Vegan Chili with Quinoa, Sweet Potato, and Black Beans
Login Kristin Meier
Over the holidays, my sister-in-law served this tasty, hearty Vegan Chili with Quinoa, Sweet Potato, and Black Beans that was packed with nutritious deliciousness! It was a winner with the entire crowd.
Thankfully, she came forth with the recipe and is graciously willing to share it with all of you. She even said it was a synch to make.
This is a new family favorite for sure!!!
Thanks, Aunt Cathy!
Black Bean Vegan Chili
This simple and flavorful vegan chili recipe is high in protein and nutrients.
Saute onions and garlic in soup pot.
Add the tomato paste, chili powder, cumin, and oregano and stir for about 2 minutes.
Add the beans, stock, and potatoes, and season with salt and pepper, if desired, and cook for about 5 minutes.
Add in quinoa and cook for an additional 20 minutes or so until quinoa and potatoes are cooked, stir frequently.
Top with avocado, chopped cilantro, or jalapeños. Enjoy the Vegan Chili with Quinoa, Sweet Potato, and Black Beans!
Inspired by www.milkfreemom.com Vegan Quinoa Sweet Potato Chili
Gluten Free Vegan Pumpkin Bars: Nutrient-dense ingredients to satisfy your body and your taste buds!
Pumpkin is not only tasty, but also loaded with vitamin A and fiber and that is so good for you. These Gluten Free Vegan Pumpkin Oat Bars are not only delicious, but nutritious. They are filled with nutrient-dense ingredients to satisfy your body and your taste buds! Enjoy the Gluten Free Vegan Pumpkin Oat Bars!
Gluten Free Vegan Pumpkin Bars:
- 1 c pitted Medjool dates, approximately 4-6 dates
- 1/8 c chopped walnuts
- 1/8 c chopped almonds
- ½ c shredded carrots (optional)
- 1-2 large ripe bananas, mashed
- 1 c pumpkin puree
- 1 t vanilla
- 1 t cinnamon
- 1 t pumpkin pie spice
- 1/2 c black strap molasses
- ½ c shredded coconut (optional)
- ½ c raisins
- 1/2 c ground flax seed
- 3 cups Old Fashioned Oats (Bob’s Red Mill are gluten free)
Preheat the oven to 350 degrees. Process dates, walnuts, almonds, carrots, bananas, and pumpkin puree in food processor, transferring all ingredients to large mixing bowl when processed. Add vanilla, cinnamon, pumpkin pie spice, molasses, coconut, and raisins to bowl and mix well until combined. Add oats and flax seed. Mix well. Press mixture into a greased cookie sheet and bake for approximately 30 minutes. Cool on wire rack. When cool, cut into squares or bars. Enjoy the Gluten Free Vegan Pumpkin Oat Bars!
Traditional Pecan Gets a Delicious Makeover! Gluten Free and Vegan No Bake Pie
My husband loves pecans, and I love the no bake pie concept. This delicious dessert is fun, easy to make, needs no oven, and is much healthier than the traditional corn syrup and brown sugar filled pie. Enjoy!
2 1/2 c medjool dates, pits removed
1 c grated unsweetened coconut
1 1/2 c walnuts
1 t organic vanilla extract
1/2 c almonds
1/2 c pecans
1 c organic raisins
1/3 c medjool dates, pits removed
1/3 c organic brown rice syrup
1/3 c black strap molasses
2 T organic vanilla extract
1 t cinnamon
1/3 c water or unsweetened almond milk
1/4 c Enjoy Life vegan chocolate chips and/or pecans, optional garnish
Sprinkle a bit of coconut into bottom of pie plate to prevent crust from sticking. Add pitted dates, remaining coconut, walnuts, and vanilla to food processor and mix until blended. Press into pie plate using waxed paper to prevent sticking. Combine all pie filling ingredients in food processor and mix until creamy. Add water or unsweetened almond milk to reach desired consistency. Fill pie crust with pie filling. Garnish with pecans or chocolate chips, if desired. Enjoy!
These super easy banana chocolate nut bars made with coconut and oats are vegan and gluten free.
In an effort to avoid those pesky fruit flies, I’ve the adopted the habit of freezing bananas just after their peak of ripeness. I use frozen bananas in a variety of delicious recipes, such as: frozen sorbet, smoothies, banana bread, and waffles. However, our consumption of the frozen bananas must be less than our acquisition of bananas because my freezer was beginning to be overtaken by bananas.
But that is no problem! I cleaned out the freezer, put on my apron, and began experimenting. I grabbed a variety of wholesome ingredients, plugged in the food processor, and in no time at all, filled the kitchen with the smell and taste of these yummy banana oat bars. Enjoy them for breakfast, lunch, snacks, or dessert!
- 1/2 c pumpkin seeds
- 1/2 c sunflower seeds
- 1/4 c chia seeds, optional
- 1/4 c hemp seeds, optional
- 1/2 c almonds, chopped
- 1/2 c walnuts, chopped
- 1/2 c unsweetened coconut
- 1/4 c flax
- 3 c Old Fashioned oats
- 1 T cinnamon
- 1/2 c unsweetened cocoa powder
- 1/2 c carob powder
- 1 t vanilla
- 8 oz organic dates, pitted
- 8 ripe bananas (if frozen, defrost them in the microwave)
- 1/2 c beet (if frozen, defrost)
Preheat oven to 350 degrees and grease 2 large cookie sheets. Process nuts and seeds in food processor and transfer to large mixing bowl. Add coconut, flax, oats, cinnamon, cocoa powder, carob powder, and vanilla to mixing bowl. Process dates in food processor. Add bananas and beets and process until smooth. Add bananas, beet, date mixture to large mixing bowl and mix all ingredients well.
Pour mixture onto greased cookie sheets and spread evenly onto pan. Bake at 350 degrees for about 45 minutes. Allow to cool on pan for about 5-10 minutes, then cut into squares using butter knife. Use a large spatula to transfer oat bars onto cooling rack to cool. Can be frozen in freezer safe bags. Banana oat bars are great for breakfast, lunches, snacks, and dessert. Enjoy!
They Don’t Stick Around Very Long!
Looking for healthy cookies? This vegan, gluten free banana chocolate chip cookie recipe is easy and awesome.
These healthy cookies were made by my awesome sister. She has four little dudes that are on course to become professional eaters, and spends many afternoon creating healthy treats for playtime after school. And it’s a good thing she lives right behind me; my kids are hungry too! I’d like to give her a shout out for embracing my vegan diet and always offering delicious alternatives. And I’m not surprised that she didn’t miss a beat when, not one, but two of my kids began waking up gluten free.
These healthy cookies were SURPRISINGLY moist, chewy and delicious, which is not always the case with vegan and gluten free ingredients. But Liz likes a challenge, and tried adding bananas.
And she won. Gluten Free Flour 0: Liz 1
Preheat oven to 350 degrees. Place flax into a small bowl and add water. Set aside while assembling other ingredients.
Soften butter and cream with sugar, flax and vanilla. Add mashed bananas. Add baking mix (I buy in bulk from Amazon), oats and chocolate chips and mix together. Place scoops of dough onto greased cookie sheet. Bake for about 15 minutes. Don’t expect leftovers.
Elizabeth Pasalich is a professional mom, aunt and sister.
We harvested the last of the basil and created a vegan pesto which added delicious flavor to cooked quinoa. Enjoy!
Ingredients for Pesto Quinoa:
1 c quinoa
2 cups fresh organic basil
1/4 c extra virgin olive oil
1/3 c nutritional yeast
1/2 T minced garlic
1/2 T pepper
1/4 c pine nuts or walnuts
Cook quinoa per package instructions. To make pesto, process ingredients in a food processor until desired consistency is reached. Stir pesto into cooked quinoa. You may wish to add veggies and/or beans, such as peas and/or Northern beans. The possibilities are endless! Enjoy!
Gluten Free Chocolate Chip Cookies
The mouth-watering aroma of warm chocolate chip cookies is hard to resist. And since “nothin’ says lovin’ like something from the oven”, a hot rack of cooling cookies is a crowd pleaser every time.
Marketing campaigns by the large name brand companies have convinced us that pre-made cookie dough will put time in our pockets (and money in theirs!). But have you ever looked at the ingredient list found on the label? Let’s just say that “lovin from the oven” is a bit insincere with all the hydrogenated trans-fats, HFCS, artificial flavorings and laundry list of unknown preservatives.
Making gluten free chocolate chip cookies isn’t complicated. Just stock the pantry with essentials. In the same time it takes to “break and bake”, you can serve the same plate of delicious without all the chemical contaminates. Bonus ingredients include omega-3s, protein and fiber!
1 cup raw nuts, soaked** 1/4 cup ground flax seed 1 cup GF flour* 1 tsp sea salt 1/2 tsp baking powder 1 tsp baking soda 2 tbsp vanilla extract 1 cup brown sugar 1 cup vegan butter (it’s easy to make your own butter!) 1 cup vegan chocolate chips
Preheat oven to 350 degrees. Soak cashews in water. Add flax seed to 1/4 cup water in a small bowl and set aside. Mix flour, salt, and baking powder and soda in a large bowl. Add soaked nuts, butter, sugar, vanilla and hydrated flax to a blender at high speed until consistency is smooth. Mix wet ingredients into dry, and add chocolate chips. Spoon onto a greased cookie sheet and bake for 13-15 minutes.
*Make your own with equal parts tapioca, oat and brown rice flours
**Soaking raw nuts improves the taste because dust, residue and tannins are released and rinsed away, creating a smoother flavor. As little as 20 minutes shows great improvement, but leaving them in a bowl overnight is fine. Just rinse thoroughly.