Sunday, December 3, 2017

Homemade Datil BBQ Sauce

I love making homemade condiments. You get to decide how much sugar and what kind, the sodium level, etc. This has to be better for you than store bought stuff full of chemicals, colors, etc. The datils give this a nice little kick. You could leave them out or sub a different pepper.

  • 2 (8 ounce) cans tomato sauce
  • 1/2 cup apple cider vinegar
  • 1/3 cup honey or agave
  • 1/4 cup tomato paste
  • 1/4 cup molasses
  • 3 tablespoons Worcestershire (use a vegan brand)
  • 2 teaspoons liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 6 datil peppers

Add ingredients to your blender.

Blend until peppers are smooth.

Bring to a simmer over medium-high heat. Reduce heat to low and simmer uncovered about 20 minutes, or until it's the consistency you like. Pour into a jar and refrigerate. Keep refrigerated.

Saturday, November 18, 2017

Easy White Chick'n Chili

This is an amazing Chili. It comes together very quick and is absolutely delicious.  I use Tofurky Chick'n style seitan, give a quick chop and it makes super fast chili. You could also use Gardein chick'n strips. You definitely need to make this one; I'm adding it to our winter rotation.

  • 1 medium sweet onion, diced
  • 6 cups no-chicken broth (I use Better Than Bouillon)
  • 1 package Tofurky Chick'n Style Seitan
  • 2 cans Great Northern beans, drained
  • 1 cup whole kernel corn
  • 2 cups salsa verde (I use store brand)
  • 1 tablespoon cumin
  • Garnish: tortilla chips, scallion, avocado, vegan sour cream, cilantro

Saute onion in about 1/4 cup water until kind of soft in a medium saucepan.

Add broth, seitan, beans, salsa, corn and cumin. Stir to combine. Heat over medium-high heat until boiling, then cover; reduce heat and simmer 15-20 minutes.

You don't want this super thick it's more the consistency of soup. But you can take the lid off while cooking if you want it thicker. Garnish as desired.

Tuesday, November 14, 2017

Spicy Butternut Squash Soup

I have several recipes for Butternut Squash Soup (use the search bar on the right to find more) and like try different ones since each has a slightly different flavor. This soup has two roasted jalapenos, but it is NOT hot. In fact next time I might add more roasted jalapenos since I love the heat. I served this in coffee cups with a vegan BLT. This would make a good light lunch by itself with some hearty bread or crackers.

  • 1 large butternut squash, halved, deseeded
  • 1 medium sweet onion, quartered
  • 2 jalapenos, seeded and deveined
  • 1 shallot, hyalved
  • 5 cloves garlic, skin removed
  • 2 cups no-chicken chicken broth (I use Better Than Bouillon)
  • 1 can full-fat coconut milk
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon apple cider vinegar (I  use Bragg's brand)

Preheat oven to 400F and grease a large baking pan with oil (or use parchment).  Place prepared squash on pan and bake for 30 minutes.

Toss the other veggies with a little oil and then toss on the roasting pan (onions,  jalapeno, shallot, garlic).

Roast another 30 minutes.

Scoop the flesh from the squash and add it and the other veggies to a large soup pot.

Add the chicken broth, coconut milk, sage, numeg and vinegar. Use your hand emulsion blender and blend well.

Bring soup to a boil, then reduce to low and simmer 20-30 minutes. Enjoy!!