Tag Archives: Bell pepper

Easy Black Bean Soup

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Black beans were up next in our bean rotation so I decided to make this soup. It’s super easy to make and pretty darn good! Our toddler loved it! I mixed hers with a little leftover tricolor quinoa to thicken it up a bit.

Easy Black Bean Soup

This recipe is from Whole Foods.com. I love Whole Foods! My hubby calls it “Whole Paycheck” because it’s a little spendy. LOL! I like the salad bar the best! Ah the cold lentil salads, California Quinoa Salad and all the other goodies offered at your fingertips. YUM! I’ll be recreating those salads next so watch for those recipes soon!

Serves 8

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans.

Serve with hot sauce or salsa, if you like. I served this with Habanero Sauce… A MUST HAVE ADDITION!! I keep this sauce in the fridge at all times, it’s that good. Our toddler like a little in her food too so if she can handle it, so can you!

Ingredients

1 pound dried black beans (about 2 1/2 cups), rinsed
2 medium onions, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
1/2 ripe avocado, chopped

Method

Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.

In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.

Saute onions, peppers and garlic

Add spices, beans and water, cook uncovered for 1 1/2 to 2 hours

Puree 4 cups of soup in a blender - I used my VitaMix (of course!)

Add pureed soup back into the pot - add nutritional yeast, cilantro and lime juice.

Serve with diced avocado and your hot sauce of choice!

Nutrition

Per serving: 120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g total carbohydrate (7g dietary fiber, 2g sugar), 7g protein

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Really Good Chili

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12

This is delicious and easy to make too! This recipe makes a large pot of chili – we had friends over for a last minute dinner tonight and it fed 4 adults, 1 teenage boy, 1 10-year old girl and our toddler with enough for most people to have seconds. Our toddler had two big bowls, she loved it!

I served this with Daiya shredded vegan cheese, chopped italian parsley (all I had) and Habanero Sauce.

The cocoa powder really brings out the flavor. I love using cocoa powder in my chili… and Guinness beer and strong coffee too! The chili was gone before I had a chance to take a better picture but here’s what it looked like… YUM! Next time I think I’ll add some quinoa, some chopped kale or chard and a few cups of hominy!

Really Good Chili

Toddler Approved!

This recipe comes from Nava Atlas‘s new book Vegan Holiday Kitchen, I highly recommend this book… it’s awesome!!

Really Good Chili

By Nava Atlas

Serve with stone-ground tortilla chips, guacamole, and a big salad or cole slaw.

Ingredients

  • 2 tablespoons extra-virgin olive oil (I omitted this)
  • 2 medium onions, finely chopped
  • 4 to 6 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed – I used 3 15oz cans each of pinto beans and black beans – 6 cans total
  • 1 28-ounce can diced tomatoes, with liquid
  • 1 16-ounce can tomato sauce
  • 1 to 2 jalapeño or other hot peppers, seeded and minced, or one 8-ounce can mild or hot chopped green chiles – I used green chilies
  • 1 tablespoon good-quality chili powder
  • 1 Tbs unsweetened cocoa powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste
  • Chopped ripe tomatoes for garnish
  • Chopped cilantro or parsley for garnish

Instructions

  1. Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
  2. Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.

Varations and optional garnishes:

* Add a cup or two of cooked corn kernels toward the end of cooking time

* Add a medium or large firm-cooked sweet potato, peeled and diced

* Add a diced zucchini or yellow summer squash about halfway into the cooking time

* Serve with grated nondairy cheddar cheese on the side for garnishing individual servings

* Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy

Preparation time: 10 minute(s) | Cooking time: 40 minute(s)

Number of servings (yield): 12

Nutrition (per serving, including oil): 236 calories, 37 calories from fat, 4.3g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.8 points.

Without oil: 216 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.2 points.

Saute onions and garlic

Add remaining ingredients and simmer

Didn't last long!!

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Kale Avocado Salad

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7

This is a super easy kale salad recipe with tons of flavor! This recipe is from my favorite food movie Planeat. I’ve served this a few times now and everyone loves it! This picture is terrible… just trust me, it’s really good!

Kale Avocado Salad

Kale Avocado Salad

1 head kale, any variety is great shredded – you can use chard or spinach

1 large tomato diced, or red bell pepper – I add both

1 1/2 avocado chopped

2 Tablespoons red onion, green onion, or leek fine diced – I like red onion the best but all three are good!

1 lemon juiced

1 Tablespoons sea salt – I use about 1/2 tsp, if that

pinch of cayenne

INSTRUCTIONS

In mixing bowl toss all ingredients together, squeezing as you mix to ‘wilt’ the kale and creaming the avocado. Serve immediately. This dish is also great to substitute the kale for chard or spinach

Massage all ingredients together

Kale Avocado Salad... YUM!

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Loaded Veggie Spicy Noodles

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This was SO GOOD! My hubby and I both devoured the leftovers too… so did our toddler!

Loaded Veggie Spicy Noodles

Toddler Approved!

This is made from a few other recipes – GREAT way to use up leftovers! I’m sure you could use any variation of this recipe with great success.

This is another awesome recipe from Melomeals!! She rocks! I changed the original recipe and added more veggies. I have to add kale to everything! I keep shredded carrots on hand for salads and wraps so I dumped some of those in too.

Loaded Veggie Spicy Noodles 

  • 1 box whole wheat pasta – I used regular
  • 1 c pasta cooking water
  • 1/2 cup Chipotle Hummus (leftover from a batch I made the day before – used the other half to make the Chipotle Broccoli Quinoa Soup)
  • 2 T minced fresh ginger
  • 2 cloves garlic
  • 3 T Ketchup
  • 2 T Siracha
  • 1 T Toasted Sesame Oil
  • 2 T Apple Cider Vinegar or Lime Juice – I used lime juice
  • cooked tofu & leftover veggies – I used my batch of Gingered Tofu & Zucchini
  • 1 32oz package of baby portobello mushrooms, sliced (Costco)
  • 1 bunch Lacinato kale, destemmed and chopped
  • 1 bunch of collard greens, chopped (you could use anything here, really)
  • 1 large onion
  • 1 large green pepper
  • 2-3 cups shredded carrots
  • Cilantro/Peanuts for garnish
  • Soy Sauce/Pepper to taste

Method:

  1. Cook pasta, reserve water
  2. Saute green peppers, onions and garlic until soft
  3. Add mushrooms, saute until soft, add water if needed to prevent sticking
  4. Add kale and collards, cook until wilted
  5. Add shredded carrots and stir, allow carrots to heat
  6. Mix together ketchup, hummus, sesame oil, ginger, sriracha (if using – or add at the end), Apple Cider Vinegar or Lime Juice and stir until smooth
  7. In a skillet, add the pasta, sauce ingredients , Gingered Tofu & Zucchini, mushroom/kale/carrot/veggie mix and thin out with the pasta water as needed.
  8. Heat through and add the cilantro/soy sauce and pepper to taste

Saute green peppers, onions and garlic... add mushrooms and saute until soft

Add kale and collards, cook until wilted. Add carrots and stir, allow to heat

Mix ketchup, ginger, sesame oil, lime juice together

Add hummus and stir to combine

Drain pasta, add sauce mixture and toss well

Add veggie mixture and Gingered Tofu & Zucchini and toss well

YUMMY!

Top with cilantro and soy sauce (if desired)

Taco Soup with Quinoa

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0

I was craving taco soup when I found this recipe with quinoa added… score! Why didn’t I think of that?!? Leave it to Nava Atlas to think of something like that, she has awesome recipes! This recipe is from her site VegKitchen.com. My toddler ate two bowls of this!

Taco Soup with Quinoa

TODDLER APPROVED!!

I omitted the oil and I used no-salt added, tetra-packed tomatoes since we are working towards lowering our salt tolerance and eliminating our added oil consumption.

Taco Soup

  • 1/2 cup raw bulgur or quinoa (I doubled this)
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 medium green bell pepper, finely diced
  • 4 cups cooked or canned pinto beans (from 1 1/2 cups raw beans or two 16-ounce cans, drained and rinsed) – I USED CANNED BEANS, TRYING TO USE THEM UP! 
  • One 28-ounce can salt-free crushed tomatoes
  • 1/4 cup chopped mild green chilies, fresh or canned, optional
  • 1/4 cup chopped fresh cilantro, optional
  • 1 to 2 teaspoons chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

Garnishes:

  • 1 to 1 1/2 cups grated cheddar-style nondairy cheese (I like Follow Your Heart Nacho)
  • Thinly shredded romaine or green leaf lettuce (I used cilantro)
  • Finely diced firm, ripe tomatoes (about 1 cup)
  • Large triangular stone-ground tortilla chips

Bring 1 cup of  water to a boil in a small saucepan. Add the grain and simmer, covered, for 15 minutes, or until the water is absorbed.

Saute the onion in a little bit of water over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden. Add more water if the mixture is sticking. 

Add the remaining ingredients, except the garnishes, plus the cooked grain and 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.

Top with some grated cheese (I used Follow Your Heart Nacho), shredded lettuce (I used cilantro), and diced tomatoes. Serve with tortilla chips. 

I like Pomi brand tomatoes

Saute onions, green peppers and garlic

Make your quinoa

Add all ingredients together (except for toppings)

Bring to strong simmer, cover and cook for 10-15 minutes. (P.S. I LOVE my new dutch oven!!!

Serve with chips, vegan cheeze and cilantro!

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Habanero Sauce

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7

I know what you’re thinking… habaneros are too hot!! I think the Stevia and the red wine vinegar (and maybe carrots?) in this sauce mellow out the hotness of the habaneros leaving a nice spicy kick and tons of flavor. This has become one of our favorite sauces! My husband loves the Chipotle Sauce so much, he was hesitant to try this one because “I’m happy with my sauce, I don’t need another one to confuse me”. Well, this one is another one of his favorites now too!

If you like hot salsa, you could eat this with chips (I do) but if you’re more of a wimp you may want to dab it on tacos, burritos, nachos, mac n’ cheeze (yum!) and many other things! So far we’ve added it to bean burgers, Beer-Simmered Seitan Carnitas, Matzo Brei, and Black Bean & Quinoa Chili.

Pretty Habanero Sauce

This is another FABULOUS recipe from Melomeals: Vegan For $3.33 A Day! It’s so easy to make and again… SO GOOD!!!

  • 1 T olive oil
  • 3 habaneros, cut in half  – I deseeded mine
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 small carrots – (I used the carrots from my CSA… fresh organic carrots are yummy!)
  • 10 large garlic cloves
  • about 1 tsp sea salt
  • ¼ t Kal Stevia Powder
  • 1.5 cups red wine vinegar
  • 1/2 cup water

Method:

1. Sauté peppers, onions, carrots, garlic and salt for 15 minutes in a non stick skillet

2. Add stevia, vinegar and water

3. Bring t a strong simmer, cover and cook for 15 minutes

4. Let cool and blend

This will keep in the fridge for a month. It will separate; that’s OK, just stir it together before using. You can freeze it in an ice cube tray and store the cubes in your freezer. One cube adds great heat and flavor to rice, chili, marinades or other dishes.

Chop your veggies

Saute 15 minutes

Simmer 15 minutes

I used my immersion blender while it was still hot then let it cool before putting it in sauce container

Topped our 3-Ingredient Burgers with it...

And the Beer-Simmered Seitan Carnitas

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