QUINOA CHILI VERDE

Here I am again with another recipe for the Soups, Stews & Chilis collection (I just can't help myself!). This recipe has been in the works since December and I'm finally getting around to adding it to the collection. The poblanos and tomatillos have been sitting in my refrigerator for long enough (not since December though lol). So without further ado, I share with you my recipe for Quinoa Chili Verde. It's a hearty and brightly flavored chili. The tomatillos are what brighten this chili with their citrus notes. I've added just enough herbs and spices to be noticed, I didn't want to overpower it, but you can add more if you like. I used a flavorful vegetable broth so if using water you'll most likely want to up the amounts to suit your taste. My first attempt at this I added tempeh but for this recipe I've left it out. It wouldn't hurt to add a package when combining everything while crumbling it between your fingers. Tempeh will make it that much heartier (and its an excellent soy product for most!). I also added some corn which adds color and a nice sweetness. For the beans, you can use any mix. I would stick with any mix of cannellini, kidney, pinto or black. This chili is a one pot wonder and will be ready in under an hour from start to finish. You can be sure this green quinoa chili is going to be a nice departure from the usual chili routine. Round up your ingredients and give it a try!  

I know tomatillos and poblanos are in season and abundant during the summer months, but here in California we have them year round tempting me every time I see them to take them home and make something wonderful. Corn is the only ingredient in the recipe that isn't fresh year round so I used 1 cup frozen. Hopefully you can find all the produce in the winter months with ease or you'll have to wait for the warmer season.

The only thing you have to chop and dice are the onion, peppers and tomatillos. I left my tomatillos on the chunky side, they will soften and fall apart, but you can dice them up as small as you like. 

Get ready, gather your ingredients and start cooking!

QUINOA CHILI VERDE

Ingredients

• 1 tablespoon olive oil or 3 tablespoons water 
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 heaping teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 oz tomatillos, diced or quartered or 1 can (15oz) crushed
• 2 poblano or Anaheim peppers, de-seeded and diced
• 1 corn off the cob or 1 cup frozen or canned sweet corn
• 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup dry quinoa
• 4 cups vegetable broth
• salt to taste

optional garnish

• avocado, diced
• bunch cilantro, roughly chopped
• tortilla strips
• cashew sour cream or cilantro-lime cashew sour cream

In a large pot or dutch oven, heat oil/water over medium heat and sautee onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.

Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too, either on the side or broken up in your chili!

Serves 4 - 6.

Notes:

Add in a package of organic tempeh for added hardiness. This Three Grain Tempeh is my favorite flavorwise.

You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh seive.

Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.

This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.

Curried Red Kidney Beans with Paneer (Paneer Rajma)

One of my all time favorite dishes, especially enjoyable during the winter months, is rajma, a robust north Indian classic featuring plump red kidney beans in a thick and spicy tomato gravy. Just as there are countless ways to prepare Mexican-inspired chili stews ever so popular in the Western world, there are likewise many variations on the rajma theme.

This particular version elevates the rajma experience a level as it incorporates succulent cubes of paneer cheese into the mix making for a substantially more filling dish that is especially unique and satisfying. In addition to adding texture, paneer acts as a vehicle for the aromatic spices, further enhancing the dining experience.

Consider serving this when cooking for a larger crowd. It's always been a popular dish with my family and friends and is ideally complete when served with Indian flatbreads, vegetable sides and rice.

The recipe I present here is inspired by Lord Krishna's Cuisine by Yamuna Devi. This extensive cookbook was my very first introduction to Indian cooking, and I highly recommend it to both novice and veteran cooks alike. I've gifted it and recommended the book on more than a few occasions and a few of my dinner guests have purchased the book after tasting some of my creations inspired by the delicious recipes contained within. I frequently refer to it as the bible of Indian cooking as the recipes are easy to follow, though they vary in complexity, and a wide variety of traditional Indian dishes are presented. With nearly 800 pages, recipes for beans and legumes, grain, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, and beverages, in addition to a very helpful glossary of terms and definitions are offered up.

As I have noted before, I normally prefer cookbooks with lots of pictures, but the little illustrations throughout this book — along with detailed descriptions preceding each section and recipe, serving suggestions and information regarding the origins and traditions of the dishes presented — more than compensate for the lack of photos.

Notes: Ajwain seeds and paneer cheese are easily available at any Indian or Asian grocer, but ajwain seeds can be substituted with a few extra cumin seeds and a pinch or two of dried thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk rather than bean curd, and is much tastier, rather like a firm version of cottage cheese. If you can't find paneer, consider making it yourself. The dish can be made without the paneer, though its presence is highly recommended.

Precisely because this is one of my favorite recipes, I am updating this post with some new photos and slight revisions.

Curried Red Kidney Beans with Paneer (Paneer Rajma)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Originally published on March 21, 2007 A rich, earthy and spicy red kidney bean curry served with tender pieces of fried paneer cheese Print this recipe Ingredients: 2 1/4 cups dried red kidney beans 6 cups water 1 bay leaf 2/3 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 tablespoon ghee or butter   3 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon ajwain seeds 2-inch piece fresh ginger, shredded or minced 2 - 3 fresh chilies, seeded and chopped 1/2 cup water 2 teaspoons garam masala 1 teaspoon turmeric 1/4 teaspoon asafetida (optional) 1 tablespoon sea salt 2 tablespoons fresh lemon or lime juice 4 tablespoons ghee or a mixture of butter and oil 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 4 medium firm ripe tomatoes, diced 1/2 cup fresh parsley, chopped Instructions: Rinse the kidney beans and soak overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with 6 cups of fresh water. Add the bay leaf, turmeric, cayenne, paprika and ghee or butter. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Remove the cooked beans from the cooking liquid with a slotted spoon, roughly mash about 3/4 cup of the beans with the back of a fork and set aside. Continue to gently simmer the broth until quite thick, until reduced to about 1 1/2 cups. Remove from heat, discard the bay leaf, and set aside. Meanwhile, combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in a spice or coffee grinder and reduce to a powder. Transfer to a small bowl. Place the ginger, chilies and 1/2 cup of water in a blender or food processor and process until smooth. Stir in the powdered spices and add the garam masala, turmeric, asafetida, salt and lemon or lime juice. The mixture should have the consistency of a thin cream. Add a little more water if it is too thick. If using fresh paneer, heat the ghee or butter and oil mixture in a large frying pan or wok over medium heat. When hot, add the paneer and stir for 5 to 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn golden, remove them with a slotted spoon and transfer them to a dish lined with kitchen towel. (If using pre-fried paneer there is no reason to fry them twice.) Add the ginger and spice paste to the pan and stir for 2 minutes. Stir in the tomatoes and cook for 8 minutes or until the tomatoes are reduced to a thick paste. Pour the tomato mixture into the reduced broth, add the cooked beans, mashed beans, fried cheese cubes and stir well to combine. Gently simmer over low heat for 15 minutes to heat throughout. Serve hot, garnished with fresh parsley, alongside some cooked rice such as Cracked Black Pepper Rice or Yellow Rice with Fried Cashews. Makes 8 to 10 servings

Other rajma recipes to try:
Classic Kidney Bean Curry
Potato and Mint Rajma
Spicy Kidney Beans in a Tomato and Yogurt Sauce

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Hearty and simple fare, baked beans have kept Canadian families going through harsh winters for generations. Originally little more than large pots of navy beans cooked for hours with nothing but salt, pork and molasses, the modern vegetarian or vegan has plenty of ingredients at her disposal to remove the meat and add flavor while keeping all of its robust and filling nourishment.

Baked in a rich spiced tamari, tomato and mushroom sauce with strips of marinated and fried tempeh, this delicious and flavorful red kidney bean casserole is definitely robust and meaty enough to fill the bellies of anyone, and it is entirely vegan too. Serve with rice or bread and vegetables, and no one will be leaving the table hungry.

If using a 12 ounce package of tempeh, you likely won't need all of it for the casserole, but that is fine because any of the remaining marinated and fried strips make for a delicious snack on their own.

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Recipe by Lisa Turner Published on January 17, 2014 Rich, robust and hearty vegan red kidney bean and marinated tempeh casserole with mushrooms and a thick tomato sauce Print this recipe Ingredients: 1 cup dried red kidney beans Tempeh strips: 8 to 12 oz (225 to 340 g) tempeh, cut into thin strips 2 tablespoons olive oil 3 tablespoons tamari (soy) sauce 1 to 2 teaspoons chili or chipotle powder 1 1/2 teaspoons sea salt 1/4 cup sesame oil Casserole: 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 or 3 fresh chilies or jalapeños, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne 10 to 12 button mushrooms, rinsed and sliced 2 teaspoons tamari (soy) sauce 1 cup red wine 1 tomato, finely chopped 5 1/2 oz (150 mL) can tomato paste 1 1/2 teaspoons honey or maple syrup 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain, reserving the cooking liquid, and set aside. Meanwhile, marinate the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chili or chipotle powder and salt, toss again, and let sit for 30 minutes, turning occasionally. Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside. Lightly grease a casserole dish and preheat the oven to 350° In a large heavy-bottomed frying pan, heat the olive oil over medium heat. When hot, add the onions to the pan and stir for 3 to 4 minutes or until they begin to soften. Add the garlic and chilies to the pan and stir for another few minutes. Stir in the spices, increase the heat slightly, and add the mushrooms. Stir for 6 to 8 minutes or until they begin to release their juices. Now add the tamari, wine and tomato. Cook for another few minutes. Transfer the mixture to the casserole dish, along with the cooked beans, tomato paste, honey or maple syrup, salt and black pepper to taste. Stir well to combine. Now add the tempeh strips, stir slightly, add a few scoops of the reserved bean cooking liquid. Bake uncovered for 45 to 60 minutes or until the tomato sauce is thickened. Remove from heat and let stand for 5 to 10 minutes. Serve with some crusty bread or fresh cooked brown rice for a complete meal. Makes 8 to 10 servings

More baked legume dishes from Lisa's Vegetarian Kitchen:
Nigerian Baked Beans
Baked Gigantes Beans in Tomato Sauce
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Cornmeal Crusted Chili

On the top of the reading stack: Various piles waiting for my attention.

Audio Accompaniment: Aes Dana - Pollen

Thai-Inspired Sweet Potato Kidney Bean Soup

Canadian winters are difficult to endure, especially ones like the current harsh winter. Heavy snow fall, ice storms and long periods of extremely cold temperatures have persisted into January throughout North America. Already I am tired of it and long for sunshine and sandals. I warm up and take comfort with a bowl of soup. This hearty soup, or stew if you please, combines the goodness of sweet potatoes and earthy, robust kidney beans, all simmered in a Thai-inspired broth.

The lemongrass and galangal are I think rather essential in this dish for a more authentic Thai taste, so if you are fortunate enough to live near an Asian market, do take the little extra time to seek them out. The homemade Thai red curry paste is also not to be missed — it's easy to make, completely vegetarian, and bursting with fresh flavor. You can make up a small batch and keep it in the fridge for a good few weeks or longer in a tightly sealed glass jar.

Thai-Inspired Sweet Potato Kidney Bean Soup

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on January 8, 2014 Wonderfully fragrant and colorful Thai-seasoned sweet potato and kidney bean soup Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1/2 oz (14 g) dried mixed wild mushrooms 13 1/2 oz (400 mL) can coconut milk 2 cups water 2 shallots, finely chopped 1 clove garlic, crushed 2 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 1-inch piece fresh galangal or ginger, grated or minced 2 tablespoons Thai red curry paste, or to taste 1 large sweet potato, peeled and cubed 1 to 2 hot green chilies or jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) chopped fresh cilantro or Thai basil for garnish Instructions: Rinse the kidney beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 to 1 1/2 hours. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large heavy-bottomed saucepan or soup pot, bring the coconut milk, water, shallots, garlic, lemongrass, galangal or ginger and red curry paste to a boil over medium-high heat. Simmer for 5 to 10 minutes to blend the flavors. Add the sweet potato to the pan and simmer, uncovered, for 10 minutes. Stir in the mushrooms, chilies or jalapeños, paprika, coriander, cayenne and the cooked kidney beans. Simmer for another 15 to 20 minutes until the sweet potatoe is fork tender, adding more water as necessary to reach your desired consistency. Mash a few of the sweet potato pieces with the back of a spoon to thicken up the broth. Remove the pieces of lemongrass, season with salt, and stir in the lemon juice. Serve hot with a steaming hot bed of fresh cooked jasmine rice. Makes 6 to 8 servings

This is my contribution to No Croutons Required. I am hosting the January 2014 edition. I am also sharing with My Legume Love Affair, a popular monthly event celebrating all things legumes, started by lovely Susan of The Well Seasoned Cook, and now administered by me. Brii over at briggishome kindly offered to host the 67th edition. I'm also sharing with Deena and her Fabulous Fusion Food Challenge.

More Thai creations from my kitchen you are sure to enjoy:
Thai Coconut Soup with Mushrooms
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

The Ultimate Tempeh Chili

I've wanted to do a tempeh chili for a while now, and with the temperatures steadily on the low here in So Cal it's the perfect time of year to bring out the chili recipes. Tempeh makes for a great addition to any chili giving it an extra hearty feel and enhancing the protein & fiber content. With almost 20 grams of protein per 100 grams (about 3.5 oz.) of tempeh, add that to the high protein beans called for in this recipe and you've got yourself a great high protein chili to keep you feeling full while meeting your daily protein requirements easily. I've been trying to incorporate an extra dose of protein into my diet lately without having to use protein smoothies and this chili has been on my weekly rotation. I've played around with the recipe and have kept it fairly simple. Please keep in mind that tempeh is a soy product, and although it is a good soy product for you unlike some soy products it is best in moderation...once or twice a week is fine. You can feel good about having this once a week or every now and then. Gather your ingredients and make yourself a bowl of chili that will warm you up and keep you feeling great!



I did include a bottle of dark beer and loved the flavor it gave it. This Negra Modelo is perfect for cooking with and it's vegan friendly! This can be optional but well worth the added flavor, it rounds out the chili beautifully making it one of the best chili's I've ever had. The alcohol will for the most part burn off while simmering leaving the delicate characteristics behind. If your looking to minimize the alcohol content, take a look at the Alcohol Burn Off Rate Chart to find how long you should simmer your chili. If you've never made chili with beer before I recommend trying it, at least once! I used Negra Modelo here but you could also try a chocolate stout like Boatswain Chocolate Stout which is also vegan friendly. Whatever liquids you choose just be sure it equals about 2 cups.

A great go to one pot, hearty, high protein chili to enjoy anytime the craving calls!

The Ultimate Tempeh Chili

Ingredients

• 1 8oz. package tempeh (I used this three grain tempeh), crumbled
• 1 large onion, chopped
• 3 large cloves garlic, minced
• 2 tablespoons olive oil or 1/4 cup water, for sauteing
• 1 can (15 oz.) red kidney beans, drained and rinsed
• 1 can (15 oz.) pinto beans, drained and rinsed
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes
• 1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 - 1 teaspoon garlic powder, optional
• 1/2 teaspoon chipotle powder, optional
• Salt & freshly cracked pepper to taste
• 1 bottle dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water
• scallions, for garnish

In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili/bell pepper and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 1 hour.

This would be fantastic with a dollop of this Basic Cashew Sour Cream or Lime-Cilantro Cashew 'Sour Cream'. Serve with green onions and/or cilantro as well.

Serves 4 to 6.

Notes:

Mix the beans up however you like using all of one type or your favorite combination. If you would rather use only 2 cans of beans, that's great too! I like adding more ingredients as it makes the chili go further. If using your own cooked beans you'll need about 4 1/2 cups.

Feel free to use 2 packages tempeh instead of just 1. At times I like the extra dose of protein the tempeh adds and will double the amount making for an extra hearty chili. So good! 

For those who do not care for the taste of tempeh, I recommend making this a day ahead so the flavors really meld into the tempeh masking most of its natural flavor. Or try using the three grain tempeh as its flavor is not as strong.

If you find you added to much heat from the chipotle, try adding a teaspoon or so of cocoa/cacao powder or organic sugar.

Enjoy!

SWEET POTATO & QUINOA CHILI

Meals that can easily fit into your meal rotation are what I really love to share. As we can get a bit bored with the usual meals, it's nice to have more easy options that come together in a cinch. I love finding these simple dishes that truly work and can be made over and over again. That is what I share with you today. Nothing complicated in this recipe, everything is probably in your kitchen right now or you can find right away at your favorite grocery store. Eating vegan meals every day that are healthy and tasty is really easy once you get the hang of it. This chili has plenty of protein and essential fiber, vitamins and minerals while being flavorful and satisfying. I know you're going to love this one and find yourself making it often during the chili weather season. This lovely chili is a one pot meal that is ready in under an hour. Leftovers hold up extremely well too!

Bring on the chili...

SWEET POTATO & QUINOA CHILI

Ingredients (serves 6)

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
• 1 can (6 oz) tomato paste
• 1 large sweet pototo, diced (with or without the skin...I leave the skin on)
• 1 cup dry quinoa
• 1 onion, diced
• 5 - 6 garlic cloves, minced
• 1 tablespoon olive oil
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• a few dashes of garlic powder
• a few dashes of onion powder
• himalayan salt to taste
• 4 cups (32 oz) water or vegetable broth, + more as needed
• avocado, cilantro and/or diced onion, for garnish (optional)

In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew 'Sour Cream'.

Notes:

As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one kind of bean instead of two.

Easy and delicious...Enjoy!

Adapted from this recipe at Milk Free Mom

Texas Three Bean Chili & Sweet Chia Cornbread

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small piece of dark chocolate
• 1 1/2 cups water or vegetable broth, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil, saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add veggies if you like such as chopped celery, carrots, bell peppers, corn, etc...delicious! Adding more vegetables will make this go further giving about 4 serving. Add extra water if needed.

On to the Sweet Chia Cornbread....

The sweet chia cornbread has lots of texture and completes the chili dish, I can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness this may not be for you. But for those willing to explore new things, I highly recommend giving this a try! The chia seeds add some good extra nutrition. They contain six times more calcium per serving than milk and six times more iron than spinach. These little seeds contain almost half your daily fiber requirements in a single serving, 2 tablespoons. Adding them is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or all-purpose gluten free
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!

Skillet Gardener's Pie

This is not the type of meal I typically eat but was craving something savory with that old home style feel. When I came across this recipe for a vegan version of Shepard's Pie using kidney beans as the main protein, I was off to pick up the few ingredients I needed. This is comfort food that I really get into. I love potatoes in all forms, they go so well with all vegetables. In this dish, I added a few extra veggies then the recipe called for. For one, I had some asparagus that I needed to use up. And the other was corn since it's in season and full of wonderful flavor and light color, it's a nice compliment. This dish hit the spot. Looking forward to the left overs, I imagine they will be even better. 

Skillet Shepard's Pie

• Ingredients
• 
  
• For the mashed potatoes 
• 2 pounds Yukon gold or red potatoes (I used gold)
• 1/2 cuunsweetened almond milk
• 2 tablespoons olive oil
• mineral salt and pepper to taste

• Fillng
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 8 ounces mushrooms, sliced
• 1 cup asparagus, sliced in 1" pieces
• 1/2 cup green beans, cut in 1″ pieces
• 1 corn off the cob
• 2 cups baby spinach leaves, packed
• 1 can (15oz) kidney beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 tbsp tamari, soy sauce or coconut aminos
• 1 1/2 teaspoons thyme
• 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
• 1/4 teaspoon sage
• 1 tablespoon cornstarch...add more as needed
• 2 tablespoons water (or veg. broth)
• extra rosemary or thyme for garnish
• mineral salt & pepper to taste

Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water. (I added a few springs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add milk and oil, mash and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, start the filling. In a skillet, heat oil over medium-high, add onions and saute for 5 minutes. Add garlic, carrots, celery and mushrooms, sauté for 3 more minutes.

Turn heat to medium, add the vegetable broth, tamari, kidney beans, green beans, corn, asparagus and herbs, simmer for 10 to 15 minutes, until all vegetables are tender. Season with salt and pepper to taste. There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it wilts.

In a small bowl, mix the corn starch with water until smooth, add to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Notes:

I usually just fill my bowl with the veggies and top with the potatoes and rosemary, salt & pepper. Seems simpler to me for this party of one.

Enjoy !

P.S., This would serve six as the original recipe says, I had tons of left overs even though I ate alot. At least I'm set for a few meals. :) 

Source: Fat Free Vegan Kitchen 'Skillet Gardener's Pie'