1 ½ cups quinoa- pre washed and drained (can soak in water for an hour to make it softer)
2-3 Tbsp olive oil
1 cup organic corn (frozen or from a can) – drained
1 can black beans, 15oz (BPA free if possible)- drained
1 big onion- diced
2 grated tomatoes
1 red bell pepper, cut into strips
½ tsp turmeric
½ tsp cumin powder
1 tsp salt
1/2 tsp black pepper
2 ¾ cups boiling water
For the topping:
Some chopped cilantro
[ INSTRUCTIONS ]
1) Heat up the oil in a wide pot and start sautéing the onion and peppers. Once they turn translucent add the corn and beans. Mix for few minutes.
2) Add the spices, mix for a minute to allow the flavors to open, and add the soaked quinoa (after you’ve drained and washed it from the soaking water) and tomatoes and mix.
3). Add the boiling water, stir, check for salt and pepper and wait for bubbles. Once boiling, lower the flame to the lowest possible and cook for about 20 minutes until liquids have evaporated. Turn off the flame and keep covered for 10-15 minutes.
4). Sprinkle cilantro, slices of a avocado and jalapeno.
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder*
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika*
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
1 c. oats (or can use almond flour)
½ c. almond butter
2 tbsps cocoa
Make crust in food processor and press into pie pan.
In blender put:
1 c. cashews (soaked overnight and strained)
½ c. coconut milk (or almond milk)
½ c. strawberries (can use frozen)
Juice of half a lemon
1 tsp vanilla
Pinch of sea salt
Pour over crust and freeze overnight. defrost a bit before cutting and serving but should still be partially frozen. Can decorate with frozen blueberries as well.
VEGAN CHEESE CAKE:
Layered Raw Cheese Cake:
1 1/2 cups almonds
1 cup pitted dates
1/2 lemon juiced
1/4 cup desiccated coconut
blender and mix well. press into pie plate.
1 1/2 cups raw cashew nuts (soaked overnight to
soften and drained)
4 tablespoons maple syrup or honey
1 lemon, juiced
1/3 cup coconut oil melted
1 can coconut milk refrigerated (use thick
1/4 cup desiccated coconut
1 cup mixed berries
Grease spring form pan. Blend all base
ingredients. Press mixture in pan and place in freezer.
Blend filling till smooth.
Place half the filling in a bowl and stir in 1/4
cup desiccated coconut. Pour onto base and put in freezer .
Blend 1 cup mixed berries with the rest of the
mixture till smooth.
Pour this layer on top of the coconut layer
Decorate with berries & coconut flakes.
Defrost 10- 15 min prior to serving to slice easily. Store in a chilled fridge.
1 ¾ c. gluten free organic oats
1 c. walnuts
½ c. raisins
¼ c. coconut sugar
½ c. almond butter
¼ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Blend in food processor.
Place on baking sheet and press down a bit. Not too thin.
Bake for about 18 mins.
Let cool before serving.