Some of my favorite recipes

Over the years, I’ve shared some excellent recipes in old posts and emails, but now I’m going to keep them here, all in one place. Enjoy!

Refrigerator Oatmeal

Here’s a recipe for refrigerator oatmeal in a jar, also know as muesli, or summer porridge. A friend sent me to the site since she knows how much I enjoy using chia seeds (you probably know by now that they’re not just for novelty Christmas items anymore!). Granted, it makes for a cold breakfast in the morning, but the original poster says you can warm it up if you want. It’s quick, easy, and there are so many different combinations to try. It’s easy and tasty: Refrigerator Oatmeal and Even More Refrigerator Oatmeal!

Veggie Chili

If you’re looking for a pretty simple, hearty, and healthy vegetarian dish for the weekend, look no further than this veggie chili from the cookbook Crazy Sexy Kitchen, by Kris Carr. It has lots of vegetables and spices, and I make it pretty frequently at my house. (I use mushrooms in place of seitan, and add a whole mess of garlic!)

Yield: 8 servings

Ingredients

• 1 1⁄2 tablespoons cumin seeds

• 2 tablespoons olive oil

• 1 white onion, diced

• 3 garlic cloves, minced

• 1 jalapeño, finely diced (for less heat, remove seeds and/or use half the pepper)

• 2 tablespoons chili powder

• 1 1⁄2 cups ground seitan (alternatives: crumbled tempeh [wheat-free] or finely diced mushrooms [soy-free])

• 1 zucchini, diced

• 1⁄2 cup diced potato (any kind)

• Two 15-ounce cans of black beans, rinsed

• One 15-ounce can of kidney beans, rinsed

• One 14-ounce can of crushed tomatoes (San Marzano recommended)

• 2 cups water

• 2 tablespoons maple syrup

• 1 teaspoon sea salt

• 1⁄2 bunch of fresh cilantro

• 1 cup kale, chopped

• Diced avocado (optional)

• Fresh cilantro (optional)

 Method

1. Toast cumin seeds in a dry soup pot on medium heat, for 2 minutes until you smell the robust aroma. (This process releases the full flavor of the spice.)

2. Add the olive oil, onion, garlic, and jalapeño. Stir consistently until the onion is golden and translucent.

3. Add in the chili powder, seitan, zucchini, and potato, and stir well. Sauté for 3 to 4 minutes, stirring to avoid sticking.

4. Add in black beans, kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low, and allow to cook for 20 to 25 minutes, or until the potatoes are tender.

5. Remove from heat, and stir in the kale.

6. Serve hot. Garnish with diced avocado and a handful of cilantro, if using.

Red Lentil and Sweet Potato Stew

Today was a very soup/stew kind of day here–cool, drizzly, and very grey. So it called for a delicious, colorful favorite: Red Lentil and Sweet Potato Stew.

We make it extra special by adding kale while it’s cooking, and serve topped with diced avocado!

Avocado and Black Bean Tacos

I adapted it from a combination of this and this. It is so easy and delicious!

Avocado and Black Bean Tacos (serves 1)

In a bowl, mash 1/2 an avocado, 1 minced clove of garlic, 1 Tbsp lime juice, a dash of cumin, a dash of cayenne pepper, and add salt, pepper, and cilantro to taste (I use the cilantro paste in a tube, and used maybe an inch and a half squeeze). Mix together with a fork.

Spoon the mixture equally into two taco shells. Then, in each taco, add 1/8 cup cooked black beans, a handful of shredded kale, and top with 1 Tbsp roasted sunflower seeds.

Easy Hummus

1/4 cup chicken or vegetable broth

1 14oz can of chickpeas, drained

3-4 cloves of garlic

2 tbsp lemon juice

3 tbsp tahini

Add all ingredients together in a high-speed blender. Blend until smooth!