He's addicted to Chili! Green chilies and lentils

My husband loves chili. Even during the summer he wants to eat chili. I think he would eat it 3 times a week if I would cook it for him. So, I do cook it at least once a week , from October to March ,and I will be posting those recipes, as I make them.  I generally make chili different almost every time trying to use the ingredients that we have on hand and the produce that is on sale. Being a veggie family we always have a selection of beans and fresh vegetables in the house. My husband especially liked the version I cooked this past weekend so, here it is. This one is protein packed and I bet even the biggest carnivore would be happy with how filling and hearty it is. It is even better as left overs the next day. If you have never cooked with lentils this a great place to start. They are a nutrition powerhouse and cheap! This is also a quick chili, taking less than an hour from start to finish and only about 10 minutes hands on time.

Ingredients:
1 onion
3 cloves garlic
1 cup dry lentils
1 can cannelloni beans-(white kidney beans) you could substitute regular red kidney if needed
1 can black beans
1 28 oz can diced tomatoes
1 little can green chilies
3 cups water

Chili seasoning:
1 tablespoon Cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon paprika
salt to your liking -I used 1 tablespoon( but salt is my vice)

Chop onion and garlic. Remember the smaller you cut the faster it cooks. Drain and rinse your beans, including the dry lentils. Saute onion and garlic until onion is tender. I do not use oil to saute but I add a little water to keep the onions from sticking to pot. After onion is tender add the remainder of ingredients including the seasoning and let cook over medium heat until the lentils are tender about 30-45 minutes. That is it. So easy and so good.

**I serve it with quinoa and diced avocado but it really doesn't need either. It does enhance the yumminess!

Black-eyed Pea Gumbo

Black-eyed Pea Gumbo

This is my vegetarian/vegan version of a recipe that I loved growing up Maggie's chicken and sausage gumbo. This is my take on recipe eliminating all meat products. Maggie's gumbo was different from a tradition creole gumbo there is no roux to worry with or burn. It is quite easy and every bit as good in my opinion. It will fill your the whole house with an amazing smell. A smell that takes me back to my childhood and makes me incredibly happy. Figuring out a way in which, I could prepare and serve Maggie's recipe to my family has been very therapeutic and  has helped me deal with life without her in a healthy and productive manner. I even think Maggie would like this one(not so sure what she would say about some of my other ingredient substitution). This recipe also freezes very well. I keep individual servings in my freezer ready to pull out on days when I need good meal that gives me a pick me up and that happy feeling of home.

Ingredients:
1 onion
1 bell pepper
3 cloves garlic
4 stalks celery(about 1 cup)
4 bay leaves
1 28 oz diced tomatoes
1 cup okra- frozen or fresh
3 cups water
Salt and pepper
Black eyed peas- dry peas- 2 cups, fresh/frozen -4 cups, or canned peas -2 cans rinsed and drained
***if using dry see note at bottom
1 large pot

Step One: Chop onion, bell pepper, garlic, and celery. Trying to keep keep the pieces the same size. I chop my pieces fairly small but not fine. Also, use the celery leaves. They have a lot of great flavor. Step two: Add onion, bell pepper, celery, and garlic in pot and cook until tender. After a few minutes add the bay leaves and season with some salt and pepper. This step takes about 10 minutes over medium heat.
Step three:  Add the remaining ingredients and cook until peas ans okra are tender or desired consistency for your liking. Depending on your preference this step will take 45 minutes or more. TAdd salt and pepper if needed.
Step Four: Serve with brown rice.
*****If using dry beans: Rinse the beans very well and look for any thing that may be in with them from the factory. Cook in a large pot covered with water until tender. You will also want to season the water with a few bay leaves, salt, and pepper. This will greatly enhance the flavor of your gumbo. Drain beans when done and discard the water. Also, you only start with 2 cups dry because the will almost double when cooked.

Left overs ready for the freezer

Easiest Plant Happy Meal Ever!! Black Bean Salsa with Brown Rice.

Today being meat-free Monday and the start of my participation in Vegan MOFO  blog campaign to expose others to animal product free living. I thought I would share with you a hearty and very, very easy animal product free meal. Jeremy loves this meal! Only 3 required ingredients. It really is too easy not to try it out.

Black Bean Salsa with Brown Rice 

1 can black beans rinsed and drained

1 cup salsa (based on you preferance mild, medium, or hot)

4 cups cooked brown rice (or any other whole grain, no white stuff)

serves 2-4 depending on appetite

Directions: Pour black beans and salsa in pan. I use my cast iron saute pan but any pan will do fine. Cook over medium heat until becomes thick. Serve over cooked rice.

**If you want to get fancy saute a few mushrooms and some bell pepper before adding beans and salsa.  If you want a little more spice add a can of green chiles and some chili powder. You can also use hot salsa

You can serve this with any whole grain. We have even had it over whole wheat pasta before. It is Yummy, very filling  and so quick. oh and it is cheap too.  A double recipe will cost you less than 5.00 bucks and yes I do recommend making double!!

Rice Reminder: Remember to cook your rice like you would boil pasta in lots of water then drain when tender. This will help reduce your chances of arsenic exposure.

I also want to add living a life with minimal animal products is not hard for me and I do not consider it a sacrifice. It makes me very happy and healthy. Eating animal free even for one meal makes an impact on our environment and reduces your carbon foot print.  Small changes can help your health, the environment, and our children's future. Try to be plant happy today!!

If you can do laundry, You can make yummy healthy bread!

If you can do laundry, you can make bread.

People are always surprised when they find out I bake our sandwich bread each week. I started doing so a little over a year ago and have gone through several recipes and techniques(one rise and two rise) but now I have it down to a very simple system. I even have the recipe memorized.  I like to make bread while I am doing laundry  because the dryer is one of my time saving tricks.I usually make it on Friday  so we have it for sandwiches on the weekend and the first of next week. I make it again on Tuesday if I need to. The whole process only takes a little over an hour.

All you need is:

1. 2 1/4 warm water (microwave about 1 minute needs to be around 115 degrees)
2. 5 cups Whole Wheat Flour (you can use white wheat too) (I am sure you could use other flours too)
3. 1/4 cup coconut oil or olive oil ( I really like the way the coconut oil taste better)
4. 1/4 cup maple syrup or honey (I like the maple best and plus it makes it stay vegan)
5. 2 packages rapid rise yeast
6. 1 teaspoon salt (I usually use 2, I like salt.)

First, oil bread pan so that it will be ready.(I lightly grease my pan with coconut oil. again you can you olive oil) Combine all ingredients in mixer mixing bowl with half the flour.  Mix using paddle attachment or dough hook for until all is combined. Use spatula to scrap sides. Turn mixer on low and gradually add the rest of the flour about 1/2 cup at time.(if it looka a little soupy add more flour) Mix until all flour has all been added. Scrap sides again to make sure it is mixed well. Let the mixer run for about one minute.

 I then dump the bread dough into my pan. I smooth the loaf so it will cook evenly.(I use a large silicone bread pan, you could use 2 smaller loaf pans, too.)

  I place my pan on a cookie sheet and place it on the top of the running dryer. I then cover my pan. You can also just place it in a warm place in your house. Let your bread rise for about 30 minutes

 I place my pan on a cookie sheet and place it on the top of the running dryer. I then cover my pan. You can also just place it in a warm place in your house. Let your bread rise for about 30 minutes. It should have double in size.

Then place on the bottom rack of your oven, set to 350 degrees. Let bake for 30-35 minutes but make sure to  test to the middle to make sure it is done. I use a metal kabob skewer to test things when i am baking. You could also use a small knife.  It also sounds hallow when you thump it when it is done.

  Then just try to let it cool before cutting. It never does at my house. 

I started with a recipe that from gold medal flour's website and went from there!