My Life

Easy Vegetarian Chili

Hey My Spicy Chili Peppers!

This past semester, I experienced multiple days where I would get home after a long day on campus with no desire to cook. This recipe saved me more than once. In just a few minutes in the morning before I left for the day of classes, TA-ing, and tutoring, I could throw together this chili, have it simmer on low throughout the day, and come home to the amazing smell and taste of a home cooked meal. Its comforting aroma and flavor remind me of the Sunday dinners I would have with my family.

Here’s the recipe!

Easy Vegetarian Chili

Ingredients

  • 1 medium onion, chopped
  • 2 red bell peppers, de-seeded, cleaned and chopped
  • 2 clove garlic, minced
  • 4 (15-oz) cans beans (kidney, pinto, black, chickpea), drained and rinsed
  • 2 (14.5-oz) cans diced tomatoes, undrained
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • Salt to taste

Directions

Sauté chopped onion, red bell peppers, and garlic in a large saucepan until caramelized. Add to crockpot, followed by beans, diced tomatoes, ground cumin, chili powder, and salt to taste. Cook on high for 3-4 hours, or on low for 6-8 hours, or until flavors merge. Serves 6-8.

Notes: Use a little coconut oil to sauté onion, peppers, and garlic if desired. Add ½ – 1 cup water if you like more sauce with your chili. If using dry beans, soak 2 cups worth of dried beans in hot water two nights in advance. Prepare beans in crock-pot or on the stove-top until soft the following day. Drain, rinse, and store for use later.

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This is a super easy recipe resulting in a super delicious meal, especially as leftovers. 🙂

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What are your favorite kinds of beans? Garbanzo beans (chick peas) are my personal favorite, especially made into hummus.

With lots of hugs,

Kathleen

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chocolate · Goodies · vegan · vegetarian

Holiday Nut Butters, Dips, Spreads, and Sauces: Twelve Days of Allergy-Free Christmas Recipes


Hi My Shimmering Shining Starlights!

Having food intolerances or food allergies can sometimes make holidays more “stressful” than “holly” or “jolly.” I’ve come across this dilemma multiple times. It can be frustrating, but thankfully, with a little creativity, I’ve made these times a little easier. Here are some allergy free recipes that are great alternatives and inclusions for meals this Christmas season.

As a part of Madison’s “12 Days of Allergy-Free Christmas Recipes,” I’m sharing some of my favorite allergy-free Nut Butters, Spreads, Dips, and Sauces!

When I tagged each recipe, I noted the common allergens of dairy, eggs, fish, and shellfish free (which I’m combined under the common name vegan); wheat and gluten-free (which I’ve combined under the title gluten-free), soy free; corn free; coconut free; peanut free; and tree nut free. If there is an asterisk (*) next to an allergen listed next to the recipe, then the recipe has an ingredient that can easily be switched to make it free of that allergen. I tried to make sure I marked each recipe correctly, but let me know if I’ve missed anything.

Initiate spoons and commence deliciousness!

Nut Butters:


Healthy Nutella

vegan; gluten, corn, soy, coconut, and peanut free


Banana Nut Butter

vegan; gluten, corn, soy, coconut, and peanut free


Cake Batter Almond Butter

vegan; gluten, soy, coconut, and peanut free


Almond Joy Almond Butter

vegan; corn, gluten, and peanut free


Reese’s PB Cup Nut Butter

vegan; gluten, corn, soy, and coconut free

Nut-free Butters/Spreads:


Homemade Sun Butter

vegan; gluten, soy, corn, coconut, peanut, and nut free


Homemade Chocolate SoyNut Butter

vegan; gluten, corn, coconut, peanut, and nut free


Dairy/Casein-Free, Soy-Free and Corn-Free Butter

vegan; gluten, corn, peanut, and nut free


Healthy Strawberry Jam

vegan; gluten, soy, coconut, peanut, and nut free


Slow Cooker Naked Apple Butter

vegan; gluten, corn, soy, coconut, peanut, and nut free

Hummus:


Snickerdoodle Dessert Hummus

vegan; gluten, soy, corn, coconut, and peanut free


Healthy Cookie Dough Dip

vegan; gluten, corn, soy, coconut, and peanut free


Pizza Hummus

 vegan; gluten, corn, soy, coconut, and peanut free


Sneaky Roasted Red Pepper Hummus

vegan; gluten, soy, coconut, corn, and peanut free

Dips:


Lightened-up Chocolate Fondue

vegan; gluten, coconut, soy*, corn*, peanut, and nut free


Caramel Dip

vegan; gluten, corn, soy, peanut, and nut free


Alton Brown’s Guacamole

vegan; gluten, soy, coconut, corn, peanut, and nut free


Mexican 7 Layer Bean Dip

vegan; gluten, soy, coconut, peanut, and nut free


Creamy Vegan Spinach Artichoke Dip

 vegan; gluten, corn, soy, coconut, and peanut free

Sauces:


Allergy-Friendly, Gluten-Free “Creamy” Gravy

 vegan*; gluten, corn, soy, coconut, peanut, and nut free


Homemade Vegan Ginger Cranberry Sauce

 vegan; gluten, soy, corn, coconut, peanut, and nut free


Nut Free Vegan Cheese Sauce

vegan; gluten, soy, corn, coconut, peanut, and nut free


Creamy Cauliflower Alfredo Sauce

vegan*; gluten, corn, soy, coconut, peanut, and nut free*

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Which food(s) above do you want to try?

I think the dairy-free butter is ingenious!!!! ❤

With lots of joyful Christmas carols,

Kathleen

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My Life · vegan · vegetarian

Zucchini Spaghetti “Znoodles”

I like it when food isn’t complicated.

Ingredient lists that I can read. Foods that I can recognize. Steps that I can follow.

Especially when I’m up at college: food needs to be simple yet satisfying.

Vegetables are the only ingredients for this dish. My favorite aspect of this dish is how versatile it is — the different topping and mix-in combinations are endless!

What is it?


My Zucchini Spaghetti “Znoodles”!

How do you make it? Well you’ll need three main tools. A cutting board, a knife, and julienne peeler. (You can also use a spiral vegetable peeler, but I love how my julienne peeler gets the job done too. Alton Brown would be proud. ;)) Also a medium pot and spoon to heat the sauce and znoodles up.


Cut off the ends of the zucchini, and then using the julienne peeler “peel” the zucchini into little strips. The julienne part of the peeler slices the squash into little strings and the peeler part lifts the strips up into noodles. 🙂


Heat up the marinara sauce. (Either homemade or store bought.) I like to throw the znoodles in with my sauce as I heat it up, but other times I’ll just throw the znoodles in the microwave for 60 seconds.


Once the sauce starts lightly bubbling, cut the heat, pour it on top of your znoodles, (let it cool slightly), grab a fork, and dig in! ❤


Zucchini Spaghetti Znoodles

Ingredients

  • 1 large Zucchini
  • 1/2 cup marinara sauce (I love veggie filled ones)

Other materials: A cutting board, a knife, julienne peeler (or a spiral vegetable slicer), a medium-sized pot, and spoon.

Directions

  1. Cut off the ends of the zucchini. Using the julienne peeler, “peel” the zucchini into little strips. The julienne part of the peeler slices the squash into little strings and the peeler part lifts the strips up into noodles. 🙂
  2. Heat up the marinara sauce. (Either homemade or store bought.) I like to throw the znoodles in with my sauce as I heat it up, but other times I’ll just throw the znoodles in the microwave for 60 seconds.
  3. Once the sauce starts lightly bubbling, cut the heat, pour it on top of your znoodles, (let it cool slightly), grab a fork, and dig in! ❤

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To add variety I also love doing this with spaghetti squash, yellow squash, and calabaza squash. You can even add more vegetables to the mix, like onions, artichokes, mushrooms, etc. It’s super easy and super delicious! I’ve eaten this for weeks now nonstop and I can’t get enough of it. 

What’s your favorite topping on spaghetti?

With lots of hugs,

Kathleen