It's that time again! Time for warm soups & carbs :) Haha. Just cause it's warm and comforting doesn't mean it can't be healthy! It most def. can be healthy- & it will be! I'm not feeling well today so this chili is really making things a lot better. I also am almost finished with some other soup recipes that I of course will be sharing with you soon ! For now- enjoy ya'll! The Daily Kale's Simple & Spicy Vegan Tempeh Chili What you'll need:
Directions // Sautee garlic, onion, crumbled tempeh, spices and poblano in the oil for a few minutes. Add in all the other ingredients and bring to a boil while stirring. Once at a boil, bring down to a low simmer and slightly cover for about 40-50 minutes- Checking often. Once finished, make sure to enjoy with some yummy jalapeño cornbread muffs! Southern Style Jalapeño Cornbread Muffs (Trust me- I'm originally from Georgia.)
Directions //
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I don't know about ya'll but I'm superrrrrr excited about Thanksgiving. For me, it's my chance to cook for my family and prove to them that vegan food tastes good! They shall see! I recently made a raw key lime pie for my mom on her birthday. Thankfully she loved it! I was very happy with it also. I just got back from a 2 week vacation being at home in Georgia. It was so very nice and I miss it so. But I am also thankful to be home safe. And be surrounded by all the healthy options we have here, very close. I will never take that for granted again! Believe me. Anywho. What are you planning on making for Thanksgiving? I've got a full on list. Let me tell you. I am super excited for the dishes to come. And I'll be posting all the recipes and pictures of everything. I am not the most traditional for thanksgiving. I actually am not a fan of traditional types of thanksgiving dishes. So there will be lots of variety with what I'm making- and lots of veggies will be incorporated for sure!
Now, for the original reason of this post. Fiesta Polenta. This happened yesterday. And it was magical. I'll hope you'll try this out for yourself and put your own spin on it. There are so many ways you can go with this. I have shared my other polenta recipe before with marinara and mushroom ragu. But if you know me, I like to change things up! So that is what I did. Here ya go! Fiesta Polenta // Recipe by : The Daily Kale
Optional:
For The Cashew Cheeze:
Blend everything in a food processor. Add more or less water for your preferred consistency. Let it blend in your processor for a few minutes so it gets even more smooth. Store in a tight lid container in fridge for about 5 days. Instructions // Sautee Kale & Black beans together with garlic powder and chipotle powder if you like it spicy. I don't add any oil to that because it doesn't need it. Your just warming those up, cause you don't want to kill nutrients in the kale by overcooking it. After you've cooked your polenta, I like to stir in spices with that as well. I usually add chipotle powder, garlic powder, paprika and black pepper. Place the cooked polenta on the bottom of plate and spread it out. Then add on your black bean and kale mix top with tomatoes, red onion, cilantro, avocado and cashew cheese. & Voila! You've got a very snazzy lunch! My boyfriend was jealous ;) Like OMG. The greatest sandwich everrrrrr. Well, to me anyway.
I used to eat a wholeeeeee bunch tuna salad back in the day. No I'm not vegan, but I do like to limit my intake of fish to be very minimal. I love garbanzo beans also! Lots of fiber and even protein : ) Tuna salad or faux tuna salad. I'll take it. Plus anytime I can veganize something, I'm all for it. It's just much more fun. Anywho. Let the fun begin! Put this in a sandwich, collard wraps, romaine lettuce cups, or on top of a salad. Or just eat it plain. I did that too ;) 1 box of Garbanzo Beans (I used Whole Foods brand, no salt added) 2 tbsp. Dill (fresh or dried) 1 celery stick chopped 3 tbsp. red onion chopped 1 tbsp. Dijon mustard 2 tbsp. Veganaise 1 tbsp. Kelp flakes Drain your beans and then place in a bowl. Mash the beans. Then add in all the other ingredients and stir. Taste it and be amazed! Nom nom nom nom nom. K bye! Okay so you may find this strange. But yesterday I realized I had a jalapeño. And in order to utilize all the ingredients we have in the kitchen, we must figure out ways to use them- yes? So I decided why don't I make some jalapeño cornbread. Yep. Thank you jalapeño for the fine inspiration.
I am from Georgia- in case you haven't read my awesome interview on Plant Based Love yet. And I'm in love with cornbread. Always have been. I LOVE IT. There is a place in Auburn, Al. that has the best cast iron skillet cornbread. No it's not vegan and no it's def. not healthy. But hey- it was good at the time and I really enjoyed the endless amounts they offered. But those non vegan days are over. And I'm all about that plant based life now. And this cornbread is real great to me. :) Okay here you go ya'll. Make sure to make some! And enjoy. I paired ours with Buffalo Tofu Tenders & steamed dino kale. The boyfriend really loved the tofu tenders. So it's extra boyfriend approved. Yep. I said it. Cauliflower Nachos.
Okay- so I can't just say this is all my own idea. I gotta give a shout out to Veggie Grill for giving me the idea. And by the way- their summer menu that is coming out very soon.... Has Cauliflower Nachos on it that are a m a z i n g. But as I've always done from the beginning- my thing is taking something that is unhealthy and making it healthy. However, I don't think the 'cauli' nachos from VG are that bad. I just wanted to make #TheDailyKale Version :) Cause you know I can't eat at Veggie Grill eveeeeeery day. #TheDailyKaleRemake is way more fun. Also these hashtags are fun. Okay, I'll stop and get to the point. So this recipe is for |
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