Hi there!
So, it has been awhile since we have actually posted a recipe, and I thought I would share an easy autumn recipe with everyone. I honestly don't usually measure or even keep track of what I put in my recipes most of the time, so this is somewhat estimated. I do believe that cooking should be fun and you should adjust things according to your own taste, which is definitely what I always do. It usually turns out great unless it involves baking, which should have slightly more science than creativity.
Anyways, one of my favorite fall meals is chili! So here is a recipe for chili that I made recently. I was craving chili and decided to make some even though I didn't have all of the ingredients that I usually use. I was happy with the outcome and hope that you will be too! Please feel free to mix things up and let us know what you think of the recipe :)
1 carrot, thinly sliced
1 can of black beans, rinsed
1 can of kidney beans, rinsed
1 can of pink beans, rinsed
1/3 cup of sliced sun-dried tomatoes
1/3 cup of TVP
1 cup or more of water
1 tablespoon of chopped scallions
1/2 teaspoon of dill
2 tablespoons of amino acids
2 tablespoons of red wine
1 cup of cooked quinoa
Heat a large pot on medium-high. Add about half an inch of water to the pot along with the carrots and scallions. Cook for about 10 minutes, stirring occasionally. Add the TVP, aminos and dill. Add some more water if needed. There should still be some moisture, so as to avoid anything sticking to the bottom of the pot. Stir in the wine and let cook on medium heat for about five minutes. Be sure to stir and add small amounts of water if necessary. Add the sun-dried tomatoes, quinoa & beans. Cook on low to medium heat for another 10 minutes. Serve hot with your choice of toppings! We enjoyed ours with avocado, Daiya Havarti, and vegan sour cream.
Enjoy and let us know what you think if you get a chance to try out the recipe! We hope to add some more recipes soon including our classic chili recipe and some tasty quinoa burgers that we had last night!
Nicole
So, it has been awhile since we have actually posted a recipe, and I thought I would share an easy autumn recipe with everyone. I honestly don't usually measure or even keep track of what I put in my recipes most of the time, so this is somewhat estimated. I do believe that cooking should be fun and you should adjust things according to your own taste, which is definitely what I always do. It usually turns out great unless it involves baking, which should have slightly more science than creativity.
Anyways, one of my favorite fall meals is chili! So here is a recipe for chili that I made recently. I was craving chili and decided to make some even though I didn't have all of the ingredients that I usually use. I was happy with the outcome and hope that you will be too! Please feel free to mix things up and let us know what you think of the recipe :)
1 carrot, thinly sliced
1 can of black beans, rinsed
1 can of kidney beans, rinsed
1 can of pink beans, rinsed
1/3 cup of sliced sun-dried tomatoes
1/3 cup of TVP
1 cup or more of water
1 tablespoon of chopped scallions
1/2 teaspoon of dill
2 tablespoons of amino acids
2 tablespoons of red wine
1 cup of cooked quinoa
Heat a large pot on medium-high. Add about half an inch of water to the pot along with the carrots and scallions. Cook for about 10 minutes, stirring occasionally. Add the TVP, aminos and dill. Add some more water if needed. There should still be some moisture, so as to avoid anything sticking to the bottom of the pot. Stir in the wine and let cook on medium heat for about five minutes. Be sure to stir and add small amounts of water if necessary. Add the sun-dried tomatoes, quinoa & beans. Cook on low to medium heat for another 10 minutes. Serve hot with your choice of toppings! We enjoyed ours with avocado, Daiya Havarti, and vegan sour cream.
Enjoy and let us know what you think if you get a chance to try out the recipe! We hope to add some more recipes soon including our classic chili recipe and some tasty quinoa burgers that we had last night!
Nicole
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