It’s Never Too Hot for Chili! Meaty Beany Chili and Red Lentil Thai Chili recipes from Isa Does It

I know we’re in the middle of a heat wave, but sometimes all you have in the house are beans and cans of tomatoes and a bunch of spices.  That’s what happened to me, so last night I went to my trusty Isa Does It cookbook by Isa Moskowitz and found a recipe I hadn’t tried yet.  I had enough of the ingredients to make my own version.  Here is Isa making it:

As you know, I believe in using what you have.  I used leftover lentils I had in the fridge, I cooked up some dried Adzuki beans, and since I didn’t have any fresh jalapenos, I used a can of Rotel tomatoes with chilis.  Of course, I didn’t use the oil.  Instead, I just swapped it out with vegetable broth. My husband couldn’t stop eating this. He says it’s the blending of the savory flavors that make it the best chili he has ever tasted!

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Today, since I still haven’t gone grocery shopping, I made Red Lentil Thai Chili from Isa Does it.  I had made it before and knew it was fantastic, because I always date the page in the cookbook when I make it and write a few notes about what swaps I did and how we liked it.  (Don’t want to remake any duds!)

Isa’s recipe is here: http://www.theppk.com/2010/12/red-lentil-thai-chili .  I, of course, changed it.  As always, I didn’t use the oil. Instead I used vegetable broth. I didn’t have red lentils, but I did have leftover green lentils. (How much do the colors really matter anyway?)  I also was out of onions, red bell pepper, and cilantro, so I just omitted them. Instead of kidney beans, I cooked up some Adzuki beans. As a swap for lite coconut milk, I just used unsweetened soy milk with coconut extract mixed in it.  Delicious!

UPDATE:  Now, my husband says THIS recipe is his favorite!  When I pressed him, he admitted that between the two, his favorite is the one that is in front of him at the time!

Thyme for Tempeh! The Best (and Easiest) Tempeh Recipe I’ve Made– Try It!

 

Hi Loyal Plantcentric Follower,

I’m back! Sorry for not posting for so long, but as you know, I’ve been on a scholarly sabbatical. I’ve gone back to school, full-time, to finish up my undergraduate degree, majoring in Communication Studies with a concentration in Health Communication. Fitting, right? Going back to college has been one of the best things that has happened to me. I’m seriously having the time of my life.

During the school year, I’m fortunate to have a wonderful husband who handles dinner for us. Now that I’m off for the summer, I have the time to get back to cooking.

So what made me so excited, that I just had to share with you? Simply the best tempeh recipe ever! It’s from the cookbook “Isa Does It” by Isa Chandra Moskowitz. She writes the blog, Post Punk Kitchen, www.theppk.com. Tempeh is a fermented soy food, and when made with organic or non-GMO soy, it is very healthy for you.

This tempeh turned out so good, that it’s hard to only have one serving. The marinade infused the flavor completely into the tempeh. It will be wonderful in sandwiches. I also believe that omnivores would love it. It is also super quick and easy.

As you know, I am a big believer in using what you have on-hand. The ingredients are below, with my substitutions in parentheses.

8 oz tempeh

For the marinade:
2 tablespoons soy sauce (or tamari) (I used Bragg’s Liquid Aminos)
4 cloves garlic, smashed (I used chopped garlic from a jar.  I never measure garlic.  I usually triple the amount)
1/2 cup veggie broth
2 tablespoons white balsamic vinegar (or 1 tablespoon regular balsamic)
3 tablespoons fresh lemon juice (I used reconstituted)
1/4 cup fresh thyme, leaves whole, soft stems roughly chopped (I used dried)
2 tablespoons olive oil (I omitted)

This made a lot of marinade.  Since there was never any raw meat soaking in it, the marinade can be used again.  You can dip your tempeh in it, au jus style, or use it for salad dressing.

Get the recipe here:  Isa Does It Garlicky Thyme Tempeh

Hope you enjoy it as much as we did!

Blackfish

We finally took the time to sit down and watch Blackfish on Netflix.  I’d been hearing about it for some time.

 

 

It really is a must-see documentary.  It cured me of a bucket-list dream I’ve had for years: to swim with the dolphins in a pool at a Hawaiian resort.

Please take the time to watch the movie.

A Place at the Table

We watched A Place at the Table last night on Netflix. Really good.

 

 

I volunteer weekly helping with food waste and hunger.  I encourage you to also.

The Best Mexican Chowder Recipe Ever!

 

Oh my gosh!  I made Mexican Chowder from Lindsay Nixon’s Everyday Happy Herbivore cookbook.  It is amazing-hot or cold!  So cheesy-like, thick and great.

TIPS: As you know, Happy Herbivore cookbooks are my go-to favorites.  I usually have what I need in my pantry, and if I don’t, I can just substitute.  Like I always say, “Use what you have.”  For example, I doubled this recipe and did not have two green peppers, so I threw in two packages of sliced mushrooms that I was getting antsy about going bad in my fridge.  I also only had brown miso, not the yellow type called for.  This dish turned out fantastic.

Also, I only use organic corn due to all other corn being GMO–same with soy (and NEVER soy protein isolate).  I always portion out the servings into separate bowls and refrigerate the extras for the next day’s meal.  That way, I don’t overeat.

Mexican Chowder
Serves 3

Ingredients: 

• 1 small sweet onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 teaspoons chili powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1⁄4 cup nutritional yeast
• 1 cup nondairy milk
• 2 tablespoons ketchup
• 1 tablespoon yellow miso
• 1 cup yellow corn
• 1 cup canned black beans
• Juice of 1 or more lime wedges
• Salt and pepper, to taste
• Corn chips (optional)
• Garnishes: chopped cilantro or sliced green onion

Instructions:

Line a large pot with a thin layer of water and bring to a boil.

Add onion and garlic and sauté until onion becomes translucent, about 2 minutes.

Add bell peppers and spices and reduce heat to medium, continuing to cook.

Meanwhile, whisk 1⁄4 cup of nutritional yeast with nondairy milk and ketchup, then pour over bell peppers, stirring to combine everything.

Add miso, corn, and black beans and stir in.

Squeeze the juice out of a lime wedge and stir.

Taste, adding more lime as desired plus salt and pepper to taste.

For a stronger cheese flavor, whisk in 1 to 2 more tablespoons of nutritional yeast.

Serve with corn chips. You can garnish with sliced green onion or chopped cilantro, if desired.

Chef’s Note: If your liquid is too thin, add tomato sauce, broth, or more nondairy milk.

http://www.forksoverknives.com/mexican-chowder/

www.happyherbivore.com

 

Dreamy Baked Bananas Recipe by Dreena Burton

I always love it when I get my Plant Powered Kitchen email from Dreena Burton.  She has wonderful recipes, but I think that this one tops them all!

Dreamy Baked Bananas: Get the recipe here  http://plantpoweredkitchen.com/recipe-page/?recipe_id=6063991

They are baked in a wonderful combination of nut butter, only 2 T.  (I used creamy peanut butter), non-dairy milk, raisins, and spices.   Mmmmmm!

 

 

Don’t Forget!

Don’t forget to follow me on Twitter @Plantcentric!

This is the BEST Father’s Day Gift You Could Ever Give

Our sons live across the country now, but my gift to my husband, Bill, was us re-watching the movie, Forks Over Knives.

It was about 3 years ago, when we watched it for the first time.  After it was done, my husband turned to me and firmly said, “I’m going vegan.  You don’t have to, but I am.”  I was filled with trepidation.  What would we eat?  But I shakily said with a gulp, “If you’re going to, I will to.”  Bill now says, that inside, he was so scared that he was silently screaming, “No! No!  I didn’t mean it!  I was only kidding!”  But he never shared that.  He said OK.  And from that moment on, we never looked back and changed our lives.

 

 

We got our copy of Forks Over Knives from the library, but you can watch it for a nominal fee on Netflix and YouTube.  Get more info at http://www.forkoverknives.com  There you can sign up for free newsletters with recipes, etc.

Show Dad how much you care.  Watch the movie with him (and Mom)!

Happy Father’s Day.

Radical Remission – When Terminal Cancer Vanishes

If you’re an avid reader of mine, you know that I am a religious Dr. Oz Show watcher.  Not having the time to watch during school, where I am a Health Communication major, I came back to 21 episodes taped on my DVR!  I am slowly getting through them.

I need to share with you an episode I saw: The guest was Kelly A. Turner, Ph.D. and her book is Radical Remission – the Nine Key Factors That Can Make a Real Difference – Surviving Cancer Against All Odds.  www.radicalremission.com.

She found that there were certain people who beat cancer by NOT using conventional medicine.  She wondered what the common thread was that ran through all these different people.  It was quite intriguing.

I went right to my library and got her book.  I’m just in the first chapter, but it is so exciting that I’ve already contacted some acquaintances with cancer to tell them about it.  My next stop was to tell you.

Check out this book, and, as usual, I say don’t wait until you have cancer to make the changes!

 

FullyRaw Rainbow Salad & Low-Fat Guacamole!

Oh my gosh, this looks so good!  Can’t wait to make this.