A new friend of mine made this veggie chili for a holiday potluck I attended in December. The chili was sooo good that I emailed her to get the recipe and try it out myself. Turns out she doesn’t really follow a recipe, but kind of makes it up as she goes. However she was happy to give me a list of the ingredients and approximate amounts. I made some slight adjustments when I made it for dinner last night, but I’m very happy with how it turned out. It was delicious.
One Chopped Red Bell Pepper
One Chopped Green Bell Pepper
One Chopped Yellow Bell Pepper
One Hot Pepper (Jalapeno)
One can black beans (drained)
One can pinto (great if you can find them already in chili sauce) –
Tempeh (cut into cubes)
One large can of whole tomatoes (I used chopped tomatoes)
One small can of tomato paste – for thickness (I only added a few spoonfuls)
Chili Powder – (I used a teaspoon)
Cayenne Pepper – (I used a couple shakes)
You can throw this all into the crockpot and let it cook throughout the day. I didn’t have time for that since I didn’t start dinner til 5, so I put it into a large pot. I cooked it on the stovetop over medium-high heat for about 30 to 40 minutes, until the peppers softened.
I found the chili to be quite thick, so I added in a cup of water at the end to thin it out.
We garnished it with plain yogurt and shredded cheese, however this could easily be a vegan recipe without the garnishes. 🙂
It makes about 6 or 7 servings.
I’ve been inspired by many of my blogging friends to start creating some recipes of my own and posting them on my blog. Here is the first of what I hope will be many successful attempts at whipping up something new and tasty. 🙂
1/2 of a 40 oz. can of yams (drained)
6 oz. can of tomato paste
1 C cream (though you could substitute soy milk easily enough)
approx. 1/4 C frozen chopped onions
approx. 2 C frozen chopped spinach
a couple shakes of Pumpkin Pie spice (which is just cinnamon, nutmeg and ginger)
a couple shakes of cayenne pepper
approx. 1 T brown sugar
Whole Wheat Pasta
Mash yams. Mix everything else in. Heat on stovetop until hot.
Prepare pasta according to package instructions.
Place yam mixture on top of pasta. Sprinkle parmesan cheese or nutritional yeast (I would have if I had it) on top. Serve.
Makes about 5 servings.
I also found that you can add some soy milk to the mixture (without the pasta) to water it down a bit and make it into a soup, which was how Ava liked to eat it. I should clarify. She ate it only after making sure she spread some in her belly button and all over her chest. Glad I took her clothes off for this meal. 😉
Anyway, I thought it was pretty tasty and seemed like a good combo of veggies. I can only assume that Ava liked it. 😉 I wish I could give you Jody’s take on it, but he hasn’t had any yet. He’s been out of town on business the past few days and gets home tonight. Yay! I’ll be sure and have him test out some of the leftovers.
Now let’s talk about Tings.
I’ve had a few people inquire as to what exactly Tings are, so here’s a pic to give ya an idea. (Don’t say I never did nothin’ for ya.) 😉
They remind me of Cheetos, but don’t have any cheese in them. (They are actually a vegan food.) However they do have nutritional yeast, which has a cheese-like taste to it. I recently found a Yeast Meets West website listing all of the benefits of nutritional yeast and I have to say, I’m quite impressed.
Nutritional yeast contains 18 amino acids (forming the complete protein) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction. The B-complex vitamins help make nutritional yeast such a valuable supplement, especially to the vegetarian. It is one of the rare vegetarian sources of B12.
One element of yeast is the trace mineral chromium, also known as the Glucose Tolerance Factor (GTF). This is necessary to regulate blood sugar and is important for diabetics and people with a tendency toward low blood sugar.
So not only are Tings a yummy snack, they are good for ya too. 🙂 I have to add that Ava LOVES them.
Halloweenlover asked for the recipe, so here it is. 🙂
I got this recipe off AllRecipes. They truly are the easiest cookies I’ve ever made. The cookies are very cake-like. If you want them to be less moist, bake a few minutes longer and make sure they cool completely before you put them in a container.
Pumpkin Spice Cookie
Yield: 2 dozen cookies
* 1 (18.25 ounce) package spice cake mix
* 1 (15 ounce) can solid pack pumpkin (or 2 cups pureed pumpkin)
* (optional – add in chocolate chips or nuts and to “healthify” it a bit, add ground flaxseed and wheat germ)
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
The last batch I made were with chocolate chips and they were dee-lish (and did I mention EASY??)! 🙂
In between trying out my new camera, proofing pics and learning various things in Photoshop, I’ve been a baking fool the past couple days.
This weekend I baked and pureed three of the seven pie pumpkins we got at the farm a couple weekends ago.
Yesterday I made pumpkin cookies with a super easy (and low fat – I think!) recipe I found on All Recipes. I’ll post it below. The cookies are very moist and cake-like and perfect for a lil pumpkin I know who only has four teeth so far. (Is that cannibalism?) 😉 (On a side note, I don’t think she will have just four teeth for long. She’s been having trouble napping the past couple days and tonight seemed to be in quite a bit of pain from her teeth/gums. She’s doing better after some Tylenol and Maggie – the dog – time.)
Then tonight I baked two pumpkin pies (using the recipe on the condensed milk can). That was a bit more challenging, especially since I sloshed a bunch of the pie filling out onto the cookie sheet they were going to bake on. Jody suggested using a turkey baster to fill them back up (so I didn’t have to move the full crusts/tins around) and that worked much better. I have to remember that trick for filling them the next time I bake them. Maybe I’ll try to get an artful pic of them before they are consumed. 😉
Oh, and a couple days ago I baked the pumpkin seeds as well. A friend recommended putting cayenne pepper on them so I tried it out. It adds a nice kick and is something a little different than plain old salted seeds (though those are yummy too).
Now I have to figure out something to make with my other four pie pumpkins. I might try out some pumpkin bread or maybe some soup. Mmmmm. Those both sound like they’d be great frozen and reheated on a cold winter day. 🙂
Pumpkin Spice Cookies
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin (I used 2 cups pureed pumpkin)
1 Preheat oven to 350 degrees F (175 degrees C). Grease
2 In a large bowl, stir together the cake mix and pumpkin
until well blended. Drop by rounded spoonfuls onto the
prepared cookie sheet.
3 Bake for 8 to 10 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes before removing
to a wire rack to cool completely.
Yield: 2 dozen cookies