Tag Archives: vegan protein

Green & White Chili

Prep Time: 15 minutes / Cook Time: 45 Minutes / Total Time: 1 hour

1 ½ lbs fresh tomatillos

2 15.5 ounce cans cannellini beans

1 green bell pepper

1 fresh poblano chile

2 jalapenos

1 medium red onion

3 cloves garlic

¼ olive oil

1 small can of green chiles

½ cup frozen corn

½ cup frozen shelled edamame (can substitute lima beans)

2 cups vegetable stock

1 Tbs salt

1 Tbs cumin

1 tsp cumin seeds (optional)

1 tsp garlic powder

Juice of 1 fresh lime

3 Tbs of fresh chopped cilantro

Chop garlic, peppers, and onion. Preheat a heavy pot and add olive oil and chopped veggies and salt. Soften on medium high heat for about 5-7 minutes. While softening, add cumin, garlic powder, and the entire contents of your little green chile can. Stirring occasionally.

Peel off the husks, wash, and chop the tomatillos and add in. Stir to mix while continuing on medium high heat. Open your cans of beans, drain using a fine mesh strainer, and lightly rinse. Add the beans, corn, and edamame and stir well to combine while maintaining heat.

Pour in vegetable stock and stir. Turn up heat and bring just to a boil. Then lower heat to a slow, bubbling simmer – probably medium low heat. Simmer uncovered for 30 minutes. Stirring occasionally. The tomatillos will break down toward the end of the simmer time and the chili will thicken. Stir in lime juice and chopped cilantro to finish before serving.

Serve extra chopped cilantro, fresh lime, avocado, and sour cream for add-ins.

Enjoy!

Lentil Salad (sabut masoor)

Lentils can be a little daunting when you’re not just using them for tasty soup. When cooking they can turn on you pretty quickly and become the consistency of baby food. Be sure to read the process instructions below before you start the recipe and I hope it helps. Once you get confident, you’ll be cooking them all the time as they make a great palette for many different flavor traditions.

An excellent source of protein, lentils are very inexpensive – you can buy them bulk or in a 1 pound cello bag for under a dollar. Ounce for ounce, lentils contain as much protein as steak and tons more fiber.

Prep Time: 15 minutes / Cook Time: 30 Minutes / Refrigeration Time: 2 hours

2 cups lentils

2 tsp salt

1 medium onion stuck with 2 or 3 cloves

1 bay leaf

1 tsp thyme

½ cup olive oil

1 ½ cup of finely sliced green onion

¼ finely chopped bell pepper (red or orange works nice here)

1 garlic clove, finely chopped

4 Tbps white wine or apple cider vinegar

1 ½ tsp black pepper

½ cup fresh parsley, chopped

Put the lentils in a pot and add water to cover by about 1”. Add the salt, clove stabbed onion, along with the bay leaf and thyme. Bring to a boil, then immediately reduce the heat to low and cover. It’s kinda like you’re cooking rice, but you’re going to want to check and stir them about every 5 minutes. Not a violent stir, just fold them over and quickly recover the pot. Simmer this way until the lentils are just tender, but still firm. About 30 minutes. As with beans, test a couple to make sure – just one lentil could be lying to you.

You’re going to have some liquid left over but that’s cool – drain well, remove the plugged onion (say ‘thank you’ and discard), and transfer the lentils to a large bowl. Add a few tablespoons of the olive oil and again, fold them over to mix. Let cool, but not completely, then add the rest of the ingredients and the remaining olive oil, but just half the parsley. Toss gently to mix.

Put in the refrigerator and let it rest and cool for at least an hour.

When serving, add the remaining chopped parsley and grind a little more black pepper over the top and add a little extra olive oil if needed…a squeeze of lemon here wouldn’t be bad either.

Enjoy!

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