Easy Vegan Party Appetizer

I made this on Saturday for a clothing swap/potluck. They were so yummy. I ate way too many! This is a quick and easy recipe that has a lot of play room. I used walnuts instead of pine nuts, since I was out.

http://www.juliesrawambition.com/2010/02/amuse-bouche-monday-moroccan-quinoa-bites/

Hopefully Sarah posts the recipe for her addictive Bliss Balls!
<3
Melanie

Vegan Chili

My room mate was wanting to have one of his friends from work over for dinner this Friday night. I found myself wondering: "What on earth can I feed two hard working men after a buy workday, that will satisfy them?" One thing came to mind. CHILI!

I browsed about a half a dozen vegan chili recipes before deciding to just wing it. This is the beauty of chili. You can throw in just about anything and as long as you have the spices right, it will be delicious.

Vegan Chili
1 large can of diced tomatoes
1 can chick peas
1 can red kidney beans
1 can vegan refried beans
1 can of beer (I used an IPA for more flavour)
1 large onion, diced
4 cloves garlic, minced
1 zucchini, chopped
1 red pepper, diced
3/4 cup of corn kernals
1 jalapeno or another pepper of your choice, minced
1 tsp cayenne pepper
1 tsp cumin
2 tsp chili powder
1 tsp dried mustard powder
1 tsp yellow mustard
2 tsp whole grain mustard
salt and pepper to taste

Grab a large pot and start cooking the onion, jalapeno and garlic in some olive oil. When the onions are translucent add the can of beer. Bring to a simmer and add the tomatoes, including the liquid from the can. Add the vegetables and beans. Stir thoroughly. Add all spices and mustards. Next, you will add refried beans, spoonful at a time, until you reach the desired consistency. Refried beans are used to thicken the chili. Cover and let simmer for at least 45 minutes, stirring occasionally. Dish out and garnish with vegan cheese or cheese of your choice (I used a local BC organic aged white cheddar) and green onions.

I served this with my Aunt Barb's amazing home made buns. Unfortunately they are not vegan, but I am hoping to make a magic vegan transformation on them soon. The men loved the chili and the buns. It filled them up so well they were full after one heaping bowl :)

An Easy Way to Dress Your Salad

Salad Dressing is one of the easiest things you can make fresh and the best way to reduce preservatives and additives in your diet. There are so many different kinds you can make from simple oil and vinegar to blended thick and creamy. You can make a lot to keep in the fridge for a couple of days, or just make enough for the one meal. 
My fav is an Asian dressing that we use 70% of the time, visit our "Make Your Own" page for this recipe and more ideas to help you rely less on store bought goods. 


~Sarah

A Warm Salad to Warm Your Heart

Today, we present to you a cross between salad and stir-fry. Melanie and I agreed that this is going to become a popular meal choice, for its simplicity, nutrition and it is a tasty way to pack in your vegetables for the day! You can choose to serve it on quinoa which adds protein for a complete meal, or add sautéed tofu.  


                                 Warm Vegetable Salad with Maple Zinger Dressing

 (Zinger is my new favourite word to describe kick)
Recipe adapted from the Rebar cook book.

Dressing:
(Yields one cup)
2 tsp Dijon mustard
2 garlic cloves minced
2 tbsp of pure maple syrup
2 tbsp balsamic vinegar
2 tbsp red win vinegar
1/4 tsp red chile flakes
2 tbsp sesame oil
1/4 vegetable oil
1/4 salt
Braggs seasoning to taste

Salad:
2 cups broccoli florets
2 cups  cauliflower florets
1 small zucchini
2 medium carrots
1 small red pepper
1/2 bunch spinach
1/4 cup roasted (or raw) cashews or sesame seeds

- Start by making the dressing. Place all of the ingredients except oil, in a bowl. Whisk to combine. Slowly drizzle in the oil in a think, steady stream while whisking. Season to taste and transfer to a small pot. Heat the dressing gently over low heat while you prepare and steam the vegetable. Keep the dressing warm.
- Slice the zucchini into 1.2" thick half moon slices. Slice the carrots into diagonal 1/4" coins. Cut the pepper into 1/2" squares. Stem the spinach.
- Set a seam basket over a pot of boiling water. Add the carrots and cauliflower, cover and steam for 3 minutes. Add the broccoli, zucchini and pepper and steam until the vegetables are just tender.
- To serve, toss a the warm dressing with the spinach and vegetables and serve topped with chopped cashews or sesame seeds.

Potato Chip Replacer!

This recipe for kale chips is SO easy (10 minutes or less!) and delicious.

http://weight-loss-story.blogspot.com/2012/01/kale-chips-super-nutritional-low.html

I will be experimenting with my new dehydrator in the next little bit, and I'm sure Sarah will be putting her new Vitamix to the test.

~Melanie