Veggie Chili

For about a week or so, the weather has been really cold and I have been craving chili.  After many attempts to get my husband wanting chili (which would be made with meat) I was unsucessful at having a reason to make it.  So this evening, I said to heck with it, I will make a chili with whatever veggies I had in my fridge.  The experiment began...

Two large Portobello Caps
1 Zuchinni
1 Summer Squash
2 large leaves of Dinosaur Kale
1/2 of a Vidalia Onion
1 can tomato sauce
1 can of petite diced tomatoes
1 sprig (for lack of knowing what the correct word) Green Onion for garnish

(1) packet of seasoning or 1/4 cup of the following mix:
*    4 teaspoons chili powder

1 tablespoon crushed red pepper

1 tablespoon dried minced onion

1 tablespoon dried, minced garlic

2 teaspoons white sugar

2 teaspoons ground cumin

2 teaspoons dried parsley

2 teaspoons salt

1 teaspoon dried basil

1/4 teaspoon ground black pepper

I browned my veggies in a bit of olive oil.  Deglazed the pan with a bit of water. Then added the two cans of tomatoes and sauce with the seasoning.  I simmered it on low to medium heat for 30 minutes.

I served it in a bowl with flax tortilla chips and some cheese.  I have tried Daiya, its taking some getting used too....tonight I settled for regular cheese because I was out of Daiya cheese. 

I really liked it!  I think this is becoming my favorite chili and will become a staple in my menu during the winter months.  I am not completely raw, still trying to become 100% Vegetarian first.  I am currently about 40% raw in my diet.

LOLLIHOP - Winner!

I am so excited, I am a winner of a Lollihop contest they held on Facebook!

My winning Photo:

Can't wait to receive my box!   Santa if you are reading this, I would still love the Yearly Subscription!!!

Hot Diggity Dog!

Love
Crystal

Lunch - Lettuce Wraps

This is what was for lunch.

Lunch consisted of:  Living Lettuce (serving as the shell for the wrap), Alfalfa Sprouts, Zuchinni, Kelp Noodles, Cilantro and Brocolli Slaw.  I dressed it with my favorite Asian Ginger Dressing (store bought, still trying to research one that I like which I can make on my own.)

For dinner tonight I am thinking of using my remainning Kelp Noodles with a bruschetta style sauce. 

How do you use kelp noodles?

Crystal

Herbal Flax Crackers

Last night I tried my hand into making crackers in the dehydrator.  I will have to figure out which cookbook I took the recipe from, I like to make copies so I don't dirty my book. 

http://youtu.be/e2w3ZBpYgjE

Enjoy,
Crystal

First Recipe

Asian Pasta Salad (serves 1 to 2 people pending how hungry you are)

Ingredients:

1 Cup Angel Hair Pasta

½ cup Spinach

½ cup Brocolli Cole Slaw Mix

1 scallion chopped fine

½ cup spinach

2 TBS chopped Cilantro (chop first, then measure)

¼ to ½ cup of Bean Sprouts

¼ cup Sunflower Sprouts

Dressing:

2 TBS Your favorite Asian Ginger Dressing (My two favorites are by Marzetti® or Newman’s Own)

1 TBS Tamari (or your favorite Soy Sauce)

Dash of Red Pepper Flakes (optional for heat seekers)

Cook pasta according to directions on the box.  Drain pasta.  Place pasta in a bowl.  Pour dressing over pasta and toss evenly to coat.  First layer spinach around the angel hair pasta.  Then add the remaining items on top of the pasta. 

I am going to see if this is just as good with the Kelp Noodles too!  Not knowing if it was going to taste good, I did not take any photos, but tomorrow I plan on doing this again so I will take photos tomorrow! 

Upcoming Meals

In the next week, I will be posting my experiments for sandwiches and wraps!

New Home

This will be the future site for the Veggie Cauldron!

Excuse our prep mess while we are cooking!  This is the actual kitchen where I will be creating my recipes and or testing out recipes from cookbooks that I am reading and or love.  I am the one in the middle.  The ladies with me are my sisters in one form or another.

Sincerely,
Crystal