Currently Browsing: Chilis
Feb 22, 2014
Although I love the two chilis that I make most frequently–Crockpot Vegan Chili and CCK’s Sweet Potato Chili–I was on the lookout for a recipe that required way less peeling and chopping. Let’s be honest–most of the time we want FAST, easy, and healthy meals. This one came together, start to table, in less than 30 minutes. It was a nice change using white...
Feb 16, 2013
Remember those awesome Penzey’s Spices I got for Christmas? Well, I have been getting their catalog and I love that they share customer stories and recipes within its pages! I couldn’t pass up a recipe for my favorite type of cuisine–Indian. This is a mild, delicious curry that the whole family, including the kiddos, enjoyed! I have slightly altered the spices...
Aug 20, 2012
We haven’t had Ethiopian food since we made a special stop at Zemam’s restaurant in Tucson when our first daughter was a year old. That was such a wonderful experience and all the food was so healthy and delicious. I’ve cheated here; we didn’t have Teff flour (or the time) to make injera bread, so we substituted Indian naan bread. I also served it with basmati rice, because...
Jun 4, 2012
I was blown away by the flavor of this dish–really unique. I was expecting my typical Indian dish flavors, but instead, it’s sweet from the honey and coconut milk but finishes with heat in the back of your mouth. It’s really good! The heat doesn’t assail you from the start, so I can handle it.
This recipe is adapted from Sweet Sugar Bean.
Cauliflower and Lentil Coconut Curry...
May 30, 2012
One of my wonderful friends gifted me with a massive bag of quinoa–seriously, that is an awesome gift for a nutritarian–and here’s one of the recipes, from Fat-Free Vegan, that used some of it. This is a hearty and fairly traditional tasting chili.
This chili is also delicious served over a baked potato and sprinkled with nutritional yeast.
Black Bean and Quinoa Chili ...
Mar 15, 2012
Adapted from the Dec 2011 issue of Runner’s World magazine, this is a hearty, filling stew that my husband said was a cross between salsa and chili, in a good way! In fact, I caught him tearing into the leftovers with corn chips, using it as a salsa.
Black Bean and Red Lentil Stew Print Black Bean and Red Lentil Stew Recipe type: Chili Ingredients ½ large red onion, diced 1...
Jan 24, 2012
Although I don’t like the flavor and spices in this quite as much as my favorite Sweet Potato and Lentil Soup, it comes together in about half the time because it uses red lentils rather than brown, and my kids (especially the baby) liked it better because the red lentils are smaller and softer.
This recipe is adapted from the Everyday Happy Herbivore.
Sweet Potatoes with Red...
Jan 19, 2012
From my favorite dessert blogger, Chocolate-Covered Katie, comes a rare savory dish. She proves that she is just as amazing at developing main courses as she is at mouth-watering desserts. This is awesome reheated the next day, too, after the flavors have had time to mingle and combine. Everyone in the household loved it, and if I can get a 2.5 yr old to eat six spoonfuls of this many veggies and beans,...
Jan 13, 2012
I was surprised by how much I liked this. It may not look like much, but the combination of flavors was really good and it was, as most of the recipes I try are, super-easy. I think, however, that next time I will serve it over rice. It was quite a heavy stew and I think the rice would have lightened it up a bit.
This recipe is adapted from the Everyday Happy Herbivore book.
Moroccan Lentil Stew ...
Jan 6, 2012
Dal is a thick Indian stew with lots of spices. This particular recipe has become a family favorite–both kids and the hubby love it. It certainly is simple and cheap. I serve it over fragrant basmati rice. This is adapted from the Happy Herbivore, and it calls for red lentils.
Lentil Dal Print Cuisine: Indian Serves: 6 Ingredients 1 large onion, diced 4 garlic cloves, minced 2...
Dec 23, 2011
The red wine really gives this dish a rich earthiness. I was worried it was going to be too much like the Rapid Ratatouille, but it tastes completely different–and I like it even better.
This recipe is from the book Vegetarian Planet by Didi Emmons.
Couscous with Red Pepper, Chickpea, and Almond Stew Print Red Pepper, Chickpea, and Almond Stew Recipe type: Stew Ingredients 1 cup...
Nov 29, 2011
This recipe is so fast and so easy–mostly just opening a bunch of cans and dumping them in the crockpot. The most complex part of the recipe is dicing onion and tempeh. I love easy prep!
If you wanted, you could sub diced, cooked chicken for the tempeh. That’s what’s called for in the original recipe, from the Better Homes and Gardens Biggest Book of Slow Cooker Recipes,
but I replaced it...