Slow Cooker Tailgate Chili

In the deep winter, it's still a great time for chili and slow-cooker chili! 

Ingredients:

1 tbsp olive oil

1 onion, diced
4 garlic cloves, minced
1 can (15-oz) kidney beans, drained and rinsed
1 can (14-oz) diced tomatoes
2 tbsp soy sauce
2 tbsp cocoa powder
2 tbsp nutritional yeast
2-3 tbsp chili powder
1 tbsp (vegan) Worcestershire sauce
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp ground ginger
dash ground cloves 

1 bay leaf
1 cup dry bulgur wheat

2 cups vegetable broth 
1½ cups corn
1 cup (9-oz) salsa
4-oz guacamole

Directions:

1. Heat oil over medium-high heat. Sauté onions and garlic until translucent.
2. Combine onions and garlic with all ingredients except guacamole in slow cooker. 
3. Cook on low approximately 8 hours.
4. Remove bay leaf and season with salt and pepper.
5. Thin with water or veg broth if necessary.
6. Garnish with guacamole.

Notes:

• Serves 4
• Per serving: 397 calories, 8.1g fat, 73g carbs, 21g fiber, 9.9g sugars, 16.9g protein

Kelley's Quick Burrito Bowl

Wanting to skip the torilla but still want a quick and easy buritto-like meal? Try Kelley's Quick Burrito Bowl!

Ingredients:

1/4 cup vegetable broth

1 bag (16-oz) cauliflower rice
1 bag (16-oz) frozen okra (or broccoli)
1 jar (24-oz) salsa
1 ½ cup roasted corn (or regular)
1 can (15-oz) (vegan) refried beans (or black beans)
4-oz guacamole

Directions:

1. Line a large skillet with ¼-cup broth.
2. Add cauliflower rice and okra (if using broccoli steam separately or microwave as directed) and cook until cauliflower rice is just soft and okra has thawed.
3. Stir in salsa, corn and beans, or serve over cooked cauliflower rice.
4. Top with guacamole before serving.

Notes:

• Serves 2
• Time: 15 minutes or less
• Per serving: 421 calories, 6.5g fat, 77.4g carbs, 16.4g fiber, 26.7g sugars, 22.9g protein 

Bean Burrito

Who doesn't love a burrito? This is an easy recipe for a basic bean burrito. It's a great starting place for yum!

Ingredients

Two​ ​15-ounce​ ​cans​ ​black​ ​or​ ​pinto​ ​beans,​ ​drained​ ​and​ ​rinsed
Water​ 
1​ ​Tbsp​ ​chili​ ​powder,​ ​or​ ​to​ ​taste
1​ ​tsp​ ​ground​ ​cumin
1​ ​jalapeño​ ​pepper,​ ​finely​ ​chopped
6​ ​large​ ​flour​ ​or​ ​corn​ ​tortillas​ ​(corn​ ​tortillas​ ​are​ ​smaller,​ ​so​ ​you​ ​may​ ​need​ ​more)
1​ ​cup​ ​cooked​ ​brown​ ​rice​ ​(seasoned​ ​with​ ​salt​ ​and​ ​perhaps​ ​a​ ​squeeze​ ​of​ ​lime​ ​juice)
2​ ​cups​ ​of​ ​mixed​ ​greens
1-1/2​ ​cups​ ​of​ ​your​ ​favorite​ ​salsa
2​ ​avocados​ ​or​ ​1​ ​cup​ ​guacamole
2​ ​fresh​ ​tomatoes,​ ​chopped

Directions

1. In​ ​a​ ​saucepan,​ ​add​ ​the​ ​rinsed​ ​beans​ ​and​ ​just​ ​enough​ ​water​ ​to​ ​cover​ ​the​ ​beans.
   
2. Add​ ​the​ ​chili​ ​powder,​ ​cumin,​ ​and​ ​jalapeño​ ​pepper.​ ​Cover,​ ​and​ ​heat​ ​over​ ​a low-medium​ ​flame.​ ​It​ ​should​ ​take​ ​about​ ​10​ ​minutes​ ​for​ ​the​ ​water​ ​to​ ​begin​ ​to thicken​ ​(and​ ​evaporate​ ​a​ ​bit)​ ​so​ ​that​ ​the​ ​spices​ ​become​ ​more​ ​incorporated​ ​into the​ ​beans.
   
3. When​ ​the​ ​beans​ ​are​ ​heated​ ​through​ ​and​ ​thickened​ ​up,​ ​begin​ ​filling​ ​the​ ​tortillas.
   
4. To​ ​make​ ​the​ ​tortillas​ ​a​ ​little​ ​more​ ​pliable​ ​(and​ ​delicious),​ ​just​ ​heat​ ​them​ ​up briefly​ ​over​ ​an​ ​open​ ​flame​ ​or​ ​in​ ​the​ ​microwave​ ​for​ ​a​ ​few​ ​seconds.
   
5. Spoon​ ​a​ ​couple​ ​tablespoons​ ​of​ ​rice​ ​onto​ ​a​ ​tortilla​ ​about​ ​1​ ​inch​ ​from​ ​the​ ​bottom, and​ ​spread​ ​it​ ​out​ ​in​ ​a​ ​horizontal​ ​line.​ ​Using​ ​a​ ​slotted​ ​spoon,​ ​scoop​ ​out​ ​the​ ​beans and​ ​add​ ​a​ ​few​ ​tablespoons​ ​on​ ​top​ ​of​ ​the​ ​rice.
   
6. Add​ ​the​ ​remaining​ ​toppings,​ ​such​ ​as​ ​the​ ​lettuce,​ ​salsa,​ ​avocados​ ​or​ ​guacamole, and tomatoes,.​ ​Do​ ​not​ ​overfill,​ ​or​ ​it​ ​will​ ​be​ ​difficult​ ​to​ ​roll.​ ​Begin rolling,​ ​from​ ​the​ ​bottom​ ​up,​ ​tucking​ ​the​ ​sides​ ​in​ ​as​ ​you​ ​go​ ​along.

Notes:

• ​6​ ​servings

Ryan's Painful Tacos

These tacos got this name from frying the taco shells crispy and getting splattered with frying oil in the process. These are a great addition for build your own taco bar, or taco night all put together.

Ingredients:
Filling: 
2 Tbsp vegetable oil or corn oil                        
2 tsp vinegar (preferably apple cider vinegar)    
1 small onion, chopped (about 2/3 cup)            
3 medium cloves garlic, minced or pressed through garlic press (~1 Tb) 
2 Tbsp chili powder 
1 tsp  ground cumin            
1 tsp ground coriander 
½ tsp dried oregano 
¼ tsp cayenne pepper 
table salt 
ground black pepper 
1 pound 90% lean beef (or leaner) 
½ cup tomato sauce 
½ cup chicken broth 
1 tsp brown sugar

Shells: 
3/4 cup vegetable oil, corn oil, or canola oil 
8 corn tortillas (6-inch)

Toppings:
shredded cheese: Colby Jack; Mexican mix; Cheddar
diced tomatoes
chopped lettuce
corn
black beans
refried beans
salsa
guacamole
your choice

Directions:
Filling: 

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. 
2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 
3. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 
4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. 
5. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. 
6. Adjust seasonings with salt and pepper. 
7. Using wide, shallow spoon, divide filling evenly among taco shells.  

Shells: 

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). 
2. Meanwhile, line rimmed baking sheet with double thickness of paper towels. 
3. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds. 
4. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. 
5. Flip again and fry other side until golden brown, about 30 seconds. 
6. Transfer shell upside down to prepared baking sheet to drain. 
7. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

Notes:

• Serves 4 
• Per serving: 330 Cal + shell 
• Serve immediately, passing toppings separately.

Sloppy Lentil Joes

I'll admit that my family was a little skeptical of these. The kids turned them down outright because of the green bell pepper. However, they were super easy and quick to make and will be a go-to for me. I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
oil
1 onion, diced 
4 garlic cloves, minced 
1 green bell pepper, seeded and diced 
2 tsp chili powder 
1-2 tsp Italian seasoning 
2 cups cooked lentils 
1 cup salsa 
1 cup marinara sauce 
4 buns or tortillas

Directions:

1. Sauté onion, garlic, and bell pepper until onion is translucent and bell peppers have softened. 
2. Stir in spices to coat well. 
3. Add cooked lentils, salsa and marinara sauce, stirring to combine. 
4. Continue to cook over low, stirring occasionally, until thoroughly warm and reduced slightly. 
5. Spoon onto buns and serve. 

Notes:

• Serves 4
• Per serving: 410 calories, 4.6g fat, 70.9g carbs, 23g fiber, 14.2g sugars, 22.7g protein
• For a serving for two (pictured one of two servings) use: ½ small onion, diced; 2 garlic cloves, minced; 1 green bell pepper, seeded and diced; 1 tsp chili powder; ½ tsp dried oregano; 1 cup cooked lentils; ½ cup salsa; ½ cup marinara sauce; 4 slices bread
• Omnivores could throw in a ground meat of their choice as well.

Sweet Tomatoes Bowl

This was amazing. I really like lentils, and there is a fabulous flavor combination here. I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
water
1 zucchini, sliced in half moons 
1-2 tbsp Taco Seasoning 
5-oz cherry tomatoes, or grape tomatoes, or combo of small tomatoes, sliced 
⅓ cup corn 
¾ cup cooked lentils 
¼ cup salsa 

Directions:

1. Heat a skillet, and add ¼-cup water. 
2. Add zucchini and Taco Seasoning. 
3. Cook for a few minutes, until zucchini is just becoming tender. 
4. Add tomatoes and cook until the tomatoes start to soften. 
5. Add corn and cooked lentils. 
6. Continue to cook until vegetables reach desired tenderness, stirring constantly and adding water as needed. 
7. Top with salsa and serve. 

Notes:

• Serves 1
• Per serving: 386 calories, 1.7g fat, 72.2g carbs, 27.1g fiber, 11.6g sugars, 24.6g protein
• You can add hot sauce if you like. 

Caribbeano Chili

This might surprise you, but it turns out that I kind of collect chili recipes. Only those I like, of course. This one is an interesting take on chili. I got it from the Happy Herbivore Meal Mentor. 

Ingredients:

oil
1 onion 
2 red bell peppers, seeded and diced 
2 cups pineapple (frozen okay, thawing might be good) 
1 cup tropical salsa 
30-oz can black beans (undrained) 
1 tbsp chili powder 
15-oz tomato sauce 
8-oz guacamole 


Directions: 

1. Sauté onion and bell peppers until onion is translucent and bell peppers have softened. 
2. Add pineapple, salsa, beans (plus bean liquid from 1 can for a thicker chilioptional), chili powder and tomato sauce. 
3. Cook until thoroughly warm. 
4. Transfer 1-cup (or more) to a blender and process until smooth or partly smooth OR use an immersion blender. 
5. Stir blended portion back into remaining chili. 
6. Heat over low until thoroughly warm. 
7. Let chili rest 10 minutes. 
8. Top with guacamole.

Notes:

• Serves 4
• Per serving: 421 calories, 12.3g fat, 66g caarbs, 18.9g fiber, 19.6g sugars, 16.2g protein
• You can add hot sauce if you like to spice it up. 
• You can also top with green onions.
• For omnivores, you could add some ground meat of your choice, but it really doesn't need it.
• You can half this to make only 2 servings, which is what I did.

Sweet Potato Chilaquiles

I was surprised at the flavors of this. Be careful picking your salsa and guacamole. I got this meal from Happy Herbivore Meal Mentor. 

Ingredients:
2 corn tortillas 
1 sweet potato, diced 
2-3 tsp Taco Seasoning 
½ small onion, diced 
2 garlic cloves, minced 
15-oz can pinto beans, undrained 
1 cup (9 oz) salsa 
2-oz guacamole

Directions:

1. Preheat oven to 375F and line a baking sheet with parchment paper. Set aside. 
2. Place tortillas right on the rack and bake until crispy, 5-10 mins. Crumble into chips. Set aside. 
3. Place cubed potatoes in a colander and rinse under cold water, shaking off excess water but leaving potatoes damp. 
4. Toss potatoes with Taco Seasoning. 
5. Spread out on baking sheet and bake 15-20 minutes. Flip, and bake another 10-20 minutes, or until fork-tender. 
6. Sauté onion and garlic until translucent. 
7. Add beans (with their liquid). 
8. Turn off heat and mash beans well using a fork or potato masher. 
9. Add Taco Seasoning to taste. 
10. Cook until it thickens and reduces a bit. 
11. Spoon into bowls and top with potatoes, salsa and guacamole. 
12. Crumble corn chips over top. 

Notes:

• Serves 2
• Per serving: 408 calories, 7.6g fat, 69.8g carbs, 18.2g fiber, 9.7g sugars, 18.1g protein
• You can add corn or black olives.

Potato Verde Tacos

This is a meal from the Happy Herbivore Meal Mentor. It is one serving pictured. I make changes to the original recipes to fit my tastebuds.

Ingredients:
olive oil
up to 1 cup vegetable broth 
½ small onion, diced 
1 garlic clove, minced 
½ tsp ground cumin 
1 green bell pepper, seeded and diced 
1 cooked potato, diced 
5-oz fresh spinach 
½-1 tbsp nutritional yeast 
¾ cup refried beans (warmed) 
6 corn tortillas 
½ cup salsa 

Directions:

1. Sauté onion and garlic until translucent. 
2. Add cumin, stirring to coat.
3. Add bell peppers and cook until almost tender, adding broth as needed. 
4. Add potato pieces, cover and simmer, cooking until potatoes and peppers are very tender and potatoes have taken on broth coloring. (Add more broth as needed during cooking). 
5. Turn off heat and add spinach, stirring to cook down and incorporate. 
6. Season with salt and pepper, then sprinkle with nutritional yeast. 
7. Mash potatoes partially (optional). 9
8. Stir to combine and set aside.  
9. Spread warm refried beans on tortillas and top with potato mixture. 
10. Spoon salsa on top or on the side.

Notes:

• Serves 2
• Per serving: 412 calories, 4.5g fat, 79.8g carbs, 17.7g fiber, 7.6g sugars, 19g protein
• Add corn or guacamole

Salsamole

This is a really great raw salsa. I think this would be right up raw vegans' alley. It's also great for anybody who likes salsa. This is a chunky salsa, so saucy salsa lovers may not like it as much. 

If you can, I suggest starting a salsamole garden in the spring and get your ingredients from your herb garden and veggie garden as much as possible. Off-season purchase of the ingredients is somewhat pricey. It's likely cheaper at markets when these veggies are in season.

Ingredients:

1 pound ripe Italian pear tomatoes peeled (optional), seeded and chopped

½ cup chopped red pepper

½ cup chopped yellow pepper

¾ cup peeled, minced carrot

½ cup fresh corn kernels

2 tablespoons minced cilantro

2 tablespoons minced Italian parsley

1-2 jalepeno chiles, seeded and minced

2 tablespoons lime juice

2 tablespoons pure olive oil

1 teaspoon salt

¼ teaspoon fresh ground black pepper

1 avocado, peeled and diced

Directions:

1. In a medium bowl combine all the ingredients except the avocado. 
2. Refrigerate and marinate for about 1 hour. 
3. At serving time lift the mixture to a serving bowl with a slotted spoon. Stir in the avocado. Correct the seasonings. 
4. Garnish with a few whole cilantro leaves. 
5. Serve it with a mixture of blue and yellow corn tortilla chips.

Notes:

• It took me an hour to chop the ingredients. If you are a faster chopper, it will take less time.
• Because you want to serve after adding the avocado, it's good to make this for a party or if you feel like eating a lot of salsa.

Tofu Scramble

I have learned that I love tofu scrambles. There's very few that I don't like. Given that I keep adding potential scrambles to this page, I should probably break them out into individual ones, but the thing about tofu scrambles is you can do a little of this and a little of that. You never have to follow exactly any given recipe. 

Ingredients:
1 Tbsp olive oil
1 medium yellow onion or 3 scallions, finely chopped
1 tsp minced garlic
1 bell pepper (red, yellow, orange, or green), finely diced
One 16-ounce package extra-firm tofu (previously frozen and thawed), drained and rinsed
1 cup loosely packed spinach leaves, rinsed and patted dry
2 cups cooked brown rice
1/2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
2 Tbsp nutritional yeast
1/4 tsp salt, or to taste
Freshly ground pepper to taste

Directions:

1. Heat the oil in the saute pan over medium heat. Add the onion, garlic, and bell pepper and saute for about 5 minutes, until the onion and peppers are tender and turning a little brown.
2. Meanwhile, using your hands, crumble the tofu into a bowl to create the consistency of coarse bread crumbs. Add to the saute pan and stir to combine.
3. Add the spinach, brown rice, turmeric, cumin, paprika, and nutritional yeast, and saute for about 5-8 minutes, stirring occasionally until the tofu is a bright yellow color (from the turmeric) and thoroughly heated.
4. Add salt and pepper to taste.

Notes:

• Yields 2-4 servings
• Great use for leftover rice
• You can add mushrooms (crimini)
• Adapted from the book the 30 Day Vegan Challenge (book).
• Make Mexican Scramble by adding 1 cup of salsa after the tofu is cooked, and allowing it to heat through. Put into a breakfast burrito by wrapping the scramble in a tortilla and serving with tortilla chips, avocado.
• For an Italian twist, add fresh herbs such as basil, oregano, rosemary, and/or parsley.
• Adapted from the Happy Herbivore Meal Mentor, you can also do a Kale Scramble (shown right): 7.5 oz extra-firm tofu, 1/2 tbsp nutritional yeast, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1/4 tsp ground cumin, pinch turmeric, handful of kale. Follow directions above starting at step 2, adding everything except kale. Add in kale at the end, and cook down. Serves 1.
• Adapted from the Happy Herbivore Meal Mentor, you can do another Italian Scramble (shown below): 1-4 garlic cloves minced, 1 diced roma tomato, 15-oz extra firm tofu (drained), 1 tbsp nutritional yeast, 1 tbsp Italian Seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp turmeric. Saute garlic and tomato until mostly dry, add in tofu and all the seasonings, cooking over medium until warm and well combined. Serves 2.