Vegan Chili

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

TVP "Sausage" Milk Gravy

I remember in 5^th, before I was a vegetarian, being on vacation with my parents and grand parents in Colorado. For breakfast we had homemade sausage gravy on top of biscuits. There’s not much more exciting in the morning than fresh warm biscuits right out of the oven. To then slather that with creamy sausage deliciousness is then even better. I remember those breakfasts as being some of the most delicious and recreating a vegan version to enjoy with Nicole is even better.

Using her biscuits and some TVP mixed into milk gravy is the makings of a great breakfast on a shared day off. This gravy is a little heartier as the TVP soaks up some of the milk, so if you wish to have creamier runny gravy you could use half as much TVP. This version we found to be nice for a cold winter morning.

• 1 heaping cup textured vegetable protein (TVP)
• 1 tablespoon Italian seasoning
• ½ tablespoon dill
• ¼ teaspoon black pepper
• 1 cup boiling water
• 1 tablespoon vegan butter
• 1 tablespoon flour
• 2 cups almond milk

1. Bring water to a boil.
2. In a small bowl combine TVP, Italian seasoning, dill, and black pepper.
3. Add 1 cup of boiling water and stir to combine. Set aside to absorb water.
4. Add butter to a pan or wide pot on medium heat.
5. Once butter is melted, whisk in flour and continue mixing for about one minute letting the flour and butter combination toast.
6. Add milk and continue whisking. Increase the heat to bring the mixture to a boil constantly whisking.
7. Reduce heat to medium and allow to simmer 5 minutes whisking occasionally.
8. Add TVP and mix to combine.