quinoa chili

Vegan chili mac! This was a total experiment and it was delicious. Quinoa chili (I’ll post the recipe for that eventually) and 5 ingredient vegan mac and “cheese” 👅

The sauce is made with:
- ½ a butternut squash
- The cream of one can of coconut milk
- Approx. ½ cup of nutritional yeast
- 1/8 cup of water
- Salt to taste

Cut the squash into chunks, boil until soft, drain, and blend with the other ingredients.

This makes at least 10 servings worth of sauce, depending on how much pasta you’re having/how saucy you like it 💃🏻 make whatever pasta you like and mix in your desired amount of sauce, and then store the rest in a jar in the fridge for later use!

Meal Planning Week of 6-18-17

Breakfasts: My fiance is pretty hooked on the whole frittata thing, so excuse me if you see fifty different frittata recipes in the weeks to come. I decided to go for a very fresh but bright flavor profile and I instantly gravitated toward basil. The idea of “Margherita” frittata was born. I picked up eggs, grape tomatoes, mozzarella (Daiya), onion, and spinach (still need my greens). At home I already basil (fresh), garlic, salt, and olive oil.

Lunches: I typically don’t do two meal preps with meat but when surveying the pantry I realized it made too much sense to make tuna salad. I’m extra, so I’m going to make a Tzatziki-esque sauce, slap that shit in a pita pocket, and chop up the other half of the cabbage head I have chillin’ in the fridge with some other vegetables, whip up a Greek vinaigrette, and also slap that shit in a pita pocket. I picked up some red wine vinegar, dijon, dill, yogurt (coconut sub), lemons, red onion, carrot, and pita. At home, I already had salt, tuna, cabbage, and garlic.

Dinner: Yep. Another Stew. File it to my complaint box. This one is a summer extravaganza. Green Quinoa Chili. It’s pretty much a soup base of green verde salsa and chicken stock. Delicioso! I picked up tomatillos, poblanos, Anaheim chilies, jalapenos, limes, onion, spinach, cilantro, and chicken stock. At home, I have ground turkey, quinoa, salt, black pepper, cumin (you’re all so shocked), ground coriander, olive oil, and apple cider vinegar.

Snacks: I’m finding myself needing a little more fat lately so, coconut chia seed pudding. I picked up unsweetened coconut flake (memo: do not eat the whole bag) and almond milk. I have chia seeds and sweetener. Other than that, got my fruit. Bananas and grapes this week! Oh, and protein shakes after the gym!

So, the sales and coupons were unkind to me so this came out to $64.83. Can I also just say this is the ugliest cart picture I’ve taken to date?


sütés-főzésbe fojtom minden felesleges energiámat és a bánatomat, eléggé kifogytam az ötletekből, és segítségül hívtam olyan blogokat, ahol a diétámmal kompatibilis receptek tömkelege lelhető fel. ez így tökéletes is lenne, de amikor a hozzávalóknál ilyenek vannak, mint görögszéna mag, garam masala fűszerkeverék, quinoa, szárított jalapeno chili és társai, akkor azért egy kicsit kiégek, elmegy a kedvem az egésztől, és felrakok főni négy adagnyi zabkását inkább. egyrészt hol leljem fel ezeket a dolgokat, másrészt pedig kell még néhány év és néhány diploma, hogy ilyen mértékben gasztrosznob legyek :((

via IG @theplantfeed

Goodness Bowl

  • Red quinoa cooked in veg stock and Harissa mixed with chopped cherry tomatoes and chopped flat leaf parsley and lemon juice
  • French green (Puy) lentils 
  • Brown mushrooms fried in a small amount of rapeseed oil, garlic, water, dried chili flakes and Shoyu. 
  • Avocado 
  • Romaine 
  • Cucumber 
  • Celery 
  • Sesame seeds

Peruvian Food. Peruvian cuisine includes influences from the indigenous Inca population and cuisines brought in with immigrants from Europe (Spanish, Italian, German cuisine), Asia (Chinese & Japanese cuisine), and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional dishes by using local Peruvian ingredients. The 4 traditional staples are corn, potatoes & other tubers, Amaranthaceaes (quinoa, kañiwa & kiwicha), and legumes (beans, lupins). Staples brought by Europeans include rice, wheat, and meat (beef, pork, chicken). Many traditional foods such as quinoa, kiwicha, chili peppers, and several roots & tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Peruvian food has been described as one of the world’s most important cuisines and as an example of fusion cuisine, due to its long multicultural history.


Easy dinners: Vegan Quinoa Chilli

With mushrooms, eggplant, celery, chilli beans, bell peppers, tomato and, of course, quinoa. I love making chili because you actually can’t find any good chilli, vegan or not, in Thailand, and also it’s an awesome opportunity to clear out the fridge with minimal effort: throw everything into the pot in the right steps, add the right spices and suddenly you have a breakfast/lunch/dinner that you can eat on its own or add to pasta for perfection. For the recipe, click the Read More. 

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INFP Thought Process
  • Fi: Hmmm... I want to make her something to eat...
  • Ne: Ofcourse! You talkin’ like make a new recipe?
  • Fi: Yeah... lets do that...
  • Fi: Yeah.... I know...
  • Ne: Nah, it will be fine! Let’s be creative!
  • Si: At home you have some okra, some quinoa, some chili, some bread, tea, a few pounds of meat, salt, pepper, water, air-
  • Fi: That’ll do Si, thank you...
  • Ne: Okay so hear me out, what if you cook combine the tomato and okra together and cook it with the meat... and THEN combine it with the quinoa. BOOM I INVENTED A THING.
  • Si: That’s basically a gumbo of sorts.
  • Ne: Yeah, yeah...
  • Fi: Do you think She’ll like that?
  • Si: I don’t know, you don’t cook often.
  • Ne: I guess we’ll have to find out wont we?
  • Fi: I want her to like it...
  • Si: She typically is okay with your cooking. She’s never said anything
  • Ne: Yeah It’ll be fine so-!
  • Te: NO IT WONT.
  • Ne: Just give it a shot and-
  • Fi: ....
  • Ne: ... and maybe it works and maybe it doesn’t! who knows? The fun is in finding out, you know she’ll appreciate that right?!
  • Fi: Yeah... you’re right Ne..
  • Fi: Te! DOWN BOY!
  • Te: *HISSS*
  • Fi: We’re doing the thing.
  • Si and Ne: Right, Boss!
  • Te: *HISSS*

Pumpkin Sweet Potato Black Bean Chili

(I forgot to take a picture of this one until I was half way done eating it whoops haha.  Also can you tell I’m into Autumn things right now?)

-1 medium sweet potato, cut into cubes
-1 can of pumpkin
-1 can of diced tomatoes
-1 can of black beans, drained
-1 cup of quinoa (uncooked)
-olive oil
-1 medium onion, chopped
-4 cloves of garlic
-2 cups of water
-½ bag of spinach
-seasoning: salt, pepper, cumin, chili powder
-optional toppings: avocado, croutons (I used Trader Joe’s new pumpkin croutons yummm)

-In a large pot, saute onion and sweet potato in olive oil for ~5-10 minutes (until onion is soft)
-Put everything else in the pot, and simmer for about 15 minutes (until the quinoa and sweet potato is fully cooked)
-Optional: Before eating, add some avocado slices and/or croutons to the top!  Croutons will get soggy if they’re added more than a couple minutes before eating.

I made this and brought a glass to-go container of it to lunch every day that week :)

anonymous asked:

Can you do a kale roundup please? Or if you've done one before, could you link me to it? Kthanxbyeloveyou

Here’s a vegan kale round up. Listed below are other recipes with kale. Enjoy!

Black Eye Pea Chili with Quinoa and Corn

This recipe makes a lot, but it can be easily halved to make a smaller pot of chili.


  • 2 large onions, chopped (I use a food processor)
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 6 cloves garlic, minced
  • 5 cups (24 ounces) fresh black-eyed peas, or 2 ½ cups (1 pound) dried peas, soaked overnight and drained
  • 6 cups vegetable broth
  • 2 ½ tablespoons mild chili powder
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • ¼ to ½ teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
  • 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
  • 1 ½ cups fresh or frozen corn
  • 1/3 cup uncooked quinoa, rinsed
  • Salt and pepper to taste
  • Optional: wedges of lime and slices of avocado, to serve


  1. Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
  2. Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes. Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
  3. When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder). Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” cook uncover the pot; otherwise, keep it covered.) Add salt and pepper to taste. Serve with a squeeze of lime juice or slices of avocado, if desired.


This recipe should work well in both the pressure cooker and slow cooker. You may have to play with the times, but for pressure cooking, I would give it 10 minutes at high pressure during step 2 and add extra time if needed to get the peas tender. Follow step 3 as written.

For slow cooking, in step 2, cook on high for 4-5 hours, low for 8-10. Add the quinoa and corn during the last hour of cooking.

Preparation time: 15 minute(s) | Cooking time: 2 hour(s)

via blog.fatfreevegan.com

sicksadallison  asked:

can perhaps link me to a vegan recipe with red beans? im a vegetarian currently but I am trying to get a feel of what i could make that i would really enjoy, in the hopes that it would make being a vegan way easier.

I just posted this vegan red bean round up at your request. Below are other red bean recipes I’ve posted in the past. If you’re interested, here is my favorite vegan entree round up. Enjoy!

anonymous asked:

I went vegetarian a little over three months ago and my body is in a tantrum. I was already anemic, and I'm having a lot of trouble. My parents are extremely worried about me, I'm tired and lightheaded all the time and my fingertips and toes are always cold and sometimes blue-ish... help? Please?

*I’m not a nutritionist or a doctor, this is just my advice* I’ve heard of people with anemia going vegan and getting rid of their anemia all together. The few people I’ve known personally who have it, eat meat. I’m not saying vegans can’t be anemic, I’m sure there’s tons. Why? You have to know what to eat and how much to eat. If you decide to go vegan or vegetarian and eat only twizzlers and toast you’re gonna be in a lot of trouble in the long run. (Not saying that’s how you eat, I’m just saying..) I suggest taking a B12 supplement and look into nutritional yeast. B12 deficiency and anemia have a lot of the same symptoms, B12 deficiency is really scary and put me off veganism for a while because I wasn’t educated about it. Good thing is, you only need a tiny bit a day, but it’s important. My advice would be to see a doctor and get a supplement for iron at least for now. Veg foods with iron - Cooked soybeans, Cooked lentils, Blackstrap molasses, Cooked spinach, Quinoa, Beans!!!!! (kidney, black especially), Oatmeal/cream of wheat, Whole wheat pasta, Nuts and seeds! (Cashews, peanuts, almonds, pumpkin seeds.) Caffeine slows down the absorption of iron from plant food. Vitamin C boosts iron absorption. If you’re having a bowl of oatmeal have a glass of orange juice too or some strawberries. Or say a stir-fry with bell peppers, broccoli and tomatoes (all high in vit c) and can throw in some pumpkin seeds, spinach or quinoa for iron. Chili is amazing for both iron and protein. Especially quinoa chili, here’s some recipes (x)(x)(x)(x) Take care! c: