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Spicy Vegetarian Chili

Spicy Vegetarian Chili
You didn’t think I’d show you how to make those delicious Jalapeno Pepper Jack Scones and not show you how to rock them out with some chili, did you!? Yea… you’ve got some cooking to do. I’ll leave you to it… besides, I’m totally busy shopping for cheek stain online. I manage to throw, darn near, the entire contents of my fridge in my chili. Beer, barbecue sauce, every vegetable trying to half rot in my crisper, loads of beans and spices by the handful. The spice below is a steak seasoning. Oh… and you can totally put it on steak too. Make some chili. Spicy Vegetarian Chili makes a big pot, serves eight Print this Recipe! 3 tablespoon olive oil 1 medium yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 3 small cloves of garlic, diced 1 medium jalapeno pepper, seeds removed and diced 1 cup beer (or vegetable stock if you like) 3 heaping tablespoons steak seasoning 2 heaping tablespoons chili powder 1 tablespoon cumin 1 teaspoon coriander 1/3 cup barbecue sauce Related:  Lunch

Grilled Avocado with Strawberry-Mango Salsa Recipe at Epicurious yield Makes 4 servings Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. There are more than 80 varieties of the avocado fruit, with the Hass variety responsible for 85 percent of production. The Hass avocado was discovered by a California postman named Rudolf Hass. Avocados are rich in unsaturated fats, contain no cholesterol, and are packed with dietary fiber and vitamins such as folic acid, A, B6, C, thiamin, and riboflavin. Preparation 1. 2. 3. 4. 5. Tip: Do not store unripe fruit in the refrigerator. Calories589 Carbohydrates55 g (18%) Fat44 g (67%) Protein5 g (11%) Saturated Fat6 g (31%) Sodium18 mg (1%) Polyunsaturated Fat5 g Fiber16 g (65%) Monounsaturated Fat30 g Cholesterol0 Reviews write your own review My husband and I really liked this salad. More Recipes from Bon Appétit

Wondering About a Vegan Diet? (Infographic) | Features Want to know how to be healthy and cruelty-free? No worries—eating vegan is easy! Get all your answers and more with PETA’s “Wondering About a Vegan Diet?” infographic, and don’t forget to share this infographic on Facebook. Are you ready to eat healthy? Pledge to go vegan for 30 days! Embed “Wondering About a Vegan Diet?” <a href=” src=” width=”720″ border=”0″><p>Wondering About a Vegan Diet? Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever.

Perfect Oven Fries - Your Vegan Mom The ability to pull a perfectly crisp and brown little wedge of potato from your oven is one of the primary skills of a successful adult. Do yours stick? Never quite crisp up? Brown unevenly? Let's work this out together. 1. 2. 3. 4. 5. 6. 7. (All except first photo by Dorka.) Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for "dumb salad" and said it was something she made often, I was interested. Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. Not many tomatoes yet around here, so I used these sweet Cherubs tomatoes from Costco. I cut the green onion in diagonal slices to make about 1/4 cup, but more would be okay too. You need one perfectly ripe avocado, diced into smallish pieces. Instructions: South Beach Suggestions:

Vegetable Lasagna Cupcakes How about a couple of cupcakes for dinner? I haven’t made lasagna in ages but after seeing the oh-so-cute Petite Lasagnas at Can You Stay For Dinner?, I just had to make a vegan version. Super easy to make using wonton wrappers, the mini lasagnas bake in about ten minutes or so. I didn’t bother to replace the meat in the sauce called for in the original recipe, I just went with vegetables – fresh shiitake mushrooms and baby zucchini from the farmers market. Once cool enough to handle, you can actually pick one up and eat it without a fork. I only wish the Daiya cheese was a little more melted (I would have left it in the oven for a bit longer but the tips of the wontons were getting to be pretty brown and I have a very touchy smoke detector). Vegetable Lasagna CupcakesMakes 12 24 wonton wrappers 1 cup pasta sauce or spaghetti sauce 1/4 cup of your favorite cheese To make the vegetable filling, heat a wok or sauté pan to hot. Next, make the tofu ricotta. Preheat the oven to 375 degrees.

Vegan Miso Soup Recipe - Made Just Right Photo courtesy of Adactio[/caption] It used to be that chicken soup was the prescribed go-to meal for anyone feeling under the weather. There are however healthier plant-based options that not only help ease one through the transition from illness back to health, but also contribute to an overall sense of well-being. Miso soup is at the top if that list! What’s your go-to meal when you’re not feeling so hot? Tell us below in the comments for a chance to win free Earth Balance®! Miso is a salty paste made from fermented soybeans, which sometimes also includes barley or rice. Feel Better Miso Soup -adapted from VegWeb Ingredients: 4 tablespoons oil 1 medium yellow onion, chopped 6-8 cloves fresh garlic, chopped 3/4″ piece fresh ginger, grated 4 cups water 1 teaspoon cumin 4 tablespoons soy sauce 1 tablespoon sesame oil 2 dried shiitake mushrooms 1 1/2 cups green peas 1 1/2 cups broccoli 4 tablespoons miso paste, divided Directions: 1. 2. 3. 4. Rating: 0.0/5 (0 votes cast) Related Posts

Butternut Squash Gnocchi with Rosemary Brown Butter | Vegans Eat Pencil Shavings Taste the flavors of autumn in this cozy dish This is the perfect recipe to make on the first day of fall! The cinnamon plays off the richness of the butternut squash, and the rosemary brown butter is aromatic and savory. Vegan parmesan cheese and fresh chopped parsley is the only way to finish off this beautiful autumn dish. Ingredients: 1 small butternut squash (About a cup and half of cooked flesh) 4 tbsp. olive oil 1/2 tsp Cinnamon 1 tsp basil Salt and pepper 2 1/2 cup flour plus more if needed Chopped parsley (for garnish) Vegan Parmesan (for garnish) 1 recipe of Rosemary Brown Butter Directions: 1) Preheat the oven to 375 degrees. 2) Cut the squash in half and remove the seeds. 3) Roast squash for 45 minutes or til tender. 4) Once squash is cool, scoop out flesh into a mixing bowl. 5) Add the flour to the squash and mix with a wooden spoon til you have a dough ball. 6) Shape dough into a ball and place in an oiled bowl. 10) Boil 4 quarts (16 cups) of salted water in a large pot.

Jalapeno Hummus Ravioli I have been experimenting with hummus a lot lately while serving as the Sabra Brand Ambassador on MixingBowl.com and decided to try a Hummus Ravioli recipe they shared on their Facebook Page. I spent a bit of time debating about which hummus flavor to use: lemon, roasted red pepper etc. and decided to go spicy with the jalapeno flavor. I was not sure how this would taste but imagined it could be fun and boy was I right. I honestly thought it tasted like a jalapeno popper. This is a really quick recipe and would really impress guests. Which flavor of Sabra Hummus do you think would taste great in the ravioli? Ingredients (4 servings/3pcs. per person): 12 wonton wrappers 4 Tablespoons jalapeno Hummus 2 Tablespoons olive oil Directions: 1. Tagged as: appetizer, Hummus, quick recipe, Ravioli, Sabra, sabra hummus

Spinach Tofu Patties - StumbleUpon I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) They are also filled with spinach and asian flavours like sesame oil and soy sauce. I decided to add some peanut butter to mine too, to go with a sort of asian peanut sauce theme. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties.

The GOOD Lunch: Lentil-Potato-Spinach Soup - Food Welcome to The GOOD Lunch. Every Tuesday and Thursday for the next year, the GOOD team has pledged to take it in turns to cook and share a big bowl of healthy, vegetarian, seasonal soup or salad. We're on the hunt for new recipes that are easy to bring, serve, and share in the workplace, and we will post everything we try, along with a five-star ranking of its portability and taste. Lentil-Potato-Spinach Soup (inspired by a Bon Appetit recipe from May 1995) The Ingredients: Makes 10-12 servings 1/2 cup olive oil 6-8 large garlic cloves, chopped 3 quarts canned vegetable broth 4 cup lentils, rinsed, picked over 2 lbs red-skinned potatoes, cut into 1/2-inch pieces 3 lemons 1 lb torn fresh spinach leaves (about 6 quarts) 1 teaspoon cayenne pepper 1 cup chopped fresh mint (dried will suffice if you cannot find fresh) Crumbled feta cheese (optional) The Method: • Heat olive oil in large pot over medium heat.

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