Vegetarian Chili

Made this last night.... oh my heavens it's so yummy. The only modifications I made were adding lots more veggies, I added carrots, brocolli, green beans, cauliflower, mushrooms, more corn, more garlic, and peas. (Could make it even easier by adding frozen veggies) I also added just a tiny amount of water to make it a little less thick since I added so many more veggies. I'm so stoked for the left overs too!


Prep Time: 10 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 10 Minutes
Servings: 8
Nutritional Information
Amount Per Serving Calories: 260 Total Fat: 2g Cholesterol: < 1mg
"Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili."
Ingredients:
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed
and drained
1 (15 ounce) can garbanzo beans, rinsed
and drained
1 (16 ounce) can vegetarian baked
beans
1 (14.5 ounce) can chopped tomatoes in
puree
1 (15 ounce) can whole kernel corn,
drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
Directions:
1.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High

Cabbage Fat-Burning Soup

I've heard of several forms of this "diet" where all you do is eat this soup..... well I'm not feelin up to a diet of just soup, however this soup does look like it'd be quite tasty. Add beans or chick peas or lean meat for protein. Can be made vegetarian by exchanging beef broth for veggie broth (make sure your onion soup is vegetarian as well, if not, leave it out and add a few extra spices of your choice!)

"A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup."

Ingredients:
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled
tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans,
drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions:
1.
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days

White Chili with Ground Turkey

White Chili with Ground Turkey

Amount Per Serving Calories: 396 Total Fat: 17.3g Cholesterol: 92mg (recipe as listed, including cheese)

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."

Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile
peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth (reduce for less sodium and less "soupy" texture)
2 cups shredded Monterrey Jack cheese (optional)

Directions:
1.
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt. (serve cheese on side if eating with others to add to their own bowls)

Coconut Curry Tofu Yum :)

Coconut Curry Tofu

Rated: Submitted By: KATHYCOLLINS Photo By: CVG Prep Time: 25 Minutes Cook Time: 15 Minutes Ready In: 40 Minutes Servings: 6

"This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. "

Ingredients:

2 bunches green onions 1 (14 ounce) can light coconut milk 1/4 cup soy sauce, divided 1/2 teaspoon brown sugar 1 1/2 teaspoons curry powder 1 teaspoon minced fresh ginger 2 teaspoons chile paste

1 pound firm tofu, cut into 3/4 inch cubes 4 roma (plum) tomatoes, chopped 1 yellow bell pepper, thinly sliced 4 ounces fresh mushrooms, chopped 1/4 cup chopped fresh basil 4 cups chopped bok choy salt to taste

Directions:

1.	Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2.	In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3.	Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Vegan Corned Beef and Cabbage

Will be trying my hand at this recipe tonight :) Though I think I'm gonna cut out the "beef" and just do veggies....

Recipe courtesy of:
Fatfree Vegan Kitchen

Vegan Corned Beef and Cabbage

This dish is not only delicious, but it's remarkably low in fat and calories. Don't wait for a special occasion to serve it!

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian "beef" or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Saute the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the "beef," cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and "beef" to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the "beef" and vegetables to serve.

Makes 4 servings. Each serving, using the Lightlife strips, contains 117 Calories (kcal); trace Total Fat; (3% calories from fat); 10g Protein; 20g Carbohydrate; 0mg Cholesterol; 336mg Sodium; 7g Fiber.

I served this with Roasted Red Potatoes with Dill (instructions below) and Horseradish Sauce. To make horseradish sauce, simply mix prepared horseradish with your favorite vegan mayo to taste until you reach the right spiciness level. (Vegan horseradish can be hard to find; always read ingredients to make sure there are no eggs or dairy products. Better still, prepare your own.)

Roasted Red Potatoes with Dill

Preheat oven to 400. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size). Allow about 1 1/2 to 2 pounds of potatoes for 4 servings. Place into a non-metal baking dish and spray lightly with canola oil (optional). Bake until potatoes are lightly browned and tender, about 45 minutes. Remove from the oven and sprinkle with salt and dill weed, to taste.

Buckwheat Noodle Stir-Fry

I gave buckwheat noodles (soba) a shot last night and I was pleasantly surprised. This turned into a very quick, delicious, and nutritious meal. This can also be a part of a Macrobiotic, vegan, or vegetarian diet.

1 package Soba (buckwheat noodles, I found mine at the Asian market, sometimes called Japanese noodles, Udon noodles will work as well- I used just one bundle)
2 cloves garlic
1 medium yellow onion
2 stalks celery
cilantro (optional, just gives it a Thai taste)
1T tamari (soy sauce)
1T rice wine vinegar
1T rice cooking wine
1T sesame oil

Cook noodles as directed (add to boiling water for 6-7 minutes and rinse in cold water 2-3 times)
Prepare stir fry while noodles are cooking:
Chop onion and celery, dice garlic and cilantro.
Heat up sesame oil in wok or skillet until warm.
Add garlic, vegetables, tamari, vinegar and rice cooking wine.
Saute for 3-5 minutes.
Add noodles and warm for another minute or so.
Garnish with fresh cilantro

Low Carb Mushroom Pork Chops

This is a DELICIOUS, low carb meal. The chops are so tender you can cut them with a fork! I like to serve this with asparagus, cauliflower, or broccoli. It is however EXCELLENT over rice as well!

4 pork chops (I usually use boneless)
2-3 cloves garlic minced
1/2lb mushrooms sliced (whatever your favorite variety may be)
Campbell's Cream of Mushroom Soup
1/4C skim milk
1/2C white wine (or 1/2C chicken or veggie stock)
1 Onion chopped

Start by browning the chops in a skillet. Once browned on both sides remove the chops. De-glaze the pan with the wine or stock. If using wine let it boil for a while and cook the alcohol off, if using stock, simmer until warmed. Add garlic, mushrooms, and onions and cook for app. 5 minutes or until onions are tender. Add the soup and milk. Let simmer on medium low for app. 2-5 more minutes. Add the chops back in and cover skillet. Simmer for 15-25 minutes or until chops are fully cooked.