Recipe: Vegan Chili

Ingredients:

  • 3/4 cup of cooked black beans
  • 3/4 cup cooked chickpeas
  • 1 cups of canned crushed tomatoes
  • 3/4 cup of diced sweet potato
  • 1⁄4 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 carrot, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon red pepper flakes
  • 1 large handful cilantro, chopped
  • 1 stalk of green onion, chopped

Directions:

Add all of the ingredients into a pot, except for the cilantro and green onion. Mix everything together, and cook on medium heat until the sweet potatoes are soft and tender. Add the cooked mixture into a bowl and top with the fresh cilantro and green onion.

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Recipe: Cranberry Date Balls

Ingredients:

  • 8 dates
  • 1 cup dried cranberries
  • 2 tablespoons raw cacao powder
  • Any other dried fruits, nuts, or seeds you desire (optional)

Directions:

Pulse dates in a food processor or blender until they form a soft dough. Add the dates into a bowl along with the cacao powder and dried cranberries. Mix everything together thoroughly, and then roll into bite-sized balls and enjoy!

Recipe: Pasta with Spinach and a Lentil Bolognese Sauce

Ingredients:

  • 1/2 a box of pasta
  • 1 cup of pre-cooked lentils
  • 1 jar of pasta sauce (or make your own!)
  • 1⁄2 pound of spinach
  • 2 tablespoons Italian seasoning
  • 1 clove of garlic
  • 1 bell pepper
  • 1/4 onion

Directions:

First, boil a pot of water and cook the pasta according to the instructions on the package. Chop up the garlic, bell pepper, and onion and add it all into a pan along with the remaining ingredients (keep the noodles separate for now).

Cook on a low setting until the onions and bell peppers are soft. Then add in the pasta and cook for another 2-3 minutes.

Recipe: Sweet Potato Fries with Garlic Basil Hummus

Ingredients:

  • 1 large sweet potato or 2 medium sweet potatoes
  • 1 tsp Olive Oil
  • 2 cups chickpeas (from food prep)
  • 2 handfuls of basil
  • 2 cloves of garlic
  • 2 tablespoons tahini
  • 2 lemons, Juiced
  • 1/2 cup of water

Directions:

Sweet Potato Fries

Slice up your sweet potato into fries and place onto
on a baking sheet with parchment paper and bake in
oven at 425 degrees until lightly crispy on the outside.

To make the Hummus

In a food processor or blender, add in your chickpeas,
basil, garlic, tahini and nutritional yeast, lemon juice
and 1/2 cup of water and blend until smooth. Pour
into a bowl and use sweet potatoes to dip into the
hummus.

Simple and Delicious Applesauce Recipe

With all the apples we’ve got in our apartment, I’ve been looking for ways to keep them around but also not rotten. One of my go-to projects this fall is cooking up mass amounts of applesauce. It’s a great way to prolong the life of our apple bounty, and heat the apartment too!

Simple and Delicious Applesauce Recipe:

Ingredients

  • 4 Apples (peeled, cored and diced)*
  • ¾ Cup Water
  • ¼ Cup Sugar (White, Brown, None, etc to taste)
  • ½ tsp Ground Cinnamon

*I have actually been doubling this recipe since we have so many apples, I’ve noticed it takes about 8 apples to fill a quart-sized mason jar.

Step 1- Cook all of these ingredients in a covered pot for about 20 minutes, stirring occasionally until the apples are soft (If you are doubling the recipe they may need to cook a bit longer than 20 minutes).

Step 2- Allow the applesauce mixture to cool for 20 minutes, or until it stops letting off steam

Step 3- Sauce it! If you like your applesauce on the chunky end of the spectrum, I recommend mashing with a fork or wooden spoon. If you dig it smoother, a blender is a good way to go (pulse on low, then increase the speed as needed).

Step 4- Transfer to a jar or sealable container for storage.

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Homemade applesauce!

 

Saving Scraps for Homemade Vegetable Broth

We are on a journey to less waste, and always looking for ways to minimize and sustain our lives. One thing we have started to really get into id making homemade vegetable broth from cooking scraps.

My favorite part of making this broth is that the ratio of flavor is always different. Sometimes we end up with a savory broth from the onion and garlic, or a sweeter broth if we’d had beets. I’ll also make homemade sriracha style sauces and throw pepper scraps in for a delightfully spicy broth.

One thing I also love is adding the stems from Hamama micro-greens into the mix. I love having the extra boost of green goodness and gives me something fun to do after each harvest of micro-greens.

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Micro-green stems are great for soup!

The process is very simple and time friendly. All we do is keep a sealable bin in our fridge specifically for saving scraps. We just throw in ant scraps that are leftover from cooking throughout the week. Once your scrap bin is starting to overflow, it’s time to make the broth!

Making Vegetable Broth from Soup Scraps:

Ingredients:

  • Vegetable Scraps
  • 4 Cups water (or enough to cover all of the scraps completely)

Step 1- Boil the scraps for at least an hour. You can add in some additional spices now if you wish, but I like to wait until I’ve got the broth cooking into a soup so I have a better plan of how to spice it up.

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Scraps in the soup pot!

Step 2- Once the broth is boiled, remove it from the heat and strain into a mason jar.

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Strain the scraps from the broth

Step 3- Allow the broth to cool before closing the jar, then store in your fridge until it’s soup-making time!

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The finished product! A delicious vegetable broth made entirely from scraps!

Use your vegetable broth as a base for soup recipes, or as a savory marinade. If you prefer, you can even add miso or bouillon to the mix for additional flavor.