Ancho Chili.

I've had this recipe in my arsenal since it aired on the Rachael Ray Show over 2 years ago. I figured it was about time because I was sick of seeing it, along with about 50 other bookmarks on my google homepage.

It was good... Ava loved it... but wasn't exactly worth the 2 year wait. Still trying to decide if it'll go into the much coveted rotation around this house. Although, while I was typing it up I realized that the avocado mixture was suppose to be use in the soup and not just as a garnish - which I omitted. So, I'll for sure be trying it again... and figured I'd throw it up here in case it suits someone else's fancy.

1 quart vegetable stock

4 ancho chilis (dried poblano peppers), seeded (next go round, I'll use 3)

1 red onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1/2 cup raisins, roughly chopped (sounds beyond weird, but trust me-or Rachael)
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon {i omit}
Salt and ground black pepper
1/4 cup tomato paste
1-2 cans of black beans {3 cups}

1/4 cup cilantro leaves
1 ripe avocado
Zest and juice of 1 lime

1 1/2 cups shredded pepper jack cheese, for garnish {i used an almond pepper jack}

Yields: 6 servings

Place a medium sauce pot over medium-high heat with the stock and ancho chilies. Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened. Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth. Reserve.

While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat, steam fry the onion, garlic, raisins and spices to the pan. Season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute. Add black beans.

Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble.

While that's working, in a food processor {or just mash together} the cilantro, avocado, lime zest and juice. Season the mixture with salt and pepper, and puree until smooth.

Add the avocado mixture to the pot of chili stirring to incorporate. Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside.

Chia Energy Porridge.

Don't judge this by the picture... I almost didn't post it because it totally looks unappetizing. But trust me, it is goooood! Maybe a good sub for the morning oatmeal, but I am for sure liking it for after school snack!

1/2 cup hemp/almond milk
1 1/2 tablespoons chia seed**(bulk at Central Market)
1/2 apple, shredded
1 tablespoon raisins
1 tablespoon maple syrup
1/8 teaspoon cinnamon

Stir together chia and milk. Set aside for 15 mins, or as long as overnight for the chia to swell. Mix in the remaining ingredients. Garnish with anything you wish...

belly biters: me, ava, nolan - love it... shayne has yet to try... and Coco wasn't texturing it

 

Thank you Crysta for the intro and Sweetly Raw for posting it!

 

**Sweetly Raw says... "It should be dubbed "the wonder seed" - chia is packed with quality protein, fiber, antioxidants, vitamins, minerals, and is the richest known plant source of omega-3. In addition it is easy to digest and can be stored for long periods of time without going rancid (unlike other nuts/seeds, particularly flax). Throw some chia into liquid overnight and you've got the base for an excellent breakfast in the morning."

Spiced Pumpkin Oatmeal.

It's the end of the month... I'm out of my budget money for groceries... my 50 pound bag of steel cut oats is gone... and I'm having to figure out something good for breakfast. I remember seeing this pumpkin oatmeal in my new cookbook... so I pulled it out. Luckily had all the ingredients for... prepped as  much as I could the night before... got up a little earlier to start cooking it for the kids... and bam! It was yummy! I think the cinnamon was a bit strong - so when I do it again I'll tone it down some. It was yummy, but we missed our steel cuts. Creatures of habit. You could do a whole lot worse with no money, that's for sure!

2 cups old-fashioned rolled oats

1/3 cup raisins

1/4 cup dried cranberries

1 cup canned pumpkin

2 tablespoons agave nectar

4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon vanilla extract

Combine all ingredients with 4 cups of water in saucepan. Cook over medium heat, stirring occasionally, until the liquid is mostly absorbed and the oatmeal is creamy.

the get healthy, go vegan cookbook
dr. neal barnard, md
and robyn webb
page 65

Apple Walnut Surprise.

This is a great snack. The first time I made this, I did it exactly as the recipe calls for - with the raisins. The kids weren't a fan. Tried again - sans raisins - and sans day-ahead prep time, and they love it! After I make it, I keep them in little rubbermaid containers so they can grab one for a snack. Perfect!

1 cup raisins or currents

1/2 cup water

8-10 apples, peeled and cored

1/2 cup finely chopped walnuts

4 heaping tablespoons ground flax seeds

1 1/2 heaping tablespoons ground cinnamon

Soak raisins or currents in the water in a container with a closed top overnight in the refrigerator to soften.

Next day: pour off the water into a pot with a tight lid and add the peeled and cored apples. Let simmer over a low flam for 7 minutes. Pour the apples and the little liquid that remains off into a chopping bowl or hand chopper and dice up the softened apples into small pieces.

Mix the apples, raisins, walnuts, flax seeds, and cinnamon in a bowl and mix well. Store in refrigerator to serve for meals and snacks.

Disease-Proof Your Child, pg 204