Healthy Vegan Chili

Recipe is from: http://86lemons.com/fat-melting-veggie-chili/

Ingredients:

3 Tbsp. vegetable oil

2½ cups diced red onions
1 cup diced carrots
2 bell peppers, diced
1 medium sweet potato, diced

1 (10 oz) bag frozen corn

2 Tbsp. ground cumin
½ tsp. crushed red pepper flakes
2 Tbsp. chili powder
4 Tbsp. chopped garlic
2 Tbsp. chopped jalapeños
2 Tbsp. dried oregano
1 tsp. ground cinnamon

3 (14.5 oz) cans diced fire roasted tomatoes
1 (15 oz) can garbanzo beans
1 (15 oz) can red kidney beans
1 (15 oz) black beans
1 (15 oz) can Adzuki beans (I used white northern beans instead)
2 Tbsp. chopped chipotle in adobo sauce
3 Tbsp. tomato paste

optional:
1 to 2 cups vegetable  broth or vegetable juice (You can also just use water.)


Directions:
STEP 1
In a large, heavy-bottom pot, warm the oil and sauté the onions, carrots, peppers, and sweet potatoes, stirring occasionally until vegetables start to soften, about 10 minutes.

STEP 2
Stir in the cumin, crushed red pepper flakes, chili powder, garlic and jalapeño and cook a few more minutes until fragrant.

STEP 3
Add the tomatoes, beans, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth, vegetable juice or water if you like your chili a bit thinner.

STEP 4
Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through. Serve with your favorite toppings.

Jalapeno Popper Grilled Cheese

Recipe idea is from: http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html

I omitted the tortilla chips.

Ingredients (Makes 4 large sandwiches):
1 loaf of sourdough bread
cream cheese
8 jalapenos
shredded cheddar jack cheese
margarine or butter

Directions:
Cut the jalapenos in half lengthwise and de-seed them. Place them upside down on a foil-lined baking sheet and roast them under the broiler until the skin begins to blacken. When they are done, put them in a paper lunch bag and fold the top over. Let them sit while you gather the other ingredients.

Spread thin layer of cream cheese on both slices of bread. Add the shredded cheese and four jalapeno halfs. Assemble the sandwich and butter the outer sides of the bread. Cook over medium heat until golden brown.

We ate the sandwich with tomato soup.

Vegetarian Beef-less Stew

I followed this recipe almost exactly: http://www.gardein.com/recipe_detail.php?r=84

Ingredients:
1 package Gardein beefless tips

3 Tbsp vegetable oil
10 oz pearl onions, peeled
2 cloves garlic, minced
2 celery stalks, thinly sliced
2 medium carrots, ½ inch diced
½ tsp dried thyme
½ tsp dried rosemary
3 tbsp flour
3 cups vegan "beef" broth (try better than bouillon brand) or roasted vegetable stock
1 cup dry red wine such as cabernet sauvignon
2 medium potatoes, ½ inch diced
salt and pepper to taste

Directions:

Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside. I recommend chopping the beef tips in half so the chunks aren't as large in the stew.

Peel the pearl onions. I found this link helpful: http://www.seriouseats.com/2011/02/knife-skills-how-to-peel-pearl-onions.html . Basically, cut the top and bottom off of each onion. Score the top of the onion (see the video) so the skin will be easier to remove. Add them to boiling water for 1 to 2 minutes and remove. The skins should come off easily.

Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and rosemary and continue to cook for 3 minutes. Sprinkle in flour, then slowly add broth and wine while stirring.Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add beefless tips back in and cook for an additional 5 minutes. Season with salt and pepper and serve.