DDD #143 – Cirque Du Macabre Vegan Chili for a Chili Cook-Off – for the Instant Pot or Slow Cooker

1 Comment

All Photos © Christine Elise McCarthy 2019

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

So – this weekend, I entered a Chili Cook-off!  There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation.  Check it out!

Click the image below to watch this on my Youtube channel.


It was a lot of fun & it raised money for the Downtown Women’s Shelter.   Kids competed, too!

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)

2 small sweet potatoes – peeled & cubed

3 ears of unshucked corn or 2 (15 oz) cans of corn kernels

2 celery stalks – chopped

1 large onion (I used 1/2 white & 1/2 sweet onions) – diced

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

28oz can crushed or diced tomatoes (I used San Marzano)

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

1 (4oz) can hot diced jalapenos (optional)

1 (4oz) can mild diced chilis

5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)

3 lbs vegan ground beef

8-10 large vegan sausages (Beyond Meat are the best)

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

GARNISHES: chopped cilantro, shredded vegan cheese, diced onion, chopped scallions, crushed corn chips, rice, corn bread, hot sauce

DIRECTIONS

I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black.  I did the same with the corn.  I put the peppers in a closed container to cool & then peeled & seeded them under cold water.  I shucked the corn.  You need not roast the peppers & corn but it adds a lovely smokiness.  Cool & chop.  Cut the grilled corn from the cobs.

I cooked the sausages on an outdoor grill.  Cook yours as you please.  Cool & chop.

Heat the olive oil in an Instant Pot or on the stove.  Saute the onions & celery until soft.  Add the chili powder & saute a minute.  Add the ground beef & brown it.

If using a slow cooker, transfer the meat from the stove to it.

Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line).  If it all cannot fit – leave out a few cans of beans.

Slow cooker – cook on high for 4 hours.  Add remaining beans – if they fit – & heat through.

Instant Pot – pressure cook for 45 minutes.  Add any beans you have left & stir to heat them through.

Serve!

 

DDD # 44 – Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Leave a comment

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

Click the image below to watch the video & please subscribe to my channel.

Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Serves 2 very well

INGREDIENTS

for the chili oil

1/2 cup oil

3 star anise pods

1-2 TBS chopped fresh ginger

2 TBS crushed red pepper

2-4 garlic cloves – minced

3 scallions – chopped

for the dressing

2 TBS sesame oil

2 TBS rice vinegar

2 TBS low sodium soy sauce or liquid aminos or tamari

2 TBS brown sugar

for the soba salad

7 oz soba noodles – cooked & drained

1/2 – 1 pound tofu (I used pressed tofu)

2 TBS brown sugar

1/2 tsp S&P

1 TBS sesame oil

Mixed chopped vegetables.  I used:

1/2 cucumber

4 radishes

1/4 red bell pepper

1 cup purple cabbage

2 scallions

(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)

Cilantro

Sesame seeds

Lime wedges

DIRECTIONS

Cook the noodles & set aside.

Whisk the dressing together & set aside.

Heat the oil for the chili oil in a pan.  Add the star anise & crushed red pepper.   Add the ginger & scallions.  When the scallions are soft & just starting to brown – add the garlic & heat for one minute.  Put the oil in a storage container to cool.  You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.

Heat 1 TBS sesame oil.  Add the brown sugar & salt & pepper.  Add the tofu & heat until the sugar caramelizes onto the tofu.  Set aside.

In a bowl – toss the noodles with the tofu & veggies.  Add some dressing (not all of it) and a drizzle of the chili oil.  Start very light with both the dressing & the chili oil & add more to taste.

Garnish with sesame seeds and cilantro & serve with lime wedges.

 

DDD Ep. #13 – Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Leave a comment

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

4-30-16 (109)

4-30-16 (58)

4-30-16 (93)

OK – kiddies! DDD #13 is UP!

Like boobs? Like mac & cheese? Who doesn’t? I am really proud of this episode (and my cans – it seems) as it makes the best of a disaster & really showcases (boobs) how mac & cheese can be delightfully vegan (boobs). But – if (boobs) mac & cheese is not your bag – my rack is very prominently on display here & really tries hard to distract viewers from the recipe in progress so – feel free to just focus on that. Watch my blunders, my fun bags or learn a great recipe – I don’t care. Just watch! I even have a post-credits blooper! Oh – and I think I say “fuck” about 20x in this. So – enjoy!!! Please share & please SUBSCRIBE!! Did I mention boobs? BOOBS!

Click the link for my Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower recipe & please subscribe!

https://www.youtube.com/watch?v=aFiPBGYVT0s

4-30-16 (101)

BathingandthesinglegirlCover

vromans back

4-30-16 (46)

4-30-16 (51)

4-30-16 (70)

So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta.  I looked in the fridge & my pantry & found these potential ingredients.

4-30-16 (3)

4-30-16 (4)

4-30-16 (5)

4-30-16 (6)

4-30-16 (7)

4-30-16 (8)

As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds.    So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices.  If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).

This is a very easy dish to make – though it does have a few steps.  The only special tool you need is a blender (or a food processor).  No need to soak cashews overnight.  And – most importantly – it is VERY convincing!  None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese.  I swear – non-vegans will not identify this as vegan.  It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).

My primary excitement about this recipe is the green enchilada roux.  Traditional roux is made with butter, flour & milk.  I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce.  Happy news!  The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.

Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying!   I hope you try it!

4-30-16 (76)

4-30-16 (86)

4-30-16 (99)

Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Serves at least 6

INGREDIENTS

2 heads cauliflower (I used one white & one yellow)

for the roux

4 TBS vegan butter

4 TBS flour

16 oz green enchilada sauce

7 oz vegan cheddar (sliced up or grated)

1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)

for the mac & cheese

1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)

1 4oz can diced green chilies (I used hot but you could use mild)

2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)

1 lb pasta (shape of your choice)

1-2 cups breadcrumbs (I used panko)

Cooking spray

GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies

4-30-16 (81)

4-30-16 (122)

4-30-16 (125)

4-30-16 (78)

4-30-16 (44)

DIRECTIONS

Heat the oven to 400 degrees.  Treat a 9×13 casserole pan with cooking spray.

Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.

4-30-16 (25)

4-30-16 (27)

If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately.  Or not.  It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will.  Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide.  If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.

4-30-16 (24)

4-30-16 (26)

If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth.  Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.

If you used to heads of the same color – just puree one head worth as described above.  Set aside.

4-30-16 (10)

4-30-16 (11)

Melt the butter in a sauce pan & whisk in the flour.  It should thicken & brown a bit very quickly – maybe a minute.  Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.

4-30-16 (12)

4-30-16 (13)

Add the cheese & stir until it melts.

4-30-16 (14)

4-30-16 (15)

Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.

4-30-16 (17)

4-30-16 (18)

4-30-16 (19)

4-30-16 (20)

4-30-16 (22)

4-30-16 (23)

Combine & adjust S&P – if necessary.

Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets.  Combine.

4-30-16 (28)

4-30-16 (30)

Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno.  Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).

4-30-16 (31)

4-30-16 (32)

4-30-16 (34)

4-30-16 (35)

Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.

4-30-16 (37)

4-30-16 (43)

Let rest for about ten minutes & then serve.  Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.

4-30-16 (50)

4-30-16 (60)

4-30-16 (67)

4-30-16 (95)

4-30-16 (104)

4-30-16 (45)

Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

IMG_2824

I am reposting this recipe from August 2013 because I have a new Video Vegan episode to go with it.  Here it is:

That photo is un-retouched & shot in natural light.  So – yes!  That pasta really IS that color!  Pretty to look at but with the delicate flavors of saffron and cauliflower – this is a delightful pasta dish.

I found this great saffron liquid at Super King for $7.

IMG_2797

That is a way cheaper option than saffron threads but saffron threads will be easier to find, I suspect.  I actually made this twice because the first time I made it – I made it with whole wheat fusilli & I didn’t like the photos.  This dish above was made with regular linguini.   The first time I made it, I used white wine & ghee (clarified butter).  The second time, I used regular butter & skipped the wine.  I think they tasted pretty much the same so I am going to post the one I made this morning.  There is only a tiny bit of the heavy cream per serving so do not be alarmed.  It isn’t as rich as you might fear.

IMG_2828

Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

INGREDIENTS (for two very healthy servings)

1/2 lb dry pasta or your choice

1 small head cauliflower cut into bite-sized florets

2 large shallots – minced

2 tomatoes – diced

2 TBS ghee or butter (or vegan alternative)

1/2 cup heavy cream (or vegan alternative – almond milk should work fine)

1/4 cup dry white wine (optional)

1-2 TBS olive oil

1 generous pinch (1/2 a tsp or more) saffron threads steeped in 1/4 cup hot (not boiling) water OR 1 TBS (or more) saffron liquid from a bottle

Crushed red pepper to taste

Salt to taste

White pepper to taste

DIRECTIONS

Steam the cauliflower for about 5 minutes.  Set aside.

8-19-13 (51)

Heat the olive oil over medium heat & saute the shallots until just soft but not browned.  If using wine – add it now & cook it off for about a minute.  Or just skip ahead.

IMG_2798

Add the ghee or butter and the heavy cream & the saffron.  Simmer over medium heat until it reduces by about half.  Add the tomatoes & the steamed cauliflower.

8-19-13 (49)

8-19-13 (53)

IMG_2813

Add salt & white pepper to taste.

Cook the pasta according to instructions, drain & add directly to the pan with the saffron sauce.  Combine thoroughly.  Serve with lots of crushed red pepper.

IMG_2819 IMG_2831

Vegan Tomato Basil Bisque and a Grilled Cheese & Chiles Sandwich

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

12-16a-16-145

12-16a-16-129

bathingandthesinglegirlcover

vromans-back

12-16-16-56

12-16a-16-136

This soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season.  Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries.  I call it “the pantry challenge.”  I have done it a few times in the past with very strict rules.  This time – I have allowed a few cheats but I am still saving a ton of money.  I have so many leftovers frozen away & so many canned & dry goods – I could literally last months.  The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You.  Anyway – I a rambling.

This soup is easy & customizable.   You could sub out or lose a few of the veggie ingredients to suit your fancy.

For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.

12-16-16-10

12-20-16-30

download

You can use any cheese you prefer.  I also topped it with some hot green chiles of the ilk seen above.  You can use whatever level of heat suits you.

12-16-16-52

Grilled Cheese & Chiles Sandwich

INGREDIENTS

Bread of choice

cheese of choice

vegan butter or cooking spray

Chiles of choice

12-16-16-48

12-16-16-49

12-16-16-50

DIRECTIONS

Treat a pan with cooking spray or melted butter.  Butter one side of each slice of bread & spray with cooking spray.  Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them.  Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up.  Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.

12-16-16-58

12-16-16-64

 Vegan Tomato Basil Bisque

Makes a lot – enough for 4 to eat as a meal or for more people as a side

INGREDIENTS

2 TBS olive oil

1 leek – sliced (or a small onion)

1 red bell pepper – seeded & chopped

3 garlic cloves

5 carrots – chopped

1 jalapeno – seeded & diced (optional)

52 ounces of tomato sauce or diced tomatoes (6-7 cups)

1/4 cup or more fresh basil

1/4 cup vegan cream cheese

1/4 cup vegan milk or cream

S&P

Garnish – fresh basil & maybe vegan cream or sour cream

12-16a-16-70

12-16a-16-71

12-18-15-7

DIRECTIONS

Heat the oil in a large stock pot.  Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft.  Add tomato sauce & garlic.    Bring to a boil.  When the carrots & other vegetables are soft, add the cream cheese, milk & basil.  Combine.  Now – in batches – blend with an immersion blender or a regular blender.  Season with salt & pepper.

Serve with fresh cracked pepper & basil leaves.  Swirl in some cream or sour cream, if you desire.

12-16a-16-72

12-16a-16-74

12-16a-16-78

12-16a-16-79

12-16-16-62

12-16-16-71

12-16a-16-141

Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

4-30-16 (109)

4-30-16 (58)

4-30-16 (93)

4-30-16 (101)

BathingandthesinglegirlCover

vromans back

4-30-16 (46)

4-30-16 (51)

4-30-16 (70)

So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta.  I looked in the fridge & my pantry & found these potential ingredients.

4-30-16 (3)

4-30-16 (4)

4-30-16 (5)

4-30-16 (6)

4-30-16 (7)

4-30-16 (8)

As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds.    So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices.  If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).

This is a very easy dish to make – though it does have a few steps.  The only special tool you need is a blender (or a food processor).  No need to soak cashews overnight.  And – most importantly – it is VERY convincing!  None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese.  I swear – non-vegans will not identify this as vegan.  It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).

My primary excitement about this recipe is the green enchilada roux.  Traditional roux is made with butter, flour & milk.  I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce.  Happy news!  The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.

Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying!   I hope you try it!

4-30-16 (76)

4-30-16 (86)

4-30-16 (99)

Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Serves at least 6

INGREDIENTS

2 heads cauliflower (I used one white & one yellow)

for the roux

4 TBS vegan butter

4 TBS flour

16 oz green enchilada sauce

7 oz vegan cheddar (sliced up or grated)

1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)

for the mac & cheese

1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)

1 4oz can diced green chilies (I used hot but you could use mild)

2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)

1 lb pasta (shape of your choice)

1-2 cups breadcrumbs (I used panko)

Cooking spray

GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies

4-30-16 (81)

4-30-16 (122)

4-30-16 (125)

4-30-16 (78)

4-30-16 (44)

DIRECTIONS

Heat the oven to 400 degrees.  Treat a 9×13 casserole pan with cooking spray.

Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.

4-30-16 (25)

4-30-16 (27)

If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately.  Or not.  It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will.  Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide.  If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.

4-30-16 (24)

4-30-16 (26)

If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth.  Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.

If you used to heads of the same color – just puree one head worth as described above.  Set aside.

4-30-16 (10)

4-30-16 (11)

Melt the butter in a sauce pan & whisk in the flour.  It should thicken & brown a bit very quickly – maybe a minute.  Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.

4-30-16 (12)

4-30-16 (13)

Add the cheese & stir until it melts.

4-30-16 (14)

4-30-16 (15)

Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.

4-30-16 (17)

4-30-16 (18)

4-30-16 (19)

4-30-16 (20)

4-30-16 (22)

4-30-16 (23)

Combine & adjust S&P – if necessary.

Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets.  Combine.

4-30-16 (28)

4-30-16 (30)

Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno.  Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).

4-30-16 (31)

4-30-16 (32)

4-30-16 (34)

4-30-16 (35)

Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.

4-30-16 (37)

4-30-16 (43)

Let rest for about ten minutes & then serve.  Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.

4-30-16 (50)

4-30-16 (60)

4-30-16 (67)

4-30-16 (95)

4-30-16 (104)

4-30-16 (45)

Beyond Meat Vegetarian Roasted Sweet Potato Chili with Beyond Beef – Frozen Dinner – Part 3

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

4-27a-16 (24)

4-27a-16 (26)

BathingandthesinglegirlCover

vromans back

4-5-16 (18)

Ever have a bad day?  Did your dog die?  Your woman left you for your best friend?  Your horse run off with that wild stallion?  Broke your last git-tar string?  Coffee run out?  Whiskey, too?   Dusty trail whipping sand in your face & tumblweeds frolicking ever-where – mocking your pain?  Ten gallon hat feeling 5 gallons flat?  Feeling slow on the draw?  Plum outta chaw?   That saloon whore left you feeling itchy in places nobody wants to be itchy?  Has your get up & go just got up & went?  Has one final-straw motherfucker used the phrase “assless chaps” – as if ASSLESS was not the fucking DEFINITION of chaps – otherwise they’d just be called fucking PANTS?

Need a little comfort food to go with your moonshine but you can’t really cook or you are too exhausted, anyway?  Well – giddy-up, cowboy!

Beyond Meat to the rescue!

Beyond Meat has done it again!  Very soon, 4 different, single-serving frozen meals will become available.  They might already be available at Whole Foods in the frozen meal aisle.  I was lucky enough to find one of each kind and I will talk about the Vegetarian Roasted Sweet Potato Chili here today.

4-27a-16 (1)

4-27-16 (32)

4-27a-16 (6)

4-27a-16 (14)

Zaps in the microwave in between 3-6 minutes.  And an even lower calorie count (compared to the Korean BBQ & Vietnamese Lemongrass) – with only 270 calories!!!    I like my food spicy so I added a squirt (or ten) of Crystal hot sauce to this & it was perfect!  And for those concerned about protein intake – this has 21 grams!  This dish was hearty for 270 calories & I bet meat eaters would never guess it is vegan.  Tough to cook on a campfire but you are probably glamping, anyway.  So far – Beyond Meat has hit it out of the park with the three I’ve tried.  My review of the fourth coming soon!

Non-GMO & 100% vegan – this is a welcome new dish in the convenience food market.  I highly recommend it!  Vegan, non-GMO & right in the ballpark with Lean Cuisines (et al) with a very low calorie count.  Win-win-win!

4-27a-16 (3)

4-27a-16 (9)

4-27a-16 (21)

4-27a-16 (27)