Do not overmix or your crust will come out tough.  Wrap dough in saran wrap and refrigerate for 30 minutes.

Now on to the filling.  Get all of your root vegetables and herbs ready for action.  Peel potatoes and chop into cubes, set aside.  Finely dice onion and chop carrots into bite sized chunks, set aside.  Measure out peas and finely chop parsley, set aside.  

In a large pan heat a little vegan butter and oil over medium heat (about 3 Tablespoons combined).  Add chopped potatoes, onions and carrots and stir to coat.  Sprinkle with salt, white pepper, nutmeg and flour.  Stir to coat and then add broth slowly.  Bring to a gentle boil and then add non dairy milk and brandy.  

Reduce heat to simmer and cook for about 10-15 minutes, allow to reduce (simmer down) slightly.  Taste test for seasoning level.  Gravy should coat back of spoon and be quite flavorful.  Turn off heat, add peas and parsley.  Stir, taste and set aside to cool slightly while you tackle your crust.

Preheat oven to 350 Degrees Farenheit. Take crust out of refrigerator, split and roll out as desired.  You can split it and make a top and bottom crust, as shown, or you can make one large top crust and put the pie together in a large casserole dish.  Perfection is not required here!

Assemble pie as desired and bake for 35-40 minutes until golden brown.  Cooking times may vary slightly based on thickness of crust and size of pan.  Serve immediately with additional finely chopped parsley.

Double Citrus Black Beans

I love making beans from scratch.  The result is far superior to anything that comes out of a tin can.  You can also tailor the spice level to suit your individual preference.  These Double Citrus Black Beans are an Ode to my late Mother who, like me, adored all things Mexican!  Enjoy!!

Double Citrus Black Beans

1 Pound Dried Black Beans

10 Cups Water

1 Yellow Onion

6 Cloves Garlic

2 Small Oranges (Satsumas work well)

2 Limes

2 Bay Leaves

1 teaspoon dried Oregano

1 Tablespoon Sea Salt (add when beans finish cooking)

Begin by soaking beans in a large pot of cold water for 6 hours or overnight.  Strain and rinse and add beans to large pot along with 10 Cups of cold water.  Chop onion in half, remove peel and add to pot along with whole peeled garlic, bay leaves and oregano.  Zest 1 lime and add lime zest to pot.  Slice zested lime and 1 orange in half and add all of their juice to pot.  You can even just throw them in there if you like (I did).  

Bring mixture to a gentle boil and stir.  Reduce to lowest simmer, keep lid cocked to the side and cook for 1 1/2 to 2 hours or until all beans are tender.  Now turn off heat and add salt.  Allow to sit covered for 10 minutes and then strain out most of the excess liquid leaving a little to keep beans moist.  This is all in personal preference to how "soupy" you like your beans.  You might even want to retain the liquid for making soup later on.

Using tongs or a slotted spoon remove onions, garlic, lime, orange and bay leaves as best you can and discard.  They have already done their job.  Now lastly add juice of remaining lime and orange and stir to combine.  Serve immediately or allow to cool to room temperature and store in tightly sealed glass vessel for up to one week in refrigerator.

Easy Bread Machine Pizza Crust

Pizza!  One of those all time favorite comfort foods.  This is a simple recipe that can be enhanced with any of your favorite toppings.  I suggest par-baking the crust so you ensure you can obtain a crispy exterior texture with a chewy interior.  This recipe will make two medium pizzas or one extra large pizza.

Easy Bread Machine Pizza Crust

3 1/2 Cups Bread Flour

1 Cup Luke Warm Water

2 1/4 teaspoons Active Dry Yeast (or 1 packet)

2 teaspoons Sea Salt

1 Tablespoon Sugar (optional)

2 Tablespoons Olive or Canola Oil

Add water, yeast and sugar to bread machine.  Allow to sit about 5 minutes.  Next add Flour, Salt and Oil.  Set machine to "Pizza Dough" or "Dough" setting.  Run machine and voila!  You have beautiful dough!  Use immediately or wrap in saran wrap securely and use within 2 days.

Cooking suggestion:  Preheat oven to 425 Degrees F.  Press, pull and stretch pizza dough onto a large peice of parchment paper on a large sheet tray.  Poke lots of holes in dough using a fork.  Kids love to help with this step!  Par Bake on center rack for 10-15 minutes.  Remove from oven, add thin layer of desired toppings and return to oven (top rack).  Bake for another 5-7 minutes.  For extra crispy crust, cook crust directly on oven rack during this last 5 minutes of cooking time.

Serving suggestion:  Drizzle with good olive oil, fresh herbs, garlic and sea salt.  Makes a great flatbread or pizza base.

Get my Best Pizza Sauce recipe here too:

http://chumbutt.blogspot.com/2013/05/best-pizza-sauce.html

Portabella Mushroom Quinoa

One of my tricks for cooking perfect Quinoa is to cook it by itself with only water.  This way, I ensure I get the right texture on the quinoa and my vegetables and aromatics come out caramelized and not overcooked.  

Quinoa is not only a superfood, it is also gluten free and lower in carbohydrates than it tastes.  This "beefy" comfort dish will leave you feeling full and warm.  Give it a try.  I know you will love it!

Portabella Mushroom Quinoa

10 small Portabella Mushrooms

1 large Yellow Onion

2 Tablespoons Olive Oil

1/2 can Massel "Beef" Bouillon

1 Cup Quinoa (Red, White, Yellow or Multi-Color)

3 Cups Water

Salt and Pepper (to taste)

Begin by dicing onion and mushrooms.  Heat a large saute pan with oil and add mushrooms and onions.  Saute on medium low heat and add bouillon powder, stiring occasionally.  Continue sauteeing on low heat until mushrooms and onions carmelize, reducing by half.  Turn off heat and set aside.

Meanwhile, in a separate pot add 3 cups water and 1 cup quinoa.  Bring to a boil, stir and reduce heat to simmer.  Put lid on pot and set timer for 15 minutes.  When quinoa is finished, add it to mushroom mixture.  Stir to combine.  Serve immediately or allow to cool and store in refrigerator.  Reheats well.  Can be garnished with salt and pepper, as desired.

Vegan Taco Bell Salad

Oh Taco Bell, how you tempt me so!  I have always loved you.  What I really love about you though?!  One word, SAUCE.  This  is why I always stock up on a lions share of your sauce packets, to stock my pantry of course.  I've tried the stuff in the bottle from the grocery store but it's not the same.

Fortunately for vegans, Taco Bell actually has some decent options.  Just avoid the meat and dairy and you are pretty safe.  That is, if you eat fast food.  Of course, I, like most folks, try to keep fast food intake to a minimum but when the craving strikes, Taco Bell gets my money.

This is not a promotional blog post about Taco Bell, although it does feel like that.  Let's proceed to my favorite fast lunch, homemade Vegan Taco Bell Salad.  If you know anything about me, you know I was Mexican in a former life.  Here goes:

Vegan Taco Bell Salad - serves 2

4 Cups Green Leaf Lettuce (hand torn)

1 Cup Cooked and Cooled Pinto Beans (homemade or canned is okay)

1 Cup Tortilla Chips (multicolored or flavored is fine)

1 Ripe Avocado

1 Tablespoon Vegenaise

1/4 Cup Salsa (homemade or jarred is okay)

2 teaspoons Nutritional Yeast

4-6 Taco Bell Sauce Packets (mild, hot and/or fire) optional

Tear up lettuce, chop Avocado, spoon on salsa, vegenaise and yeast, crush up tortilla chips, toss in a bowl and plate as desired.  Pictured prior to crushing chips and tossing altogether because it looked prettier.  This salad is also great with the addition of diced onion and chopped cilantro, I just didn't have any on hand.  Be sure to serve immediately or the chips will loose their CRUNCH.  Yum.  Eat.  Repeat.  Save your money and just grab some sauce packets.  Enjoy!

Cheesy Spinach Ravioli Filling

This will yield about 2 Cups of filling that can be used to make ravioli, manicotti, lasagna or whatever you like.  You could also just mound it on top of steaming hot pasta and have a delicious meal.

Cheesy Ravioli Filling

1 Cup Raw Cashews (soaked for 12-24 hours in water)

3 T Nutritional Yeast

1 t Sea Salt

1/2 t White Pepper

1/8 t Ground Nutmeg

2 Scallions (Green Onions)

1 Large Bag Baby Spinach

1/4 Bunch Fresh Parsley (Italian Flat Leaf or Curly)

Begin by wilting spinach in a large pot with water and salt.  Strain and set aside allowing to cool to touch.  Rough chop scallions and garlic and combine with all other ingredients (except spinach) in food processor and blend until fine texture is achieved, scraping down sides as needed. 

Squeeze excess liquid from spinach using your hands or in a lint-free dish towel.  Add spinach to mixture and pulse until desired texture is achieved and spinach is incorporated.  Use immediately or store in a tightly sealed glass vessel in refrigerator for up to 5 days.

Red Rainbow Quinoa

Oh Quinoa!  Let me count the ways I love you!  You are gluten and grain free!  You are so versatile!  My kids love you!  You are so filling!  You pack a punch with your complete protein and amino acid party!  I really can't get enough of you!  

This spicy, easy dish will leave your belly satisfied and won't burn a hole in your budget!  Eat it on it's own, stuff it in a burrito, pile it on a salad.  Your life will be forever changed by this humble dish.

Red Rainbow Quinoa

2 Cups Water

1 Cup Quinoa (Red, White, Yellow or a combination of all three)

1 Tablespoon Bragg's Liquid Aminos

1 Cup Pico De Gallo (store bought or homemade, get the recipe Here )

Begin by thoroughly rinsing quinoa in a fine mesh strainer with cold water.  Strain and add to a medium sized pot along with 2 cups water.  Turn on heat and bring to a boil.  Reduce heat to lowest simmer, cover pot with a lid and set a timer for 15 minutes.

If you are making your own Pico De Gallo, make that now while Quinoa is cooking.  Turn off heat and remove lid.  Add Braggs to Quinoa with fluff with a fork.  Lastly, add 1 Cup Pico De Gallo to cooked Quinoa and serve immediately.  Store unused portion in refrigerator in a tightly sealed glass vessel.  Can be reheated later, eaten cold or at room temperature.  Makes about 1 Quart or 4 Cups.

Vegetable Chow Mein

There really is nothing that compares to the perfect bowl of vegetable Chow Mein.  There is also no one right way to make it.  But I have a few tips for you that may help along the way.  This lovely feast fed my family of 5 with leftovers to boot and it didn't cost very much either.

Feel free to interchange vegetables to suit your preference.  I just used what I had on hand.

1 one pound package fresh Chow Mein Noodles (at my local Asian grocery, these cost 1.49)

2 crowns Brocolli (remove large stems)

2 medium Carrots

1 Cup Sugar Snap Peas

4 Scallions (green onions)

6 cloves fresh Garlic

Dash of Canola Oil (for sauteeing)

2/3 Cup Vegetable Stock

Salt and Pepper (to taste)

Fresh Cilantro (for garnish)

Tamari (optional, for serving)

Begin by bringing a large pot of water to boil.  While water is boiling, wash and chop vegetables into desired sizes.  I suggest removing tough ends and "strings" from sugar snap peas, chopping carrots into juliennes and leaving broccoli crowns fairly large.  Finely chop scallions and garlic and set aside.

When water is boiling drop in fresh noodles and cook for 5 minutes.  Strain noodles and rinse well in a collander with cold water to stop cooking process.  Set aside.  In a large saute pan or ideally a wok, heat a little oil on high heat and add garlic.  When garlic just begins to turn golden, add broccoli, stir gently and cook for about a minute.  Next add carrot and cook for another 3 minutes.

Lastly, add sugar snap peas, vegetable broth, salt and pepper and cover for another 2 minutes.  Stir occasionally and then add scallions and noodles.  Heat through, toss to coat and serve immediately.  You want the vegetables to remain crisp so do not overcook.  Garnish with cilantro and Tamari, if desired.

Tom Kha Soup

Try this gluten free veggie packed variation of a classic Thai dish.

1 teaspoon Olive Oil

1/4 head Green Cabbage

4 ribs Celery

2 medium Carrots

1/2 Sweet Yellow Onion

2 cloves fresh Garlic

2 stalks Lemongrass

Knob of fresh Galangal

1/4 bunch fresh Cilantro

1 pouch Massel Brand Liquid Stock (Chicken Flavor)

4 Cups Water

1 can full fat Coconut Milk

Dash of Bragg's Liquid Aminos

1 Jalapeno Pepper (or other hot pepper of choice)

Lime juice (add at the end)

Additional Cilantro (for garnish)

Cooked Jasmine Rice (optional, for ladling soup over)

Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic.  Set aside.  Remove outer woody two layers from lemongrass and chop into 2-inch chunks.  Next rough chop Galangal into large peices.  The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.

 Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass.  Saute just until garlic begins to brown and then add water and liquid stock concentrate.  Next add coconut milk, liquid aminos and finely chopped cilantro.  Reduce heat to simmer and cover pot.  Allow to simmer covered for 20-30 minutes.  During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level.  If you want it saltier, add a bit more Bragg's.  If you want it less salty, add a little more water.  Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.

Purple Basil Parsley Pesto

If you do not have access to Thai Basil, you can certainly use traditional Basil.  This flavor punch nutrient dense spread is sure to please even the pickiest of eaters.  My kids devour it in all it's greeny goodness!  Enjoy!

1 Bunch Purple Basil (Thai Basil)

3 Sprigs Curly Parsley

1 Fresh Garlic Cloves

1/4 Cup Raw Whole Cashews

Juice and zest of 1 Meyer Lemon

1/2 Cup Olive Oil

1 Tablespoon Nutritional Yeast

Salt and Pepper

Begin by thoroughly washing, drying and destemming basil and parsley.  Add to food processor along with all other ingredients (EXCEPT Olive Oil) and turn on machine.  Drizzle in oil while machine is running.  Puree until desired consistency is reached, scraping down sides as needed.  Taste test for seasoning levels.  Serve immediately on top of steamed veggies, pasta and more!

Potato Tomato Cilantro Soup

3 Russet Potatoes

1 Small Sweet Yellow Onion

1 Small Can Chopped Tomatoes

1 Small Can Chopped Fire Roasted Green Chilis

6 vegan Chicken Bouillon Cubes, Massel Brand

1 bunch Cilantro

8 Cups Water

Dash of Olive Oil

Salt & Pepper (to taste)

Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie

Cheesy Garlic Tofu Spinach Nest

Cheesy.  Low Calorie.  Vegan.  Gluten-Free.  Low Carb.  Satiating.  Beautiful.  Best of all, easy and cheap.  Does it get any better?  Impress your guests with this fabulous dish.

Cheesy Garlic Tofu Spinach Nest

12 Cups Baby Spinach (washed and dried)

1 Pound Extra Firm Tofu

Coconut or Olive Oil (or BOTH for added flavor)

6 Cloves Fresh Garlic (thinly sliced)

1/2 Cup Nutrirional Yeast

Sea Salt and Black Pepper

If you have a Wok, now would be a great time to bust it out.  If not, any old large saute pan should suffice.  Chop tofu into 1 inch cubes and sprinkle with salt and pepper and half of nutritional yeast and toss to coat evenly.  Set aside.  Thinly slice garlic, set aside.  

Heat a dash of oil in Wok or pan and add all spinach.  Cook just until wilted.  Drain any liquid and sprinkle with salt and pepper.  Remove and plate in a pile "nest".  

Using same pan, add another dash of oil and heat.  Add all tofu, stirring and tossing gently.  When golden, add another pinch of yeast and thinly sliced garlic.  Cook until garlic turns golden.  Place tofu mixture a top spinach nest and sprinkle with remaining yeast.  Serve immediately.  Makes about 4 servings.

Lentil Quinoa Garbanzo Stew

Lentils.  Quinoa.  Garbanzo Beans.  The stuff dreams are made of.  At least when you are me and trying to lose the 10 pounds I gained since I started baking sourdough bread!  So this time, hold the bread, but give me three bowls of this magnificent low-fat, low-carb, high-protein, gluten-free GOODNESS!

The recipe is very easy and so soul-satisfying.  It is rich without being heavy.  It is filling without being fattening.  Make a pot and you will see exactly why this may be my favorite stew this holiday season.  The recipe could not be simpler with no sauteing, no oil and no chopping involved.  Here is the scoop...

Lentil Quinoa Garbanzo Stew

1 Cup Lentils (any color you like)

1/2 Cup Quinoa (any color you like)

1 Sixteen Ounce Can Garbanzo Beans (or 1 1/2 cups of pre-cooked, easy to make your own from dried)

8 Cups Vegetable Broth

1 Onion (any color you like)

Sea Salt & Black Pepper (to taste)

Curly Parsley (for garnish)

Rinse lentils and add to large pot with vegetable broth.  Cook on high heat until boiling and reduce heat to low simmer.  Simmer covered for 15 minutes.  

Meanwhile, rinse Quinoa and set aside.  Open lid, stir lentils gently and ADD ENTIRE onion to stew (yup, no need to peel or chop it - the skin adds flavor).  Next add Quinoa and Garbanzo Beans and simmer covered for another 15 minutes.  Remove onion and discard (it has done it's job).  Voila!  Garnish with Sea Salt, Black Pepper and Parsley if desired.  Serve immediately or allow to cool before storing in refrigerator for up to 1 week.  Makes about 2 Quarts.

Vegan Pozole

I knew eventually I was going to have to make Pozole veganized.  I put it off knowing it would be a feat to capture the essence of what used to contain loads of fatty chicken thighs and spicy Italian Sausage.  This version takes a few shortcuts utilizing canned ingredients I had on hand.  I am going to include serving suggestions and additions I'm sure would make it a hit on any festive occasion.

Vegan Pozole

1 Yellow Onion

4 Jalapeno Peppers

1 Large Tomato

1 Tablespoon Canola Oil

1 large can White Hominy (rinsed, drained)

1 large can Red Enchilada Sauce

1 Cup Red Lentils (rinsed, drained)

2 Cups Vegetable Broth

1 Cup Water

4 Tablespoons Chili Powder

3 Tablespoons Sugar

1 Tablespoon Ground Cumin

1 teaspoon Oregano

1 teaspoon Sea Salt

1 teaspoon Black Pepper

Lime and Cilantro (for garnish)

2-4 Vegan Spicy Italian Sausages and/or Chorizo-Style Smart Dogs (Optional)

Begin by finely dicing Onion, Peppers and Tomato and saute in Canola Oil in a large pot over medium heat.  For a super fine dice utilize your food processor if you have one.  After sauteing for about 5 minutes add all remaining ingredients and reduce heat to low.  Cook covered, stirring occasionally for at least 45 minutes.  Serve in bowls with a garnish of Lime, chopped Cilantro, Vegan Sour Cream and Crusty Croutons.  Chef's Note:  For a hearty addition, chop up some vegan spicy Italian Sausage or Chorizo Style vegan Smart Dogs (or both) and add them in with the soup half way through cooking.

Red Curry Coconut Peanut Spaghetti Squash

I adore eating curries of all types.  Of course the best curries are those made entirely from scratch but sometimes that isn't an option.  What is great about this dish is it is fast, fun and easy to throw together.  You can make individual portions if you want to save some of the hearty squash for another application.  Just halve or quarter the ingredients and you are good to go.  It is a nice change up from having your curry over a traditional bed of Jasmine Rice and you get your pasta fix too, with less carbs.  This hearty dish is rich and satisfying and will have everyone swooning at it's complexity with such few ingredients.  Enjoy!

Red Curry Coconut Peanut Spaghetti Squash

1 Medium Spaghetti Squash

4 Tablespoons Red Curry Paste (Thai Kitchen, see photo)

2 Cans Coconut Milk

2 Tablespoons Coconut and Peanut Spread (Earth Balance, see photo)

1 Tablespoon Soy Sauce

Sambal (Chili Garlic Sauce), for garnish

Cilantro, for garnish

Cook Spaghetti Squash whole in oven on roasting pan for 1 hour at 400 degrees F or until tender, rotating once half way through.  Allow Squash to cool to touch. Slice in half long ways and scoop out slimy flesh and seeds.  Using a fork remove "Spaghetti" and put in a large bowl.  Over medium-low heat combine coconut milk, curry paste and coconut and peanut spread.  Whisk gently to combine.  Add squash to mixture and reduce heat to simmer, stir to combine and cook for 5-7 minutes.  Add soy sauce and remove from heat.  Serve immediately with garnish of sambal and chopped cilantro.  Allow unused portion to cool before refrigerating in a tightly sealed glass container.

Chef's note:  this dish stands on it's own but could certainly be varied by adding onions, carrots, peppers or your other vegetables of choice if desired.