Chili For When It Gets Chilly

Well it seems like winter finally decided to arrive over the past few days.  A little dusting of snow on the ground and the feeling of not wanting to get out of my warm bed signals one thing to me…Chili season! 

For years as a child I would turn my nose up to the bowl of chili placed in front of me.  Perhaps it was the beans that terrified me so much but slowly I began to eat some chili.  The first time I had to be tricked into it.  Babs put a big heaping pile of spaghetti and topped it with some chili, called it spaghetti and I gobbled it up.  As the years progressed, the amount of spaghetti I needed with that chili decreased until finally came the day for me to eat it without.  

Today the only thing better on a cold day then a warm bowl of chili is the smell of it cooking in your house.  Recently I have forgone the ground beef and handful of cheese on top for something vegan, but the feeling you get when eating it is just the same, you won’t even miss the meat.  I promise.

This recipe is so easy, if you can open a bunch of cans, you can make this chili.  I have a few notes at the bottom to make this even easier!  Feel free to change up the beans that are here, I typically use whatever I have on hand, white beans, pinto beans, black beans, kidney beans. (Note: rinsing the beans really well helps to decrease their "magical" qualities).  

And if you are like the 10 year old Jody and need to have something to put the chili on top of, try 1/2 cup of cooked quinoa, brown rice, or whole wheat noodles.

Chili

1 medium yellow onion – roughly chopped

2 bell peppers (any color)– chopped

4 cloves garlic, minced

1 15 oz can whole kernel corn or 1 cup frozen corn

2 15 oz cans beans of your liking (drained and rinsed)

1 14.5oz can diced tomatoes

1 15 oz can tomato sauce

1 tbsp ground cumin

2 tbsp chili powder

¼ tsp cayenne pepper (optional)

Salt & Pepper to taste

In a large stock pan on medium heat, add some non-stick cooking spray, garlic, onions and bell peppers.  Sauté until the onions are translucent.  Add to pot, the remaining ingredients (corn, beans, tomato sauce, tomatoes, and spices).  Stir all together, put the pot on low, cover it and forget about it for 30 minutes.  Taste for seasonings; add salt, pepper, or additional spice if you like it spicier.  That’s it!  The chili will store in the fridge for about a week, perfect to pack up for lunches or a quick weeknight dinner.  I like to serve with a few baked corn tortilla chips for a nice added crunch, some sliced avocado and chopped green onions on top!

Make it simple: If you have Trader Joe’s* nearby here is a good way to get this done in a shorter amount of time.  In place of the onions and bell peppers they sell a frozen bag of fire roasted onions and peppers that will work just fine.  They are already cooked, so just add them to the pan with the cooking spray and garlic (look for the frozen pre-minced garlic to save your fingers from smelling!) and all you need to do is open some cans and you are set! 

*They may sell the frozen onions & peppers elsewhere, check your grocery frozen vegetables section. 

It's Beginning To Look A Lot Like Vegan Christmas

For as long as I can remember I have baked cutout cookies for Christmas. It started as something we would do with my mom and as I got older I took over the reigns (with the help of my younger sister who would decorate 2 cookies and then get bored). I do this not because I love sugar cookies(I don't really) but because I love decorating them while Christmas music is playing in the background. No better way to get in the christmas  spirit.  So each year I dust off the old Kitchen Aid and spend a day baking and decorating.

So this year is no different, vegan or not I was going to make those cookies. I found a recipe online and surprisingly it is good. There are no weird 'vegan' ingredients here, I didn't try and sneak some tofu in there :). Still chalk full of sugar, flour and vegan butter.  This just goes to show that not all vegan food is good for you. But once a year is just fine.

Also since there are no eggs your mom can't yell at you for licking the spoon or eating the dough!

Thanks to Betty Crocker for this yummy recipe!  I made a few changes to the ingredients so below is what I made.  

Vegan Sugar Cookies:

Cookies:

1 ½ cups powdered sugar

1 cup vegan margarine, softened (I used Earth Balance)

¼ cup vanilla almond milk

1 teaspoon pure vanilla extract

2 ½ cups all-purpose flour

2 tbsp cornstarch

1 tsp baking soda

1 tsp cream of tartar

Icing:

4 cups powdered sugar

4 tbsp vanilla almond milk

½ tsp vanilla extract

In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup almond milk, 1 teaspoon vanilla with electric mixer on medium speed to combine. 

Stir in flour, cornstarch, baking soda and cream of tartar until blended. Place the dough on a piece of wax paper and wrap up in a little dough burrito.  Cover and refrigerate at least 2 hours.

Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.

Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.

In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon almond milk.  Color icing with food coloring gel if desired. Frost cookies. Sprinkle with colored sugar if desired.

Enjoy with a glass of almond milk while you wait for Santa Claus to come down the chimney...even he wouldn't know they were made vegan!

Kale A Day Keeps The Doctor Away

Okay, so it wasn't until I started juicing (see earlier post on that one) that I had even given kale a second thought.  It is just another green, leafy vegetable right?

That was all before I found out what a super super food kale is.  Need some vitamin c, eat some kale....need some fiber, eat some kale...want to lower your risk of cancer...eat some kale.  That's enough to convince me to have some.

Kale has gotten quite a bit of attention lately due to the fact that a famous chicken restaurant...won't say who but they are not open on Sundays decided to sue a guy just making some t-shirts about kale because they didn't want people to confuse kale for chicken.  Now one would assume the american public is a little more intelligent then that, but clearly aforementioned chicken company has very little faith in their customers.  Actually, I am pretty sure we could solve a lot of health issues in this country if people starting confusing kale for fried chicken...

I make Kale Chips just about weekly and have some on hand to snack on.  It is simple and easy to do, but also easy to burn so make sure you stand by just in case.  I like to make them with a little asian flavor, but they do just fine with a little olive oil, salt & pepper.

Kale Chips

3 kale leaves 

1 tsp olive oil

1 tsp sesame oil

1 tsp sesame seeds

1/4 teaspoon salt (or to taste)

Preheat oven to 375 degrees.

Tear the kale leaves into pieces as big as you would like the chips, I typically tear them into what would be bite size pieces.  Don't use the stems, these will not turn out chip like.  You can toss them or use them later in a veggie broth or something if you have a lot of time to do that (I think the box of veggie broth from Trader Joes is just fine and takes zero time).  

Make sure you wash and dry the leaves well.  I find that a salad spinner does best here, not to mention is super fun to use.  

Toss the kale with the oils, seeds, and salt.  I find that this little amount of oil is just fine.  You don't want to much because soggy kale chips are not good kale chips.  

Place kale chips on a cookie sheet in a single layer.

Cook in oven for 8-10 minutes.  Checking them often to make sure they don't burn, just like soggy kale chips, burnt kale chips are not good.  When the chips are crispy remove from the oven and enjoy all the nutrients you are consuming!

Drink Your Veggies!

So most people I know will tell you I like the drink.  Well surprisingly that is not just reserved for wine and other adult beverages but also my veggies!

Upon the suggestion of my older sister a few months back, I watched the documentary Fat, Sick & Nearly Dead (it's on Netflix...watch it).  Now I was a little skeptical at first, but watching this guy totally change his life by eating the foods that come out of the ground was pretty inspirational, only took a few days and my juicer was here!  

I have been juicing ever since.  Mostly trying to have a meal a day as a juice, although this sounds a bit easier than it is.  I am lucky enough to work in the city and near a juice bar where they will make just about anything, seeing as my co-workers (one who I made watch the documentary and she subsequently became a juicer even though she may or may not have a website dedicated to meat, the other just a self proclaimed "social juicer") and I have become regulars there we have gotten the chance to try a whole bunch of different things.  Add a beet here, some kale there and viola...delicious and your daily does of veggies in one cup, how awesome is that!  

Here are 2 of my favorites, the green juice is something I typically make the night before and enjoy on the train ride into work as breakfast.  The other is homage to the juice guy at Loop Juice in the French Market...I have changed the name to make it more appetizing as they call it Heavy Avocado which sounds like it might hit me over the head and make me fall asleep mid-meeting.    

Enjoy and drink up!  I drink mine at home in a martini glass, might as well drink it out of something nice!  So next time your Mom tells you to eat your veggies, tell her you will drink them instead.

Green Juice (makes 1 16 oz juice depending on juicer performance)

2 Green Apples

1 Pear

1/2 inch piece fresh ginger

1/2 cucumber

1 stalk celery

1 cup spinach

3 kale leaves

Juice all items in a juicer, cutting as needed to fit.  Enjoy and mark your veggie consumption off the list for the day!

Avosundae

1/2 avocado

juice of 1 apple

1 banana

12-15 almonds (or other nut of choice, walnut & pecans work)

1 cup ice

Juice the apple in a juicer.  Add apple juice, and remaining ingredients to blender with ice, blend under completely mixed and nuts are chopped and enjoy!  

Note: Make it interesting and add a tablespoon of peanut butter in there.  Yum!  Makes a delicious dessert that is creamy like ice cream but none of the dairy!

Birthday Eve Wild Mushroom, Asparagus & Sage Risotto!

So tomorrow is my 31st birthday.  30 was really easy for me...31 on the other hand is causing me problems.  So why not spend my last night as a 30 year old posting my first blog.  This is something I have always wanted to do and after a little soul searching and a photography class decided this was the right thing to do!  I have no idea why but there is nothing that a little risotto and wine around the christmas tree can't fix.  

I have been for the majority of the past month eating a plant-based vegan diet and really love it (we are going to forget that Thanksgiving ever existed).  I find it to be energizing and completely interesting to cook.  So I am eating no meat or dairy...my boyfriend Dan only eats meat and dairy..this blog is dedicated to the craziness that is our meal-time.  Some how we make it work.  Each meal I will let you know what type of cuisine it was, even throw in some suggestions to make it gluten free, or even non-vegan if that's your style.  This blog is for everyone, making gourmet food out of simple ingredients you can find in most major supermarkets.  Most of my shopping is done at Trader Joe's or Jewel(the local supermarket in Chicagoland).  

With that said, this risotto is both vegan, gluten free, and low in fat as I use very small amounts of oils in my cooking.  But trust me, it has every ounce of flavor that one full of butter and parmesan cheese would have and you don't have to feel guilty after enjoying it.  Hooray!  I am thinking I might try turning them into risotto cakes with the leftovers...stay tuned.

Wild Mushroom, Asparagus and Sage Risotto

2 shallots, finely chopped

½ dry white wine - I use a wine that I will drink although I use half a cup and the whole bottle goes missing

1 ½ cups Arborio Rice

1 ½ cups rehydrated dried wild Mushrooms – roughly chopped (let them sit in hot water for about 15 minutes to rehydrate)

8 stalks of asparagus – roughly chopped

2 tablespoons finely chopped sage

6 cups vegetable broth – I use low sodium as I want to be in control of how much salt is going in there!

2 tablespoon olive oil

In a saucepan, warm the broth.  Usually put this on low heat as you don’t want to boil it.

In a large sauce pan on medium heat, heat 1 tablespoon olive oil and add mushrooms, asparagus, sage and a dash of sea salt. Cook until the mushrooms are soft, typically 3-5 minutes.  Remove mushrooms from pan and set aside. 

Add additional tablespoon of olive oil and stir in the chopped shallots.  Cook until the shallots appear translucent.  Add the rice and stir to coat.  After 5 minutes, or when the rice starts to take on a golden color, add the white wine.  Stir until all the wine has been absorbed. 

Stirring constantly, add a ½ cup of broth in at a time until it is absorbed by the rice.  Continue this until the rice is cooked and the mixture has taken on a creamy texture.  This will take about 15-20 minutes. 

Remove from heat and add in the mushrooms asparagus and sage.  Season to taste with salt and black pepper.  Serve immediately (although the leftovers of this are sometimes better than the original!)  Works well as a main meal or a side dish.  

Notes:

For a drier almost tangier flavor substitue a dry champagne for the white wine.  It is equally delicious.

For those non-vegans out there: You can substitute chicken broth for the veggie broth easily.  Also after this is complete cooking, you can add in ¼ parmesan cheese or crumble some baked, crispy prosciutto on top.  If you are doing this I would watch how much salt you add to the risotto as you don’t want it to be too salty!  Obviously this would void my vegan, low fat comment but still gluten free!

If Elvis Was Vegan...

I was thinking about Elvis the other day while reading a great book called "The Pleasure Trap", you should totally read it.  Anyway, the book was talking about Elvis and how he is all about excess.  And even though he died early, I was thinking about him and what would have happened had he remained alive and discovered the benefits of a plant-based diet.  

Everyone knows how much he loved his peanut butter and banana sandwiches.  So when making breakfast on Saturday morning, I channeled my inner King and made what he would probably eat if he was making a plant-based breakfast.

Elvis Pancakes

1 ripe banana

1 tbsp maple syrup

3/4 cup unsweetened vanilla almond milk

1/2 cup water

1 tsp vanilla extract

1 tbsp peanut butter or alternative (see note below)

2 cups whole wheat pastry flour

2 tsp baking powder

1/4 tsp salt

Mash banana up with a fork.  Mix with wet ingredients (syrup, milk, water, vanilla, & peanut butter).  Slowly add in dry ingredients and mix to incorporate.  Let batter sit for 5 minutes.

Heat pan or griddle on medium.  Spray with a small amount of cooking spray and ladle 1/4 cup of batter into pan.  Cooking until batter starts to bubble slightly and flip.  Cook until golden brown (these pancakes will be a little thick so make sure to cook until they are cooked inside.  

Serve with syrup, or peanut syrup (recipe below).  Add fresh fruit if you like (berries bananas),I know that Elvis probably wouldn't want to have fresh fruit on his, but he probably should have!  And yes, that is only two pancakes!  They are super thick and delicious!

Notes:

Peanut Butter

A year or so ago a friend of mine told me about Better 'n Peanut Butter.  It is a low calorie, low fat version of peanut butter.  I find it sweeter than peanut butter but it does the trick without a ton of the guilt.  I get it at Trader Joe's but I am told it's available elsewhere.  It is great alternative to peanut butter.  This recipe would be delicious with either but on this particular morning I went with Better 'n Peanut Butter as we were having dinner out that night and needed all the calories I could save up!

Peanut Butter Syrup

1/4 cup Maple Syrup

1 tbsp peanut butter or alternative (see above)

Mix together in a small microwavable bowl and zap for 40 seconds.  Stir and pour on your pancakes!  Yum!

Wednesday - Polenta Bruschetta

It's Wednesday night, it's 80 degrees in Chicago in March...what to do other than take your puppy for a nice long walk and make some fresh bruschetta as an appetizer.  Traditionally bruschetta is garlic rubbed grilled bread topped with olive oil.  Additional toppings can then be added, although bruschetta has recently become to mean bread topped with a tomato and basil.  


Well I had picked up some fresh basil this afternoon at the Chicago French Market and having got some vine ripened tomatoes last night, my mind immediately thought...bruschetta.  It is so nice in Chicago right now, seriously almost 80 degrees that all I wanted to do with the final hour of sunshine after returning home was enjoy the sun and take Bella (the 'Puppy') for a nice long walk/run.  There was no time to run out and get some bread, but alas I did have a tube of polenta in the pantry...and there born was polenta bruschetta, completely without any added oil or fat.  Tastes like summer.


Ingredients:

3 cloves garlic - minced

2 medium tomatoes - diced

1/3 cup red onions - diced

10-12 leaves fresh basil - chopped

1 tbsp white wine (a nice Sauvignon Blanc works or anything you are drinking at the time)

1.5 tbsp balsamic vinegar

8-10 olives - diced (other 1/4 cup if they are pre-diced).  I used black olives as that is what I had, but green would be perfect in here.

1/2 tsp sea salt

1 tube polenta (sliced in 1/4" pieces)
Vegan Parmesan (optional)


Mix the first 8 ingredients together and let sit for at least 30 minutes.  Adjust salt based on preference.


In a pan over medium heat, spray lightly with cooking spray and place slices of polenta in the pan.  Cook until golden and slightly crispy (about 4 minutes per side).  You can also grill the pieces which would be equally yummy!


Top with as much tomato mixture as possible and add a little vegan parmesan if you like.  


Bon Appétit!