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.

Garlicky Green Beans with Pine Nuts

Great side dish!

Ingredients

  • 1 1/2 pounds green beans, trimmed
  • 2 tablespoons olive oil
  • 2 large cloves garlic, thinly sliced
  • 1/3 cup (about 2 ounces) pine nuts
  • kosher salt and pepper

Directions

  1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.
  3. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.

Scott’s Garbanzo Pasta

This is a Lenten/fasting pasta recipe which proved to be excellent!  Seasonings can be adjusted to taste.  I like heavy garlic and a decent amount of oils.

Ingredients

  • Olive Oil
  • 16 oz box penne pasta (or farfalle)
  • 3 green onions, diced
  • 2 heaping tbs minced garlic
  • 1 can garbanzo beans, rinsed and drained
  • Italian seasoning

Directions

  1. Cook pasta according to directions on box.  About 7 minutes before pasta is ready, prepare garbanzos as instructed below.
  2. Coat a large skillet with olive oil and heat to medium.  About five minutes before pasta finishes, add garbanzos to skillet.  Shake italian seasoning over garbanzos to taste.  Shake frequently.
  3. About 3 minutes before pasta is finished, stir in green onions and sautee with garbanzos
  4. About 2 minutes before pasta is finished, stir in garlic and sautee.
  5. Drain pasta when finished and stir into skillet.  Drizzle olive oil over pasta to coat.
  6. Remove from heat quickly and serve.

Skillet Garlic Green Beans

Like most people, I’d guess, I keep a number of cans of green beans in the pantry.  Green bean casserole is a staple in our house, but I am always looking for something else to do with them.  I cribbed a recipe from allrecipes.com and made some adjustments to fit what I had laying around.  Between the three of us, we finished it all and could have had more.  This one goes into the rotation!

Serves: 4

Cooking Time: 15 minutes

Ingredients

  • 1 1/2 tbs. butter
  • 3 tbs. olive oil
  • 3-5 tbs. minced garlic, according to taste
  • 2 (14.5 ounce) cans green beans, drained
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
 Directions
  1. In a large skillet over medium heat, melt butter with olive oil. (Substitute margarine or 1 tbs olive oil to go Lent friendly)
  2. Add garlic, and cook until lightly browned, stirring frequently.
  3. Stir in green beans, and season with salt and pepper.
  4. Cook until beans are tender, about 10 minutes.
  5. Remove from heat, and sprinkle with Parmesan cheese. (omit cheese for Lent)

Tahini Baked Tofu with Peas

Lent is upon us and as always, I am looking for recipes that might make the Lenten season pass a little easier and a little tastier.  I came across a recipe for Tahini Baked Tofu, but frankly it looked a little plain and a little tasteless, as much as I love tahini.  So I went to work fixing it up a bit and here is the result.  Remember, before beginning make sure you drain and press the tofu thoroughly.  It should be pressed for at least 20 minutes.  30 minutes is better.

Ingredients

  • 1 lb extra firm tofu
  • 2 Tbsp soy sauce
  • 1 tbsp minced garlic
  • 1/3 cup tahini
  • 2 Tbsp worcestershire sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp toasted sesame oil
  • Salt & pepper to taste
  • 1 can sweet or pigeon peas
  • 1/4 cup bread crumbs

Directions

  1. Pre-heat oven to 350 degrees F
  2. Oil a flat baking pan or dish
  3. Cut tofu into 1/4 – 1/2 inch slices
  4. Place in the pan so that the slices overlap
  5. Drain peas thoroughly and spread evenly in pan
  6. Mix the sauce ingredients in a bowl until it is a cream like consistency
  7. Add a little water to thin if needed
  8. Pour mixture over tofu
  9. Sprinkle lightly and evenlywith breadcrumbs
  10. Bake until lightly golden – about 20 minutes