Chocolate Bourbon Pie

The classic Derby Pie made vegan. I have made this using pecans and I've made it using walnuts. Take your pick, it's awesome either way. The pie is best warm, so you may want to heat leftover slices in the microwave a few seconds before serving.

• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 cup melted vegan margarine
• 1/4 cup bourbon
• 1 teaspoon vanilla
• 1 cup chopped pecans or walnuts
• 1 1/2 cups vegan chocolate chips
• 1 ready-made vegan pie-crust

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar and baking powder.

In a separate bowl, whisk together melted margarine, bourbon and vanilla.

Pour wet mixture into dry mixture and whisk until just combined. This will be a pretty thick mixture.

Fold in nuts and chocolate chips. This is now a very thick mixture.

Spread mixture into prepared pie crust.

Bake for 50-55 minutes.

Let cool slightly before serving. Enjoy!

Ultimate Beef Stew

I love beef stew, it's one of the ultimate comfort foods. Last week when it turned chilly I made this using my last bag of Gardein Beefless Tips. This a combination of my tried and true stew recipe and the one I found over at Skinny Bitch. Oh my gosh, it was delicious!!!!!

• 1⁄2 cup AP flour
• 1 teaspoon minced fresh rosemary
• 1 teaspoon fine sea salt
• 1⁄2 teaspoon pepper
• 1 package Gardein Beefless Tips, thawed, and halved
• 1 tablespoon coconut oil
• 4 cloves garlic, minced 
• 1 bay leaf
• 4-1⁄2 cups low-sodium vegetable stock 
• 1 tablespoon Worcestershire 
• 1-1⁄2 cups dry red wine
• 3 carrots, cut into 1-inch chunks
• 1 pound red potatoes, cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks
• 1 8 ounce package baby bella mushrooms, halved (or quartered if large)
• 1 cup fresh or frozen peas

In a medium bowl, combine the flour, rosemary, salt, and pepper. 

Add the beef and toss to coat. 

Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the beef mixture and cook, stirring occasionally, for 5 minutes.

Add the garlic and cook, stirring occasionally, for 1 minute. 

Stir in the bay leaf, stock, wine, Worcestershire, potatoes, onions and carrots. Increase the heat to high, bring to a boil, and reduce to a simmer.

Cook for 20 minutes, stirring occasionally. Add the mushrooms and peas; cook, stirring occasionally, for 15 minutes. 

Taste to see if you need more salt or pepper.

Enjoy!

Chickpea & Chard Soup

Yesterday I soaked some dried chickpeas to make some un-tuna salad (it's basically tuna salad using chickpeas that are smashed instead of tuna) and I needed something to do with the rest of the chickpeas. I also had a fresh bunch of chard from Ward's that needed attention. I found this recipe online and made it vegan and swapped out a few ingredients. It is so damn flavorful. We had leftovers for lunch today with 1/2 a sandwich. Ummmmmm .

• 3 teaspoons olive oil, divided
• 1 large sweet onion, diced
• 1 green bell pepper, diced
• 2 tablespoons garlic, minced
• 1 package Tofurky Kielbasa, sliced into half moons
• 1/2 teaspoon dried thyme
  2 cups chickpeas
• 6 cups vegetable broth
• 1 can diced tomatoes, undrained
• 1 bunch chard, slice out the thick rib in the middle then slice into ribbons
• 1/2 teaspoon black pepper

Heat 1-2 teaspoons olive oil in heavy soup pot and brown the sausage. Then remove from pan and set aside.

Add another teaspoon oil to the pan and saute the onion and bell pepper. Cook for 3-4 minutes, til soft but not brown.

Add the garlic and cook for about one minute longer.

Add vegetable broth, tomatoes with their juice and the chickpeas. Simmer for about 10 minutes while you cut up the chard.

Add the chard ribbons and black pepper, bring the soup to a simmer. Cook for 45 minutes to an hour until the chard is very tender.

Stir occasionally.

Serve with Triscuits or other crackers.

Enjoy!