Spicy Vegan Sloppy Joe’s
Lunch today: Veggie Wrap (Hummus, quinoa cooked in veggie broth, red peppers, avocado, cucumber, field greens, black pepper, all on a flour tortilla) and cinnamon iced coffee.
New recipe posts are coming this week, I promise!
Today is an absolutely beautiful, but rather hot, day in Boulder. I didn’t feel like turning on my oven or stove, or spending time in the kitchen at all, so I whipped up a quick smoothie and sat on my porch and enjoyed the glorious weather. I hope you are all having wonderful Wednesdays!
Simple Berry Smoothie
Throw the berries, kale, protein powder and honey into your blender. Pour in enough coconut water to cover all your ingredients and blend on high until everything is well combined. Pour your smoothie into a glass and top it with your chia seeds. Drink and be refreshed!
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.]
- 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
- 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.
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*]
- 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
- 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.
Cookie Dough Topped Brownies (Yes, you read that right)
Cookie Dough Ingredients:
Cookie Dough Directions:
Mixed Berry Spinach Smoothie
Kale, Avocado, and Edamame Salad with Tamari-Ginger Vinaigrette
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
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)
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