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.

Enjoy!!

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!!

Taco Quinoa Salad Bowls

This recipe is loosely based on one I saw online that was not vegan and had a few different ingredients. I know bowls have been very popular lately and for good reason. It's great sitting down to a healthy, quick dinner that is contained with one bowl. This is so good and makes a lot. Serves 8.

• 1 cup uncooked Quinoa (I had tri-color)
• 1 package Tofurky Burger
• 1 cup water
• 1 package taco sesaoning
• 1 can diced tomatoes with juice
• 1 can chopped green chilies
• 1 can black beans, drained and rinsed
• 1 1/2 cups whole kernel corn (I used frozen and just let it sit out while I prepped everything)
• chopped lettuce
• avocado chunks
• Daiya cheddar shreds
• salsa
• pickled jalapeno slices

Cook the quinoa according to package directions.

Placed the burger, water and taco seasoning in a skillet. Cook while breaking up the burger - about 4-5 minutes.

Add tomatoes, chilies, black beans and corn. Stir well.

When the quinoa is ready add it to the skillet. Mix well.

Place desired amount of lettuce in your bowl. Top with 1 cup taco mixture. Garnish with cheese, avocado, salsa and jalapenos.

Enjoy.

Tomato & Lentil Soup

Even though the weather has been warm I still want soup in November. I made BLT (B was Fakin' Bacon tempeh) for lunch and knew I wanted soup with it. So here's a tomato soup that leans heavy on the lentils.

• 1 medium sweet onion, chopped
• 3 garlic cloves, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 cup lentils (I used brown)
• 1 tablespoon tomato paste
• 3 cups no-chicken bouillon (I used Better Than Bouillon)
• 2 cups water
• 1 can diced tomatoes, with juice
• 1 bay leaf
• salt and pepper to taste
• Garnish: vegan Parm cheese

Saute the onion, garlic, celery, carrots in about 1/4 cup water until softened. Add more water if it all evaporates.

Stir in cumin, coriander, lentils and tomato paste.

Add bouillon, water, bay leaf, salt and pepper.

Bring to a boil, then reduce heat to medium-low and cover with lid slightly ajar. Cook 15-20 minutes until lentils are soft. Stir occasionally.

Use an immersion blender and puree until smooth. Add salt and pepper if needed.

I served this with half a BLT (bacon tempeh, lettuce, tomato sandwich) but if you are not having a sandwich with it you could serve with croutons.

Enjoy!!