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Showing posts with the label chipotle

Chunky Three Sisters Soup - Organic, Non-GMO, GlutenFree, Vegan, No Added Oils

Today is rainy and foggy.  We must eat a delicious, nurturing, nourishing, healthy hot soup to be revived!  I have innovated to create the following: Chunky Three Sisters Soup ... the Three Sisters are, of course, the hearty indigenous fruits of our North America: Corn , Squash and Beans .  I have also added in Tomato Sauce, Onions , and fragrant Brown Basmati Rice .  This recipe will serve 6 people, or 2 people, if it is spread over a couple of meals for my husband and I. Ingredients: 1 C. Brown Basmati Rice Water to cook Rice in (according to your rice-cooking directions on your package) 1 medium size Squash , your choice, split in half, and roasted in the oven 2 medium Yellow Onions , roughly chopped and toasted in oven with squash 14 oz/398 ml can of Organic Black Beans (or beans soaked and pre-cooked by you) 1 C. Organic Tomato-Basil Pasta Sauce (or 1 C. of your preferred Tomato Sauce) 1 C. Frozen or Fresh Organic Corn kernels 4-8 C.  Water or Vegetable Stock 1/2 tsp

Stove-Top Apple-Beans (Vegan, Gluten-free)

Stove-Top Apple-Beans over Spud Bakes Ingredients 1 1/2 C. cooked Beans (white, pinto, your choice) 2             Apples , finely chopped, or fresh unsweetened Apple Sauce 2 C.       Crushed or Pureed Tomatoes 4 tsp.     Dijon Mustard 2 T.       Blackstrap Molasses 2 T.       Apple Cider Vinegar 1/2 tsp.   Smoked Paprika or Chipotle (hotter smoky) 1/2 C.     Water 1 Sprig   Rosemary 1 tsp.     Dried Thyme or Dillweed A few drops of Liquid   Smoke 1/2 tsp.   Celtic Sea Salt (or Smoked Sea Salt) Black Pepper to taste Method: In a large sauce pan, combine all the ingredients above (except for the salt and pepper) Cook over medium heat until the ingredients simmer, then turn down to LOW and put on cover.  Cook for up to 1 1/2 hours until beans are tender. Add the salt and pepper and serve over potatoes (as above) or quinoa, rice, etc.  This recipe is based on the lovely Apple Baked Beans Recipe  in my favourite Bean Cook Book (below): F

Lentil Bowl #4: Savory Middle East Lentil Stew

Savoury Middle East Lentil Stew This is a quick-to-put-together comfort food for cool winter days or nights, as long as you have the Quinoa (or Rice) and Red Lentils pre-cooked.  A green salad and a piece of fresh flat bread will round it out nicely.  I've made it a little more "world" foodie than actual Middle Eastern, but you can always sub Brown Rice for the Quinoa and Cayenne and Paprika for the Chipotle (I just love the smoky hot quality of Chipotle if you are wondering why it turns up in so many recipes).  I also use Coconut Oil instead of Olive Oil, but please use what you have available, or what you prefer.  If you have other veggies that you would like to saute up with the onions (bell peppers, egg plant, minced garlic), go ahead!  Enjoy! INGREDIENTS: 1 T. Coconut Oil   2 Onions , chopped fine  1 tsp.  Turmeric powder 1 tsp. ground  Cumin  (I grind the seeds up in a Coffee Bean grinder-- you could just buy the powder) 1 tsp. ground  Cinnamon

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks (Serves 8-12, and can be halved). INGREDIENTS: 2 C. Red Lentils   4 C. Water   2 T. Coconut Oil   2 Onions, chopped fine (I did mine in Food Processor)  2 C. Celery , finely chopped (also did in Food Processor)  1 Red Bell Pepper , seeded and chopped  1-2T Garlic , minced (for DIY jar mince, go here  )  1/2 tsp. ground Turmeric   2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder)  2 tsp. Chipotle spice (or Chili Powder)  2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco)  2 C. Vegetable Broth   Celtic Sea Salt to taste  1/2 C. fresh-squeezed Juice of Lime   1+ C. chopped fresh Cilantro   METHOD:    Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes.   While lentils sit for 30 minutes, chop onions, celery and red bell pepper.