Peanut Butter Chili (Vegan)

This recipe was made for Lent 2017 after I saw a good friend of mine rave about some peanut chili he had tried during Lent at an Indian restaurant.  The guts of this recipe came from AllRecipes, with some of my common changes.  Even my non-peanut butter liking son ate it without complaint.  The peanut butter really acts as a thickening agent, giving the chili good body and texture.  The spices blend well with it and keep the peanut butter side from overpowering the chili side.  Makes 8 servings.

Ingredients

  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 oz) can Rotel mild tomatoes
  • 1 cup water
  • 3 tbs garlic, minced
  • 3 bay leaves
  • 2 teaspoon cayenne pepper
  • 2 teaspoon chili powder
  • 2 teaspoon garlic powder
  • 1 1/2 teaspoon Italian seasoning
  • 2 (15 ounce) can black beans, rinsed and drained
  • 2 (15 ounce) can kidney beans, rinsed and drained
  • 2/3 cup crunchy peanut butter
  • salt and pepper to taste

Directions

  1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat.
  2. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning.
  3. Cover, and simmer 15 minutes.
  4. After 15 minutes, pour in the black beans and kidney beans
  5. Return to a simmer, and cook for 5 minutes.
  6. Stir in the peanut butter until dissolved, then remove and discard the bay leaves.
  7. If desired, season the chili with salt and pepper.  I did not add any salt or pepper.

 

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Shrimp Bisque

This evening we had a shrimp bisque, made with soy milk because it is a fasting period. Delicious.

Ingredients

  • 2 tablespoons coconut oil or butter
  • 2 tablespoons onion, finely diced
  • 1 celery stalk, finely diced (about 1/4 cup)
  • 1 small carrot, grated (about 1/2 cup)
  • 3 tablespoons flour (all-purpose wheat flour or white rice flour)
  • 1 tablespoon tomato paste
  • 1 cup vegetable chicken broth
  • 1 cup milk (soy milk for fasting periods)
  • 1/2 cup dry white wine (or additional 1/2 cup milk)
  • 1 bay leaf
  • 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
  • 1 teaspoon soy sauce (gluten-free, if necessary)
  • 3/4 pound raw shrimp (cut into pieces)
  • 2 teaspoons fresh lemon juice
  • Pinch of salt, or to taste
  • Optional garnish: fresh parsley, cilantro, or thyme leaves

Instructions:

1.Melt the butter or coconut oil in a large skillet over medium high heat.
2. Add the onions, celery, and carrots. Saute until soft, about 5 minutes.
3. Add the flour and tomato paste and cook and stir 30 seconds. (this was very thick so after adding liquid below, I used an immersion blender to help it blend)
4, Immediately stir in the broth, milk, and wine (if using), and whisk until combined.
5. Add the bay leaf, thyme, and soy sauce. Bring to a boil.
6. Reduce, simmering, stirring occasionally, for about 10 minutes. 7. Add the shrimp or lobster pieces and cook until completely heated through, about 2 minutes.
8. Remove bay leaf. Stir in lemon juice and add salt to taste. (I also used the immersion blender to blend the shrimp into the bisque, this helped with texture, as the soy milk doesn’t thicken quite the same as regular milk).

Serve with optional garnish.

Mt. Athos Tahini Soup

If it is good enough for the monks on the Holy Mountain, then it’s good enough for me.  Honestly, this was a wonderful meal.  An immersion blender helps with the mixing.

Ingredients

  • 2 1⁄2 quarts water
  • 1 cup short-grain white rice
  • 7 -8 tablespoons tahini paste
  • 1 -2 lemon, juice of
  • 2 carrots, finely grated
  • 1 tablespoon fresh green onion, finely chopped
  • 1 tablespoon parsley, finely chopped (optional)

Directions

  1. Boil rice in water and salt until tender.
  2. Remove from flame and add half of lemon juice.
  3. In a medium bowl mix tahini with one cup of soup broth until creamy, adding more broth if necessary.
  4. Mix in remaining lemon juice.
  5. Pour mixture into soup stirring constantly until liquids blend.
  6. Stir in carrots, green onions, and parsley.
  7. Adjust seasoning.

Chicken Enchilada Quinoa Casserole

Here’s an interesting take on an enchilada casserole.  I’d been looking for something different to do with all the quinoa in my pantry and settled on this.  It was a great success and quickly consumed.  I used spicy enchilada sauce which gave it a good kick.  Next time I will likely add a can of hatch green chiles.  If you are feeling adventurous add in some jalapenos as well.

Ingredients

  • 1 1/2 cups dry Quinoa, cook according to package directions1 pound Chicken Breast, trim to bite sized pieces
  • 1 1/2 cups diced Yellow Onion
  • 2 tablespoons Olive Oil
  • 1 tablespoon Chili Powder
  • 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups (16 ounces) Spicy Enchilada Sauce
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterrey Jack or Mozzarella Cheese
  • 1/2 cup Chopped Green Onion (place in bowl)
  • 1 Avocado, cut into pieces & placed in bowl with juice of one lemon squeezed over
  • Salsa
  • Sour Cream

Directions

  1. Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray.
  2. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside in large bowl
  3. Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned.
  4. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings.
  5. If needed, cook a few more minutes until chicken is opaque & cooked through.
  6. Add chicken to bowl with quinoa and toss to combine. Transfer to casserole dish.
  7. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
  8. Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.
  9. Top with fresh avocado & green onion. Serve salsa & sour cream on the side. (Note: we let each person top their own to fit their preferences)

Spinach and Avocado Salad with Garlic Mustard Vinaigrette

Finding a salad that all can agree on is never easy.  Settling for a tossed, mixed green salad gets boring.  We hit the jackpot with this delicious green salad!  Three people eating, no salad left!   We didn’t have any dijon mustard so I used a spicy brown mustard and it worked just fine!

Ingredients

  • 1 garlic clove
  • Pinch kosher salt, more to taste
  • 1 tbs freshly squeezed lemon juice, more to taste
  • 1/2 tsp Dijon or brown mustard
  • 2 tbsp extra-virgin olive oil
  • 6 cups spinach leaves, loosely packed
  • 1/2 avocado, cut into cubes

Directions

1. Using a mortar and pestle or a heavy knife, pound or mince the garlic together with a pinch of salt until a paste forms.

2. Scrape the paste into a small bowl and whisk in the lemon juice, mustard, and another pinch of salt, whisking to dissolve the salt.

3. Whisk in the oil.

4. Place the spinach and avocado in a large bowl and gently toss with the dressing. Season with more salt and lemon juice to taste.

Roasted Carrot and Avocado Salad

This is a unique salad mixing roasted carrots right out of the oven with cool avocado.  It makes a great summer type salad and was very well received and incredibly easy to make.  Original recipe was found on Yummly.  This has been slightly modified for our tastes and experience.

Ingredients

  • 1 pound carrots, scrubbed or peeled and cut into two-inch segments
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • 1 avocado, pitted and sliced
  • Juice of half a lemon

Directions

  1. Roast the carrots: Preheat your oven to 400 degrees.
  2. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
  3. Spread them on a roasting sheet and roast for about 30 minutes, or until tender and browned. Roasting time will vary depending on the thickness of your carrots.
  4. With about five minutes left to roast, slice the avocado into slices a little bigger than bite sized.  Do not mince/cube it really small!
  5. Finish the salad: Arrange roasted carrots on a serving platter with slices of avocado on top.
  6. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if desired.  I recommend letting each person add their own salt if they want.
  7. Eat immediately.

Spiced Quinoa

Lent is a season where I am always searching for new, tasty vegan recipes.  If the boys will eat it, even as a side dish, that is even better!  This one was a success.  It is slightly modified from Allrecipes.com

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup quinoa
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups chicken or vegetable stock
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup toasted pine nuts or pine nut/cashew mix

DIRECTIONS:

  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20-25 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans and toasted nuts.
  5. Serve warm or cold.