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Fireplace Chili Mac for VeganMofo

October 8, 2012 · by · 1 Comment

It actually was too cold for me to have all the windows open yesterday. It was wonderful to finally put on a sweater and we finally got to use the fireplace in our new house for the first time. In fact, I’m sipping on some rose tea in front of the fire as I’m writing this. Sigh…if only I could make this evening last a few days longer!

This is a lazy dinner that you can make at a moment’s notice. Perfect once winter gets going and if you, like me, tend to hibernate. All you need is a can of vegan chili and whole wheat shells in the pantry plus some salsa and vegan shredded cheese in the fridge to make this heart warming meal. [Read more...]

Filed Under: Busy Vegan, Chili, Dark Days, Fall, Non-Slow Cooker Recipe, Not Slow Cooker, Pasta · Tagged: , , , , , ,

Vegan Sin-cinnati Chili for Your Halloween Dinner

October 25, 2011 · by · 7 Comments

Since I taunted you with Halloween yesterday I thought I’d give you something to make for your Halloween dinner party.

Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. Traditionally it’s a meat chili that has kidney beans as an optional topping as well as shredded cheese and onions. Then oddly enough it’s served over pasta.

This one uses vegan ground and the lentils for the meaty texture. The unusual spices blend in more than you expect, but there are Cincinnati chili lovers and haters. Because of the extra spices the ingredient list may look intimidating, but most things on the list are a quick measure and you’re done!

This looks especially spooky over spinach pasta, but it would work well over black forbidden rice too. You can cut out ghost shapes out a slice of vegan cheese. Black sesame seeds or nigella seeds make great eyes!

Atmosphere is important in a Halloween gathering, but it doesn’t matter if you cut bats out of paper or buy the coolest decorations ever. No matter how much you do, you’ll be glad you put in the time!

Vegan Sin-cinnati Chili
Makes 2 to 3 cups (3 large servings or 4 small ones)

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 3/4 cup dry black beluga lentils (you can sub other lentils, the chili just won’t be as dark)
  • 1 1/2 cup water
  • 1 1/2 cup diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground hot pepper, like chipotle
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa
  • pinch allspice
  • pinch ground hot pepper of choice, optional and to taste
  • dash of freshly ground nutmeg
  • salt, to taste
  • shredded vegan cheese, for topping
  • chopped onions, for topping
  • cooked spinach pasta, for topping

In the morning: Add everything except nutmeg, salt and toppings to the slow cooker . Cook 7 – 9 hours on low.

Add nutmeg, taste, and add salt or adjust other seasonings as needed.

Serve over cooked pasta and top with your choice of onions and/or cheese.

Filed Under: Chili, Cooking Time 8 hours, crockpot, Fall, Main Course, Overnight (8+ hours), Pasta, Slow cooker, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , ,

Vegan ‘Meaty’ Chili You Make From Scratch, but Is as Easy as Opening a Can!

October 24, 2011 · by · 8 Comments

It’s getting close to my favorite holiday, Halloween. This weekend we started decorating the house for our annual Gothic dinner party. We have over 8 big plastic bins chock full of goodies, so it takes days to get everything in place. So far we are about 1/2 way there.

Of course, once the house is decorated then I’ll do the tablescape. (I’ve always wanted to use that word in a sentence!) There are 2 boxes full just for the table. I’ll post pictures next week of the table and our decorations.

I haven’t decided what I’m making for the main course yet, so if anyone has some spooky vegan gluten-free ideas let me know. (Yes, Cara, that is directed at you – possibly as a challenge!)

So, why all this talk of Halloween on a chili post? Well, it is near Halloween… But the real reason is we ate the chili – all of it before I remembered to take a picture of it. I promise to not do it again, but this recipe was too good to not post it because it’s picture-less.

This is a great recipe to get in your slow cooker tonight for tomorrow’s dinner. You could use tvp, crumbled tofu, even tempeh instead of the beefless if you’d like to. It’s yours to play with as you want!

Vegan Ground Beefless and Bean Chili
Makes 2 to 3 cups

**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker

  • 1 cup dry black beans
  • 3 cup water
  • 2 cloves garlic, minced
  • A few dashes liquid smoke
  • 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles, or cook 1/2 cup Gimme Lean)
  • 1/2 cup diced tomato (Use the ones with chipotle if you can find it)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon chili powder
  • pinch ground hot pepper of choice, optional and to taste
  • salt, to taste (Smoked salt would work great too.)
  • vegan sour cream, for serving, optional
  • baked sweet potato, for serving

The night before: In your slow cooker add the dried beans, water, garlic, and liquid smoke. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add everything else to the slow cooker (except for salt). Cook 8 – 9 hours on low.

Before serving: Taste, add salt if needed,  and adjust seasonings and add hot sauce, salt, or other add-ins now.

Serve over a baked sweet potato and top with optional sour cream if you’re in the mood for it. You can cook them an additional slow cooker while you are gone all day. This also works great over rice, quinoa, or with Daiya mixed in for a dip-for-dinner meal with some baked blue corn tortilla chips. The dip idea would work great at your Halloween party.

Filed Under: Beyond Easy, Chili, Cooking Time 8 hours, crockpot, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Slow cooker, Soy-free, Stews, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , ,

Slow Cooker Kheer Oatmeal

March 30, 2011 · by · 2 Comments

I love the flavors of Indian food and that includes kheer. Kheer is a creamy rice pudding with cardamom, raisins, and nuts. This oatmeal is a guilt-less (and vegan) version of the tradition cream laden dessert.

This is one of my all time oatmeal favorites and the ingredients should be available in your local grocery so give it a try this week. I may actually make this for dessert one night this week. It tasted exactly like the kheer I remember!

Slow Cooker Kheer Oatmeal

2 to 3 servings

**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts

  • 1/2 cup steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 1/2 teaspoon ground cardamom
  • 1/4 cup raisins or raisin mix
    (I used Trader Joe’s golden berry mix with raisins, cherries, cranberries, and blueberries.)
  • 1 – 2 tablespoons sweetener (I used agave)
  • For serving: a pinch of saffron and chopped nuts (pistachios, cashews, almonds or assortment)

The night before: Spray your crock with some oil to help with clean up later. Add oats, So Delicious Coconut Milk, raisins, and cardamom. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency.

Stir in agave or other sweetener and the saffron if you’re using it. Top each serving with chopped nuts.

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS

Filed Under: Breakfast, Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , ,