Black Bean Mole Chili with Roasted Sweet Potatoes and Spinach

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Warm, spicy, rich, and full of vitamins. This vegan black bean chili can be served with the roasted potatoes and spinach in the bowl or on the side. Delicious!

Ingredients IMG_2397b

2 lb black beans
3-4 large carrots, peeled and sliced
5-6 sweet potatoes, peeled and diced
4-5 celery sticks, sliced
1-2 large onions, diced
8 cups fresh baby spinach
2 large cans diced tomatoes
2-3 jalapeños, sliced
4 T of vegetable broth powder
4 T of cumin
3 T of chili powder
1/4 cup of cocoa powder
1 T turmeric
1 T sea salt
1/4 cup of creamy peanut butter
4 T olive oil

Process

In a large pressure cooker, add beans, 2 T olive oil, onions, celery, carrots, jalapeños, cocoa powder, chili powder, turmeric, cumin, sea salt, diced tomatoes, and 3 quarts water (so, everything except the sweet potatoes, spinach, peanut butter, and 2 T of olive oil). If the broth does not cover the beans by at least 4 inches, increase water until it does.

Place lid on cooker and bring to high pressure. Cook at pressure 15 minutes and then turn off heat and allow to depressurize. Once pressure is released, test beans for doneness. If beans are ready, add peanut butter, stir until melted in, and allow to simmer 5 minutes to cook.

While the chili is cooking under pressure, toss sweet potatoes with remainder of olive oil. Spread on a baking stone or pan and cook at 350* until potatoes begin to soften, stirring occasionally. Pile spinach on top and sprinkle with sea salt. Bake until spinach wilts and potatoes are tender.

Serve potatoes and spinach on the side, or add a large spoonful to the bottom of your bowl and ladle chili on top. Add vegan sour cream if desired.

Split Pea Soup – A Vegan Pressure Cooker Comfort Food

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It’s starting to get cool out, so you know what that means! SOUP!
I love a bowl of soup in the fall or winter, and split pea is a crowd pleasing (though not horribly photogenic) star in my house.

Ingredients

2 pounds dried split peas
1 large onion, diced
6 carrots, peeled and sliced or 1 bag baby carrots
8 cups vegetable broth
2 cups non-dairy milk (or 2 more cups broth or water)
1 T liquid smoke
2 T olive oil
Salt and pepper to taste
optional seasonings: 1/2 cup fresh chopped kale, 1/3 cup chopped basil, 4 minced garlic cloves

Process

If you have the time, you can sauté the onions and garlic until soft or caramelized and go from there. If not (as I did not last night), you can just throw it all in with the beans.

Add beans and sautéed or raw vegetables and remainder of ingredients except salt, pepper, and non-dairy milk to pressure cooker. Bring to high pressure. Cook for 10-12 minutes and then remove from burner to allow to naturally depressurize.

Pour in the non-dairy milk and salt and pepper to taste. Serve with fresh bread, salad, or fruit.  Yummy.

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Tofu Loaf – Vegan Recipe

Vegan Meatloaf

My family loves meatloaf and mashed potato meals, but the vegans tend to gaze sadly at the loaf. I’ve made loafs in the past using prepared vegan meats, but this was my first try for meatloaf from non-prepared ingredients and it came out quite delicious!

Ingredients

1 container extra firm tofu
1/2 cup almonds
1/2 cup TVP crumbles
1/2 cup almonds
1 sleeve wheat saltines (or 1.5 cups wheat bread crumbs)
1/4 cup sundried tomatoes
1/2 tsp chili powder
1/2 tsp turmeric
1/4 cup nutritional yeast
1/2 tsp sea salt
1/2 tsp ground black pepper
4 T olive oil

Process

Food process or blend crackers to a fine powder. Add almonds, TVP, and sundried tomatoes and continue to blend/process until a consistently fine mix. Mix in the spices.

Remove tofu from package and let drain.

Crumble tofu into a bowl and add 2 T olive oil. Mix in the dry ingredients. Combine well.

Press into a loaf pan (this should about 1/2 fill the pan to the top). Spread remaining olive oil over the top.

Cover with foil and bake at 375* for 40-45 minutes. If desired, remove foil and add some ketchup to the top and then return to oven for an additional 5-10 minutes.

Serve with mashed potatoes (use soy or rice milk, vegan butter, and/or vegan cream cheese to blend) or on sandwiches.

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