2 tablespoons safflower oil
2 medium size onions, diced (2 cups)
3 stalks celery, diced (1 ½ cups)
1 medium carrot, diced (1 cup)
1 medium bell pepper, diced (1 cup)
4 – 5 cloves garlic, minced (2 tablespoons)
1 tablespoon ground cumin
½ tablespoon ground coriander
1 tablespoon ground chili powder
3 cups cooked kidney beans or 2 (15 ounce each) cans kidney beans, drained
2 cups crushed tomatoes (from canned tomato: ⅔ of 28 ounce can)
1 ½ cups vegetable stock or water
1 bay leaf
½ teaspoon sea salt
1 tablespoon shoyu or tamari (for gluten free) or to taste
For tempeh crumbles (optional):
2 tablespoons safflower oil
8 ounce package tempeh, diced into ½ inch squares
¼ cup apple juice
1 tablespoon shoyu or tamari (for gluten free)
To prep tempeh crumbles:
- Heat oil in medium skillet, pan fry tempeh cubes until light brown. Mix apple juice and shoyu to make seasoning, add to the tempeh. Simmer for 15 minutes until liquid is almost all absorbed but a little bit remains on the bottom.
- Remove from heat and let cool for 15 minutes, then mash into crumbles with wood pestle or wood spatula. Set aside.
To make Vegan Chili:
- Heat oil in large heavy pot such as cast iron pot over medium heat, sauté onions and celery with a few pinches of sea salt until translucent, for about 5 minutes.
- Add carrot, bell pepper, garlic and spices and continue sautéing for 5 more minutes.
- Add beans, tempeh crumbles if using, tomatoes, vegetable stock and bay leaf and bring to a boil. Add ½ teaspoon sea salt and shoyu, cover and lower the heat. Simmer for about 40 – 45 minutes, until the stew has a nice thick consistency. If still too thin, take off top and continue cooking until liquid is reduced and chili has desired consistency.
- Check flavor and adjust by adding sea salt or shoyu, if necessary. Take out the bay leaf.
- Remove from heat and rest chili for 10 minutes before serving.
- Serve with toppings and garnishes.
Children will love this stew. To make their portions without the heat, reserve chili powder and take out children’s servings at the end of stewing. Add the chili powder, simmer for 5 more minutes, and it’s ready to serve adults.
It’s even better on the next day, so feel free to make this a day ahead of time.
Asian Noodle Salad
8 oz thin pasta such as capellini or spaghetti
1 cup packed small broccoli florets or other leafy green vegetable of your choice
1 medium red onion, sliced into thin half moons (1cup)
2 teaspoons umeboshi vinegar
2 stalks celery, thinly sliced (1 cup)
1 medium carrot, sliced into thin matchsticks (1 cup)
1 medium cucumber, sliced into thin matchsticks (1 cup) *
2-3 radishes, sliced into thin matchsticks (½ cup)
1 small red bell pepper, sliced into thin slices or matchsticks (½ cup)
* If you are using American cucumber, scoop out the seeds by using spoon before slicing.
Asian Salad Dressing:
¼ cup extra virgin olive oil
2 tablespoons toasted sesame oil
3 tablespoons shoyu, or tamari as gluten free option
3 tablespoons rice vinegar
1 tablespoon umeboshi vinegar
1 tablespoon agave syrup
2 tablespoons lemon juice
2 cloves garlic, grated or crushed in garlic press
1 tablespoon juice from freshly grated ginger
Thinly sliced scallions for garnish
- Boil water in a pot, blanch broccoli or leafy greens of your choice until tender, drain well, and set aside.
- Using the same water, make noodles as directed on the package. Rinse noodles well under cold water and drain. Set aside.
- Place red onions in small mixing bowl. Add 2 teaspoons of umeboshi vinegar, massage with hands until onions release water, for about 30 seconds. Set aside.
- Place celery, carrot, cucumber, radish, and red bell pepper in separate bowls, massage with a few pinches of sea salt until vegetables start to release a little water. Set aside.
- Make Asian Salad Dressing by mixing ingredients well in jar.
- Drain excess water released from each vegetable.
- In a large mixing bowl, place noodles and prepped vegetables. Add Salad Dressing to taste and gently mix to combine.
- Serve with garnish.
Raw onions can be pretty sharp, so make sure to marinate them with umeboshi vinegar for at least at least 10 minutes, preferably 20 minutes. Marinating each vegetable with sea salt releases some of the vegetable water, so it won’t dilute the dressing. It also helps the texture to remain nice and crunchy, and helps digestion.
½ large head of cauliflower, sliced into 3 inch length florets (1 pound)
3 tablespoons olive oil, divided
1 medium onion, diced (1 ½ cup)
¼ teaspoon sea salt
3 cloves garlic, minced
¼ teaspoon nutmeg powder
½ cup vegetable broth
1 ½ tablespoon white miso
Black pepper to taste
2 tablespoons almond milk or other non-dairy milk (optional)
8 ounces linguini or your favorite pasta
Parsley, finely chopped
- Steam cauliflower florets until fork tender and set aside to cool.
- Heat 2 tablespoons olive oil in heated skillet, then sauté onions with sea salt until soft.
- Add garlic and nutmeg powder. Continue to sauté for a couple of minutes. Add vegetable broth, remove from the heat and set aside.
- In a food processor, add steamed cauliflower and vegetable mixture. Process until completely smooth.
- Add white miso and black pepper, and blend well.
- Add 1 tablespoon olive oil and almond milk, if using, and process until everything is well combined.
- Place the sauce back in the skillet.
- Boil linguine per package instructions and drain.
- Meanwhile heat the sauce.
- Add the linguini to the Alfredo Sauce in the skillet, mix to combine. Adjust the flavor by adding sea salt if necessary.
- Serve the Linguini Alfredo topped with chopped parsley for garnish.
The sauce keeps well in the refrigerator for 3-4 days. Just warm gently in a skillet when you reheat it, and add vegetable broth or water to thin it out if needed.