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

Vegan Tagine

Thank you Amanda for sharing this recipe with me.  It is fantastic!

4 Servings - I like to double this recipe.

Ingredients

• 5 Tbsp Olive or Sunflower oil
• 1 Large onion, thinly diced
• 2 garlic gloves, finely chopped (or 2 tsp chopped garlic)
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cumin
• 2 tsp cinnamon
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 3 14oz can chick peas
• 1 26 oz can chopped or crushed tomatoes
• 4 cups vegetable stock
• 1 large eggplants (12 oz) diced
• 8 oz button mushrooms sliced 
• 3 oz dried apricots
• Salt and Pepper

To Serve

• 8 oz cous cous (this is NOT gluten free) or Quinoa (gluten free) 
• 1 oz sliced almonds
• 1 tbsp chopped fresh parsley
• Salt and Pepper

Directions

1. Heat 2 tbsp Oil in pan.  Add onion and garlic.  Fry over medium heat for 5 minutes until golden. Stir in spices for the last minute.  Set aside.
2. Heat 2 tbsp oil in pan.  saute mushrooms for 4-5 minutes until browned.  Set aside.
3. In a different pot, heat 3 tbsp oil.  Add eggplant and saute, stirring over high heat for 5 minutes until evenly browned.  Add Onion mixture, chickpeas, vegetable stock, tomato, apricots and mushrooms to pot. 
4. Cook for an additional 10 minutes.  
5. Salt and pepper to taste.
6. Prepare cous cous and serve with almonds and parsley.

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

Chocolate Chip Cookies (Dairy Free/Vegan)

Ingredients

• 4 cups unbleached all-purpose flour (I like King Arthur)
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 ½ cups chocolate chips (I like semisweet Ghirardelli or other dairy free chocolate bars broken into pieces)
• 1 cup white sugar
• 1 cup packed light brown sugar
• 1 cup plus 2 tbsp canola oil
• ½ cup plus 2 tbsp water
• Coarse sea salt 

Directions

1. Mix flour, baking powder, baking soda, and salt in a bowl.
2. Add chocolate chips.
3. In kitchen aid mixer, mix sugar and brown sugar with the oil and water until there are no sugar clumps.
4. Add the flour and chocolate mixture to the sugar mixture and mix until just combined. Do not overmix.
5. Refrigerate for at least 12 hours and up to 24 hours.
6. Preheat oven to 350F.
7. Scoop dough into balls and place into freezer for about 10 minutes while oven heats
8. Sprinkle the dough balls with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden.
9. Do not overbake.
10. Let cool completely before serving.

Adapted from Ovenly's Vegan Salted Chocolate Chip Cookies

Quinoa Salad

Ingredients

2 cups quinoa
4 cups water
Kale - 2-4 stalks
2 tightly packed tablespoons of fresh parsley (not dried)
1 can black beans (drained and rinsed) - possible improvements - precook dried beans or look for BPA free cans
1 can kidney beans (drained and rinsed) - possible improvements ... same as above
1 cucumber - diced
2 tomatoes - seeded and diced
1 1/2 cups of corn (I used frozen)
1 red onion - diced
5 medium carrots. Diced.
olive oil
sea salt
pepper
avacado - diced


Directions
1) Bring 4 cups of water and 2 cups of quinoa to boil. Then simmer for 10-15 minutes (until water is cooked out and quinoa is uncoiled and fluffy). Toss with olive oil. Set aside to cool.
2) drain and rinse black and kidney beans. Pour into bowl. Add corn, cucumber, tomatoes, red onion to bowl.
3) Boil diced carrots until soft, but not mushy. Drain, cool, and add to bowl.
4) clean and destalk kale. Chop up the kale leaves into bite size pieces. Massage with 1-2 tbsp olive oil. Add to bowl.
5) Rinse parlsey. Chop and add to bowl.
6) add cooled quinoa to bowl.
7) Add olive oil and stir until lightly coated.
8) Salt and pepper to taste.
9) Serve with avacado for topping. Don't add the avacado to the bowl because it will get brown fast and make it seem like the salad doesn't stay good for as long.

NOTE: This is a BIG salad. It will stay good in the fridge for almost a week.

Kannelbullar - Swedish Cinnamon Buns Recipe

I love Swedish Cinnamon buns. Sweet, but not too sweet. Light and fluffy. I made this recipe for midsummer and loved it so much I've made it twice since then. My friends and family rave about it! This recipe has been lightly adapted to make it vegan/dairy free from Kokblog.

Makes about 30-40 buns

Ingredients

Dough

2 1/8 cup (500 ml) unsweetened Almond Milk (Or regular milk if you prefer)
2 envelopes dry active yeast (1 package of dry active yeast = 2 1/2 tsp) (or 25g fresh yeast)
2/3 cup (130 g) brown sugar
5 7/8 cups (840 g) flour
2 teaspoons whole cardamom seeds
½ teaspoon salt
10 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)

cinnamon filling

8 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)
1/3 cup (65 gr) sugar
2 ½ teaspoon cinnamon

topping
pearl sugar (Raw Sugar can be a substitute, but its just not the same)
Almond milk (or regular milk) for brushing

Directions

Dough

1 - Heat almond milk until it about 110ºF. Add yeast and stir until yeast has dissolved.
2 - Crack open cardamom seeds. Pull out seeds and pulverize in a mortar and pestle.
3 - Mix together flour, sugar, cardamom and salt.
4 - Add flour mixture to the milk and yeast mixture.
5 - Add in the Earth Balance in small cubes. Mix either with KitchenAid mixer or by hand.
6 - Knead for about 5-10 minutes.
7 - Cover the dough and place in a draft free place and let it rise for at least 40 minutes.
8 - Mix all of the filling ingredients into an even batter. It is important for the butter to be at room temperature so it’s easier to spread.
9 - Divide the dough into two pieces and using a rolling pin, roll each of them out separately to the shape of a rectangle.
10 - Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side.
11 - Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up on baking sheet.
12 - Repeat above procedure with the last piece of dough.
13 - Let them rise for about 30 minutes.
14 - Brush each roll with almond milk and sprinkle pearl sugar on top.
15 - Bake them in the oven at 440F for 8-10 minutes.

Whole Wheat Bread

This is my favorite bread to make right. Very lightly adapted from the Brown Eyed Baker's Recipe to make it dairy free.

Ingredients

2-1/3 cups warm water (about 100-110 degrees)
1½ tablespoons instant yeast
¼ cup honey
4 tablespoons (1/4 cup) Earth Balance (NO SOY) (OR butter or your favorite butter substitute)
2½ teaspoons salt
¼ cup rye flour
½ cup wheat germ
3 cups whole-wheat flour
2¾ cups unbleached all-purpose flour, plus more for dusting the work surface

Directions

1. In the bowl of a standing mixer, mix the water, yeast, honey, butter, and salt with a spoon or spatula.
2. Mix in the rye flour, wheat germ, and 1 cup each of the whole-wheat and all-purpose flours.
3. Add the remaining whole-wheat and all-purpose flours. Knead at low speed with dough hook for about 8 minutes (until the dough is smooth and elastic).
4. Transfer the dough to a lightly floured work surface. Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.
5. Place the dough in a very lightly oiled large bowl; cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
6. 6. Heat the oven to 375 degrees.
7. Gently press down the dough and divide into two equal pieces. Gently press each piece into a rectangle about 1 inch thick and no longer than 9 inches. With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure that the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough in a greased 9 by 5-inch loaf pan, seam-side down and pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
8. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205 degrees, 30 to 40 minutes. Remove the bread immediately from the baking pans (I let them cool on a clean towel on our butcher block); cool to room temperature.
9. Slice whatever bread isn't eaten on the first day. Transfer slices to gallon ziplock bag. Freeze until ready to eat. Take frozen slices and place on cookie sheet. Add a tablespoon of water to the pan and bake at 350 degrees for 5-10 minutes until warm and soft.