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Vegan Quinoa Chili February 8, 2012

Filed under: entrees,soups and stews — meier1014 @ 9:40 am

I can’t believe I can post something on this blog that has the word VEGAN anywhere near it, let alone in the title!!! My friend Lizz would be so dang proud of me! I also can’t believe that I enjoy something vegan as much as I enjoyed this chili! I am usually not a meat free chili lover. Heck, I usually am not a meat free chili LIKER, but this stuff was amazing. The quinoa gives it a similar texture to chili with ground beef in it, without giving it that weird chewiness that cheap ground beef has. It was also a pretty cheap meal to make, which is ALWAYS a plus. So if you’re looking for something cheap, something healthy, and the ability to say you enjoyed something vegan, you need look no further.

Vegan Quinoa Chili
original recipe from two peas & their pod, slight modifications have been made

1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can diced tomatoes
3 chopped tomatos
1 (15 ounce) can tomato sauce
2 tbs paprika
1 tbs smoked paprika (or 3tbs of normal paprika)
1 tsp cayenne (or to taste)
1 tbs ground cumin
Salt and black pepper, to taste

-In a medium sauce pan boil water
-Add quinoa, cover, and simmer until all the water is absorbed. Approx 15 mins
-In a large pot (I always use my cast iron dutch oven) heat the olive oil over high heat.
-Add the onion and cook until tender, about 5 minutes.
-Stir in garlic, jalapeƱo, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
-Add the beans, all the tomatoes, and tomato sauce.
-Stir in the cooked quinoa.
-Season with both paprikas, cayenne, cumin, salt, and black pepper.
-Simmer chili on low for about 30 minutes. Serve warm



Black Bean and Beer Soup November 9, 2011

Filed under: soups and stews — meier1014 @ 8:24 pm

I love soup. It just one do those foods that soothes the soul, especially rich and hearty soups like this one. Bean soups are quite easy, especailly if you’re using canned beans, it’s just a matter of getting everything together and putting it in your pot. I personally suggest using a cast iron dutch oven, if you have one, because it will give the soup more flavor. If you don’t have one a large pot will work well.

Black Bean and Beer Soup

1 medium red onion, chopped
1 tbs minced garlic
1 tbs ground cumin
3 cups cooked or canned black beans, drained
1 bottle beer ( I used a Shiner Bock. You can use basically anything, as long as it’s a darker beer)
3 cups chicken stock
1 cup grated cheese, optional (I used cheddar this time, but any cheese will work)

-Put oil in your dutch oven, or large deep pot, over medium heat
-Add onion when the oil is hot and cook, stirring, until soft, approx 5 minutes
-Stir in garlic and cumin and cook for another minute
-Add beans, beer, stock, and some salt and pepper
-Raise heat to medium high and bring to a boil, then lower heat to medium low and cook, stirring occasionally for about 10 minutes
-Turn off heat
-Puree some of the soup with an immersion blender or in a blender
-Add cheese and stir
-Taste and adjust seasonings
-Garnish with more cheese if desired



Sausage and Lentil Soup September 29, 2011

Filed under: soups and stews — meier1014 @ 12:48 pm

This is another great soup recipe. It’s quick, easy, and my picky eater loves it. It also happens to be agood one for using WIC beans (well lentils, but you know what I mean).

Sausage and Lentil Soup

1 tbs olive oil
1/2 lb sausage (I use mild Italian sausages. I remove the casing and crumble it in)
1/2 onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
2-4 cloves garlic, minced
1/2 tbs oregano
1/2 tbs marjoram
1/2 tbs paprika
1/2 tbs basil
1 tsp sage
1/2 tsp rosemary
cayenne to taste (optional, I used just a dash)
1-2 bay leaves
3/4c lentils, washed and picked over
4 1/2c chicken, beef or vegetable stock (to make your own, refer to my Homemade stock recipe)

-Place olive oil in a large deep pot or dutch oven and heat over medium high
-Add sausage and brown, breaking up large pieces. Sprinkle with salt and pepper.
-Stir in the onion and saute until soft, approx 1-2 minutes
-Add carrot and celery, saute until brightly colored, approx 2 minutes
-Add garlic, spices, and bay leaves, cook while stirring about 1 minute
-Measure in the lentils, stirring once or twice to coat. Pour in stock
-Bring to a boil then turn the heat down to low and simmer 30 minutes
-Taste and adjust seasoning. Add more stock if the soup is too thick
-Dish up and enjoy