Tag Archives: onion

Sweet Potato Chili (V)

This Fall I taught my first series of cooking classes! I was so nervous but tried to focus on dishes I was most comfortable with and tried to make it a fun and enjoyable experience for the students. We made this recipe in the Fall Vegetarian Soups and Stews class and it was such a hit! What I love about this recipe is that it thickens up faster than regular veggie chili because of the starch in the sweet potatoes and it also keeps you full. It’s a complete meal! Super healthy, spicy and delicious.  I used two different types of beans, sweet potatoes, fire roasted tomatoes, jalapeno, peppers and onions. Super simple! The seasoning was just cumin, smoked paprika and garlic powder. YUM! Freeze half of it for a yummy dinner next week!

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You Will Need:

  • 1 16 oz can black beans
  • 1 16 oz can red beans
  • 2  16 oz can fire roasted tomatoes
  • 1 sweet potato, peeled and cubed
  • 1 jalapeno, diced
  • 1 small red onion, diced
  • 2 cans low-sodium vegetable broth (optional) 
  • 3 cloves of garlic, diced finely
  • 1 green pepper, diced
  • 1 red pepper, diced
  • Spices: paprika, garlic powder, cumin powder
  • Optional toppings: onion, yogurt, avocado, cilantro , lime juice

To Prepare:

  1. Drain and rinse the beans, chop and prep all the veggies.
  2. In a pot, heat a few tbsps. of oil, and sauté the onion and garlic.
  3. When onions are translucent, add 2 cans of fire roasted tomatoes and sauté for 5 minutes to reduce the tomatoes.
  4. Add the spices: 1 tbsp paprika, 1 tbsp garlic powder, 3/4 tbsp cumin powder and some salt.
  5. Add the peppers and jalapeno and sauté for a few more minutes.
  6. Add the beans, and vegetable broth(or just water) and enough water to to cover the chili by a few inches.
  7. Simmer on medium for 15 minutes, or as long as you can for the flavors to blend and the chili to thicken.
  8. Add the sweet potato and simmer for an additional 10 minutes until sweet potato is soft.
  9. Check for seasoning, adding salt if necessary, and add water for desired consistency.
  10. Serve, topped with yogurt, onions, cilantro, jalapeño, lime or avocado.

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Sweet Potato Two-Bean Chili'

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients

  • 1 16 oz can black beans
  • 1 16 oz can red beans
  • 2  16 oz can fire roasted tomatoes
  • 1 sweet potato, peeled and cubed
  • 1 jalapeno, diced
  • 1 small red onion, diced
  • 2 cans low-sodium vegetable broth (optional)
  • 3 cloves of garlic, diced finely
  • 1 green pepper, diced
  • 1 red pepper, diced
  • Spices: paprika, garlic powder, cumin powder
  • Optional toppings: onion, yogurt, avocado, cilantro , lime juice

Directions

  1. Drain and rinse the beans, chop and prep all the veggies.
  2. In a pot, heat a few tbsps. of oil, and sauté the onion and garlic.
  3. When onions are translucent, add 2 cans of fire roasted tomatoes and sauté for 5 minutes to reduce the tomatoes.
  4. Add the spices: 1 tbsp paprika, 1 tbsp garlic powder, 3/4 tbsp cumin powder and some salt.
  5. Add the peppers and jalapeno and sauté for a few more minutes.
  6. Add the beans, and vegetable broth(or just water) and enough water to to cover the chili by a few inches.
  7. Simmer on medium for 10-15 minutes, or as long as you can for the flavors to blend and the chili to thicken.
  8. Add the sweet potato and simmer for an additional 10 minutes until sweet potato is soft.
  9. Check for seasoning, adding salt if necessary, and add water for desired consistency.
  10. Serve, topped with yogurt, onions, cilantro, jalapeño, lime or avocado.

 

 

 

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Tangy Green Mango Chickpea Chaat

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It’s mango season in many parts of the world! Back home in Florida, my parents have a mango tree that’s fruiting really well! But with a heavy storm, a bunch of mangos fell to the ground without fully ripening. I couldn’t let good mangoes go to waste, so I made us a really refreshing snack using the green mangoes! If you are buying mangoes in the grocery store, choose one that hasn’t fully ripened yet. I mixed the tangy pieces in with some red onion, chickpeas and indian chaat masala. Chaat masala is a tangy spice blend that is made usually by mixing black salt (kala namak), cumin, red chili powder, and sometimes dried mango powder (aamchur). So if you don’t have chaat masala, you could simply use cumin powder and red chili powder. But the black salt and amchur really adds a special tang. Make this for guests or just for a healthy snack. I’m sure you’re going to love it!

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Vegan “Egg” Scramble

It looks like egg…it tastes BETTER than egg! And it’s vegan! I have a beautiful vegan friend who inspired me to read more about veganism and animal rights and really opened my eyes to all of the issues involved. While I haven’t yet made the leap to veganism, I am trying my best to make more vegan choices and experiment with vegan alternatives to my favorite foods! And one of those foods is eggs! I live in DC, and love going out to brunch or making brunch on the weekends. This recipe is SO delicious, and packed with veggies. Super simple to make too! The eggs are made from crumbled tofu and the yellow color comes from turmeric and paprika.

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Health Stuff: Turmeric is an extremely healthy indian spice that has tons of medicinal properties. Curcumin, the main active ingredient and it is an anti-inflammatory and has antioxidant properties too.

You will need: dsc_68671.jpg

  • Veggies: I chopped a quarter of each veggie -onion, red pepper, green pepper. A small piece of zucchini and squash and 2-3 mushrooms sliced.
  • 1/2 a block of tofu. Avoid extra firm or super firm. The softer tofu’s give it a more egg-like consistency
  • garlic (or garlic powder), paprika, turmeric
  • salt and pepper
  • cilantro  and soy cheese (optional) to garnish
  • Optional: you can grate in some ginger to make it a bit spicy

 

To Prepare:

  1. Crumble the tofu. Using a fork break the tofu up into little crumbles DSC_9408
  2. Chop the veggies finely. I used the ones I had on hand, cut a small amount of them  and saved the rest for later.
  3. Heat 1-2 tbsp of oil in a pan. Add in the onions and let them saute for a minute
  4. Add in the peppers and saute for another 2 minutes
  5. Add in the tofu, and stir it in well.
  6. Season with salt, add 1/2 tsp turmeric and 1 tsp  paprika. Add garlic powder if you didn’t add fresh garlic. This is the point where you can choose to grate a little ginger in. But this step is optional. I usually avoid it for a more classic taste.
  7. Add in the squash and mushrooms and let it cook for a couple minutes until tender, stirring constantly.
  8. If you feel the tofu has dried out too much, unlike actual eggs, you can add in a few tbsps of water and let it simmer out a bit to get the right consistency.
  9. Sprinkle in a little soy cheese. I buy mine at Trader Joes and it’s great! Stir it in and garnish with cilantro and serve!

Prep time: 15  Cook time: 10

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Yellow Mung Lentil Dosa with Spicy Tomato Chutney

It juuuust turned to fall. This past weekend was the first time I had to break out the scarves and sweaters. And I wasn’t happy about it! Right before summer ended, I stocked up on some lovely vine ripened tomatoes to make some spicy tomato chutney. I just love  summer veggies and am going to miss them, but making a large batch of tomato chutney is a good way of preserving some of summer. If you make enough, you can freeze some for later.I have been meaning to make tomato chutney for a while now, and the best tomato chutney I’ve eaten is at my aunt’s house in india by her cook, Subbu. So naturally, I asked my grandmother to help with the recipe.

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Chilled Gazpacho

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The weather lately has been so unpredictable lately! A few days ago it was 90 degrees, and then yesterday it went down to 50! Well now that Memorial Day is coming up looks like the weather is just going to get hotter and hotter.

Gazpacho was one of the first recipes I learned how to make when I first started cooking. It is so cooling and refreshing, and packed with veggies so it’s good for you! Here’s my recipe for a pretty simple Gazpacho soup.

You Will Need:

  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 2  medium-large vine-ripened tomatoes or beefsteak tomatoes
  • 1 small red onion
  • 1 medium English cucumber, seeds removed and peeled
  • 2 cloves of garlic (3 if you want it really sharp)
  • 2-3 slices of any kind of bread. I used multigrain.
  • 2.5- 3 cups of tomato juice or v-8
  • A splash of white vinegar
  • Olive oil and salt and pepper to taste
  • A blender ( I used  a Ninja)

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To Prepare:

  1. Chop up the veggies into large chunks
  2. Fill the blender half way with veggies and start pulsing 2-3 times.
  3. You might need to stir. Break in pieces of the bread.
  4. Add tomato juice and pulse until all the vegetables have been incorporated and are grainy, but not pureed.
  5. Season with vinegar,salt and pepper. Adjust as needed.
  6. Chill in the refrigerator for at least 30 minutes to let the flavors set in.
  7. Drizzle with olive oil before serving and enjoy!

Tip: When pulsing, add the garlic and onions last so that they don’t overpower the dish. Different people have different preferences and add as much as you can handle. This also tastes great topped with avocado. But what doesn’t taste great with avocado!

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