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:
- vegan chili with crusty bread
- creamy potato soup with kale salad
- honey-jalapeno squash with rice and kidney beans
- raw hemp veggie burgers with salad
- miso soup with side of steamed non-gmo edamame
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
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
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?