Vegan White Chili

I was asked to bring a vegan chili to a Halloween party I was invited to. So went on Pinterest and found this very easy recipe. This is simple to make and oh so delicious. I will definitely make this again. Thank you contentednesscooking.com for this great recipe. I did a few tweaks but so so good! Also note I used kite-hill.com vegan cream cheese that is delicious!

Vegan White Chili

Contentedness Cooking
A perfect quick and easy vegetarian chili made with vegan cream cheese. Delicious!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Vegetarian
Servings 8 servings

Equipment

  • Stove Top

Ingredients
  

  • 1 cup chopped white onion
  • 2 cups red and yellow bell peppers chopped
  • 1 TBSP olive oil to cook down onion and bell pepper
  • 8 cloves Garlic, peeled and minced
  • 4 cups organic vegetable Broth
  • 1 7 oz. can sliced jalapeno slices, drained spice it up with 2 cans
  • 8 oz. vegan cream cheese Kite-Hill.com
  • 1/4 tsp ground cloves
  • 1 TBSP chili powder
  • 2 TBSP Cumin
  • 2 tsp garlic powder
  • 2 tsp maple syrup

Instructions
 

  • Heat oil in large casserole pan. Fry onion, bell pepper until soft and add garlic to cook.
  • Slowly add in vegetable broth, cream cheese, seasonings and jalapenos.
  • You will need to whisk in the cream cheese to blend until smooth. Cook for 10 minutes
  • Add beans and salt and pepper to taste. Cook an additional 5-10 minutes.
  • I prepared this the night before to take to a Halloween party. Even more delicious the next day!
Keyword Chili, Vegan, Vegetarian, White beans
Cauliflower Piccata

Cauliflower Piccata

Cauliflower Piccata

Cauliflower Piccata

Vegetarian alternative to Chicken Piccata
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Vegetarian
Servings 2 servings

Ingredients
  

Cauliflower Steaks

  • 1 whole Cauliflower Head
  • 1/2 cup Flour
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 TBSP. Nutritional Yeast
  • 1 tsp. Fresh Basil chopped
  • 1/2 tsp. Salt
  • 1/2 tsp. Fresh Cracked Pepper
  • 1/2 cup Almond Milk for dredging califlower

Lemon Caper Sauce

  • 4 TBSP. butter melted
  • 3 tsp. minced garlic
  • 2 TBSP. flour mixture (from above dredging mixture)
  • 1 cup Vegetable Broth
  • 1/2 cup Almond Milk
  • 2 TBSP. Fresh Squeezed Lemon Juice
  • 1/2 Lemon sliced
  • 1/4 cup Drained and rinsed Capers
  • salt and pepper to taste

Instructions
 

  • Slice cauliflower head into 1 inch slices.
  • In large saucepan add cauliflower and enough water to cover cauliflower (about 1/2 inch).
  • Bring water to a boil and steam cauliflower until tender, but firm; about 3 minutes
  • Remove from pan to cool and drain water.
  • Mix flour and spices together in flat bowl or plate for dredging.
  • Place Almond milk in separate bowl and dredge cauliflower in milk, then in Flour mixture
  • Preheat large pan with olive or almond oil; about 1/2 inch on medium high heat.
  • Place cauliflower steaks in pan to fry on both sides until golden brown. Set aside
  • Melt butter in large pan on medium heat.
  • Add garlic and stir not to burn.
  • Add flour and stir to combine.
  • Slowly add vegetable broth a little at a time and stir until smooth.
  • Add Almond milk and combine.
  • Bring to a simmer adding lemon slices, capers, and lemon juice .
  • Simmer for a few minutes and turn off heat.
  • Place cauliflower steaks on a plate and drizzle sauce over each steak.
  • I served this with broccolini and drizzled some of the sauce on that as well. A great alternative to bearnaise sauce.
Keyword Cauliflower

Easy Tuna Avocado Appetizer

Easy Tuna Avocado Appetizer

Create a delicious, healthy appetizer in minutes with tuna, avocado and tomatoes
Prep Time 6 mins
Course Appetizer
Cuisine Mediterranean

Ingredients
  

  • 1 jar Tonnino Tuna Filets in Olive Oil
  • 1 whole avocado sliced
  • 1/2 container garlic marinated cherry tomatoes (I like the ones from Bristol Farms or Whole Foods)
  • 14 each La Panzanella Gluten Free Roasted Garlic Oat Thins
  • 1 drizzle Balsamic Glaze

Instructions
 

  • Remove tuna from jar with olive oil and mix well. Use as much oil or as little as you like to taste or you can substitute mayo if you like.
  • Slice avocado and place on a dish
  • Scoop some tuna on the dish
  • Add tomatoes and crackers
  • Drizzle with balsamic glaze and Enjoy! Its that simple

Sweet Potato Bites

I had a left over sweet potato and thought what can I do for lunch with this. Well I decided to make little appetizer bites. I had left over tuna, a good avocado and some yellow bell pepper and wallah quick and easy snack, appetizer or lunch. It’s that simple.

I sliced the already cooked sweet potato into thin slices. You can do this with an uncooked potato as well; this version makes for a quick appetizer if you have guests coming over or just want a quick pick me up snack in the afternoon. Drizzle a sheet pan with olive oil and place the sliced potatoes down, drizzle with a little more olive oil salt and pepper and broil , turning once until golden on both sides.

Once broiled top with tuna, avocado, bell pepper and cream cheese. Done. Bite sized yummy. I have three different versions for you to try. All easy to do to create a variety for you and your guests.

Enjoy,

Love and light

Jeanine on the Scene

Easy Baked Acorn Squash

Here is a simple recipe for baked acorn squash that is Whole30, Paleo and well just good for you food.  It is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and Bmagnesium, and manganese.  It is versatile as well.  You can bake it, stuff it or throw it on the bbq.  https://en.wikipedia.org/wiki/Acorn_squash

Wash the outside of the squash then cut in half and scoop out the seeds.  You can save the seeds for later to plant after the first frost if you wish to grow your own. I decided to slice mine and bake them vs stuffing them this time but it is so easy to use as a side dish or main if you wish to stuff them with sausage and sage.

Line a sheet pan with foil or parchment paper and place slices on pan. Drizzle with extra virgin olive oil.  Then sprinkle with garlic powder, onion powder,  Pink Gourmet Himalayan Salt, pepper and fresh or dried sage.  Bake in a pre-heated 400 degree oven for 30 minutes.

Prep Time: 15 minutes                                                               Cook Time: 30 minutes

1 cup = 82 calories

Love and Light,

Jeanine on the Scene