My chili recipe originally came from my mother, but her version contained some beef. I’ve adapted it over the years to suit my veggie tastes and generally only have it with beens as the protein. This time, I added some TVP for extra oomph. It’s great on day one as chili, but it’s even better on day two and beyond! Ingredients 2 lbs dried pinto, kidney, black beans or a mix 1-2 medium onions, diced4 stalks celery, sliced thin2 cups carrots, shredded or chopped 1 red pepper, diced2-3 jalapenos, diced or sliced1 large can crushed tomato 1-2 large cans diced … Continue reading
I like soup, regardless of the weather, but this is a nice transitional soup for the seasons. It’s not heavy like a winter soup, but the spices give it a warming kick. This makes a TON of soup, so you may want to half it or prepare to freeze a bunch. Instructions below are for doing this in a pressure cooker. If you don’t wish to cook it that way, presoak the beans overnight and then the rest is the same except cook on stovetop until beans are done. Ingredients 1 lb dry pinto beans 1 onion, diced 1 red … Continue reading
Ingredients 2 eggplants, diced 1 onion, diced 3 cloves garlic, minced 4-6 cups cut grape tomatoes 1-2 T capers 8 cups kale, chopped ½ cup nutritional yeast Sea salt and pepper to taste 3 T Olive oil Process Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread.