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.

 

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.

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.

Creamy Jalapeno Green Sauce

This is the infamous “Green Sauce” that has spawned a legion of admirers. Beware, this recipe makes enough for one person, maybe two if they aren’t very hungry. I advice doubling or tripling the recipe if you hope to have any left to put in the fridge!

Ingredients

4 Large fleshy Jalapeno peppers
1 clove garlic
1/4 cup vegetable oil
coarse sea salt, to taste

Directions:

1. On a gas or charcoal grill, roast jalapenos until skin is thoroughly charred and blistered.
2. Place roasted peppers in a ziploc bag to steam and cool for 10-15 minutes
3. Using a kitchen knife, scrape the charring off, it should flake right off. Note – rinsing roasted jalapenos will dampen the spice, so don’t complain to me if you rinse them and then get a mild sauce.
4. Half and seed the peppers
5. In a blender, place the clove (I mince it first), peppers and about half the oil along with a little salt.
6. Add in remaining oil as you puree the peppers. You may want to scrape the sides of the glass container down a few times to make sure all the pepper is pureed.
7. Add salt to taste and blend to mix it in.

Serve with tortilla chips and something cold to drink!

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.