Tuesday, August 12, 2014

Chef AJ’s Red Lentil Chili


2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
1 6-ounce can salt-free tomato paste
1 pound red bell pepper, (approximately 2 large),
8 cloves garlic
3 ounces of pitted dates (approximately 12 Deglet Noor dates or 6 Medjool)
4 tablespoons apple cider vinegar

7 cups water (heated) (if using the crockpot you don’t need to heat it)
10 ounces chopped onion (approximately one large)
1 pound red lentils
1-1⁄2 tablespoons dried parsley
1-1⁄2 tablespoons dried oregano
1-1⁄2 tablespoons salt-free chili powder
2 teaspoons smoked paprika (different than regular paprika)
1⁄2 teaspoon chipotle chili powder (or more to taste)
1⁄4 teaspoon crushed red pepper flakes (or more to taste) (I actually leave this out as I don’t like spicy and let people add this or hot sauce to their bowl)
scallions (for topping at the end)

Preparation:  place canned tomatoes, tomato paste, red bell peppers, garlic, dates, and apple cider vinegar in Vitamix and blend until smooth.

In Instant Pot, put in 7 cups of water, onions, red lentils, mixture from the Vitamix, and all the spices.  (I don’t stir this until it’s finished cooking) Cook for 10 minutes at high pressure.  You can either use manual release or natural release.

If using a crock pot:  Put in water, onions, red lentils, mixture from Vitamix, and spices.  Stir and cook on low for 6-8 hours.

This chili can be served over a baked potato, brown rice, or quinoa.  You can top it with the chopped scallions and sprinkle on some vegan Parmesan that you can make yourself or buy already made (Parma! makes a good one).  

Link to the YouTube video Chef AJ made:  https://www.youtube.com/watch?v=bOfxvkqjIS4



Wednesday, August 6, 2014

Engine 2 Meatloaf

2 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced or pressed
10 ounces firm tofu, drained (I just used a whole package)
¼ cup walnuts, finely ground
1-1/2 cups cooked brown lentils OR 1 package of vegan crumbles
1 ¼ cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup (additional for topping)
1 tablespoon Dijon mustard
2 teaspoons dried parsley
½ teaspoon each thyme, sage, and rosemary
Ketchup, to taste
Pre-heat oven to 350
Spray loaf pan (or use non-stick silicone bake-ware)
Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
Remove from heat and cool.
Mash tofu in large bowl.
Stir in cooked mixture and remaining ingredients, and combine well.
Spoon mixture into loaf pan. Top with a layer of ketchup.
Bake for 55 to 60 minutes, or until a toothpick comes out clean.



Friday, August 1, 2014

Barbecue Beans and Greens

This was so yummy and filling.  I listed it as a side, but I pretty much made it my meal I ate so much!
This is from the Forks Over Knives web site: 

water to sauté
1 yellow onion, chopped
1 entire bunch of greens (kale, chard, collards), chopped into bite-size pieces
1 can cooked pinto beans (or 1-½ cups), drained and rinsed
1 can cooked white beans (cannellini or white Northern) (or 1-½ cups), drained/rinsed

¾ cups water
5 dates, pitted and chopped
1 can (6-ounce) of tomato paste
1 can (8-ounce) of chunked pineapple, including juice (in juice, not corn syrup), or ½ cup each of juice and diced pineapple
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground paprika (plain or smoky flavor)


Place the pitted and chopped dates into a blender with the ¾ cups water to soften.

In a large soup pot or skillet, sauté the onion in a tablespoon or two of water, just enough so that it does not stick, for 2 minutes until soft. Turn heat to medium-low, and add the chopped greens and beans, and cook for a 3 minutes, stirring occasionally.

In the blender, add to the water and dates: the tomato paste, pineapple and juice, apple cider vinegar, mustard, granulated onion and garlic, and paprika. Blend until smooth, about 30 seconds.

Add the sauce to the pot of onions, beans and greens, and stir until evenly mixed. Cook on low for 5 to 10 minutes to incorporate the flavors, then serve.

Chef’s notes:

Spice it up: If you like a hot and spicy sauce, add ½ to 1 teaspoon cayenne pepper, or other hot-n-spicy blend of your choice.

Baked Beans: You may also transfer the finished recipe into a baking dish for “baked beans.” Bake covered for 30 minutes at 375ºF