Tuesday, December 30, 2014

Vegan Quinoa Chili

It's the beginning of a new year. 


Resolutions are to be made. Often mine involve food. I can't help it.

Eat more vegan food. Eat more vegetables. Save money on groceries. Don't get stuck in food ruts. Eat things that the kids won't necessarily eat (they will grow to like it). Try new foods, new recipes. Grow more food. Focus on family, not meal preparation. But in all this- Simplify.

In this spirit, I share a recipe that I found here and have made many times this season. I have shared it many times and it hits almost all my resolutions (with the exception of exercise!)

It is vegan, simple, can be prepared in minutes, hits all our nutritional needs and can be modified to make it exciting to your tastebuds.

People who know me well are likely shocked that I have posted a recipe with mushrooms, but here they fall into the backdrop, with the stars being the quinoa and beans. Mushrooms? My resolution to try things I don't usually make. 

I hope you also try new things and find happiness in simplicity in this coming year.

Happy New Year, Happy New Eats!

Vegan Quinoa Chili
Easy
Serves 4-6
This recipe is so simple, yet so perfect. We find the perfect amount of spice when we remove the seeds from the jalapeño, but if you love heat, add some of the seeds. Cayenne pepper makes a perfect substitute for jalapeños in a pinch. 
A delicious accompaniment are these cornbread muffins.
1 tbsp olive oil
2 cups rinsed and chopped button or cremini mushrooms (one small package)
2 medium onions, diced
1 jalapeño pepper, seeded and finely minced (or 1/4 tsp cayenne pepper)
2 tbsp chili powder
1 can (796 ml) diced tomatoes (about 3 cups homemade processed peeled & diced tomatoes)
1 can (540 ml) mixed beans (about 2 cups cooked beans, or 1 small can black beans & 1 small can white beans)
1/2 cup quinoa

1. In a large saucepan, heat oil over medium heat. Cook onions for about 5 minutes, then add mushrooms and continue to cook for another 5-8 minutes.
2. Stir in jalapeño (or cayenne) and chill powder, cook 1 minute longer, stirring frequently. Stir in tomatoes with juices, beans and quinoa and 1 cup water.
3. Bring to a boil, reduce heat to medium-low, cover and cook for about 15-20 minutes, or until quinoa is tender. Season with salt and pepper if desired (not needed if using salted tomatoes and beans).
4. Optional (vegetarian) garnishes include: plain yogurt, grated cheese, or chopped cilantro.

Saturday, December 6, 2014

Healthy Date Energy Balls or Truffles


There are tons of recipes online for raw food enthusiasts when it comes to power balls, energy balls, or date rolls.

I've cursed pinterest and those health freaks who screw with recipes. I have had to dump a processor full of decent ingredients into the compost, that did not magically transform as stated. But sometimes the fact is that they are just too nutty, too sweet, or too...healthy. 


After trying many and posting some that I have enjoyed, (like these rich Raw Chocolate Macaroons for a treat and these healthy Power Orbs for the post-Christmas recovery), I've found a middle ground.

It's been hard working on perfecting a recipe that is healthy but also satisfies my sweet tooth. I've tried perhaps too many lately, playing with the two above recipes. 

I'm not a raw food enthusiast, nor am I vegan, but I do love these raw food delights. They are so easy to make- provided you have a food processor. Within minutes, you can whizz your way to a decent batch of power-packed balls.

No oven, no sugar, no gluten. 

And suitable for all of those visitors to your Christmas over the holidays- the raw food adheree (not a real word, I know), the vegan, the vegetarian, and all the other halfways, and full-ons, in your circle.

Its main function is to give me a shot of energy mid-day when I really want coffee, chocolate, or anything else I can get my hands on. This time of year it also prevents me from eating all the goodies I've been creating for friends and family. 

Enjoy this little bite of healthy deliciousness. It is just right for snacking or giving.

Healthy Date Energy Balls (Snowballs or Truffles)

Makes about 30
For softer, sweeter results use Medjool dates. Other dates are perfectly fine but are generally drier and may require another tablespoon of coconut oil in the recipe, they will result in a firmer truffle. These are fantastic without any topping at all, but can be enhanced by rolling in coconut or melted chocolate. For raw diets: make naked or coated snowballs. 


2 cups pitted, unsulphured whole dates 
1/2 cup unsweetened, shredded coconut
1/2 cup almond flour or ground almonds
2 tbsp cocoa (dutch-processed is best here)
1 tbsp coconut oil
1 tbsp maple syrup (or honey for non-vegans)
1 tsp vanilla
optional: 2 tbsp chia seeds

For snowballs:
Additional 1/4 cup unsweetened, shredded coconut
For truffles:
1/2 cup semi-sweet chocolate chips (non-dairy for vegans)
1 tsp coconut oil

1. Place all ingredients in a food processor and process until no large bits of date remain. This should take about a minute or two.
2. Using a small disher/ice cream scoop or teaspoon, scoop into balls and finish rolling by hand.
3. Place on lined baking sheet. 

For snowballs: roll in 1/4 cup unsweetened, shredded coconut.
For truffles: refrigerate or freeze for several minutes. Melt chocolate and coconut oil in microwave for about a minute, stir to dissolve remaining chocolate bits. Using 2 teaspoons, roll balls in chocolate and return to lined baking sheet. 

4. Refrigerate or freeze until firm. Store in container or plastic bag in fridge or freezer. Best served cold.