Sunday, January 26, 2014

week of meals


typing out my meal plan last week was so fun and helpful that i've decided to do it again. as i said before, the list changes with ingredient availability and what i'm in the mood for. here is my list for this week:

we're in for yet another week of freezing cold temperatures. i'm eliciting the help of jalapenos and hearty bowls of steamy hot goodness to keep us warm. plus mugs of hot herbal tea with local raw honey. mmm.

my mom came over today with her delicious bean soup, cozy slippers (she bought me a pair for christmas but they were too small. see?) and she brought her slow cooker for me to borrow (which means it's mine now bahaha=). in the morning i plan to throw my chili and soups in so i can just come home and relax with my piping hot, home-cooked meals. ahhh.=)



four-bean vegan chili
adapted from the best vegetarian chili in the world

yields about 8 cups/servings

ingredients:

1-2 jalapeno peppers, minced*
2 sweet bell peppers, green and red, seeded and chopped
1 T olive oil
3 cloves garlic, chopped
2 carrots, sliced
3 1/2 C (or 28 oz. can) crushed tomatoes
1 T chili powder
2 bay leaves
2 tsp cumin
2 tsp onion powder
1 1/2 tsp coriander
salt and pepper, to taste
2 C cooked (or 15 oz. can) each of black, pinto, kidney, and garbanzo beans

directions:

1. gather ingredients. chop peppers, using gloves to protect your skin from the jalapeno oil. if using fresh tomatoes, pulse in food processor until chunky.

2. heat oil in a large pot over medium-high heat. stir in garlic, peppers and carrot and cook a few minutes.

3. add tomatoes and seasonings, to taste. bring to a boil.

4. stir in beans, cover, lower heat and simmer about 25 minutes.
add cooked grains, like quinoa or millet, and serve over greens for a balanced meal. or dip with your favorite bread or chips.
you can "fatten up" the flavor a bit with a tablespoon or two of butter. i like the flavor of earth balance's soy-free vegan butter. it tastes great!
 *edit: one jalapeno makes the chili medium spicy and two very hot! for a mild chili, discard the seeds from the jalapeno or omit jalapeno altogether.

today i cooked up a big batch of kidney beans to use in our chili and with our delicata squash. the rest will be frozen in pint jars for future use. in the dehydrator are hemp veggie burgers and nori snacks. both recipes are in carmella's delightfully raw uncook book. i had to change the hemp burger recipe up a bit because i'm out of irish moss. if it works out i'll post the adapted recipe.


want to make soon:



sweet potato fries with spicy cashew aioli

chickpea coconut curry (crock pot recipe)

almond and cacao biscotti

what's on the menu for you this week?

11 comments:

  1. We've got a black-eye bean & veggie stew for lunch!

    X

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  2. That biscottk sounds good, I'm gonna create a raw & vegan millionaire shortbread soon!

    X

    ReplyDelete
  3. Yummy!!!!

    I pinned the chickpea coconut curry.

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  4. yeah another week's worth of meals post!! Keep them coming, I love reading them. Looks so nice Kelli!! Actually makes me want to eat some of your yummy cooked food--but I know I'd suffer too much so perhaps not :(
    wish I could though. A taste couldn't hurt right??!!
    Looking forward to Carmella's recipe, I have yet to buy one of her awesome books, can you believe that??!! I need to.
    Peace & Raw Health,
    E

    ReplyDelete
    Replies
    1. thanks elizabeth! i'm trying to keep a balance going. mostly raw during the day and cooked at night, but tonight we're having the raw burgers with a chipotle cashew cream sauce over mixed greens. do you make raw burgers?

      a taste never hurt anyone!=)

      i love all of her recipes, and i think you'd like them to!

      Delete
  5. I have made raw burgers in the dehydrator but have been lazy lately and sticking to
    80-10-10 just because it is so dang easy. But I adore raw burgers that are nut free.
    Peace.
    E

    ReplyDelete

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