(Grilled or Not Grilled) Vegetable Chili

I adapted this from Rachel Ray's "Big Orange Book." It turned out SO DELICIOUS and just the right amount of spicy. This is a great dish for a chilly day. Here's the altered version of her recipe:

Ingredients:
2 diced zuchinni
1/2 large red bell pepper, diced
1/2 large yellow bell pepper, diced
2 large portabella mushrooms, diced
1 red onion, diced
some extra virgin olive oil
salt and pepper
equivalent of 2 garlic cloves minced
1/2 teeny can of jalapeno peppers
15 oz can of black beans
2 tbsp chili powder
2 tsp sweet smoked paprika
3 tbsp tomato paste
1 cup beer (if you're gluten free, hard cider would probably work as a substitute)
2 cups vegetable broth
juice of 1 lime
handful of fresh cilantro leaves, shredded
tortilla chips for crumbling on top
shredded cheese to add on top (optional)

Directions: Saute diced vegetables in extra virgin olive oil until they're tender. Add the garlic and jalapenos and cook for 2-3 min. Add the beans, chili powder, paprika, salt, pepper, and tomato paste. Cook for 2 minutes. Stir in the beer for 30 seconds. Stir in the vegetable broth and simmer for a few minutes. Stir in the lime juice and cilantro. Serve with the crumbled tortilla chips and (if you're not vegan) cheesy goodness on top.

Quick, Delicious Sides

Veg sides that are delicious:

MASHED POTATOES!
Adapted from this random website.

Ingredients:

1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed and cut into uniform 2-inch chunks
1 teaspoon salt
(optional) 2 tablespoons warm butter
1/2 to 2/3 cup soy milk

Preparation:

In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil.  Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.
In the same saucepan that the potatoes have been heated in, mash potatoes with a fork until chunky.  Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the soy milk.  Add additional milk, a little at a time, if necessary, for desired consistency.

You can add chives or vegetables and stuff if you want. Yummmmm. I had never tried making mashed potatoes using soy milk but it turned out delicious!


KALE  Take your kale (using only the leafy part) and saute in extra virgin olive oil until crispy and delicious. Then you're done!

LENTILS & VEGGIES
This can actually be a whole meal, since lentils have so much protein. Cook your lentils according to package directions (basically 2 parts water for 1 part lentils, simmer for 15-20 min) and add some cumin while they're simmering. Then add some chopped up vegetables either part of the way through (to soften them) or at the end. I have tried 1 cup lentils + 1 avocado + 2 fresh diced tomatoes and it was AMAZING and perfect as a (large) meal for one. Super easy and very tasty.



I'll post pictures of all of these delicious sides when I make them again! 

Red Quinoa and Black Bean Vegetable Salad

Dearest readers - this is THE BEST VEGAN DISH I have ever had. So delicious. I am going to be making this many, many times.

"Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of spring and summer." Inspired by Epicurious, and passed along from B. Makes about 5 cups.

Ingredients for the salad:
-1 cup uncooked red quinoa
-1 14oz can black beans, drained and rinsed
-1 red pepper, chopped
-1/4 cup fresh cilantro, chopped
-2 green onions, chopped
-1 cup fresh corn (optional)
-1 small avocado, chopped into 1 inch pieces

Ingredients for the dressing:
-4-5 tbsp of fresh lime juice (will take about 2 small limes)
-1/2 tsp kosher salt
-1/2 tsp freshly ground black pepper
-1 garlic clove, minced
-1/4 cup fresh cilantro, finely chopped
-1/4 cup extra virgin olive oil
-1/2 tsp ground cumin

Directions:
1. Cook 1 cup red quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keeps fresh in a sealed container for 1-2 days.