Spicy Vegan Chili

Here is a winter favourite. Serve with hot thick slices of whole bread. Perfect for those nights in. The recipe has a lot of room for modification, add in whatever vegetable or legumes you have on hand.  Recipe adapted from A Cozy Kitchen.

Portions: 6

Ingredients:

  • 3 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 small zucchini, diced
  • 1 jalapeno pepper, diced
  • 3 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 cup of vegetable stock
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1 tablespoon paprika
  • 1/2 teaspoon of cayenne
  • 1 15-ounce can cannellini beans, rinsed
  • 1 15-ounce can kidney beans, rinsed
  • 1 small can of corn

Method:

  1. In a large pot, heat olive oil on medium heat. Add the onions and cook until soft. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
  2. Add the garlic and cook for 1 minute.
  3. Add tomatoes and vegetable stock.  Add  spices: oregano, paprika, cumin and cayenne.  Let simmer for 20 minutes.
  4. Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Prepping ingredients for the chili...

Prepping ingredients for the chili…

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Homemade Pumpkin Spice Latte

You know it’s fall when the PSL hits the cafés, Here’s a cheaper at home version, that taste really similar but without the additives and artificial flavors.

Portions: for 2 people

I suggest making a little jar of your own pumpkin spice mix: Combine:

  • 1 tablespoon ground cinnamon
  • 2 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg

Now the actual latte:

Ingredients:

  • 2 cups of soy milk
  • 2 tablespoon of 100% pumpkin
  • 2 tablespoon of sugar (or to taste)
  • 1/2 teaspoon of the pumpkin spice mix (see recipe above)
  • 1 cup of dark coffee

Method:

  1. Heat 2 cups of soy milk, pumpkin and sugar in a saucepan.
  2. Meanwhile, make yourself 1 cup of coffee. Reserve.
  3. Once the milk is heated, remove from heat, add pumpkin spice mix.
  4. Pour in the coffee.
  5. Stir and pour into two pretty mugs.

Soft Pumpkin Cookies

It’s fall, which means…pumpkin everything!!! If you are into that, these would make a great base for whoopie pies!

Ingredients:

  • 2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powde
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 vegan margarine (or 1/2 cup applesauce)
  • 2 cups (500g) of tinned pumpkin
  • 1 tsp vanilla

Glaze ingredients:

  • 2 cups sifted powdered sugar
  • 3 tbs soymilk
  • 1 tsp melted margarine
  • 1 tsp vanilla extract

Method:

  1. Preheat the oven at 350F
  2. Combine flours, baking soda, baking powde, cinnamon, nutmg, ging, clove and salt in a large bowl. (Mixing Bowl 1)
  3. In a separate mixing bowl, cream suga and vegan margarine until well blended. (let’s call it mixing bowl 2)
  4. Add in the pumkin, and vanilla to the mixture in mixing bowl 2 and combine until smooth.
  5. Gradually fold in the flour mixture (that was in mixing bowl 1).
  6. Grease a baking tray or line a baking with parchemin paper.
  7. Scoop 1 tablespoon portions of cookie mixture on the baking tray.
  8. Bake in the oven for 1-18 minutes until the sides are firm/medium brown.
  9. Remove from oven and let them side for 2-3 minutes.
  10. Transfer the cookies to a rack, to cool to room temperature.
  11. Make a glaze!!
  12. In a new mixing bowl combine: all the glaze ingredients (see above). ADD liquid LAST. Gradually add the liquide until the desired consistency is reached. Blend until smooth.
  13. Spread over cool/room temp cookies.