Julie’s Chili

I’m the only one in my household that likes beans. Ok I get it, when I was a kid you would never get me to eat them either. I’m a huge lover of leftovers but sometimes I want something new. Which got me to thinking that other people are likely the same as me. Some may know how to make leftovers taste fresh, some can’t be bothered. I’m going to take one dish and show you how to turn it into something fresh and fun. It takes little effort for big taste!

First we’re going to start with a great recipe which is Julie’s quick and hearty chili- when you do, it will only end up being the most epic week ever for meals! Of course you can double this recipe if you have other bean eating people in your household.

Before I give you her recipe, I want to tell you what all you can make with it. Of course a big bowl of chili and bread are the go to combo. Take those leftovers and make a burrito, Shepard’s pie, quesadilla, stuffed chili baked potato. As I was making more last night, I was thinking about making chili cheese fries, pizza pot pie- or a chili pizza pocket, nacho’s, chili in a bread bowl (think soup in a bread bowl but only with chili), loaded chili zucchini boats, instead of sloppy joe mixture- use the chili instead, chili cheese dogs, chili on a bed of rice, cooked potato cubes and chili in a burrito or just mix in the potatoes with the chili,  the options are endless.

This chili is inexpensive to make- an onion, some garlic, 2 cans of beans, some bell pepper and spices. But by adding potatoes and rice into the mix, which are inexpensive as well, you can really stretch out this recipe.  I really love this recipe because it’s versatile, great for when the budget is tight, but it doesn’t taste like a frugal recipe. The flavor is rich, smoky, you can make it spicier if you want to. If you are looking for the perfect recipe that is both easy on the wallet and a crowd pleaser- I highly recommend this recipe. Don’t take my word for it…. the recipe is right below, make it for yourself- takes only 15 mins to cook…. What are you waiting for?

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*Quick And Hearty Chili

Makes 4 Servings

1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced or pressed
1/2 bell pepper, any color, finely chopped
1 1/2 cups water
2 cans kidney beans, rinsed and drained
1 15 ounce can diced tomatoes, pureed or tomato puree
1 tablespoon gluten free tamari or soy sauce
1 tablespoon plus 1/2 teaspoon regular chili powder
1 tablespoon dark cocoa powder
1 1/4 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon smoked paprika
1/2 cup TSP or TVP (textured soy or vegetable protein)
For the directions, please head over to Julie’s blog.

Julie has many great recipes on her blog! Be warned you will lose track of time, which isn’t a bad thing 😀

Recipe adapted from Vegan Diner, by Julie Hasson, 2011, Running Press
*The above is reprinted from Julie’s Kitchenette with permission.

vdThe cover of Vegan Diner is from Amazon.

How do you like your left over chili? Let me know.

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Cinnamon Bun Apple Pie

Cinnamon Bun Apple Pie


This beauty was a part of vegan snack down, such a delicious challenge. The dough is adapted from Isa’s Vegan Brunch. If you are making this; allow about 2 hours from start to finish because this will take about an hour and half to rise plus about a 20 min bake time. But trust me you will LOVE them. Of course if you don’t want to put apples in it, just make regular cinnamon buns.

For the dough you will need:

2 ¼ teaspoons dry active yeast

1/3 plus 1 teaspoon sugar

½ cup lukewarm water

¾ room temperature milk, I use Almond Milk

1/3 cup neutral oil like canola

¾ teaspoon sea salt

1 ½ teaspoon cinnamon

3 ½ cups of flour

For the filling:

¼ cup EACH brown and regular sugar

1 ½ tablespoons cinnamon

2 tablespoons flour

2 granny smith apples diced, add 1 1/2 tablespoons sugar, and 1 1/2 teaspoons of cinnamon to it and a squeeze, say teaspoon to a teaspoon and a half of lemon juice.

You will also need some butter, if it’s hard make sure it’s room temperature,  you’ll need about a ¼ cup, I don’t know, I don’t measure that part.

The method:

Take the yeast, water and 1 teaspoon of sugar and whisk it in the stand mixer bowl. (If you don’t have a stand mixer, then whisk in a large bowl). Let sit for about 5 mins.

Add the rest of the ingredients into the bowl BUT start out with 2 cups of flour and slowly adding the rest. Mix on #2 for about 5 mins. Or need it for about 10 mines. If the dough is sticky, then add a little more flour. You don’t want it to be sticky.

Oil a large bowl, roll the dough around in it, and cover with a clean towel. Let rise for about an hour or until double in size. Now go wash your dishes, have a shower, enjoy a glass of wine, take your dog for a walk.

After it has doubled in size, punch the dough down, cover it back up and start making the filling.

Mix the sugars, flour and cinnamon together.  Roll out the dough, spread the butter, just cover every inch of it, it does not need to be perfect, I like little lumps here and there,  sprinkle with sugar mixture, apple the apple mixture at the bottom of the dough. Roll the dough as tight as you can. Then slice into pieces. I split the dough into 2; it’s easier to work with when you don’t have a lot of counter space. Also with the other half I just made regular buns.

Pre-heat oven to 375. You’ll need two round pie pans, spray with oil- or use parchment paper (I love easy clean up). Fit the buns into pie pans, loosely they need room to rise again. Cover with a clean towel, clean up your mess. After about ½ hr these babies are ready to be baked. Bake for 18-20 mins.

Let them cool off in pan for about 5 mins, then transfer to a cooling rack. Well the buns are cooling; it’s time to make the icing.

Icing:

1 cup powdered sugar

2 tablespoons milk I use Almond

¼ teaspoon of vanilla powder or a teaspoon of vanilla extract

Mix together and drizzle over warm buns. Enjoy!!!

NOTE** to make this a pie, divide this dough in half, roll out one half, fit into pie plate, sprinkle with sugar mixture, add the apple and spread them around, roll out the other half of dough and put on it, and bake it, it may need about 5 more minutes added to baking time, just watch it. Also, I think a kick ass caramel sauce would be spot on with this dish!!

 

 

 

 

Chili Garlic Soy Curls

This recipe was inspired by Glue & Glitter’s Sweet-and-spicy Agave Sriracha Tofu Bites.

A couple handfuls of soy curls

2 teaspoons of sesame oil

1 teaspoon of EACH- garlic powder, onion powder

1 tablespoons of tamari

1 1/2 tablespoons of chili garlic sauce

1. Hydrate your soy curls in hot water for 10 mins.

2. Squeeze out as much water as possible.

3. Mix everything together EXCEPT the curls.

4. Toss in the soy curls, and make sure you coat all the pieces.

5. Put in airtight container overnight.

6. Haha who am I fooling, I can’t wait that long.

7. Turn your oven on the low heat, and cook the soy curls for a few hours, stirring them every once in a while.

8. Enjoy with some ranch dip. Check out my recipe for garlic ranch dip.

Garlic Ranch Dip

4-5 tablespoons of vegenaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder,  scant 1 teaspoon of each parsley and dill. Mix together and chill for at least 1/2 hr, it’s ideal to chill it for as long as you can hold out the next day is really good. (if it’s too strong for you, add more mayo. I’m a huge garlic and onion fan, and can’t believe not everyone is on board with that).

 

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Let me know what you think 🙂

Agave Sriracha Tofu

I came across Becky’s Agave Sriracha Tofu Bites with Ranch Dipping Sauce on facebook a few weeks ago and knew I needed to make them. The timing couldn’t have been more perfect as I needed to use up some tofu before it went bad and for the first time ever, I didn’t feel like making my scramble. Look at this. I made home fries to go with it. I used Follow Your Heart Ranch for dipping. My thoughts on the dip later. Right now I want to focus on this *must make* recipe. Becky’s method uses the oven, but I’m all into seeing what I can make in the Sheldon (my air fryer). I cooked mine for 20 mins on 180, shaking once. Next time, I will check after 15 mins- but these turned out really good. AND the sauce? BOOM!!

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I would’ve thrown out the marinade if it wasn’t for Becky mentioning- save it, it’ll be fine in the fridge. I hydrated some soy curls, as that’s another one of my obsessions. I left the curls soaking up that sweet, spicy delicious sauce in the fridge over nite. The next day I added some red chili flakes, and for the first time in weeks I used my oven. I used a low setting and cooked it for a few hours. Flipping the curls every once in awhile. They were good!

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Because my phone went crazy on me and was disabled I lost some (a lot of) pictures so I don’t have a photo of this cooked. Looking at this saucy mixture is making me hungry!! I need to make some more STAT!!!

Be sure to check out Becky’s recipe over on Glue & Glitter. I promise you it will not disappoint you at all. In fact, being inspired by this recipe- I played around with this recipe with garlic chili sauce. That was pretty epic as well! I’ll be posting the recipe for that shortly.

Thanks for reading 🙂

Thanksgiving In A Bowl

Hey everyone! I haven’t been posting much lately because life has been crazy. Kids are back in school, I’ve taken on more responsibilities at the school and in my own personal life. BUT trust me, this post was worth the wait!

I was inspired by Julie Hasson, who mentioned a Thankgiving Bowl, I knew that I needed to make more of her crack gravy to go with my veggies and mashed potatoes for Thanksliving. This gravy is so easy to put together- under 10 mins, but the taste? It tastes like you spent all day slaving over it. I was never a fan of gravy. Sure I’ve made it once or twice, but it would be in pasta’s- like walnut gravy, but I would never put it on potatoes. Well this recipe is a game changer. Simple for any night of the week meal, yet elegant enough for all your special holidays, events.

With permission from Julie, I am able to share her recipe that was inspired by Bryanna Clark Grogan. I highly suggest you pay her a site a visit too, as she has some awesome recipes.

I’ve used the crack gravy in two different recipes. One in Shepard’s pie, and the other Thanksgiving in a bowl. Ok, drinking it does not count as a dish- don’t judge, you’ll be doing the same.

For the potatoes I used about 4 medium russets, peeled and quartered, cook in the IP for 10 mins, natural release. Mashed the potatoes through the rice masher (your potatoes will taste like light fluffy clouds). I seasoned the potatoes with garlic powder (if you have time to roast some garlic DO IT!!! There’s nothing better than roasted garlic mashed potatoes), salt, pepper, added some vegan butter and almond milk.

For the veggies- I was lazy, I used frozen mixed veggies. Cook the amount you think is good, but about 2 cups. I used oil in my wok to saute the onions and veggies, and added about 1 tbs of tamari. Cooked until thawed and warm.

Now- for the Crack Gravy

Rich Brown Gravy
This recipe is my variation of Bryanna Clark Grogan’s Rich Brown Gravy recipe. Around my house, this gravy is referred to as “crack gravy” because it’s so addictive. If you like your gravy on the thick side, measure your oat flour and chickpea flour as rounded cups for this recipe.
Makes about 2 1/2 cups

1/3 cup nutritional yeast flakes
1/4 cup garbanzo bean flour
2 tablespoons oat flour (gluten-free or regular)
2 tablespoons soy sauce
2 1/2 cups water
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon dried parsley
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt, optional
Freshly ground black pepper, to taste
Ground white and black pepper, to taste

In a heavy saucepan over high heat, whisk together the yeast and flours, cooking until it smells toasty. Remove the saucepan from the heat, whisk in the water, soy sauce, salt, and onion, garlic, parsley, sage and salt, whisking until mixture is smooth. Return saucepan to the heat, whisking constantly over high heat until gravy thickens and comes to a boil. Reduce the heat and simmer for 2 to 5 minutes. Serve the gravy hot.

This can be made ahead and reheated.

Thank you Julie for my new addiction 😉

For the Shepard’s pie- mix the gravy in with the veggies, add potatoes on top- I cooked mine in the air fryer- so make sure you use a dish that will fit inside. You can pretty much use any dish that is oven safe. I used my Kitchen Aid mini casserole dish for this. Since everything was warm, I cooked at 180 for 10 mins, added some Follow Your Heart cheddar cheese cooked on 200 for about 5 mins.

For the Thanksgiving in a bowl- skip the air frying step. I did add some Sam’s Taco Crumbles by Butler Food.

I have to admit something. I am Canadian and I have never had poutine. I see poutine in the very near future. Crispy home fries, Crack Gravy some cheese. I’ll add some pico de gallo to it as well.

For those who haven’t celebrated Thanksliving yet- keep Julie’s recipe in mind. For those who have- consider it a must have at Christmas.

One last thing, I found the recipe on line over at Every Day Dish, Julie show you how to make it…. check it out!

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Vegan Bowl Attack review and recipe

More Than 100 One-Dish Meals Packed With Plant-Based Power by Jackie Sobon, Founder of Vegan Yack Attack.

 

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I have heard of Jackie before this book came out. I’ve made some of her recipes from Vegan Yack Attack. Her style, imo, is tasteful without a lot of fuss. I got really excited when I received a review copy. Everything you can think of- in a bowl. Who doesn’t love bowl foods? Some of the best things come in a bowl: ice cream, dips, nacho’s etc.

With school starting soon, Jackie has pretty much made back to school lunches and snack planning easy- or take the bowls to work, you will have a healthy lunch – you won’t even think about that evil vending machine.

Vegan Bowl Attack has: Attack of the Vegan Bowls (a bowl making 101 if you will), Bountiful Breakfast Bowls, Lil’ Snack Bowls, Satisfying Soup and Salad Bowls, Enticing Entree Bowls, Damn Good Dessert Bowl, Bowl Essentials (this is the DIY section for dips, sauces and more).

Listen to this: how does Mint Chocolate Chip Doughnut Sundae Bowl, Raw Apple Crisp Bowl, Summer Picnic Bowl, Cabbage Rolls Bowl, Upside-Down Shepard’s Pie Bowl, Mozz-Stuff Neatballs Bowl, Loaded Potato Breakfast Bowl sound to you? These are just a few I book-marked when I first glanced through the book. I know operation Cook Thru Vegan Bowl Attack needs to happen. Someone must organize that!! Has someone? Must look into that.

Anyway, back to the real reason why you’re here. The Loaded Potato Breakfast Bowl. This is simple- as in great for a weeknight meal. Made in less than 30 mins, 1 pot ok 2 pots- as you need one for the gravy. This recipe will be one of your go to’s when you’ve had a bad day, or caught in the rain, or you just want comfort food. Potatoes and veggies with mushroom gravy- in a bowl hot and savory- you in warm pj’s, watching a good movie to unwind from the day. 6 ingredients- 7 if you count the oil and 7 for the gravy, plus pepper and cheese if you’re using.

Enjoy- Give into The Vegan Attack Bowl!!

 

Loaded Potato Breakfast Bowl*

Loaded-Potato-Breakfast-Bowl

Gluten-free • Sugar-free
This crispy potato hash is covered in Heavenly mushroom gravy, and
it is the perfect breakfast food to serve your dad. I know firsthand that this bowl is a crowd-pleaser!

Ingredients

For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula

For the mushroom gravy:

1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)

To make the potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through. Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy:

Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency. Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.

Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.

Yield: 2 large or 4 small serving.

*I was given permission to share the recipe and photograph.

Jackie Sobon is the mastermind behind all the photos in Vegan Bowl Attack published by Fair Winds Press. To purchase her book click on the Link.

Tell us, what is your favorite bowl?