abouldervegetarian:

Black Bean, Sweet Potato, and Quinoa Chili with Greek Yogurt Topping
[At the risk of sounding a tad bit full of myself: this is the greatest chili to ever exist. That’s a big statement for me, because I have made and eaten a lot of chili in my day. This one far outshines them all. It is definitely not your classic chili in any sense, but it is absolutely phenomenal, none-the-less. And, as a bonus, it’s REALLY FREAKING GOOD FOR YOU and FULL of protein. It’s super easy and relatively inexpensive to make, so, it’s pretty much the perfect food. Ya’ll can thank me later.]
Ingredients:
1 teaspoon of extra-virgin olive oil
1 small yellow onion, diced
2 cloves of garlic, minced
2 medium carrots, peeled and diced
1/2 teaspoon of turmeric
1/4 teaspoon of ground cinnamon
pinch of nutmeg
1 teaspoon of cumin
2 teaspoons of chili powder
salt, to taste
3 chipotles in adobo, finely chopped (if you don’t like too much spice, seed the chipotles before chopping them)
1 can (15.5 ounces) tomato sauce
2 cups of cooked quinoa
2 cans (15.5 ounces each) of black beans, drained
4 cups of low-sodium vegetable broth
1 large sweet potato, peeled and diced into small cubes
1 cup of plain greek yogurt
1/2 teaspoon of honey
1/4 teaspoon of dijon mustard
Directions:
Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes, or until the onions become translucent.
Add the turmeric, cinnamon, nutmeg, cumin, chili powder, salt, chipotles, tomato sauce, cooked quinoa, black beans, and vegetable broth to the onion mixture. Stir well. Bring this mixture to a boil.
Add in the sweet potatoes. Lower the heat so that the mixture simmers gently. Let cook for about 30 minutes, until the potatoes are tender but not mushy. Taste and adjust the seasoning if needed.
Mix together the Greek yogurt, honey, and mustard.
Spoon the chili into bowls and top with the yogurt mixture.
Serve and enjoy! <3


This chili would be absolutely perfect for eating during the Super Bowl! It can be made ahead of time, and kept warm on the stove over low heat until you’re ready to eat! As a bonus, it’s much healthier than typical game-day food, so you can feel good about eating TONS of it.

abouldervegetarian:

Black Bean, Sweet Potato, and Quinoa Chili with Greek Yogurt Topping

[At the risk of sounding a tad bit full of myself: this is the greatest chili to ever exist. That’s a big statement for me, because I have made and eaten a lot of chili in my day. This one far outshines them all. It is definitely not your classic chili in any sense, but it is absolutely phenomenal, none-the-less. And, as a bonus, it’s REALLY FREAKING GOOD FOR YOU and FULL of protein. It’s super easy and relatively inexpensive to make, so, it’s pretty much the perfect food. Ya’ll can thank me later.]

Ingredients:

  • 1 teaspoon of extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 medium carrots, peeled and diced
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of ground cinnamon
  • pinch of nutmeg
  • 1 teaspoon of cumin
  • 2 teaspoons of chili powder
  • salt, to taste
  • 3 chipotles in adobo, finely chopped (if you don’t like too much spice, seed the chipotles before chopping them)
  • 1 can (15.5 ounces) tomato sauce
  • 2 cups of cooked quinoa
  • 2 cans (15.5 ounces each) of black beans, drained
  • 4 cups of low-sodium vegetable broth
  • 1 large sweet potato, peeled and diced into small cubes
  • 1 cup of plain greek yogurt
  • 1/2 teaspoon of honey
  • 1/4 teaspoon of dijon mustard

Directions:

  • Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes, or until the onions become translucent.
  • Add the turmeric, cinnamon, nutmeg, cumin, chili powder, salt, chipotles, tomato sauce, cooked quinoa, black beans, and vegetable broth to the onion mixture. Stir well. Bring this mixture to a boil.
  • Add in the sweet potatoes. Lower the heat so that the mixture simmers gently. Let cook for about 30 minutes, until the potatoes are tender but not mushy. Taste and adjust the seasoning if needed.
  • Mix together the Greek yogurt, honey, and mustard.
  • Spoon the chili into bowls and top with the yogurt mixture.
  • Serve and enjoy! <3

This chili would be absolutely perfect for eating during the Super Bowl! It can be made ahead of time, and kept warm on the stove over low heat until you’re ready to eat! As a bonus, it’s much healthier than typical game-day food, so you can feel good about eating TONS of it.

23

abouldervegetarian:

Balsamic Black Bean Salsa

[Alright, so the big game is this weekend! One of the things people always get excited for is THE FOOD. Chili, hamburgers, supreme pizzas, hot dogs. See the theme in those foods? They are all (usually) full of meat. Which, you know, is a problem when you’re vegetarian. But, it is my firm belief that you do not have to be left out of partaking in the tradition of eating delicious food during the Super Bowl simply because you don’t eat meat. In fact, I’m pretty sure you can eat better. No, scratch that, completely sure. This salsa is my #1 recommendation for meat-free football food. It’s ridiculously easy to make, it is gorgeous, it can be eaten with your hands, it is healthy, and, most importantly, it is DELICIOUS. Obviously it can be (and should be) eaten on non-Super-Bowl-Sundays, but it is particularly appropriate for this weekends festivities! May the best team win *cough* Go Broncos! *cough*]

Ingredients:

  • 1 15oz. can of no-salt-added black beans, rinsed and drained
  • 1 15oz. can of whole kernel corn, rinsed and drained
  • 1/2 of a medium red onion, chopped finely
  • 1/2 cup of fresh cilantro, finely chopped
  • 1/2 cup of salsa verde (if you like red salsa better, go ahead and use that instead)
  • 1/4 cup of balsamic vinegar
  • Salt and pepper, to taste

Directions:

  • Combine all of the ingredients in a bowl. Cover with plastic wrap and let the salsa marinade for at least 2 hours, but preferably overnight. 
  • Serve with tortilla chips.
  • Enjoy! 

53
Cookie Dough Topped Brownies (Yes, you read that right)
Brownie Ingredients:
1 cup of butter, melted
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon of vanilla
1/3 cup of unsweetened cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of flour
Brownie Directions:
Preheat your oven to 250 degrees. Grease a 9x13 inch baking pan.
Using an electric or stand mixer, beat the butter and sugars together. Add in the eggs and vanilla and mix well.
Add in the cocoa, baking powder, salt, and flour. Mix until just combined.
Spread the batter into the pan.
Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
Set on a wire rack to cool.
Cookie Dough Ingredients:
1/2 cup of butter, softened to room temperature
3/4 cup of brown sugar
1 teaspoon of vanilla
1&#160;1/4 cups of flour
1/2 teaspoon of salt
5 tablespoons of milk (I used unsweetened almond milk, but use whatever milk you like)
1 cup of semi-sweet chocolate chips
Cookie Dough Directions:
Using your mixer, cream together the butter and the sugar. Add in the vanilla and mix well.
Mix in the flour, salt, and milk. Beat until fluffy. Gently mix in the chocolate chips.
Spread the cookie dough onto the completely cooled brownies.
Cut, serve, and enjoy! &lt;3

Cookie Dough Topped Brownies (Yes, you read that right)

Brownie Ingredients:

  • 1 cup of butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/3 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of flour

Brownie Directions:

  • Preheat your oven to 250 degrees. Grease a 9x13 inch baking pan.
  • Using an electric or stand mixer, beat the butter and sugars together. Add in the eggs and vanilla and mix well.
  • Add in the cocoa, baking powder, salt, and flour. Mix until just combined.
  • Spread the batter into the pan.
  • Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  • Set on a wire rack to cool.

Cookie Dough Ingredients:

  • 1/2 cup of butter, softened to room temperature
  • 3/4 cup of brown sugar
  • 1 teaspoon of vanilla
  • 1 1/4 cups of flour
  • 1/2 teaspoon of salt
  • 5 tablespoons of milk (I used unsweetened almond milk, but use whatever milk you like)
  • 1 cup of semi-sweet chocolate chips

Cookie Dough Directions:

  • Using your mixer, cream together the butter and the sugar. Add in the vanilla and mix well.
  • Mix in the flour, salt, and milk. Beat until fluffy. Gently mix in the chocolate chips.
  • Spread the cookie dough onto the completely cooled brownies.
  • Cut, serve, and enjoy! <3

53
Mixed Berry Spinach Smoothie
Ingredients:
1/2 of a frozen banana
1/3 cup of frozen mixed berries (raspberries, blackberries, blueberries)
1/2 cup of frozen blueberries
1 teaspoon of chia seeds
1 cup of organic baby spinach
1 scoop of rice or soy protein powder (optional, but I always throw some into my smoothies for added protein)
1 teaspoon of honey (optional)
1 cup of coconut water
Instructions:
Throw all of the ingredients into your blender and blend until smooth and chunk-free.
Serve and enjoy! &lt;3

Mixed Berry Spinach Smoothie

Ingredients:

  • 1/2 of a frozen banana
  • 1/3 cup of frozen mixed berries (raspberries, blackberries, blueberries)
  • 1/2 cup of frozen blueberries
  • 1 teaspoon of chia seeds
  • 1 cup of organic baby spinach
  • 1 scoop of rice or soy protein powder (optional, but I always throw some into my smoothies for added protein)
  • 1 teaspoon of honey (optional)
  • 1 cup of coconut water

Instructions:

  • Throw all of the ingredients into your blender and blend until smooth and chunk-free.
  • Serve and enjoy! <3

7
Kale, Avocado, and Edamame Salad with Tamari-Ginger Vinaigrette
Salad Ingredients:
1 bunch of lacinto or dinosaur kale, de-ribbed and roughly chopped
Fine-grain sea salt
1 cup of snow peas, ends removed and roughly chopped
1 large carrot, peeled and ribboned with a vegetable peeler
1 cup organic edamame (if using frozen, throw it into a bowl of hot water for a few minutes to defrost it)
1 avocado, pitted and sliced into small chunks
1 large shallot, finely chopped
Handful of cilantro, roughly chopped
Vinaigrette Ingredients:
1/4 cup of EVOO (extra-virgin olive oil)
2 tablespoons of rice vinegar
1 tablespoon finely minced ginger (I buy jars of pre-minced ginger at my grocery store)
1 tablespoon of low-sodium tamari
2 teaspoons of lime juice
3 garlic cloves, finely minced (I also buy pre-minced garlic)
Instructions:
In a large mixing bowl, sprinkle the kale with a pinch or two of sea salt. Use your hands to massage the salt into the kale by scrunching the leaves, until the kale is darker green and fragrant.
Toss the rest of the salad ingredients in with the kale.
Put all of the vinaigrette ingredients into a mason jar and shake until everything is well mixed.
Toss the salad with the dressing.
Serve and enjoy! &lt;3

Kale, Avocado, and Edamame Salad with Tamari-Ginger Vinaigrette

Salad Ingredients:

1 bunch of lacinto or dinosaur kale, de-ribbed and roughly chopped

Fine-grain sea salt

1 cup of snow peas, ends removed and roughly chopped

1 large carrot, peeled and ribboned with a vegetable peeler

1 cup organic edamame (if using frozen, throw it into a bowl of hot water for a few minutes to defrost it)

1 avocado, pitted and sliced into small chunks

1 large shallot, finely chopped

Handful of cilantro, roughly chopped

Vinaigrette Ingredients:

1/4 cup of EVOO (extra-virgin olive oil)

2 tablespoons of rice vinegar

1 tablespoon finely minced ginger (I buy jars of pre-minced ginger at my grocery store)

1 tablespoon of low-sodium tamari

2 teaspoons of lime juice

3 garlic cloves, finely minced (I also buy pre-minced garlic)

Instructions:

In a large mixing bowl, sprinkle the kale with a pinch or two of sea salt. Use your hands to massage the salt into the kale by scrunching the leaves, until the kale is darker green and fragrant.

Toss the rest of the salad ingredients in with the kale.

Put all of the vinaigrette ingredients into a mason jar and shake until everything is well mixed.

Toss the salad with the dressing.

Serve and enjoy! <3

5

Smashed Black Beans and Ginger Lime Salsa

[For as long as I have been vegetarian, I have eaten a lot of beans. They’re cheap and easy and full of protein. They also get boring really quickly. I am always on the lookout for ways to transform them and ways to add new flavors to them. This salsa is my current favorite bean additive. The combination of ingredients is unique and bold and far from boring. There are a bunch of different ways to serve the beans and the salsa together, and below are the two that I like best.]

Bean Ingredients:

  • 1 tablespoon of olive oil
  • 1/2 of a medium yellow onion, chopped
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • Salt and pepper
  • 2 15-ounce cans of no-salt-added black beans, rinsed and drained
  • 1 cup of low-sodium vegetable broth

Bean Directions:

  • Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and saute until soft, about 5 minutes. Stir in the coriander, cumin, salt, and pepper. 
  • Add the beans and the broth.
  • Bring the pot to a boil, then reduce heat to a simmer. Cook the beans, mashing occasionally, for 8-10 minutes, or until they begin to thicken.

Salsa Ingredients:

  • 2 red jalepenos or fresno peppers, cored, stemmed, seeded, and halved
  • 1 garlic clove
  • 1 tablespoon of peeled and chopped ginger
  • 1/4 of a medium yellow onion, roughly chopped
  • Zest and juice of 2 medium limes

Salsa Directions:

  • Put all of the ingredients in a food processor, and pulse until a chunky sauce forms.
  • Taste and adjust the seasoning, if needed.

[For the rice: In a medium saucepan, over medium-high heat, saute 1/4 cup of chopped yellow onion until soft. Add in 1 cup of brown rice and 2 cups of water. Add a pinch of salt and stir. Reduce the heat and simmer, covered, for 40-50 minutes, until the rice is tender. Fluff with a fork and let stand for 10 minutes. Stir in 1/4 cup of chopped fresh cilantro. Serve with beans, salsa, and cotija cheese.]

[For the tostadas: In a large-rimmed saute pan, heat 1/4 cup of canola oil over medium-high heat. Carefully place corn tortillas in the hot oil. Fry, checking often, until the bottom is lightly browned. Flip the tortillas and brown the other side. Place the tortillas on a paper towel to get rid of some of the excess oil. Top with beans, salsa, and cotija cheese.

8

Spicy Vegan Soup with Black Beans, Quinoa, and Veggies

[For the past few days, Boulder has been cloudy and chilly and rainy and all I have wanted to eat is soup. Lots and lots of soup. I love soup. I love this one in particular because it’s amazingly good for you, really hearty, insanely easy, and crazy delicious. It really doesn’t get any better than that.]

Ingredients:

  • 2 tablespoons of EVOO (extra-virgin olive oil)
  • 1/2 large red onion, or 1 medium, chopped
  • 2 medium carrots, peeled and diced
  • 4 cloves of garlic, minced
  • 1 tablespoon of cumin
  • 1 teaspoon of chili powder (if you’re not a big fan of spice, start with 1/2 teaspoon and adjust from there.)
  • Salt, to taste
  • 1/2 cup of uncooked quinoa
  • 1 large box of low-sodium vegetable broth (48 ounces)
  • 1/3 cup fresh cilantro, chopped
  • 2 (15 ounce) cans of no-salt-added diced tomatoes
  • 1 (4 ounce) can of diced green chiles (found in the Hispanic aisle, near the salsa)
  • 2 (15 ounce) cans of no-salt-added black beans, rinsed and drained
  • 1 cup of frozen corn

Directions:

  • In a large pot, heat the olive oil over medium-high heat.
  • Add in the onion and carrots. Saute until the carrots are just tender. 
  • Stir in the garlic and cook for another few seconds.
  • Add in the cumin, chili powder, and salt. Stir until well combined.
  • Add in the quinoa and 2 cups of the vegetable broth. Let the broth come to a boil and cook the quinoa for about 5 minutes, until it starts to become tender.
  • Stir in the rest of the vegetable broth, cilantro, tomatoes, chiles, beans, and corn. Let the mixture come to a boil, then reduce the heat to medium-low.
  • Simmer for about 30 minutes, until all of the flavors are combined and the vegetables are all heated through.
  • Serve and enjoy. <3

46

Roasted Red Pepper Hummus

[I have been really in to making my own hummus lately. I like to have control over the consistency and the flavors. This is my favorite combination that I have come up with so far. The red pepper taste is present, but not over-powering and the consistency is smooth without being runny. It’s perfect for putting on sandwiches!]

Ingredients:

  • 2 (15 ounce) cans of chickpeas, drained (reserve the liquid)
  • 1/2 cup of tahini (at my grocery store, this located with the peanut butter. If you can’t find it, just ask an employee to point you in the right direction!)
  • 1/4 cup of EVOO (extra-virgin olive oil)
  • 3 cloves of garlic, peeled
  • Juice of 1 lemon
  • 3 tablespoons of chopped roasted red pepper
  • 1 tablespoon of ground cumin
  • Salt and freshly ground pepper, to taste

Directions: 

  • Put the chickpeas, tahini, EVOO, garlic, lemon, red pepper, cumin, salt and pepper in a food processor. Process, adding some of the reserved liquid as necessary to help produce a smooth puree.
  • Taste and adjust the seasoning.
  • Store in the fridge in air-tight containers until you’re ready to serve it.
  • Enjoy! <3

10

Kale Pesto

[I haven’t the slightest clue why I waited this long to try my hand at kale pesto. This stuff is ridiculously delicious. I love typical basil pesto as much as the next person, but this stuff is on a whole other level. I am beyond sold on it. As an added perk, it’s really versatile. You can throw it on a sandwich, put it on cooked pasta, add it to mashed potatoes, put it on a pizza (I will making a post about this later in the week.) I haven’t come across something it’s bad on thus far.]

Ingredients:

  • 1 bunch of Lacinto (also known as Tuscan, black, dinosaur, Cavolo Nero) kale, washed and removed from the ribs
  • 2 cloves of garlic
  • 1/2 cup grated parmesan cheese
  • 1/4 EVOO (extra-virgin olive oil)
  • 2 tablespoons of lemon juice
  • Pinch of salt
  • A few grinds of freshly-ground pepper
  •  

Directions:

  • Throw everything in a food processor and process until no chunks remain. Make sure to scrape down the sides a few times to make sure everything gets well incorporated.
  • Taste and make sure the seasoning is right.
  • Store in an airtight container in the fridge until you’re ready to use it.
  • Enjoy! <3



 

10

Greek Tortellini Pasta Salad

[Something means picnics and parties and barbecues and lots and lots of pasta salad. I, for one, cannot stand the typical mayonnaise-drenched macaroni salad that the whole world seems to be in love with. This one is absurdly simple and crazy delicious. And - BONUS! - mayo-free. I am confident you will love it as much as I do.]

Ingredients:

  • 1 (20 ounce) package of refrigerated cheese tortellini (I find that the non-refrigerated kind is a weird texture once cooked)
  • 1 1/2 cups of grape tomatoes, sliced in half
  • 1 large cucumber, chopped (if you are using an English cucumber, don’t bother peeling it, but if you’re using a thicker-skinned variety, you may want to take the skin off.)
  • 1 cup of Kalamata olives, pitted and chopped
  • 1/2 red onion, chopped
  • 3/4 cup of crumbled feta cheese
  • 1/4 cup of EVOO (extra-virgin olive oil)
  • 2 tablespoons of red wine vinegar
  • 1 clove or garlic, minced
  • 1/2 teaspoon of dried oregano
  • Salt and pepper, to taste

Directions:

  • Cook the tortellini according to package directions. Drain and rinse with cold water.
  • Place the tortellini in a large bowl with the tomatoes, cucumber, olives, red onion and feta.
  • In a small bowl, whisk together the EVOO, vinegar, garlic, oregano, salt, and pepper.
  • Toss the tortellini mixture with the dressing until everything is well coated. Taste, and adjust the seasoning as needed.
  • Refrigerate until you are ready to serve (you can serve it immediately, but I think it tastes far better when it’s cold and has time to sit and soak up all of the flavors.)
  • Enjoy! <3

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