Vegan Chili

This is a recipe that keeps on giving.  My friend Claire made this for a birthday celebration with friends.  We all immediately asked for the recipe.  I've made this for my family, for friends, for new parents, and am always asked for the recipe. 

This was originally an instant pot recipe, but I don't have one so I adapted for my crock pot.  It worked beautifully.  For instant pot instructions, follow the link to the original recipe below.

Here it is!  Enjoy!

Ingredients

• 2 Green peppers diced
• 1 yellow onion diced
• 2 tsp crushed garlic (4 cloves)
• 1 Tbsp chili powder
• 1/2 Tbsp paprika
• 1 Tsp cumin
• 2 tsp salt
• 3 cups vegetable broth
• 4  (15 oz) cans crushed fire roasted tomato
• 2 (15 oz) cans black beans
• 1 (15 oz) can canneli beans
• 1 (15 oz) can kidney beans 
• 1 (15 oz) can corn

Optional:

• 1/2 jalapeno minced
• 1/2 cup quinoa
• 1/2 Tsp red pepper flake
• Cilantro diced

Instructions

1. Saute onions and garlic in 2 Tbsp oil until translucent.  
2. Turn off heat, add spices to warm
3. Pour onions, garlic and spices into crock pot
4. Drain and rinse beans and corn.  Add to crock pot 
5. Add the remaining ingredients
6. Cook on high for 5 hours
7. Serve over rice

Adapted from Show Me The Yummy

Coconut Curry Lentil Soup

This!  All I want to eat these days is this.  Bowl after bowl.  It is so yummy!

I just updated this recipe to reflect the measurements I actually use.  This is a very flexible recipe.  Feel free to experiment with ratios and ingredients.

Ingredients

• 1 tbsp coconut (or olive) oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 1/2 tsp red pepper flakes (optional)
• 3 tbsp curry powder
• 4-5 cups vegetable broth (depending on how thick you want it)
• 2 can coconut milk
• 1 large can of fire roasted diced tomatoes (at least 400 g - id use 758g)
• 1 large can of fire roasted crushed tomatoes (at least 400 g - id use 758g)
• 2 cups dry red lentils

Directions

1. Heat coconut oil
2. saute onion, garlic and ginger until softened
3. Add curry, and red pepper flakes and stir until combined
4. Add in coconut milk, broth, diced tomatoes, and lentils
5. Bring to boil
6. Let simmer for at least 45 minutes, but up to 90 minutes, stirring regularly
7. EAT ALL THE SOUP!

Recipe adapted from Veganela.com

Ham and Split Pea Soup

Ingredients
1 piece (about 2½ pounds) smoked, bone-in picnic ham
4 bay leaves
1 pound (2½ cups) split peas
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium stalks celery, chopped medium
1 tablespoon olive oil
2 medium cloves garlic, minced
Pinch sugar
6 small new potatoes, scrubbed and cut into small cubes
Ground black pepper


Directions
1. Place the ham, bay leaves, and 3 quarts water in a large stockpot. Cover and bring boil. Reduce the heat to low and simmer until the meat is tender and pulls away from the bone, 2 to 2½ hours.

2. Remove the ham meat and bone from the pot. Set aside to cool.

3. Add the split peas and thyme to the ham stock. Bring to a boil again, then simmer (uncovered) until peas are tender (45 minutes)

4. While the peas are simmering, Saute onions, carrots, and celery in the oil (5 to 6 minutes).

5. Reduce the heat to medium-low and add the butter, garlic, and sugar to the sauted vegetables.

6. Continue to cook and stir frequently, until deeply browned (30 to 35 minutes); set aside.

7. Shred the meat off the ham into bite-sized pieces and add to pot with split peas. Discard the rind, fat, and bone.

8. Add the sauteed vegetables and potatoes to the pot with the split peas. Simmer until the potatoes are tender and peas dissolve and thicken to the consistency of light cream, about 20 minutes.

9. Season with ground black pepper to taste. Remove the bay leaves. separately.

Recipe taken and very very very lightly adapted to add more potatoes, and make dairy free from Brown Eyed Baker

Cauliflower Soup

This soup is awesome. I made it a lot when I was pregnant and shortly after giving birth to my son. So easy, so satisfying, so tasty!

Ingredients

2 Tbs. olive oil
2 shallots, minced
1 medium yellow onion, chopped
1 medium potato, peeled and chopped roughly
3 cloves garlic, minced
3 cups vegetable or chicken broth
3/4 head cauliflower, chopped
1 cup shredded sharp cheddar cheese
2 tsp Dijon mustard
Kosher salt and ground black pepper

Directions

Saute shallots and onion in olive oil until slightly softened(4-5 minutes).
Season with salt and pepper
Add the potato, garlic and vegetable broth
Cover and bring to a boil
Lower the heat to a simmer (covered)until the potatoes are tender (8-20 minutes)
Add the cauliflower and cook until the cauliflower is tender (5-10 minutes)
Stir in the cheese and dijon mustard.
Blend until desired consistency

Recipe taken and very lightly adapted Pink Parlsey

The Only Black Eyed Pea that I'll Eat Soup

My mom insisted that we eat black eyed pea soup for new years and I was skeptical. I'm glad that I trusted her and cooked this with her. So tasty! I brought the left overs for lunch two day sin a row.

Ingredients

• 1 tablespoon olive oil
• 1 large ham hock
• 1 1/2 cup cubed ham steak
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Directions

1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
3. Add the ham, black-eyed peas, stock, bay leaves, thyme, and seasonings.
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy
and tender, stir occasionally.
5. If the liquid evaporates, add more stock.
6. Adjust seasonings, and garnish with green onions.
7. Cook rice as directed by package and serve the soup over the rice.


* Adapted from Emeril Lagasse's Hoppin John recipe

Kielbasa and Lentil Soup

My mom was watching Paula Deen when she saw this recipe. She was inspired, and made this recipe based on the Smithfield sausage and lentil recipe.

This recipe is hearty, yet healthy. One of my co-workers even made this as part of her Thanksgiving dinner. Hmmm, I think B and I will make this for dinner tonight.


Ingredients

• 1 pound sliced Kielbasa
• 1 1/2 cups cubed Ham steak
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large green bell pepper, diced
• 2 medium carrots, cubed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, minced (chopped)
• 6 - 8 cups chicken stock
• One 28-oz. can crushed peeled tomatoes
• 2 cups dried lentils
• 12 large fresh spinach leaves, cut into small pieces
• Salt and pepper to taste

Directions

1. Heat olive oil in a large saucepan over medium heat. Add sliced kielbasa and cubbed ham and cook until browned and crispy. Remove sausage and ham and place on a platter.
2. Add onion, green pepper, carrot and spices to the saucepan Saute for a few minutes.
3. Add chicken stock, tomatoes, lentils and sliced sausage.
4. Bring to a boil, cover and simmer over low heat for 2 hours.
5. After 2 hours turn off heat and discard bay leaf.
6. Add salt, pepper and spinach let stand for 2 to 3 minutes before serving.