Tag Archives: vegan

Nutty Chili Bowl

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I don’t usually make dinner on Thursdays, because it’s a yoga night for me.  But, due to a little head injury, I’ve been off my mat this week.  So, I got home tonight having had no thoughts about what to make for dinner, but with the task staring me in the face.  I whipped up this dish in about 30 minutes and it was very well received by the fam.  I have given 1/2 amounts from what I made below, as I assume most people aren’t cooking for 7 (including multiple teens).

1 medium onion diced
2 stalks celery diced
1 large can (40 oz) kidney beans
1 small can diced tomatoes
2 cups frozen corn
1 cup Texmati rice
2 T. olive oil
1 t. hot sauce
1/2 t. red pepper flakes
1 T. cumin
1/2 t. sea salt
2 T. peanut butter (smooth)
shredded vegan cheese (optional)
vegan sour cream

Place 1 T olive oil, onions, celery, cumin, salt, and red pepper flakes in large pan on medium heat and saute until onions and celery are soft.  Drain beans and add beans and tomatoes to pan.  Simmer.  While that is cooking, put 1 3/4 cups water, 1 cup Texmati rice, and 1 T olive oil in a separate pan.  Bring to a boil.  Stir once, cover tightly, and reduce heat to a simmer.  That will cook for about 15 minutes.  After bean mixture has simmered for a few minutes, add corn, hot sauce, and peanut butter.  Stir and continue to cook over medium heat until corn is heated through.  By this time, rice should be done.  Add rice to bean mixture, stir, and allow to cook on low for 5-10 minutes or until you are ready to serve.  Serve in a bowl with optional vegan (or regular) shredded cheese and sour cream.  Filling, hearty, and pretty good for you.

Yellow Lentil Curry (Tavoor Dal)

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Lentils are a kickin’ legume. They are exceptionally high in protein and have good amounts of iron and potassium too. And, they are delicious. What follows is an extremely easy recipe for lentil curry. I like this served with some sort of bread (pita or otherwise) for dipping and a green salad. Delicious!

1 lb yellow lentils
1 medium yellow onion, diced
3 cloves garlic, minced
3 stalks celery, chopped
3 T olive oil
1 T curry powder
1 T cumin
2 t ginger
1 t salt
1 t chili powder
2 T veggie bullion
4 cups water
(or 4 cups veg. broth)

Add olive oil, onions, celery, and garlic to pan and heat on medium-high until onions and celery are tender.  Add remaining ingredients and bring to a boil.  Simmer for 20 minutes or until lentils are tender.  Serve with bread or rice.

Guacamole or Avocado Pico de Gallo

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I love avocado.  I will eat it on sandwiches, alone, or in any sort of Mexican style food item.  I’m a big fan of guacamole, and if I have fresh tomatoes on hand, I also like to make an avocado pico de gallo.  The biggest difference between the two is the amount of tomatoes and how much you want to puree the item.  I always use haas avocado, but that’s a matter of taste. If you haven’t made your own, but have had guacamole out, chances are it was made with haas avocados.

For either one, you’ll want: 

2 avocado
2 cloves garlic, minced
1/2 – 1 jalapeno (dependent on heat)
1 cup freshly chopped cilantro
1 t. cumin
1 onion diced
2 limes juiced

For the pico de gallo, you’ll also want 2 large tomatoes, diced.

If making guacamole, add all items except tomatoes to a food processor or blender and pulse until just mashed.  Add salt and pepper to taste and adjust seasoning.  If making pico de gallo, add all items (including tomatoes) and stir.  Either way, chill tightly covered until time to serve.