Bean & Lentil Chili

It's cold here in Minnesota. Not as cold as most years and definitely no snow yet (which is quite odd for the middle of December). But it still calls for some yummy chili!

My hubby and I love a good spicy chili. The challenge here, make one that tastes great and still has lots of chunk, but doesn't seem like I'm eating a meatless chili. That and I had some hominy in my pantry that I wanted to get rid of...thought I'd give it a shot in some chili!

When it comes to soups or chili's, I typically do a double batch and freeze some for later. I love freezing soups because it makes a super easy dinner for another night where I'm too lazy to cook or for when the hubby is home with the kids.

Challenge, accepted!

Ingredients (this is a double batch, use half the ingredients for a 4-5 person family for 1 night)
1 Onion
3-4 Garlic Cloves
2 Red Bell Peppers
2 Green Bell Peppers
1-2 Chiles or jalapenos (I bought jalapenos in a jar because I'm lazy and hate touching those things)
Mushrooms
2 Limes (optional)
4-5 Celery Stalks
Cilantro
1 - 30 oz can Hominy
2 - 15 oz can Red Beans
2 cans Diced Tomato
1 - 8 oz can Tomato Paste
2 cans Stewed Tomatoes
1 cup Lentils (I had yellow on hand)
3-4 cups Vegetable Broth (based on how thick you want your chili)
1 Tbsp. Chili Powder
2 Tsp. Cumin
1 Tsp. Red Pepper Flakes (or more if you like a lot of kick!)
1 Tsp. Chipotle Powder (optional, I just had it on hand and know it adds some good heat to the mix)
Cilantro

This meal gives you the option to add sour cream & cheese. I have a GREAT recipe for a homemade VEGAN sour cream at the bottom of this post! **PLEASE NOTE** the sour cream should be prepared at least a day in advance for best results. Check it out and give it a try. It's DELISH!

Put It All Together
Start by sauteing your onion, garlic, peppers, & chiles. Toss your chopped mushrooms and celery in there last and saute very slightly (I'm not a fan of overly cooked celery).

I love colorful veggies!!!

Stir in your spices and mix well with veggies.

Add in Tomatoes (diced, paste & stewed), red beans & hominy. Bring this to a slight boil.

Add in your broth and lentils. Bring this to a boil. Reduce heat. Simmer for about 15 minutes or until lentils have softened (this time will vary based on what lentil you use). Give a good squeeze of lime if you want.


Remove from heat. Serve with Cilantro on top. Enjoy! (Don't forget the sour cream if you want to make it!)


Homemade Sour Cream from The Glow Spot
Ingredients:
1 cup raw cashews, soaked
1/2-3/4 cup water, as needed
2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
1/4-1/2 teaspoon fine grain sea salt, to taste
Directions:
Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
Drain and rinse the cashews and place in the blender.
Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Once it's super smooth, it's ready! Transfer into a small container. The cream will thicken up as it sits.

Didn't even get a pic of the final product either! Dang! But...it was DELICIOUS! Hearty. Chunky. Spicy. And plenty for lunch for the hubby and I for the next few days!

I did get a pic of the empty bowl :)

Tater Tot Hot Dish

Being the first entry for the blog, I have to do a Minnesota classic. Tater Tot Hot Dish! (Meatless, dairy free, gluten free, and only veggies, of course!)

My kids LOOOVE this meal when it is made the "normal" way. So I wanted to try a WFPB version. This one uses an almond Parmesan cheese and a cauliflower bechamel. It seems like a lot, but it is quite easy to throw it all together!

Ingredients
This is the part I really enjoy. You can add whatever you and your family want. It certainly does not have to follow what i have below. This is simply what I used this time around.
1 Medium Onion, diced
2-3 Garlic Cloves, minced
1 can Green Beans (you can also use frozen)
1 can Corn (you can also use frozen)
2 Large Bell Peppers, diced
2-3 Carrots, diced
1 Head Broccoli

Saute all veggies in large pan. While sauteing these, prepare your Bechamel.

Parmesan Cheese
1 Cup Almonds
2 Tbsp. Nutritional Yeast
1 Tsp. Garlic Powder
Salt to taste

Blend all ingredients together until mixed well. Done!

Bechamel from Forks Over Knives
1 Head Cauliflower
Almond milk as needed (or any other dairy-free milk)
Garlic
Thyme
Basil
1/4 Cup Nutritional Yeast (optional)
Nutmeg
Salt & Pepper to taste

Bring water to a boil in a large pot and add Cauliflower. Cook until very tender (about 10 minutes)

Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary.

Add almond milk, if needed, to achieve a creamy consistency. Set the puree aside while you prepare the rest of the ingredients.

Place the onion in a large skillet or saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, thyme, and basil and cook for another minute. Add the nutritional yeast (if using), nutmeg, and salt and pepper and cook for 5 minutes, or until heated through.

Add the onion-garlic mixture to the cauliflower puree and blend until smooth, adding up to ½ cup of water if necessary to achieve a smooth consistency.

Bring It All Together
Mix your Bechamel and Veggies together. Pour into a large baking pan (I use my glass Pyrex pan).

Top with tater tots.

Sprinkle your parm on top of the tots.

Bake @ 350 for 40-50 minutes (or until tots are done to your liking)

Remove. Cool. Serve. Enjoy!

The Verdict...

Oil is Oil is Oil

I have had a hard time dropping oil from my diet. However, the more research I see on it, the more I realize it doesn't NEED to be a part of my diet.

For many years, we have been told that Olive Oil is "healthy" for us. And now we're hearing how great coconut oil is. Or how about canola oil?

Truth is, it's still OIL! It may be healthier, but it is certainly not "healthy". 

One of my favorite go-to sites (Forks Over Knives) recently posted this video about oil and why it is not necessarily healthy for you.


Now, another opinion, including that of my doctor, says we need those fats and oils in our bodies. Especially children. Which I don't completely disagree with.

The takeaway from this short little post, is to realize the oil consumption you have now and to try to, at a minimum, reduce it.

Instead of using oil for sauteing, use the natural water in vegetables, or use some veggie stock.

Instead of tossing your veggies in oil before roasting, toss them in a veggie stock (make sure to check them often and shake the pan so they don't stick).

There are definitely ways to use other ingredients in recipes to avoid using so much oil in your diet. Do your own research with it, but as the title says, Oil is Oil is Oil. No matter the kind of oil you use, it's still OIL.