Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

  What’s better than using up a whole lotta fresh veggies from your refrigerator and coming up with a delicious, spicy pot of chunky chili?  Well in my case today, combining them with a few Pumpkin Rosemary Drop Biscuits from Kathy Hester’s new book, “The Easy Vegan Cookbook”.  Woah,  what a good combination ♥   I’ve been in such a ‘Fall Foods’ mood this week, I finally broke down and emptied out the veggies I had left in the fridge, put it all in a pot and called it ‘chili’.  Luckily for me…it tastes darn good too!! Not to let a good bowl of chili stand alone, I tried out a recipe from Kathy’s newest book to compliment the spice and tang of the my chili.  Kathy’s Pumpkin Rosemary Drop Biscuits are a play on the old Baking Mix boxed biscuits that we all used to know and love.  But these are whole lot tastier and a whole lot better for you.    I used a Gluten-Free flour for mine but Kathy gives lots of options and ideas in her recipe.  Sorry I can’t share that recipe here but get started on the chili, and then pick up a copy of…

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Choosing Raw’s ‘Spicy Peanut Kale Salad’ & “Salad Massaging 101”

So, I’m off on my Alaska adventure still but I scheduled this to share while I’m away.  Its my ode to the Salad Massage created by Gena Hampshaw of ‘ChoosingRaw.com. This kale salad process has changed my salad life for good.  I can now eat an entire bowl, huge bowl, of kale in one salad instead of buying softer, more perishable greens and hope to use them up before they look like wet noodles in the fridge.  It really is a wonderful way of dressing a salad and maximizing your greens.     I’m not sure what initially drew me to this recipe of Gena’s first.  Was it the great flavor combinations?  The “made for me” dressing? Of course I know now.  It was to learn all about how to eat an entire bowl full of raw Kale with a technique Gena calls “Salad Massaging” The first time I made this beautifully raw and colorful salad, yes – I’ve made it so many times since that first experience, now I’ve lost count – but the first time: I couldn’t believe my eyes when I saw a full stock of about 30 fresh Kale leaves work down into two lovely bowls of…

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7 Layer Root Vegetable Roundup

7 Layer Root Vegetable Roundup

    One of my childhood Sunday dinner memories is watching Mom carry a big, rectangular Pyrex glass pan, choke full of love, over to the center of our table.  She’d hold tight on either side with oven mitts to keep from scorching her fingers.  What was in that steaming hot pan? Sliced potatoes, layered with onion, a little salt and pepper and margarine,  baked to a tender deliciousness with a crispy, browned top. Such a great dish.  And my new Veganized version is ideal for a meal full of comfort, memories and the flavors of earthy, rich root vegetables.    I’ve been perfecting this childhood memory quite a bit lately in its plain potato with onion version.  I’ve tried caramelizing the onion before spreading them throughout the layers.  Adding a little red pepper flakes (no not me?)  Each time I’ve made this in the past few months, I’ve given an old classic a new twist.  This month, I found a fabulous service that delivers fresh veggies to my doorstep each week.  (Thanks again Gena for the heads up on From The Farmer DC) With these deliveries comes a need to make good with, and appreciate what you’ve been blest…

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A. B. C. Smoothie Antioxidant Blast in a glass + my “virtual” friend Annie

A. B. C. Smoothie Antioxidant Blast in a glass + my “virtual” friend Annie

Vitamin A + Beta Carotene + Vitamin C = My A. B. C. Smoothie “Antioxidant Blast in a glass” I first saw this drink on Pinterest so I’m not pretending to be so clever as to have created this magnificent tribute to antioxidants and vitamins, but here it is for you now: 2 Carrots (roasted or steamed) + 1 medium size Sweet Potato (cooked) + 1/3 of a fresh Pineapple + 1 inch of fresh Ginger Chill + Blend + Drink = Power Surge! This kind of easy, fantastically healthy and delicious recipe is a great example of small changes I’ve made to my diet in the past 4 years.  Before eliminating  all dairy, and then all animal products in my diet, it was really just ‘what can I eat so I can continue to go’ and ‘how can I stay as thin as possible’  Today things have changed dramatically for me and my diet.  Living a Vegan Plant based lifestyle is such a great confidence builder for me.  I think more kindly about the world and I treat my body more kindly.  I don’t crave Bacon.  I don’t crave fat filled creamy shakes.  I do crave the energy boost and…

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‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

 1 year ago ‘Homemade Peanut Butter’ I recently received a copy of Natalie Slater’s book ‘Bake and Destroy’  It is a lovely collection of funny stories, tips and tricks for healthy cooking and of course, fabulous recipe ideas. The book is worth purchase just for the narration alone but with the variety of foods in the book you’ll love both the jokes and the dishes.  Natalie gives us colorful backgrounds of how she developed each dish and why and how, what and why you should give the recipes a try.  I personally have dog-eared the book to death by now. Just a few on my list to try out: “Venus Chocolate-Pumpkin Muffins”,  “French Fried Tacos”, “Chicago Mix Popcorn”, “Deep Fried Cream Corn” YUM! The book as wonderful pics and illustrations as well (can’t stand a cookbook without ’em)  And it goes into great details on cooking techniques specific to Vegan ingredients and special preparation for each dish.  Really great job for a pro or anyone new to Vegan dieting and plant based meals.  Natalie’s recipes are fun and frugal, nutritious and simple to prepare.  A great guide book for anyone trying to add variety and flavor to their diet. I’ve…

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Annie’s ‘Loaded Muffins’

Annie’s ‘Loaded Muffins’

  I fell in love with this recipe the first time I saw Annie’s post last month for ‘Loaded Morning Muffins with Crumb Topping’. There are just so many luscious flavors, maple, ……nuts, spice and fruit, vanilla, cinnamon….oats, ginger….YUM. I’ve made up similar recipes when I’m trying to clean out the cupboard or fridge.  Sometimes they work out (sometimes not) But these big beauties work great, even if you have to switch out a few items to clean out your own supplies 🙂 I did make a few changes in mine and they worked out fine. I used fresh peaches in place of the apricots & carrots. Used Sweet Potato instead of Pumpkin. And crushed up some granola for the crumb topping. You can find Annie’s original recipe in it’s purely awesome state here. Whether you use fresh fruit or dried the nutrition and flavors of these ‘loaded’ little cakes will not disappoint.  I made up a double batch of batter and froze half of it to experiment soon to make some ‘Loaded’ waffles as well.  If they’re half as good as these muffins turned out, I’ll be loading up on those too. An Unrefined Vegan has so many wonderfully…

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Tsahob Soup – Yellow Veggies with Black Beans

Yellow vegetables provide us with Beta-Carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C Yellow Veggies are Packed with Nutrients  Read more here:http://www.ahealthiermichigan.org/2011/03/29/10-reasons-to-eat-orange-and-yellow-fruits-and-veggie These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A. Tsahob Soup –  Yellow Veggies with Black Beans Serves 4-6 Ingredients: 3 Medium size Yellow Beets, washed, peeled, sliced 1 Medium Sweet Potato, peeled and diced 1  Potato, Cubed 3 Medium Yellow Squash 1 Can Low sodium Corn 1 Yellow Apple, Cored, Diced 2 Cups filtered water 3 Tbs. Olive Oil 1 tsp. Sea Salt 1 tsp. Black Pepper 1/2 tsp. Red Pepper Flakes 1 tsp. ground Tumeric 1 Vegetable Bullion cubes 1/2  to 1 cup of  Non Dairy Milk to adjust desired thickness of the soup. 2 Cans Black Beans, rinsed well In a large pot, heat Olive Oil and add in all the fresh vegetables.   Stir to saute for about 15 minutes on medium high heat. Add in all other ingredients except the Black Beans and the Non Dairy Milk.  Reduce the heat to low, cover and simmer for 1 hour. After the potatoes have softened, spoon the soup in batches to a blender or food processor and puree…

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Autumn Kale & White Bean Soup

Autumn Kale & White Bean Soup

Soup warms the soul.  Veggie soups warm my taste buds too!! These days, Kale is available just about everywhere. If you’re not quite sure just what to do with this King of nutrition, here’s a lovely simple, soup for you to try.   It’s perfect for any night of the week and fancy enough for any guest.  Fixes up in a flash and will make just about anyone a true Kale believer.        Enjoy!

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Sweet Potato Stew – V, GF

Sweet Potato Stew – V, GF

I recently had my recipe for Sweet Potato Cheesecake featured on Kolor Blind Magazine in an article promoting the One website. Post A Sweet Potato Recipe And Save A Life! One is  promoting Sweet Potatoes to bring attention to so many problems with World Hunger.  Take a minute and check out the site for more information on how you can help or submit a Sweet Potato recipe of your own! This stew was inspired by many of the’ One’ Sweet Potato Recipes I found after posting one of my favorites from Averie Cooks, Roasted Carrot and Red Pepper Peanut Soup. I  love Averie’s but with the cold weather starting , I wanted to make a chunky veggie soup with a creamy base, &  keep it Dairy Free. Sweet Potato Stew – Vegan & Gluten Free 1 large or 2 small Sweet Potatoes, peeled and cut into small chunks 16 Oz. Bag of Frozen Vegetables ( I used one that had Green Beans, Okra, Corn & Onions) 1 Can of Corn 1 (29) oz. Can of Tomato Sauce 1 (14.5) oz. Can of Diced Tomatoes 1 Celery Stalk chopped 1/2 Cup diced Carrots 2 Cans of Organic Black Beans, rinsed and drained 2…

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Vegan Sweet Potato Cheesecake

Vegan Sweet Potato Cheesecake

My husband and I both love pumpkin cheesecakes that are available at many restaurants  for fall. But ‘Healthy’, they aint! The sweet potato is one of the oldest known cultivated foods in the Americans, going back over 9,000 years, and is packed with vitamins, minerals and fiber. Its sweet flavor has been shown to satisfy the palette, while at the same time curbing ones appetite longer by stabilizing blood sugar levels. Sweet Potatoes are also rich in antioxidants and have anti-inflammatory properties.  Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar-free dessert that won’t make you feel guilty about having an extra slice or two around the holidays…. Plus Sweet Potatoes are a whole lot easier to cook than Pumpkin in my mind! My recipe here is not only Gluten free, but has VERY little sugar, in fact if you leave out the brown sugar and cookies in the crust and just use a nut/date type bottom for the cheesecake it’s SUGAR FREE! Vegan Sweet Potato Cheesecake w/ Sugar Free Options For the Crust:…

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Sweet Potato Red Pepper Soup

Sweet Potato Red Pepper Soup

Featured On: This soup is a new favorite of mine.  Easy, inexpensive, nutritious…………. and delicious!! This is definitely the most simple soup I’ve ever made.  I’m really a ‘chunky’ soup person but this one has enough texture to it that it really satisfies without being complicated.  And it’s a beautiful presentation to boot… The changes I made from my inspiration soup from Averie Cooks were: I used Soy Milk Creamer instead of Coconut Milk.  I added at least 1 tsp. of black pepper and a 1/2 tsp. of sea salt. Averie’s recipe instructions that it’s a 15 minute soup preparation is no exaggeration either.  Really simple. I made a double batch and will freeze the rest after dinner for a perfect side dish this fall, already to warm up and serve hot and creamy, yum! It even smells wonderful, just like autumn. Be sure to check out the full recipe and pics for this delicious soup at Averie Cooks. Enjoy!

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