Recipe - Vegetarian/Vegan Slow Cooker Chili

Vegetarian/Vegan Slow Cooker Chili

Skillet

1 Can   Garbanzo Beans Drained

1 C       Green Pepper

2                     Chopped Garlic Cloves

½ C      Chopped Red Onion

½ Tsp   Chili Powder (optional)

½         Chili Spice Packet

1 Tsp    Oregano

1 Tsp    Cumin

1 Tsp    Black Pepper

½ Tsp   Cinnamon

½ C      Water

Slow Cooker

1 Can    Tomato Sauce (8oz)

1 Can    Diced Tomato’s (14.5oz)

1 Can    Diced Tomato with Green Chile (14.5oz) (Drain Juice off)

1 Can    Black Beans Drained

1 Can    Corn Drained

1 C       Sliced Mushrooms

½         Chili Spice Packet

2 Tsp    Oregano

2 Tsp    Cumin

½ Tsp   Black Pepper

½ Tsp   Cinnamon

2 Tbsp  Brown Sugar

Skillet

In dish mix all seasonings for sauce.  In large skillet sauté pepper, garlic, and onion with 1/4 of the seasoning mix till soft and slightly browned.  Add in beans and 1/4  of seasoning, then add in water rest of seasoning mix and cook till water is cooked off.

Slow Cooker

Combine all ingredients in the slow cooker column, the rest of the spices, and the skillet column.  Stir it all well and turn it on low for 4-6 hours, continue checking, add water or spices to desired consistency and taste.

Recipe - Quinoa Pilaf

Quinoa Pilaf

4 C       Quinoa (Cooked)

1 C       Cashews/Chopped Almonds/Chopped Walnuts

1 C       Diced Red Pepper

2 Tbsp Italian Seasoning

Pepper to taste

1 Tbsp Olive oil

3                     Cloves garlic

½ C      Chopped Red Onion

1 Tsp    Cumin

1 Tsp    Coriander

¾ C      Raisins/Dates

1                     Large Carrot cut into small match sticks

1 ½ C   Diced Spinach or Kale

¼ C      Water

4 Tbsp Soy Sauce

3 Tbsp Brown rice vinegar

1 Tbsp Ground Ginger

1 Tbsp Honey

Cook the Quinoa according to directions, ensuring you have at least 4 full cups of cooked quinoa.

Sauté the garlic and onion in the olive oil, until golden and soft.  Add the cumin and coriander and stir.  Add in the raisins, carrot, spinach or kale, and water, stir well.  Cover, reduce heat to low, and simmer for 3-5 minutes, till most of the liquid is gone.  Then remove from heat.

Create sauce mixture by combining the soy sauce, vinegar, ginger, & honey, stir well.

In a large bowl, combine the sauté mixture with the quinoa, red pepper, nuts, Italian seasoning, and stir well.  Add in the sauce mixture and stir well.  Add pepper and extra soy sauce to taste.  Serve either cold or warm!