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.

 

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.

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!

Quinoa with Herbs and Green Onions

This recipe is lent compliant and is from Bishop Sergios of Portland.

quinoarecipe

Lentils with Ripe Plantain (Estofado de Lentejas con Platano Maduro)

My youngest son saw this recipe from Erica on My Colombian Recipes and declared his love for lentils.  Two days later, we made it and it was a big hit with plenty of leftovers for the next day!  This one is a keeper!  The only change I made was to substitute Goya seasoning for the ground achiote in her recipe.

I would recommend extra salt in the cooking stage.  You can always add it later, but the consistent refrain from my kids is that everything I cook needs more salt.  I usually do not agree, but when it comes to lentils, I think they are right!

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 red bell pepper, diced
  • 3 tomatoes, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1/2 teaspoon Goya sazon con achiote
  • 1/3 cup fresh chopped cilantro
  • 7 cups of vegetable or chicken broth
  • 1 pound dry lentils, picked and rinsed
  • 1 large carrot, peeled and sliced
  • 1 ripe plantain, peeled and diced

Directions:

1. Place the oil in a large pot over medium heat.

2. Add the onion, red bell pepper, tomato, garlic, cumin, salt and achiote. Cook, stirring for about 5 to 7 minutes.

3. Add the broth and bring to a boil. Add the lentils, carrots and plantain, reduce the heat to medium low, cover partially and cook until the lentils are soft about 40 minutes.

4. Remove from the heat and add the chopped cilantro and serve with white rice and avocado.

Barley, Lentil & Spinach Soup

This is a thick soup which delivers a rich and hearty flavor.  If you want it to be “soupier” you will need to add more broth.  It is “fast friendly” , vegan and very enjoyable!

Directions

  • 7 1/2 cups Vegetable broth
  • 4 tbs garlic, minced
  • 1 teaspoon dried oregano leaves
  • 4 large carrots, sliced
  • 1 cup onion, chopped
  • 1/2 cup uncooked dried lentils
  • 1/2 cup uncooked pearl barley
  • 2 cups raw baby spinach

Directions

  1. Do not soak the barley or lentils overnight.
  2. Stir the broth, garlic, oregano, carrots, onion, lentils and barley into a 5-quart slow cooker.
  3. Cover and cook on LOW for 8 to 10 hours or until the lentils and barley are tender.
  4. Add baby spinach 1 1/2 hours before serving
  5. For a non-vegan option, brown 1-2 links italian sausage and add to slow cooker.