As the days get colder and we head into the holiday season, try your hand at preparing vegan Three Bean Chipotle Chili to keep you warm.
Chipotle peppers and liquid amino acids lend smoky and salt flavor to this meatless chili. The extra step of soaking the beans makes them tender and keeps sodium levels down. Serve with cornbread cakes or tortilla chips.
Yield: 12-16 servings
8 ounces small dried red beans
8 ounces dried white (navy) beans
8 ounces dried black beans
1/4 cup liquid amino acids, such as Bragg brand
1 large red onion, finely or coarsely chopped
2 1/2 tablespoons ground cumin
2 teaspoons chili powder
5 medium tomatoes, coarsely chopped
8 medium cloves garlic, smashed
2 to 3 chipotle peppers en adobo (may include or wipe away excess sauce, depending on the desired level of heat)
2 to 3 cups corn kernels (from 4 ears)
1/2 cup coarsely chopped cilantro leaves
2 tablespoons maple syrup
1. Thoroughly wash the dried beans and pick through to discard any hard bits. Place in a large bowl and cover with water; let soak overnight or up to 12 hours.
2. Drain and transfer to a slow cooker; fill with water that is at least 2 inches above the beans. Cook on high heat for about 3 to 6 hours or until the beans are tender; the time it takes will depend on how hot your cooker gets. Drain the beans, reserving their cooking liquid, and salt and pepper the beans to taste. Set aside.
3. In a large pot over medium heat, heat the liquid amino acids. Add the onion and cook for 10 minutes, stirring, until the onion begins to soften. Add the cumin and chili powder, stirring to mix well.
4. Meanwhile, combine 4 of the tomatoes, garlic and chipotle peppers in a food processor or blender; puree, and then add to the onion mixture and cook for 10 minutes, stirring occasionally. Add the cooked beans, corn kernels and the remaining chopped tomato. If you like more liquid in your chili, add some of the reserved bean cooking liquid. Cover and cook for 30 minutes, then remove from the heat and add the cilantro and maple syrup, mixing well. Let stand for 10 minutes before serving. Taste and adjust seasoning as needed.
Recipe source: Vita’s Eatery
Add a zest of orange to vegan chocolate pudding
Yield: 4 to 6 servings
6 tbsp coconut milk
1/2 cup agave nectar
1/2 tsp orange extract
1/2 cup unsweetened cocoa powder
1/8 tsp fine sea salt
2 boxes (3/4 lb) Mori-Nu brand firm silken tofu
1. Combine all ingredients except tofu in a medium saucepan. Bring to a boil over high heat, then reduce to low heat and simmer for 1 minute whisking constantly.
2. Pour into a blender and add tofu. Blend mixture until smooth, then add to a medium bowl.
3. Cover with plastic and refrigerate for one hour to cool down.
Serve with fresh peeled orange or tangerine slices once pudding is chilled.
Cornbread Cakes are vegan and delicious
Yield: 12 cornbread cakes
1 1/2 cups stone ground cornmeal
1/2 cup whole wheat pastry flour
1 tsp baking powder
1 tsp fine sea salt
1/4 tsp cayenne
2 1/2 cups boiling unflavored rice milk
2 seeded, minced jalapeno peppers
extra virgin olive oil
1. Combine the cornmeal, flour, baking powder, salt and cayenne in a large bowl. Set aside.
2. Add rice milk to a small saucepan and bring to a boil. Slowly pour milk over the cornmeal mixture and stir while pouring.
3. Mix in jalapeno peppers to the batter, and refrigerate batter for 20 minutes. Heat oven to 250 degrees F.
4. Warm a large griddle over medium-high heat and oil with 1 tbsp extra virgin olive oil.
5. Add 1/4 cup of batter per cake to the skillet. The large skillet should hold 2-3 cakes. After 1 minute of cooking reduce the heat to medium-low and use a wooden spoon push the cakes in and up. The cakes should be about 1/2 inch thick and 3 inches wide. Cook the cakes for 8-10 minutes per side and add more oil after turning. The cakes should be golden brown and crispy on the outside.
6. Move cooked cakes from the skillet to a baking sheet. Keep the cakes warmed in the oven until all the cakes are cooked and ready to be served.
Serve with a vegan chili or bowl of vegetable stew.