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Four Bean Vegan Chili Recipe

19 Mar

 

Photo Credit

Melisha writes:

VeGAn&MeliSHOUS

 
Four Bean Vegan Chili
serves 6-8
15 min prep
50 min cook time
 
Ingredients:
 
1 15oz can black beans, drained and rinsed
1 15oz can dark red kidney beans, drained and rinsed
1 15oz can chick peas (garbanzo beans), drained and rinsed
1 15oz can white beans, drained and rinsed
1 15oz can whole kernel corn, drained
2 jars of medium chunky salsa
2 4oz cans of chopped chili peppers (optional)
 
1 medium sized green bell pepper, chopped
1 medium sized yellow pepper, chopped
2-3 stalks of celery, chopped
1/2 medium onion, chopped
2-3 cloves of garlic, chopped
2 jalepeno peppers, coarsely chopped
 
1 tablespoon olive oil
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1/4 chili pepper
1 tablespoon of ground black pepper
 
 
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano. Cook and stir until onion is tender, then mix in the celery, bell peppers, jalapeno peppers, garlic, and green chile peppers (optional). Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the salsa into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, white beans and black beans. Bring to a boil, reduce heat to low, and simmer 40 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
You can also add vegan sour cream such as Tofutti as well as vegan cheese such as Daiya.  It gives an authentic and pleasing taste to this healthy spin on traditional chili.  Feel free to experiment and make it personal.

Thanks to Melisha for sharing this recipe. If anyone else has a healthy recipe to share, please send them to me at naturalbyl@gmail.com.

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Curry Baked Sweet Potatoes

7 Jan

Recipe submitted by Juan Hagger of A Passion Filled Journey

I love this dish because it’s vegan, tasty, and extraordinarily nutritious.
 
Title: Curry Baked Sweet Potatoes (Vegan)
 
Prep Time: 7 min.
Cook Time: 40 min.
Ready In : 47 min.
 
Ingredients:
 

1 Large    Organic Sweet Potato
                Organic Ketchup to taste (no sugar added, sweetened w/agave)
 1Tbsp     Extra Virgin Olive Oil
                Extra Virgin Italian Olive Oil Spray
                Curry Powder to taste
            
Instructions:
 
– Preheat Oven at 350 degrees
– Slice sweet potato


– Rinse slices
– Spray baking pan with Extra Virgin Italian Olive Oil Spray
– Place Sweet Potatoes in baking pan
– Drizzle with Olive Oil
– Both sides should be fully covered with Olive Oil.


– Season with Curry Powder to taste


– Bake at 350 degrees for 40 min.


 
Recipe by Juan Hagger

Pesto Stuffed Mushrooms

5 Jan

This is another video from Freshtopia. This one shows how to make pesto-stuffed mushrooms.  I like stuffed mushrooms. I like Pesto. I’m going to try this.

If you have a healthy recipe you’d like to share, send it to me at naturalbyl@gmail.com.

Vegan Egg Nog Recipe

20 Dec

Here is a vegan version of egg nog for vegans or anyone wanting another option. This video comes from Freshtopia.

Photo Source: GrannyMar.com

Ultimate Vegan Chili

19 Nov

This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two. 

Serves 8

  • 1 large onion, chopped (2 cups)
  •  2 Tbs. olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 chipotle chile in adobo sauce, drained and minced
  • 8 oz. baby bella mushrooms, finely chopped (11/2 cups)
  • 2 8-oz. pkgs. seitan, chopped (3 cups)
  • 3 Tbs. tomato paste
  • 2 tsp. smoked paprika
  • 2 tsp. dried oregano
  • 1 1/2 tsp. chili powder
  • 3/4 tsp. celery salt
  • 3 15-oz. cans chili beans, such as Bush’s Best Chili Beans, partially drained, or 1 can each black beans, kidney beans, and pinto beans, partially drained
  • 1 cup chopped carrots (2 to 3 large carrots)
  • 2 Tbs. low-sodium tamari or soy sauce 
  • 1 Tbs. vegan Worcestershire sauce 

 Directions

 1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally. 

2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender. 
Recipe Source: Vegetarian Times

Raw Paella

7 Nov

This video from Freshtopia shows Tanja making a vegan/raw version of Paella. Take a look!

Follow me on Twitter @naturalbyl

Raw Taco Wraps

5 Nov

Freshtopia shows how to make a raw taco wrapped in lettuce. You will need a blender or food processor for this recipe. At the end, she shows how to make a vegan sour cream.

Check out some of Freshtopia’s other videos if you are looking for some raw/vegan dishes. If you have a healthy recipe that you would like to share, please send it to naturalbyl@gmail.com.

Juice Recipe from Tanja

28 Jul

Here is another great video from Tanja.

Raw Tomato Soup Recipe from Freshtopia

23 Jul

I know this is about food, but did you see her hair?  Love it! Interview with Tanja coming soon.

Vegan Chocolate Chip Brownies

4 Jul

What You Need:

  • 1 cup canola oil
  • 1 cup maple syrup
  • 1/2 cup soy milk
  • 1 Tbsp. vanilla extract
  • 1 cup whole-wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/4 cups granulated sugar
  • 2 Tbsp. baking powder
  • 1 1/2 tsp. salt
  • 1 cup chopped walnuts (optional)
  • 1 cup semisweet chocolate chips

Directions:

Preheat the oven to 350°F. Lightly oil a 12-inch-by-17 1/2-inch jelly-roll pan and set aside. In a medium bowl, whisk together the oil, maple syrup, soy milk, and vanilla. In another bowl, sift together the flour, cocoa, sugar, baking powder, and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula. Be careful not to overmix. Fold in the nuts, if desired, and chocolate chips. Pour the batter into the pan, and smooth the top with a moistened spatula. Bake for 30 to 35 minutes or until surface cracks appear. Transfer the pan to a cooling rack. The brownies will set as they cool. When completely cool, cut into squares.

Source: Chooseveg.com