Welcome to the first Friday of the month. Once a month we share a vegan recipe. Why? Because meatless meals are good for the planet (check out an early post on the subject HERE).
This month I'm sharing one of my own creations ... Chili. It features dried beans which are very wallet-friendly, easy to cook, healthy and delicious. The recipe calls for stove-top cooking but would easily work in a crock-pot. I hope you and your family enjoy it!
Cyndi's Chili (sin carne)
Servings: 2-3 adult portions
Ingredients
1/2 cup dried black beans - sorted & rinsed
1/2 cup dried pinto beans - sorted & rinsed
1/2 cup dried chick peas (garbanzo beans) - sorted & rinsed
1 Bay Leaf
3 Tablespoons Taco Seasoning
1 can (16 oz) tomatoes (approximately 2 cups)
1/4 cup oatmeal
1/2 medium onion, diced
3 cloves garlic, minced
1 small dried chili pepper, soaked then chopped (can also use fresh peppers or pepper flakes, as hot or mild as you like)
Water (enough to cover beans by about 1 inch ... add more if you like your chili more soup-like)
Optional Toppings:
Sliced green onions
Vegan cheddar "cheese"
Vegan "sour cream"
Method
Soak beans overnight or quick soak them (cover with water, bring to a boil and let sit for an hour). Rinse beans after soaking.
Place everything into a heavy pot and bring to a boil. Reduce heat and simmer for 2-3 hours, checking occasionally that the water level is appropriate.
During the last 1/2 hour of cooking, adjust salt/pepper and taco seasoning to your taste.
Serve with toppings of your choice.
We like to enjoy this chili with Vegan Cornbread.
If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.
Friday, November 2, 2012
Monday, October 22, 2012
Friday, October 5, 2012
Vegan Recipe - Tossed Kale Salad
Welcome to the first Friday of the month and my favorite feature on Reduce Footprints ... Recipe Day! Each month we share a delicious dish with you. Why? Because our food choices are one of the easiest ways to live green. Choosing plant-based meals, even once a week, can dramatically improve our impact on the earth. But put those thoughts right out of your mind because ... as you'll see ... we're simply talking about good food.
This month's guest chef is my friend JC of The Accessory Lady. Some of you might know her from Change The World Wednesday ... she participates often. Or, you might have read some of her "green" posts from Meet & Greet Monday. JC is a very talented designer ... she makes beautiful & unique accessories, most of which are made from Eco-friendly materials. She's also a photographer ... her photos take every day scenes and turn them into something magical. As you'll soon find out ... she also cooks, creating delicious and healthy meals. JC is not vegan but many of her recipes, which she posts on her blog, are meatless. I've often thought that she puts the same care in her cooking that she does in her artistic endeavors ... the foods are healthy, delicious and visually appealing.
JC has very kindly agreed to share a recipe with us today. It's "star" is kale ... one of my favorite greens.
Tossed Kale Salad
This super easy recipe was a hit at my last gathering so I hope you enjoy it!
-2 large bunches of steamed kale
-1/4 teaspoon of sea salt
-1/2 teaspoon of agave or any other sweetener you like
-1 1/2 tablespoon of olive oil
-1 teaspoon mustard (dijon or polish mustard preferred)
-1 tablespoon of balsamic vinegar
-1/4 teaspoon of garlic salt
-1/4 teaspoon of marjoram
Rip medium size pieces of kale away from the stems and steam for 15 minutes. While the Kale is steaming, mix all the condiments until the vinaigrette is emulsified and well blended.
Toss the warm kale in a large bowl and mix in the sauce (vinaigrette) until it's well coated.
Can be served warm or cold and it makes a great side for 4 people or full serving for 2.
Makes a delicious leftover as the flavor intensifies when it marinates or it can also be used as greens for sandwiches!
JC is a handmade accessory designer and photographer from Brooklyn, NY. You can find her creations and blogs at:
Accessory Designs: http://theaccessorylady.com (Coupon: FALLINTOFALL - save 25%)
Accessory Designs Facebook Page: http://facebook.com/theaccessorylady
Photography: http://onedayoneimage.net (Coupon: ONEDAY20 - save 20%)
Photography Facebook Page: http://facebook.com/onedayoneimage (Coupon: ONEDAY20 - save 20%)
Doesn't that look great? I hope that you and your family will give it a try.
If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.
This month's guest chef is my friend JC of The Accessory Lady. Some of you might know her from Change The World Wednesday ... she participates often. Or, you might have read some of her "green" posts from Meet & Greet Monday. JC is a very talented designer ... she makes beautiful & unique accessories, most of which are made from Eco-friendly materials. She's also a photographer ... her photos take every day scenes and turn them into something magical. As you'll soon find out ... she also cooks, creating delicious and healthy meals. JC is not vegan but many of her recipes, which she posts on her blog, are meatless. I've often thought that she puts the same care in her cooking that she does in her artistic endeavors ... the foods are healthy, delicious and visually appealing.
JC has very kindly agreed to share a recipe with us today. It's "star" is kale ... one of my favorite greens.
Tossed Kale Salad
This super easy recipe was a hit at my last gathering so I hope you enjoy it!
-2 large bunches of steamed kale
-1/4 teaspoon of sea salt
-1/2 teaspoon of agave or any other sweetener you like
-1 1/2 tablespoon of olive oil
-1 teaspoon mustard (dijon or polish mustard preferred)
-1 tablespoon of balsamic vinegar
-1/4 teaspoon of garlic salt
-1/4 teaspoon of marjoram
Rip medium size pieces of kale away from the stems and steam for 15 minutes. While the Kale is steaming, mix all the condiments until the vinaigrette is emulsified and well blended.
Toss the warm kale in a large bowl and mix in the sauce (vinaigrette) until it's well coated.
Can be served warm or cold and it makes a great side for 4 people or full serving for 2.
Makes a delicious leftover as the flavor intensifies when it marinates or it can also be used as greens for sandwiches!
JC is a handmade accessory designer and photographer from Brooklyn, NY. You can find her creations and blogs at:
Accessory Designs: http://theaccessorylady.com (Coupon: FALLINTOFALL - save 25%)
Accessory Designs Facebook Page: http://facebook.com/theaccessorylady
Photography: http://onedayoneimage.net (Coupon: ONEDAY20 - save 20%)
Photography Facebook Page: http://facebook.com/onedayoneimage (Coupon: ONEDAY20 - save 20%)
Doesn't that look great? I hope that you and your family will give it a try.
If you have a vegan recipe which you'd like to share, please send it to me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.
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