Pickled Beets

The VeganAsana Jr. thought she might like some pickled beets. I think that she doesn’t, but I do, so I made them!

Ingredients
1 bunch beets, cleaned
1-2 cups white vinegar
.5-1 cup sugar
.5-1 tsp salt

Process
Trim and clean beets and place into a roasting pan with a very little olive oil.
Cover with lid or foil and bake at 375* until tender, turning occasionally.
Remove beets from pan and allow to cool.
Skin beets (I do this with my fingers while holding the beets under running water).
Slice into chunks or slices.
Boil vinegar and sugar for 5 minutes, add salt, and pour over beet slices. The amount of vinegar you will need depends on the size of your bunch of beets and the container, so just keep the proportions the same.
Allow to sit in the fridge at least overnight before eating.
Add to sandwiches, salads, or eat with a fork!

Crispy Potato Wedges


Guest post by Ms. theVeganAsana Jr.2

Potatoes often take a long time to bake, but they are worth it in the end. These potato wedges are simple and perfect with any condiment.

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  1. Preheat oven to 400°F (204°C)
  2. Wash potatoes and peel if desired
  3. Cut potatoes into wedges and lay them on a baking tray with the curved side on the tray (this means the potatoes will not have to be flipped while baking, making everything easier)
  4. Drizzle olive oil on top of the potato wedges
  5. Add seasonings such as salt, pepper, dill, italian seasoning, onion powder, garlic powder, chili powder, cumin (I used salt, lots of dill, italian seasoning, onion powder, and garlic powder)
  6. Put into oven and let bake for an hour, or until the potatoes are crispy, occasionally checking
  7. Enjoy alone or with a condiment such as ketchup, mashed avocado, or hummus!

 

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.