The Goddess Weighs In

Living Large and Healthy

Vegan Recipes I’ve Learned (26-30)

on January 12, 2014

With the weather outside being frightful it’s time for some hearty comfort foods, vegan style.

26. Vegan Chili 

I often make this to use up vegetables in my crisper so each time it’s a little different, but this is a good place to start.

  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 2 bell peppers, chopped
  • 2 onions, chopped
  • 3 carrots, chopped
  • 1 tbsp cumin, or to taste
  • 3 tbsp chili powder, or to taste
  • pinch salt, or to taste
  • pinch cayenne (the last chili powder I bought at a Jamaican grocer and it had quite a kick, so again this is to taste)
  • 1 can each: black beans, kidney beans, chick peas
  • 2 cans diced tomatoes with juice or 1 large can of tomato juice
  • 2 tsp oregano
  • Tbsp tomato paste if it needs thickening

1. In a large pot, add the oil and heat over medium.

2. Add onions first and when they start to go transparent, add in the carrots.

3. When the carrots start to soften add in the garlic and peppers.

4. Cook until everything is soft.  Add the rest of the ingredients, cover, and cook for about 30-40 minutes on low to medium heat.

For more texture you can add textured vegetable protein (TVP) or I like to add some peeled and cubed eggplant.  They will cook down to almost nothing so picky eaters don’t usually notice, but the seeds give a bulky texture similar to ground beef, though softer.  When I make this with meat I often use half extra lean ground beef and half eggplant and most people don’t realize the eggplant is in there.

27. Ribollita (Source)

  • 3 Tbsp olive oil, plus more for drizzling
  • 4 celery stalks, chopped
  • 3 cloves garlic, chopped
  • 2 medium carrots
  • 1 medium onion, chopped
  • 1 400 ml can crushed tomatoes
  • 1/2 tsp crushed red pepper flakes
  • 1 pound kale, stems trimmed off and leaves well chopped
  • 4 cups  cooked white beans
  • 1/2 pound crustless loaf of bread
  • 1 1/2 tsp fine grain sea salt
  • zest of one lemon
  • lots of well-chopped oily black olives

1. In a large pot over medium heat combine the olive oil, celery, garlic, carrot, and onion. Cook for 10 -15 minutes sweating the vegetables, but avoid browning.

2. Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes, long enough for the tomatoes to thicken up. Stir in the kale, 3 cups of the beans, and 8 cups of water.

3. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.

4. In the meantime, mash or puree the remaining beans with a  splash of water – until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20 – 30 minutes.

5. Stir in the salt and the lemon zest.

6. Serve immediately, or cool and refrigerate overnight. Finish each serving with a drizzle of olive oil and some chopped olives.

28. Crock Pot Apple Sauce (Source)

  • 8 to 10 apples, peeled, cored, and cut in chunks
  • 1/3 cup apple juice or water
  • 1 tsp cinnamon
  • 1/2 cup brown sugar, packed
1. Combine all ingredients in a slow cooker.
2. Cover and cook on LOW for 7 to 9 hours.
3. Stir to blend and mash lightly, if desired.
This does not look like the jars of apple sauce from the grocery store.  Despite the amount of sugar it’s a little more tart than I expected, but I quite like the taste and the texture.  I doubled the recipe because I have quite a large crock pot, but I didn’t need to double the water.  I think next time I will put in half a cup instead of two thirds for a double batch.  When it was hot it seemed like the perfect pairing for ice cream, sadly I only had heavenly hash and it really needed a good vanilla ice cream. My picture does not do it justice.
IMG142

29. Endurance Crackers (Source)

  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated
  • 1 tsp grated sweet onion
  • 1/4 tsp kosher salt, or to taste
  • Herbamare, to taste (optional)
  • Kelp granules, to taste (optional)

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together.

3. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well.

4. Pour the water mixture onto the seeds and stir until thick and combined.

5. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.

6. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

I was skeptical about these and they seemed a little fussy, but they were actually really easy to make and despite being a little on the salty side (I’ve never used Herbamare before and didn’t realize it was basically salt) they are pretty good.  I may experiment with a sweet version of these, but I do really like them savoury.  They remind of of sesame sticks.

IMG143

30. Creamy Tomato Barley Risotto (Source)

  • 1 cup dry pot barley
  • 1 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 clove garlic, minced
  • 1.5 cups canned crushed tomatoes
  • 1 cup almond milk, unsweetened
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 1/2 tbsp Miso, mixed with 1/2 tbsp water
  • 1/2 tsp  salt, to taste

1. Rinse pot barley  and place into medium sized pot with a lid. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle.

2. Add in the garlic and reduce heat to low-medium. Cook for 1 minute and then add  the tomatoes, milk, water, nutritional yeast, miso, and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low.

3. Cook, lightly covered for 30-35 minutes, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot.

4. The mixture should be creamy, but not soupy, and the barley will be very chewy. Serve immediately.

This stuff is dense.  I added a cup more water when it was “done” and let it cook another 20 minutes to absorb the extra water and the barley was much less chewy and a lot more palatable.  Next time I will add a lot of veggies to this to lighten it up because after eating a hearty bowl it felt like lead in my tummy.

– the Goddess

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