Easy Three Bean Vegan Chili

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Easy Three Bean Vegan Chili
Easy Three Bean Chili

There is nothing like a warm bowl of chili on a cool fall day!  Cool damp weather calls for dishes that warm the body and feed the soul. Our weather here in Rhode Island has cooled during September and early October.  I think I’m still in denial that I won’t be visiting the beach in my bathing suit anytime soon.  But that’s ok!  It means I’ll be trading in my bathing suit and beach chair for sneakers and long walks in Newport on the weekends.

This recipe is extremely easy to make and super delicious.  If you start it on the stove it can be ready in an hour after it simmers.  If you love and use your crock pot like I do, you can transfer the ingredients to the crock pot after you have sautéed the onions, garlic and peppers and simmer on low for a few hours  Feel free to use whatever beans you like or may have on hand in your pantry.  Also, adjust the spice if you like your chili with a little more heat!  Fall is definitely here…WELCOME FALL!

Ingredients:

1 can black beans, rinsed and drained

1 can small red beans, rinsed and drained

1 can small pink beans, rinsed and drained

1 large can diced tomatoes

1 large can of ground pealed tomatoes

1/2 diced onion

1 clove garlic, minced

1 green pepper, chopped

1/2 tsp red pepper flakes

2 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

1/8 tsp black pepper

2-3 tablespoons olive oil

Garnishes may include: chopped green onion, shredded vegan cheese and vegan sour cream

Directions:

In a large dutch oven, saute the  diced onion, minced garlic and the green pepper until soft.  Add the can of diced tomatoes and the can of ground pealed tomatoes to the pot.  Add the red pepper flakes, chili powder, cumin, salt, and pepper.  Open, drain and rinse the beans. Add the beans to the pot and stir until all the ingredients are combined.  Simmer chili on the stove for at least 1 hour.  Garnish with your favorite toppings!

 

 

 

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My Favorite Salad Dressing

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My favorite SaladDressing1

I LOVE this salad dressing!  I use it on so many of my recipes.  I use it on my pasta salad, my Summer Chickpea Salad and I pour it on my green salads.  It is light, tangy and has just enough sweetness to it.  It is my go to dressing for summer salads and I always have it on hand in the refrigerator. This dressing is easy to make and just might become one of your favorites too!!

Ingredients:

1/3 cup red wine vinegar

1/3 cup olive oil

1/3 cup grapeseed oil

1 teaspoon Italian seasoning

1 tbsp Agave

1 tbsp grainy mustard

1 tbsp dijon mustard

1/8 teaspoon each of salt and pepper

Directions:

In a large mason jar, combine all the ingredients.  Shake until well blended.  Store in the refrigerator in a glass jar. Enjoy on your salads!

My favorites SaladDressing2

 

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Spicy Ratatouille

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Spicy Ratatouille
Spicy Ratatouille

I have been obtaining much of my produce this summer from a lovely organic farm in Middletown Called Garman Farms.  Jim and Michelle are the friendly husband and wife team that bring me and many other farm share customers, a variety of delicious produce every week!  This past week they had organic yellow squash, zucchini and garlic which I used in this recipe.  The inspiration for this recipe was a dish I had at Malt Restaurant in Newport last month.  It was the most delicious, spicy ratatouille I’ve ever eaten.  They don’t have it on the menu anymore, but perhaps they might bring it back someday!  In the meantime, I’ll make my own.  Below is the recipe I came up with.  I hope you enjoy!

Ingredients:

1 medium organic Zucchini

1 medium yellow organic squash

1 medium red onion

2 organic bell peppers

1  organic eggplant

1 tablespoon minced garlic

1 28 oz can of diced tomatoes with juice (fresh tomatoes are probably better, but I had canned in my pantry)

1 tsp cumin

1 tsp ground corriander

1 tsp chili powder

1/4 cup olive oil

1 tsp red pepper flakes

salt and pepper to taste

Directions:

In a large dutch oven, saute the onion, garlic, red pepper flakes and peppers in the olive oil.  Then add the eggplant and squashes and cook for about 10 minutes on medium-low until softened.  Then add the can of tomatoes and the spices.  Simmer on the stove for about 2 hours on low heat, stirring occasionally.  Serve with rice, quinoa, or pasta.

Spicy Ratatouille
Spicy Ratatouille

 

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Vegan Kale Waldorf Salad

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Vegan Kale Salad
Vegan Kale Waldorf Salad

Did you know that May is National Salad Month?  Here is an easy and very tasty recipe that I found on the Dr Oz show’s website last year.  I’ve made it several times for myself and for my co-workers. Everyone who has tasted it has loved it.  I love it because it is a great everyday salad or a delicious special occasion salad.  Consider making it for a Thanksgiving holiday, a pot luck get-together.  Trust me, when you make this, everyone will want the recipe!

Ingredients:

3 tbsp vegan mayonaise

1 tbsp Dijon mustard

1 tbsp lime juice

dash sea salt and black pepper

1 bunch organic kale, washed and leaves removed from stem

1 cup organic red grapes

1 cup chopped organic apple (I use a combination of both green and red and leave the skins on)

2 organic celery stalks cut on a diagonal

1/2 cup of chopped walnuts, pan-toasted

Directions:

Whisk together the vegan mayo, mustard, lime juice, salt and pepper.  Chop kale into small pieces.  Pour dressing over the kale and massage for about 5 minutes.  Toss the rest of the ingredients in and let sit for 15 minutes to let the flavors meld.  Season with more salt and pepper if desired.

Salad ingredients tend to fall to the bottom of the bowl, so when serving be sure to grab the fruit and nuts from underneath the kale.  Because the kale is so sturdy, the salad will be better the next day and will last up to 5 days in the fridge.

 

 

  Salads
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Red Onion Salad Dressing

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Red Onion Salad Dressing
Red Onion Salad Dressing

 

Red Onion Salad Dressing

It is salad season! Time to replace your winter soups with freshly made salads for lunch. Why not enjoy your freshly made salads with a fresh batch of this dressing? This recipe is delicious, very easy to make and the pink color will make you happy. All you do is pop all the ingredients in the blender and whizz around for a minute or two. I found the idea for this dressing on a blogsite called She’s the Bross. I’ve made a few substitutions to her recipe. Below is what I came up with.

Ingredients:

1 medium red onion

2 tsp minced garlic

2 tablespoons agave

1/2 tsp salt

1/2 tsp pepper

1 tsp sesame seeds

3 tsp dijon mustard

1/3 cup red wine vinegar

3/4 cup canola oil (olive or vegetable work fine too)

Directions:

Combine all the ingredients in a blender. Mix for a minute or two, or until desired texture is achieved.

 

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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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