Smoky black bean Chili

Made this tonight...got the recipe off the internet somewhere, but don't remember where...

Paired it with the homemade Tomato Basil Bread (like Panera's but better, fresher, and with NO extra ingredients!).  It was killer good!  The smokey-ness of the chili with the sweetness of the bread...there just aren't words!  :)

Ingredients:
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 tsp cumin
1/2 tsp salt
few shakes of pepper
1 chipotle pepper (canned) and 2 tsp adobo sauce, diced
5 cups water
4 potatoes, peeled and diced
1/2 soft chicken boullion (if desired)
29 oz petite diced tomatoes
1 cup diced red bell pepper
1 cup frozen corn
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cups cooked corkscrew pasta***

Directions:
1.  Heat oil in large pot over high heat.  Add onions and cook for about 5 minutes.  Add garlic, cumin, salt, and pepper.
2.  Add chipotle pepper and adobo sauce, water, potatoes, boullion (optional), and diced tomatoes.  Let cook for 20 minutes or until potatoes are soft.
3.  Add bell pepper, corn, beans, and pasta.  Cook until heated through.


***I actually had some left over lipton cheddar broccoli noodles in the fridge from dinner the other night...so I just happened to open the fridge and think "I wonder if there's anything in here I can add to the chili"...and there it was...yummy!  :)

Glazed Honey and Rosemary Baby Carrots

from New Vegetarian Kitchen

Ingredients:
1 1/4 pounds baby carrots
2 Tbsp butter
1 Tbsp olive oil
1 large garlic clove, crushed
leaves from 2 rosemary sprigs, finely chopped
2 tsp wholegrain mustard
1 Tbsp honey

Directions:
1.  Boil the carrots 3 minutes or until almost tender, then drain well.
2.  Heat the butter and olive oil in a saute pan over medium low heat.  Add garlic and rosemary and saute 1 minute, then add the carrots, mustard and honey.  Cook over low heat, stirring continuously to prevent the honey from burning, 2 minutes or until the carrots are tender and coated in the sticky glaze, then serve.

Sweet Chili Bok Choy

Ingredients:

2 Tbsp sweet chili sauce

2 Tbsp light soy sauce

2 tsp sesame oil

2 Tbsp peanut oil

1 large onion, sliced

7 oz long-stem broccoli, trimmed

2 bok choy, halved or quartered, if large, white part sliced and leaves left whole

3 oz snow peas

3 garlic cloves

1 inch ginger, peeled and grated

1 red chili, seeded and sliced into thin circles (optional)

Directions:

1.  Mix together the sweet chili sauce, soy sauce and sesame oil and set aside.  Heat a wok over high heat, add the peanut oil and fry the onion 2 minutes before adding the broccoli and whit part of the bok choy.  Stir fry 2 minutes, then add snow peas, garlic, ginger, chili, if using, and green leaves of bok choy.  stir fry 2 minutes longer, then add the sweet chili mixture and toss well.

Sicilian Collard Greens with Pine Nuts and Raisins

The Kind Diet - by Alicia Silverstone

Ingredients:
1 bunch collard greens
2 Tbsp pine nuts
3 garlic cloves, chopped
1 Tbsp olive oil
3 Tbsp raisins
2 Tbsp balsamic vinegar

Directions:
1.  Use a sharp knife to cut out the central rib and stem from each collard leaf.  Rinse the leave in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
2.  Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.  Shake the pan often to keep nuts from burning.  Transfer to a plate and set aside.
3.  Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.  Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.  Add the raisins and pine nuts, and stir.  Cover and cook for 2 minutes.  Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

Note - the stems of the collard greens are full of minerals, so if you want to use them, chop them into 1 inch pieces and cook for a couple of minutes before adding the rest of the greens.

Roasted Brussels Sprouts with Toasted Garlic

From Vegan with a Vengance

Ingredients:
1 pound brussels sprouts, washed and halved
1 Tbsp olive oil
3 cloves garlic, chopped
1/4 tsp coarse sea salt

Directions:
1.  Preheat oven to 400 degrees.
2.  Lay brussels sprouts on a rimmed baking sheet; douse with olive oil.  Roast for 10 minutes.  Remove from oven, add chopped garlic and sprinkle with sea salt.  Use tongs to toss to coat.  Return to oven and roast for 5 more minutes.  Before you remove brussels sprouts from pan, rub them into the garlic and when you serve them, sprinkle with whatever toasted garlic remains in the pan.

Sesame Asparagus

From Vegan with a Vengance

Ingredients:
2 cloves garlic, minced
1 Tbsp toasted sesame seed
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 tsp red pepper flakes
1 pound asparagus, ends discarded
2 Tbsp toasted sesame seeds

Directions:
1.  Saute the garlic in the sesame oil over medium heat for about a minute.  Add the soy sauce, vinegar, and red pepper flakes.  Add asparagus and saute for 4 to 5 minutes, until it is still bright green and firm, but slightly tender.  Move to a serving plate and sprinkle with sesame seeds.

Sauted Green Beans with Mushrooms

From Vegan with a Vengance

Ingredients:
1 Tbsp olive oil
3 cloves garlic, chopped
1 1/2 cups sliced cremini mushrooms
1/2 tsp dried oregano
4 tsp salt
few dashes pepper
1/2 cup vegetable broth or water
1/2 cup white cooking wine
2 1/2 cups green beans, cut into 1 inch pieces

Directions:
1.  In a large nonstick pan over medium heat, saute garlic in olive oil for about 2 minutes, stirring frequently.  Add mushrooms, oregano, salt and pepper, and saute until mushrooms begin to release moisture, about two minutes.  Add vegetable broth and turn the heat up a bit, bringing to a low boil.  Simmer for about 1 minute.
2.  Add white wine and green beans; cover and simmer for about 2 minutes.  Uncover and cook for about 3 more minutes or until desired tenderness is reached.

Garlicky Kale with Tahini Dressing

From Vegan with a Vengance

Ingredients for Kale:
5 or 6 cloves garlic, sliced
3 Tbsp olive oil
1 bunch kale, well rinsed and chopped
1/4 tsp salt
Tahini Dressing (below), optional

Directions for Kale:
1.  Saute garlic in olive oil over medium high heat for about 2 minutes, stirring frequently, until golden brown.  Add kale and a few splashes of water.  Use tongs to toss kale around, coating it with the garlic and oil.  Stir frequently for 4 to 5 minutes.
2.  Serve with a drizzle of Tahini dressing (best if poured from squeeze bottle, so you get small amount).


Ingredients for Tahini Dressing:
8 tsp olive oil
3 cloves garlic, chopped
1/2 cup tahini
2 tsp balsamic vinegar
1/2 tsp salt
juice of 1 lemon
few dashes pepper
1/2 tsp paprika
1/4 cup lightly packed parsley
1/2 cup cold water

Directions:
1.  Heat garlic in 6 tsp olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant.
2.  Place the heated garlic and all the other ingredients except the parsley in a blender and blend until smooth.  Add parsley and pulse until it is finely chopped but not pureed.
3.  Refrigerate at least 1/2 hour in airtight container.  You may need to mix in a little extra water once it's chilled.

Balsamic-Glazed Portobello Mushrooms

From Vegan with a Vengance

Ingredients:
3 medium sized portobello caps, sliced 1/4 inch thick
1 Tbsp olive oil
1/4 cup balsamic vinegar
pinch salt
2 cloves garlic, minced

Directions:
1.  Preheat a large skillet over medium0high heat for about 2 minutes.
2.  Toss the mushrooms with olive oil until coated.  Place in pan in a single layer.  Let cook for 5 minutes, until they start releasing moisture.  Turn over and cook another 2 minutes.
3.  Add vinegar and salt; saute for 30 seconds.  Add garlic and saute for another 3 minutes.

Orange-Glazed Beets

From Vegan with a Vengance

Ingredients:
1 1/2 pounds beets (3-4 average-sized), peeled, quartered, and sliced about 1/4 inch thick
1 cup orange juice
1 tsp orange zest
1 tsp pure maple syrup
1 tsp salt

Directions:
1.  Place all the ingredients in a large pan, cover, and bring to low boil.  Simmer, stirring occasionally for about 12 minutes or until beets are tender.  Uncover and boil until the liquid has reduced to a glaze, about 4 minutes more.  Serve hot, room temperature, or chilled.

Black Bean, Mushroom, and Quinoa-Stuffed Peppers

From Vegan with a Vengance

Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 cups finely chopped mushrooms
1 Tbsp chile powder
1 tsp salt
15 oz tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
15 oz black beans, drained and rinsed (canned)
1 tsp pure maple syrup
fresh cilantro for garnish

Directions:
1.  In saucepan over medium heat, saute onions in olive oil for 3 to 5 minutes, until they are translucent.  Add garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture.  Stir in chili powder and salt.  Add quinoa and 1 cup tomato sauce and water, lower the heat and cover, simmering for about 20 minutes, stirring once.
2.  Meanwhile, preheat oven to 350 degrees and prepare the peppers - boil a pot of water.  Cut the tops off the peppers and remove seeds.  Boil the peppers for 5 minutes and then drain them.
3.  Combine the beans and maple syrup with the cooked quinoa mixture.  Stuff each pepper with filling and stand them upright in a baking dish.  Pour remaining tomato sauce over the peppers and bake for 15 minutes.  Remove from oven, garnish with cilantro, and serve.

White Bean and Roasted Garlic Soup

From Vegan with a Vengance

Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
1 tsp salt
few dashes pepper
1/2 tsp fennel seeds, crushed
4 cups veggie or chicken broth
3 cups cooked great northern beans, drained (or canned beans drained and rinsed)
3 fresh sage leaves, chopped
1 bay leaf
juice of 1/2 lemon
2 heads garlic, roasted

Directions:
1.  In stockpot over medium-high heat, saute onions in olive oil for 5 to 7 minutes.
2.  Add salt, pepper, and fennel seeds; saute for 1 minute.  Add broth, beans, sage, and bay leaf, bring to a boil, then lower the heat and simmer uncovered for 5 minutes.  Remove bay leaf.  Add the roasted garlic and puree in batches in a blender or preferably in a food processor.  Return to the pot and add lemon juice.

To roast garlic
Preheat oven to 350 degrees.  Peel off as much of the papery skin as you can and put the garlic in the oven about 30 minutes.  Remove from oven and, when cool, squeeze the garlic out or peel the skin away from each clove

Potato-Asparagus Soup

From Vegan with a Vengance

Ingredients:
3 pounds russet potatoes, peeled, diced
1 pound asparagus, rough ends discarded, cut into 1-2 inch pieces
2 Tbsp olive oil
1 large onion, diced
3 cloves garlic, chopped
1 tsp salt
few dashes pepper
4 cups veggie or chicken broth
2 bay leaves
juice of 1 lemon
1/4 cup chopped fresh dill

Directions:
1.  Place potatoes in stockpot and cover with cold water.  Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender.  Add asparagus, boil for 3 minutes, drain and set aside.
2.  Rinse out the pot, then in the same pot, saute the onion in olive oil for 5 to 7 minutes; add garlic, salt, and pepper and saute for 2 more minutes.  Add broth and bay leaves, boil for 10 minutes, discard bay leaves.  Add potatoes and asparagus, heat through, then puree half to three quarters of soup using stand- or hand-blender.  Reheat if necessary.  Add a squeeze of lemon and serve garnished with fresh dill.

Chipotle, Corn, and Black Bean Stew

2 Tbsp olive oil
1 large onion, quartered and thinly sliced
3 cloves garlic
2 tsp ground cumin
1/2 tsp salt
few dashes pepper
2 chipotle peppers (canned), drained and chopped
28 oz can crushed tomatoes
3 cups water
4 russet potatoes, diced
2 carrots, diced
1 cup corn
16 oz black beans, drained and rinsed
1 cup fresh cilantro, chopped
finely grated zest of 1 lime
juice of 1 lime

Directions:
1.  In a stockpot, saute onions in oil over moderate heat for 5 minutes.  Add garlic, cumin, salt and pepper.  Saute 1 more minute.  Add chipotles, tomatoes and water, stirl.  Add potatoes and carrots.  Cover and bring to a low boil, and simmer for 20 minutes.
2.  Uncover, add the corn and beans.  Thin with more water if needed.  Cook uncovered 5 more minutes.  Add cilantro. lime zest and lime juice.  Let sit at least 10 minutes, or longer!)

Corn Chowder

1 Tbsp olive oil
1 medium onion, diced
1 red bell pepper, chopped
1 cup carrots, diced
2 jalapeno peppers, seeded and chopped
1 tsp dried rosemary
1 tsp dried thyme
few dashed black pepper
1 tsp salt
3 cups veggie broth or water
3 cups fresh corn
2 medium russet potatoes, peeled and diced
1 bay leaf
pinch cayenne
juice of 1 lime
1/4 cup milk
1 Tbsp maple syrup

Directions:
1.  In stockpot saute onions, peppers, carrots and jalapenos in olive oil over medium heat until onions are translucent (about 7 minutes).  Add rosemary, thyme, pepper, and salt; saute 1 minute.  Add broth, corn potatoes, bay leaf and cayenne.  Cover and bring to a boil then lower heat and simmer 20 minutes or until potatoes are tender.  Uncover and simmer 10 minutes more to let liquid reduce a bit.
2.  Remove bay leaf and puree half of the chowder using hand blender, pureeing til smooth and adding back to soup.  Add lime juice to taste and milk and maple syrup and simmer 5 more minutes.  Let sit for at least 10 minutes before serving.

Red Beet Risotto

from Bite Me (cookbook)

Ingredients

• 11⁄4 lbs beets, trimmed, rinsed and peeled
• 1 tbsp olive oil
• 5-6 cups chicken broth
• 2 tbsp butter
• 2 tbsp olive oil
• 1 medium red onion, finely chopped
• 2 cups Arborio or Carnaroli rice
• 3⁄4 cup dry white wine
• 3⁄4 cup freshly grated
• Parmesan cheese
• 2 tbsp butter
• 1⁄4 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper

Directions

1. Place whole, peeled beets on a large piece of aluminum foil. Drizzle with 1 tbsp olive oil and tightly wrap beets into a foil packet. Place packet on a baking sheet and roast until tender, about 45-55 minutes. Remove from oven and let cool.
2. When the beets are cool enough to handle, cut them into 1⁄4-inch cubes and set aside to cool.
3. In a medium saucepan, warm chicken broth over low heat. Keep at a bare simmer, covered.
4. In a large saucepan, melt 2 tbsp butter and 2 tbsp olive oil over medium-low heat. Add onion, stirring occasionally until softened but not browned, 8-10 minutes. Increase heat to medium-high and stir rice into onions, stirring constantly for 1 minute. Pour in the white wine, stirring until most of the liquid is absorbed, about 1 minute. Reduce heat to low and ladle in 1⁄2 cup of the hot broth, stirring until the broth is almost completely absorbed. Continue adding 1⁄2 cup of broth at a time, stirring constantly and letting each addition be almost completely absorbed before adding the next. Continue this process for 20 minutes. The risotto is ready when the rice is mostly tender but with a hint of texture to it. At this point, stir in the roasted beets, Parmesan cheese, butter, salt and pepper. Blend well and remove from heat, letting it stand 3-4 minutes before serving.

Preparation time: 1 hour(s) 30 minute(s)

Balsamic Grilled Vegetable Stacks

from Bite Me (cookbook)

Ingredients

Marinade

• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 1 small garlic clove, minced
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper

Vegetables

• 2 large red bell peppers, quartered lengthwise and seeded
• 2 large yellow peppers, quartered lengthwise and seeded
• 2 large zucchini cut into 1/3-inch diagonal slices, total of 12
• 6 medium portobello mushrooms (approx. 3-inch diameter), peeled, gills gently scooped out with small spoon
• 6 rosemary sprigs (4 inches in length), leaves removed from the bottom half

Directions

1. For the marinade, in a large bowl, whisk balsamic vinegar, olive oil, garlic, Dijon mustard, salt and pepper. Add red peppers, yellow peppers and zucchini slices, tossing well to coat. Marinate at room temperature for 15 minutes. Add mushrooms, tossing gently and marinate another 15 minutes.
2. Lightly coat grill with non-stick cooking spray and heat to medium-high heat. Remove vegetables from marinade and keep marinade to brush on vegetables while grilling. Working in batches, grill the vegetables until tender and lightly charred, about 8-10 minutes for the peppers and 7 minutes for the mushrooms and zucchini. Brush with marinade once or twice during cooking.
3. Remove from grill. When you are almost ready to serve the stacks, place the mushrooms upside down on a flat surface. Next, layer with a slice of red pepper, zucchini, yellow pepper and another slice of zucchini. Poke the rosemary sprig through the middle of each stack with the leaves at the top.

Preparation time: 35 minute(s)

Cooking time: 15 minute(s)

Parmesan-Crusted Asparagus

from Bite Me (cookbook)

Ingredients

• 3⁄4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tsp fresh lemon juice
• 1 tsp kosher salt
• 11⁄2 cups panko (Japanese breadcrumbs)
• 3⁄4 cup freshly grated
• Parmesan cheese
• 2 large bunches of asparagus
• 2 tbsp olive oil

Directions

1. Preheat oven to 450°F. Coat a large baking sheet with non-stick cooking spray.
2. In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice and salt. On a large plate, combine panko and Parmesan.
3. Stalk by stalk, dip asparagus in mayonnaise mixture, followed by the panko mixture. Place crusted asparagus on the prepared baking sheet and sprinkle the stalks with olive oil.
4. At this point you can place the tray in the refrigerator for a few hours before baking. To cook, bake 14-16 minutes, turning the asparagus halfway through cooking. Sprinkle with coarse salt before serving.

Cooking time: 20 minute(s)

Showdown Chili with Mini Cornbread Muffins

from Bite Me (cookbook)

Ingredients

• Vegetarian Chili
• 1 tbsp olive oil
• 1 medium red onion, chopped
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1⁄2 tsp kosher salt
• 1⁄2 tsp freshly ground black pepper
• 2 large red bell peppers, chopped
• 2 cups sliced white mushrooms
• 1 medium carrot, peeled and chopped
• 1 large garlic clove, minced
• 1⁄2 cup canned chopped green chili peppers, drained
• 1 (28oz/796ml) can diced tomatoes, with juice
• 2 cups canned black beans, rinsed and drained
• 13⁄4 cups canned chickpeas, rinsed and drained
• 11⁄2 cups canned red kidney beans, rinsed and drained
• 1 cup mild salsa
• 1 cup vegetable broth
• 1⁄2 cup couscous
• 1 tbsp cocoa powder, sifted
• 1 tsp packed brown sugar
• 1⁄4 tsp cayenne pepper
• 1 cup frozen corn kernels, thawed Shredded Monterey Jack or cheddar cheese, for topping
• Mini Cornbread Muffins
• 1⁄2 cup frozen corn kernels, thawed
• 1 cup flour
• 3⁄4 cup yellow cornmeal
• 1 tbsp baking powder
• 1 tsp kosher salt pinch cayenne pepper
• 1⁄2 cup melted butter
• 1⁄2 cup sugar
• 1⁄4 cup honey
• 1 large egg
• 1⁄2 tsp vanilla extract
• 1 cup buttermilk
• 1⁄4 cup roasted red peppers, patted dry and finely diced

Directions

1. The Chili
2. In a large soup pot, heat olive oil over medium heat. Add onions and season with chili powder, oregano, cumin, salt and pepper. Cook until onion is tender, about 5 minutes. Add red peppers, mushrooms, carrots, minced garlic and chopped green chili peppers. Cook another 5 minutes, stirring occasionally. Stir in diced tomatoes, black beans, chickpeas, kidney beans, salsa, vegetable broth, couscous, cocoa powder, brown sugar and cayenne pepper.
3. Bring to a boil over high heat. Reduce heat to low, cover and simmer gently covered for 40 minutes, stirring occasionally. Add corn and serve in bowls, topped with shredded cheese.
4. The Muffins
5. Preheat oven to 400°F. Coat 2 mini-muffin tins with non-stick cooking spray. Place thawed corn kernels on a plate. Pat dry and set aside.
6. In a large bowl, combine flour, cornmeal, baking powder, salt and cayenne pepper.
7. In a small bowl, whisk together melted butter, sugar, honey, egg, vanilla and buttermilk.
8. Add butter mixture, roasted red peppers and corn kernels to dry ingredients. Stir gently to combine, just until flour disappears. Spoon batter into prepared muffin cups, filling to the top. Bake for10 minutes. Cool for 5 minutes before removing from tin to a wire rack. Serve alongside chili.

Caramelized Cauliflower

from Bite Me (cookbook)

Ingredients:
1 large head cauliflower (3 lbs)
1 Tbsp sugar
1/2 tsp kosher salt
1/4 tsp pepper
1/4 tsp ground cinnamon
1/8 tsp paprika
1/8 tsp ground cumin
1/8 tsp cayenne pepper
3 Tbsp melted butter

Directions:
1.  Preheat oven to 475 degrees.
2.  Break apart cauliflower into large florets and cut off the thicker stems.  Place cauliflower in a single layer in a roasting pan or on a baking dish.
3.  In a small bowl, stir together sugar, salt, pepper, cinnamon, paprika, cumin and cayenne pepper.
4.  Drizzle melted butter over cauliflower and sprinkle with combined spices until evenly coated.  Place in oven and bake 18-20 minutes stirring halfway through cooking.  Remove from oven when cauliflower is tender-crisp and lightly browned around the edges.