So today I had a couple friends over to watch the final game of the Stanley Cup. So what is a student friendly (aka. cost effective) vegan dinner for everyone??? CHILI!!!!
Vegan Spicy Chili (serves 8-12 people)
1 Tbsp olive oil
1 med. onion, chopped
3 bay leaves
1 tsp. cumin
2 Tbsp oregano
1/2 Tbsp. salt
4 cloves of garlic, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 can crushed tomatoes
1/4 cup chili powder
1 Tbsp fresh ground pepper
3 chili peppers, chopped (seeds removed)
2 carrots, chopped
1 1/4 cup sliced mushrooms
1 can kidney beans, drained
1 can chickpeas, drained
1 can black beans, drained
1 can whole kernel corn, drained
1) heat olive oil in a large pot, stir in the onion and season with bay leaves, cumin, oregano, and salt. Cook and stir until the onion is tender. Add in the chopped garlic.
2) After 2 mins add in the zucchini, bell pepper, tomato, chili powder and pepper. reduce heat and simmer for 5 mins.
3) blend everything in a blender and then pour back into the pot.
4) add the chili pepper, carrots and mushrooms. Simmer for 10 mins.
5) add in the beans and then transfer the chili into a slow cooker. The chili can sit in the slow cooker until you decide to serve (aka you can leave it all day or for an hour).
6) before serving stir in the whole kernel corn
And to go with the chili I made cornbread muffins! (They taste great with margarine and avocado!)
I love this recipe! and as you can see I was to excited to eat it and almost forgot to take a picture.
Sweet cornbread muffins (makes six)
1/2 Cup cornmeal
1/2 Cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 Cup apple sauce
1/2 Cup almond milk
1/4 Cup maple syrup
2 Tbsp canola oil
1) preheat the oven to 325 F
2) line the muffin pan
3) combine all the dry ingredients and mix.
4) stir in apple sauce, almond milk, and maple syrup.
5) slowly add in the oil while stirring.
6) pour into the muffin pan and bake for 15-20 mins.
now on to most peoples favorite part of a meal... DESSERT!
For dessert I make CCK's chocolate chip blondies (I didn't have flax so I subbed it with whole wheat flour)
Everyone loved them! and I am bringing the rest to work tomorrow.
I only have a couple questions for those out there... I have a friend who is allergic to nuts but I know she would love this recipe so does anyone have any suggestions to sub in fro the PB? and also for anyone who has made this recipe, I couldn't grind the chickpeas enough to blend in so the texture was a bit weird... any suggestions?
Unfortunately Vancouver lost **insert sad face here* but at least everyone enjoyed the food!