Vegan Spicy Yam Chili

Yeehaw!

That is how I feel about this Vegan Spicy Yam Chili!

So, I've been thinking about this change of season thing that occurs, and it's really very interesting. First of all, it has still been quite warm here in Philly (not complaining). Yet, I am still craving fall foods like mad. Pumpkins, Kabocha squash, Carnival squash, pomegranates, apples, cranberries, brussels sprouts... I even went to Jamaica recently where it was so hot that I thought my coconut oil would actually evaporate, and I was craving apples the entire time. My point is that, it must not just be the change in weather - that effect our state of being during the shift of seasons. Perhaps there are other forces at play like ecology, astrology, and even genotype.

On with this fall inspired and completely satisfying vegan dish (and feel free to make in non-vegan with some meat of your choice!) 

vegan chili.jpeg

Vegan Spicy Yam Chili

13.4 oz Organic no-salt added black beans (I use the 365® BPA-free boxed, if you used canned, make sure it's BPA-free like Eden®)
1/2 cup filtered water
1 zucchini, diced
1/2 bunch kale, chopped
2 handful bok choy, chopped
2 garlic cloves, minced
1 handful spinach
1 T fresh chive, minced
1/4 cup fresh cilantro, chopped (actually use your hands to pull the cilantro apart vs using a knife as it releases the oils better)
1 T EVOO
Heavy dash of: Cumin, Cayenne, Chili Powder and Pepper)

For the Yams (btw... there is a difference between yams and sweet potatoes)

1 large yam or 2 small yams, diced (skin-on)
1 T coconut oil
1/2 T Cinnamon

Method

Pre-heat the oven to 400º, dice your yams, toss in a large glass baking dish, and massage the coconut oil evenly on all pieces. Sprinkle the cinnamon overtop and roast at 400º for about 1 hour. Turn over pieces two times throughout for even roasting.

Meanwhile, boil the 1/2 cup water and add in the zucchini and boil for about 1 minute, then add the bok choy, boil another minute, and then add in the kale. Boil for about one more minute, and then turn down to a simmer - drain the majority of the water out and add in the EVOO. Proceed to add in the remaining chili ingredients (keep the water from the beans or add in 1/4 of filtered water), turn the heat up to medium and cover for about 5 minutes and then turn back down to a simmer until the yams are done.

Add in about 2 cups of the yams (yay you'll have some left over!)

Pour into bowls and top with avocado.

(Note: I recommend adding the avocado fresh to avoid oxidation)

Serves 4

I think when I make this again, I will add in some lime but I didn't have any limes (um why not?!? One should always have limes!)

Enjoy ;)

-AEB

Potato Leek & Rosemary Soup

Potato leek soup had been on my list for a while and I love potatoes with rosemary. So I finally decided to jot down a recipe and give it a try.

Potatoe and Leek Soup.jpeg

Potato Leek & Rosemary Soup

1/2 lb golden potatoes, peeled and chopped
1 parsnip, peeled and chopped
Dash of ground pepper
Heavy dash of ground garlic
~2 tbls EVOO
1 leek, sliced
1 tsp dried rosemary (fresh would work as well)
2 cups chicken broth
1/2 cup light coconut milk (from a can)

Method:

Steam the potatoes and parsnip for about 20 minutes.

In a large pot, saute the leek in EVOO. Add in the garlic and pepper. When the leeks are good and soft add in the chicken broth, coconut milk and rosemary and bring to a boil. Add in the potatoes and turnips, cover and turn down to a simmer. Simmer for about 15 minutes, stir a couple of times in between.

Add about half (as to not flood) to your food processor and blend. Place back into the pot and do the same to the other half.

Viola ;)

Serves 2-4 

This was pretty thick, to thin you could add more chicken broth, coconut milk or water.

Yep, I love rosemary. 

Enjoy ;)

-AEB

Wholesome Chicken Soup

While I have been wanting to make some homemade chicken soup, this one was premeditated in preparation for recovering from surgery this week. 

Back in my gluten and dairy eating days, I made a fantastic homemade chicken dumpling soup (all from scratch). So, I climbed on my counter, dug through my cabinet for my old recipe book and found my chicken scratch (no pun intended) of a recipe. This was adapted from that.

Despite the multiple steps, this soup really is quite easy to make, though expect it to take about an hour to prepare. 

Homemade Wholesome Chicken Soup

1 large chicken breast (or 2 medium sized), diced
1 yellow onion, diced
3-4 tbls extra virgin olive oil
1 carrot, diced
1 celery stalk, diced (keep the leaves if it has some!)
2 cups chicken broth (organic/cage-free, yeast-free)
3 1/2 cups water
1 parsnip, peeled and chopped
1 red potato, peeled and chopped
2 zucchinis, peeled and chopped and/or shredded
Dash of ground pepper
Dash of garlic powder
Punch of sea salt

Method:

Steam the potato and parsnip for about 12 minutes or until tender. Set aside. (You can use this time to chop all your veggies and the chicken).

chicken soup 2.jpeg

In a large pot, heat two tablespoons of olive oil on low-medium heat. Add in the onion and saute until they are just about translucent. Pour a couple more tablespoons of olive oil in and add in the chicken, cook partially (still a bit pink in the middle) then add in the celery and carrots. Saute for about 5 minutes.

Mash the potato and parsnip together with 1/2 cup of water. Set aside.

Potato & parsnip mash

Potato & parsnip mash

Add the broth and water to the saute with the salt, pepper and garlic and bring to boil. Cover and simmer for about 12 minutes (stir occasionally).

Add in the zucchini and potato/parsnip mash. Give it a good stir and bring to a slow boil. Boil for about 5 more minutes.

And viola!

chicken soup.jpeg

Yields ~ 8 cups (2 quarts)

I will definitely be making this one again... Consider adding other spices such as sage, turmeric, cayenne pepper etc. Mmm... yum!

Enjoy (with some Plain & Simple Oat Bread... ;) )

-AEB

Acorn Squash and Broccoli Soup

This recipe was a direct result of buying entirely too many groceries for myself this past weekend. So, I am bound and determined to not let anything go to waste. But how am I going to use up and eat a massive amount of veggies? Hm... soup. 

This soup was lovely. I wasn't sure if the acorn squash and broccoli would actually go together but they do ;) 

Acorn Squash and Broccoli Soup

1 acorn squash
2 heads broccoli, chopped/stalks removed
1 leek, thinly sliced
1 sweet onion, diced
Large handful of spinach
2 tbls coconut oil
Dash of ground pepper
Heavy dash of garlic powder
Pinch of turmeric
Dash of cinnamon
2 1/2 cups vegetable stock (organic/non-GMO like Imagine)
1/2 cup light coconut milk (canned)

Method:

Cut the acorn squash in half lengthwise, remove the seeds and bake face-down at 400° for 45-60 min depending on the size of the squash. Once the squash is done, allow to cool a bit while you prepare the rest of the ingredients.

Steam the broccoli for about 12 minutes. Meanwhile, heat a pan on medium with the coconut oil and saute the leeks, onions and spinach with the spices. 

Remove the flesh of the acorn squash and add to large pot with the chicken stalk and coconut milk. Add in the saute and broccoli and bring to a boil. Cover, reduce the heat and simmer for about 10 minutes. 

Using a Kitchen Aid, blend the mixture together until it's your desired consistency (alternatively, you can use a food processor if you want it to be pureed).

Ah... and there we have it, lovely Acorn Squash and Broccoli Soup.

Serves 2-4 

acorn squash soup.jpeg

Enjoy ;)

-AEB

Carrot Gazpacho

I simply love researching and thinking for hours about the flavors, consistency and textures of ingredients to make a perfect recipe. If you have been reading my blog, you know that I rarely do come up with the perfect recipe. Sometimes close. Sometimes way off.

This time was quite close to perfect. Though, knowing myself, I'm sure I will make it slightly different next time. I usually have too much fun experimenting to do the same recipe twice ;)

Carrot Gazpacho

4 large carrots, peeled and chopped
1 radish, peeled and sliced
1 tbl shallot
2 tbls extra virgin olive oil
2 tbls apple cider vinegar
3/4 cup water
8 mint leaves (stems removed)

 

Method:

As with most recipes involving a food processor, there really isn't a method. But here is what I did: pulse the carrots, radish, shallot and olive oil. Then add in the apple cider, water and mint and blend all ingredients until well combined.

Serves 2-4 people.

This will keep well in the refrigerator for about 72 hours.

Enjoy ;)

-AEB