2 packet Old El Paso Chili Spices ( I use 1 chili & 1 HotTaco)
1 Cup water
1 6 oz can Tomato Paste
1 Can of Fire Roasted Tomatoes with Jalapenos (14 oz)
1 Can Crushed Tomatoes (28 oz)
1 Can of Red kidney Beans (15 oz)
1 Can Black Beans (15 oz)
1 Cup Frozen Corn
Hot Sauce to taste
In a large pot heat the oil, sauté the onions for 5 minutes, add the garlic then add the peppers. Add the spices and 1 cup water and bring to a boil. Add the tomato paste, canned tomatoes and lower to a medium simmer. After 5 minutes add the beans and corn then Simmer for 25 minutes. Add Hot Sauce to taste. Serve with Vegan Corn Bread or Corn Chips
Take two boxes of Jiffy Corn Bread mix Add 1 4.5 ounce can of Old El Paso Green chilies with the juice. Add 1/3 C Almond milk and 1/3 Cup Chick Pea liquid. Mix Well. Let batter sit for a few minutes to activate the leavening ingredients.
Take 2 boxes of Jiffy Corn Bread mix, Add 1 small can crushed pineapple with the juice, add two tbsp. Orange Marmalade and 1/3 Cup Chick Pea Liquid. Mix Well. Let batter sit for a few minutes to activate the leavening ingredients.
Pour into greased muffin tin. I also do this as a 9 x 13 pan
3 medium potatoes (about 450 grams / 16 oz), peeled and sliced
Oil, for frying
Optional add-ins: Black salt (kala namak), sliced and fried green pepper, sliced zucchini, chopped tomato, etc.
Combine the chickpea flour, water, salt and pepper and stir well to remove the lumps.
Heat a bit of oil over medium-high heat and sautee the onions and garlic til soft. Remove from the pan to a plate.
Add an inch or so of oil to the pan and fry the potatoes until soft but not brown.
Add the onion, garlic and potatoes to the chickpea flour batter and stir.
Lightly oil a medium-sized pan over medium heat and pour in the batter. Cover and cook for 5 minutes until the bottom is browned. Put a plate over the pan and flip the omelette over. Return it to the pan, cover and cook for a further 5 minutes until browned on the bottom.
Remove from the pan and allow to set for 5 minutes before slicing and serving.
Note: it can be easy to undercook since you can’t see inside the omelette. If you cut into it and it’s still liquidy and tastes floury, put it back in the pan for a few more minutes to firm up.
1 Cup Quinoa prepared to package directions – cooled
2 Tbsp Oil
1 Medium Onion Chopped Fine
1 – 2 Cloves Garlic Pressed
!/2 Cup Chopped Parsley
1 14 oz can Diced Tomatoes
1 14 oz can Black Beans
1 8 oz package shredded Vegan Pepper Jack Cheese
Salt & Pepper to taste
Core and half peppers lengthwise; parboil for 3 minutes and drain well. Saute Onion and garlic in oil for 5 minutes, add the prepared Quinoa, add parsley, Black Beans and simmer for 10 minutes. Add ½ cup Pepper jack cheese and mix well. Fill the peppers with the prepared mixture and place into a large baking dish filling side up. Cover with remaining cheese and bake for 25- 30 minutes on 350 degrees
Marinate the above in the refrigerator while you make the soup
1 Tbsp. oil
2 stalks celery chopped fine
1 red pepper chopped fine
1 carrot chopped fine
¾ tsp Smoked Paprika
3 Cups Frozen corn
1 Cup Oat Milk (Extra creamy)
3 Cups Vegetable broth
2 Tbsp Corn Starch
½ Tsp Salt
½ Tsp Pepper
In a large pot heat the oil over medium high heat and sauté the vegetables until soft. Add the smoked paprika, corn, milk and vegetable broth. Take a few tablespoons of the broth and whisk in the corn starch, add to the broth to thicken slightly. Take the marinated shrimp and sauté 3 minutes on each side and add to the pot. Allow to simmer a few more minutes, taste to adjust seasonings.
PreparationPreheat the oven to 350Â°F ( 180Â°C).Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
Drain the potatoes in a colander.
Divide the potatoes into two medium bowls and mash half of them. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.