The Ultimate Vegetarian Chili

    3 tablespoon olive oil

    3 chopped onions
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1/4 teaspoon cayenne pepper
    2 peppers, chopped
    3 garlic cloves, chopped
    3 tablespoon unsweetened cocoa powder
    1 large can, undrained, of tomatoes, chopped
    1 cup water
    1 can red kidney beans, rinsed & drained
    1 can black beans, rinsed and drained
    2 cups fresh or frozen corn
    1/2 cup bulgur or quinoa
    salt and pepper
    cilantro (optional)

Directions:

In a large pan, saute the onions and spices.  Add peppers and garlic for 1 min. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur.  Reduce heat to low and simmer, uncovered, for 15 min. or until bulgur is cooked.  Add salt and pepper to taste.  To serve, sprinkle with  cilantro.

Shiitake Mushroom Miso Soup

Miso happy I have a great miso soup recipe! Besides the fact that it is super delicious, it is supposed to be good for you or something... :) I make this with my ginger dressing salad and veggie sushi.  Throw in some Sake and Sapporo and you have a themed dinner night!

• 1 bunch scallions, sliced thin, white and green parts separated
• 1 (1-inch) piece fresh ginger, chopped
• 3 cloves garlic, chopped
• 2 tablespoons toasted sesame oil
• 8 cups water
• 3 (6-inch) pieces dried kelp (kombu)
• 1/4 cup bonito flakes
• 1 TBSP lemon juice
• 3 ounces dried shiitake mushrooms
• 1/2 cup light miso
• 1 pound baby bok choy, cut in quarters

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Ladle into bowls and garnish with the reserved green parts of scallions. 

Fettuccine with Walnuts, Artichoke Hearts, and Parsley

This is a hearty, out of the ordinary, and absolutely scrumptious meal.  And did I mention that it is SUPER simple? IF you are cooking for some non-vegans, just saute some shrimp in a bunch of olive oil and garlic and add it to the dish once you have taken your portion out.  

3/4 box of whole wheat fettuccine

1 cup chopped walnuts

1/4 cup olive oil

5-7 cloves of garlic, minced

1/2 cup veggie broth

1/2 cup chopped fresh flat leaf parsley, plus more for garnish

1/2 teaspoon of salt

1 container marinated artichoke hearts, drained

1/2 teaspoon freshly ground pepper

3/4 cup soy Parmesean cheese

Cook the pasta according to package directions and drain.  Meanwhile, toast the walnuts in a small, dry skillet over medium-high heat until they are fragrant, stirring frequently, 3 to 5 minutes.  In the pot that the pasta was cooked in, heat the oil with the garlic over low heat, stirring until the garlic is soft and fragrant, about 3 to 4 minutes.  Return the pasta to the pot, add the broth, walnuts, parsley, artichoke hearts, salt and pepper, and toss to combine, cooking over low heat for 2 or so minutes.  Add the soy Pamesean and toss again.  Serve! Garnish with parsley and more toasted walnuts if you are feeling fancy!

Green Bean and Walnut Salad

As I was making this scrumptious little dish, I couldn't help but think about going on a picnic...  This would be perfect!  There are a million versions of blanched green beans, but the Dijon really separates this one from the pack.  

1 lb fresh green beans, trimmed

1/4 cup walnut pieces, toasted and chopped very finely

3 TBSP finely chopped fresh flat leaf parsley

3 TBSP finely chopped red onion

1 TBSP walnut or olive oil

1 1/2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

Blanch the green beans for 4-5 minutes and then transfer them to an ice bath.  Transfer them to a medium serving bowl.  Toast the walnuts in a small, dry skillet over medium heat until they are fragrant and then chop them finely and transfer them to a small bowl.  Add the parsley and onion and stir to combine.  

In another bowl, whisk together the oil, vinegar, and mustard.  Toss the green beans with the dressing, top the walnut mixture, and season liberally with salt and pepper.  Serve!

White Bean and Roasted Garlic Dip

This dip is great with raw veggies, or even used as a sandwich spread! Anything with beans and tons of roasted garlic can't be wrong!

Two 15.5 ounce cans of Canneloni beans (or any white bean), rinsed and drained

2 whole bulbs of garlic, roasted and squeezed from it's casing (use 2-3 TBSP in the dip, per your tastes)

3 TBSP extra virgin olive oil

1/4 cup fresh lemon juice

Salt and pepper to taste

1/4 cup fresh flat-leaf parsley

To roast the garlic, preheat the oven to 425 degrees.  Cut off the top third of the garlic head to that the tops of the cloves are exposed.  Wrap the head in some aluminum foil and drizzle with about 1 TBSP olive oil.  Seal the aluminum foil up and bake for about 45 minutes until it is golden brown and caramelized.  Let it cool, and then squeeze it out of their casings.  I would suggest to roast each garlic head individually in its own foil.  

In a food processor, combine the beans, roasted garlic, oil, and lemon juice and process until smooth.  Season with salt and pepper. Transfer to a bowl and garnish with parsley.  

Honey Roasted Sweet Potatoes

If you have a few sweet potatoes around the house, this couldn't be a simpler way to cook them up.  Pretty yummy if you ask me....

3 large sweet potatoes (about 2 lbs), peeled and cut into 1 inch pieces

2 TBSP olive oil

2 TBSP honey

1 teaspoon fresh lemon juice

1/2 teaspoon salt, plus more to taste

Preheat the oven to 350 degrees.  Place the potatoes in a 9x13 inch baking dish.  In a small bowl, whisk together the oil, honey, and lemon juice.  Pour the mixture over potatoes and toss to coat.  Sprinkle with salt, and bake, stirring occasionally, until the potatoes are tender, about 1 hour.  Season with more salt to taste and serve.