Hearty Plant Based Chili with a Kick

 

• 1 - 12 oz. package raw Impossible ground meat
• 2 links raw hot Italian Beyond sausage
• 1 medium red onion, chopped
• 3 small carrots, peeled and chopped
• 1 red bell pepper, seeded & chopped
• 1 green bell pepper, seeded & chopped
• 1 yellow bell pepper, seeded & chopped
• 2 jalapeño peppers, seeded & minced
• 4 cloves  garlic, minced
• 2 tbsp. chili powder
• 2 tsp. cumin
• 2 tsp. coriander
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 3 bay leaves
• 1 - 28 oz. can crushed tomatoes
• 2 cups reduced sodium vegetable broth
• 1/4 cup apple cider vinegar
• 1 - 15 oz. can navy beans, rinsed & drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15 oz. can kidney beans, rinsed & drained

Heat a stockpot over medium heat and spray with avocado oil spray.  Add the onion, carrots, bell peppers, jalapeños and garlic.  Cook until starting to soften, about 8 minutes.

Crumble the raw burger and sausages into the pot with the veggies, breaking it up with a wooden spoon.  Saute until meat is fully cooked through, stirring occasionally.  

Stir in the chili powder, cumin, coriander, paprika, cayenne and bay leaves and mix well.  Add the crushed tomatoes, broth and vinegar and stir to combine.  Bring to a boil and then reduce heat to a simmer.  

Add the beans, stir to combine, and allow to simmer uncovered for 30 minutes.

Serve with a dollop of plant based sour cream and a sprinkling of plant based shredded cheese.  Enjoy with crispy tortilla chips.  YUM!

Yields 6 servings.

Plant Based Sloppy Joes 🌱 🍔 🌱

 

• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 1 -  12 oz. package raw Impossible burger
• 1 - 15 oz. can original Manwich sloppy joe sauce
• buns
• plant based cheese

Heat a large saute pan over medium heat and spray with avocado oil spray.  Add the chopped onion and minced garlic and saute until the onion is translucent, about 5 minutes.

Add the Impossible burger to the pan with the cooked onions and garlic. Use a wooden spoon to break it up, until it's cooked through, about 5 minutes.

Pour the can of the Manwich into the pan and stir to combine.  

Reduce heat and allow it to simmer for 5 minutes, stirring frequently.

Meanwhile heat the broiler and put your buns under the broiler with plant based cheese for 2 minutes.

Serve and enjoy!

Hawaiian Chili Pepper Shrimp over Creamy Cauliflower Rice

 Hawaiian Chili Pepper Shrimp

• 1 lb. wild caught shrimp, thawed, cleaned, deveined, tails removed
• 1/8 cup light brown sugar
• 1/4 cup reduced sodium soy sauce
• 3 Hawaiian chili peppers, chopped (if you don't like a lot of heat, seed the peppers)
• 2 tbsp. avocado oil
• 2 tsp. crushed garlic
• 1 tsp. paprika
• pinch of salt
• freshly ground black pepper

First, chop your Hawaiian Chili Peppers.  The seeds are what provide the heat so plan accordingly.  I took the seeds out of 1 1/2 chilis and left them in for 1 1/2. 

Next, mix all the ingredients EXCEPT FOR the shrimp in a small bowl and whisk everything together.

Move the cleaned shrimp into a ziploc bag and pour the marinade over the top.  Move them around to evenly coat the shrimp with the sauce.  Move to the fridge until you are ready to cook.  Mine marinaded for 6 hours before cooking.

Turn the air fryer on "air crisp" at 390F and allow it to heat for 5 minutes.  Spray the crisp tray with avocado oil spray and add the shrimp in a single layer.

Close and cook for 5 minutes.  Shake tray and continue to cook for 30 seconds. Move the shrimp out of the air fryer as soon as they are done.

Serve shrimp on top of a bed of creamy cauliflower rice.  

Creamy Cauliflower Rice

• 1 - 12 oz. package frozen cauliflower rice
• 1 tbsp. oat milk butter
• 1/4 cup unsweetened non-dairy cream
• 1/4 tsp. salt
• 2 tbsp. dairy free sour cream
• 1/4 cup liquid dairy free mozzarella
• 1/4 cup sliced green onions
• freshly ground black pepper

Cook the riced cauliflower according to package directions, set aside.  Heat oat butter over medium heat until melted.  

Add the cooked cauliflower to the pan and stir to combine, cooking for about 2 minutes, stirring occasionally.  Add the non-dairy cream and salt and stir to mix well.  Season with freshly ground black pepper and stir to combine.

Allow to cook for another 5 minutes, stirring occasionally.

Reduce heat to low and stir in the dairy free sour cream, liquid plant based mozzarella and green onions.  Stir continuously until everything is mixed well.   Keep on low heat until ready to serve.

Divide the creamy cauliflower into two bowls and top with the Chili Pepper Shrimp.  ENJOY!

Plant Based Memorial Day BBQ 🇺🇸 ❤️🤍💙

Smokin' Hot Vegan Cheese Ball

• 8 oz. vegan cream cheese
• 1/2 cup shredded vegan smoked cheddar cheese
• 1/4 cup shredded vegan mozzarella cheese
• 2 tbsp. finely minced red onion
• 1 1/2 tbsp. salsa
• 1 tsp. ground cumin
• 1 tsp. minced green chiles
• Jalapeno Lime tortilla chips, crushed 

Combine the cream cheese, shredded cheese, onion, salsa, cumin, and green chiles in a food processor and pulse until all ingredients are well blended.

Scoop the mixture onto plastic wrap and use the wrap and your hands to form the mixture into a ball.  Chill, wrapped in plastic wrap, at least two hours.

Crush the chips in a food processor.

To serve, unwrap the cheese ball and roll it in crushed tortilla chips.  Serve with crackers.  Enjoy!

Grilled Impossible Burgers

• 2 - 12 oz. packages ground Impossible Burger
• 2 links Beyond Spicy Italian Sausage
• 4 tsp. Dijon mustard
• 4 tsp. vegan Worcestershire sauce
• 1/4 cup minced red onion
• 2 tsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• hamburger buns
• toppings such as: lettuce, pickle, tomato, avocado, onion

Put the Impossible Burger, Beyond Sausage, Dijon, Worcestershire, onion, garlic, salt and pepper in a large mixing bowl.

Use your very clean hands to mix everything together.  

Divide the mixture into 8 equal parts.  Form patties by rolling each portion into a ball.  Then use the palm of your hand to flatten into patties.

Cover the grill grates with aluminum foil.  Heat the grill to 375F and generously spray with avocado oil spray.   Add the patties to the grill and cook for 3 minutes, flip and grill another 4 minutes. 

Serve with or without a bun with all of your favorite burger toppings!

Cumin Lime Coleslaw

• 2 - 14 oz. bags coleslaw mix
• 1 bunch green onions, white and light green parts only, chopped
• 1 cup vegan mayo
• 2 tbsp. lime juice
• 4 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper

In a small bowl whisk together the mayo, lime juice, cumin, salt and cayenne.

In a large bowl combine the coleslaw mix and green onions.  

Pour the dressing over the top and toss to combine.

Transfer to fridge until ready to enjoy.

Springtime Pasta Salad

• 8 oz. conchiglie organic pasta
• 1/4 red onion, chopped
• 1/2 red bell pepper, seeded & chopped
• 1/2 green bell pepper, seeded & chopped
• 1/2 yellow bell pepper, seeded & chopped
• 1/2 cup chopped celery
• 1/2 cup chopped partially skinned & seeded cucumber
• 1/4 cup Italian parsley leaves, minced
• 1 tbsp. Dijon mustard
• 1/4 cup vegan mayo
• 1/4 cup Italian salad dressing
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• freshly ground black pepper

Cook the pasta according to package directions, rinse. drain and let cool.

In a small bowl, whisk together the Dijon, mayo, salad dressing, onion powder, garlic powder, cayenne, crushed red pepper and freshly ground black pepper.

In a large bowl combine the chopped bell peppers, celery, cucumber and parsley.  Stir to mix well.  

Add the cooled pasta and stir to combine.  

Pour the dressing over the top and mix well.  

Transfer to the fridge until ready to serve.  Enjoy!

Vegan Gluten Free Chocolate Chip Cookies

• 1/2 cup vegan butter, melted
• 1 cup light brown sugar, packed
• 3 tbsp. granulated sugar
• 1/4 cup plant based milk
• 2 tsp. vanilla extract
• 1 3/4 cups gluten free all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup vegan chocolate chips

Add vegan butter, brown sugar and granulated sugar to a stand mixing bowl.  Cream together until just combined.  Add the milk & vanilla and cream together to combine.

Add the flour, baking soda and salt to the mixing bowl and slowly stir everything together until evenly combined.  

Fold in the chocolate chips.  Cover the bowl with cling wrap and transfer to the fridge for at least 30 minutes.

Preheat oven to 350F.  Line a baking sheet with parchment paper.  

Scoop the cookie dough into balls on the lined sheet.  

Pop them in the oven for 14 minutes on the center rack.  Let the cookies rest on the baking sheet for 5 minutes and then transfer to wire racks to cool completely.

Store in an airtight container.  Enjoy!