Something cool happened yesterday. I submitted a recipe to one of my favorite blogs: Oh She Glows and it was featured in a post! Angela (the author) is doing a series of vegan recipes from other bloggers and mine was listed here (it’s #18). The mention of my blog resulted in an all-time record number of visits yesterday. So, welcome new readers!
If you’re deciding whether or not to read my blog on a continual basis, I’ll just say that my goal here is to inspire readers to make healthy, plant-based recipes that are low in added fats, sugar and salt. I’ll also add that I’m a student of nutrition currently pursuing my master’s degree in public health nutrition [Editor’s note: I completed my MPH in Nutrition degree as of December, 2013]. I try to make my posts (and my recipes) simple because we are all leading busy lives.
Today for lunch I deviated from my usual giant salad and re-heated a tempeh chili I made a few weeks ago. Apparently I never posted this recipe but it’s a good one! I served it with some of the world’s easiest guacamole (see recipe below):
- 1 onion
- 1 red bell pepper
- 1 cup button mushrooms
- 3 cloves garlic
- 2 tablespoons water
- 8 ounces tempeh
- 3 cups cooked or canned pinto beans
- 2 cups low-sodium vegetable broth
- 1 small bunch fresh parsley
- 1 cup crushed tomatoes
- Chop onion and pepper. Slice mushrooms. Mince garlic.
- In a saucepan, bring water to a boil. Add onion (setting aside a few tablespoons for topping) and cook over medium heat for 3 to 4 minutes. Add pepper, mushrooms, and garlic. Cook for an additional 3 to 4 minutes or until vegetables are soft. Add another tablespoon water if mixture starts to become dry.
- Crumble tempeh and stir into vegetables.
- Rinse and drain beans and add to the pan along with broth and crushed tomatoes. Stir to blend. Bring mixture to a boil, reduce heat, and simmer for 8 minutes.
- Pull leaves off parsley and chop. Serve chili hot, sprinkled with parsley. Top with avocado and onion or guacamole, if desired.
- Alternatively, this chili can be made in the slow cooker. Simply combine all of the ingredients and cook on low for at least 6 hours. When cooking is complete, stir in the fresh herbs and top with guacamole, if desired.
- 2 large ripe Haas avocados
- 2 limes
- 1/2 medium red onion
- 1 Roma tomato
- 1/2 small bunch fresh cilantro
- 1 tablespoon white wine vinegar
- Halve, pit, and peel avocados. Place in a medium bowl.
- Squeeze juice from limes and add to avocado. Mash them together with a fork.
- Chop onion and tomato. Add to avocado mixture.
- Pull leaves from cilantro and chop. Add to avocado mixture along with the vinegar and stir to combine.