Chili gone wild!

Clancy's chili is in the monster tupperware container at the bottom.
I've already eaten two servings of mine...

Clancy and I are busy people who like to eat tasty food on the cheap and on the fly. Hence, large quantities of chili being cooked at once. But here's the thing.. there are TWO kinds of chili here. We started off with very similar base recipes, but he added sausage (like, real sausage, from a pig) and I certainly didn't. Different strokes for different folks, and YES, vegans can happily co-exist.

And by the way?  This chili is a vegan protein powerhouse.  You're welcome.  =]

Ingredients for my chili:

• 2 cans of chili ready diced tomatoes (or just diced tomatoes, adjust your spices accordingly)
• 1 can golden sweet corn
• 1 can dark red kidney beans*
• 1 can black beans*
• 1 pkg Tofurkey Ground Beef Style
• 3 mini sweet peppers (or 1-2 bell peppers), diced
• yellow onion (I used up what I had left in the fridge, I recommend 1/2-1 medium onion), diced
• Season to taste (cumin, smoked paprika, cayenne pepper, black pepper, white pepper, chili powder, garlic, etc)

Directions:
Pour all of your canned ingredients into your crock pot and put it on high.  In a nonstick pan over medium high heat, saute your onions and peppers in your oil until your onions are starting to go translucent.  Add your "beef" and continue sauting for about five minutes per package instructions.  Stir your "beef" into your chili.  Let your ingredients cook for a couple of hours, stirring occasionally, and adding water as needed.  Bump it down to low, and let it simmer as long as you see fit (chili tends to simmer all day & night around our house).  Enjoy with homemade biscuits and peanut butter sammiches!

Nutritional info (serves 8?):
Calories:  229k
Fat:  4g
Carbohydrates:  37g
Protein:  14g

* = feel free to use whatever beans you like!  It's your chili!

posted from Bloggeroid

Breakfast, maybe?

I recently posted that I'm not much of a breakfast (or morning) person, and often struggle with eating before noon.  Lately I've been finding solutions and experimenting with eating light breakfasts, versus just not eating.  The other morning I had half of a whole wheat bagel with almond butter on it (115k, 28g carbs, 10g fat, 11g protein) and that sat pretty well, despite it being an epic battle to eat it.  Things just taste funny that early, like my body is warning me, "Hey.. you eat that, you're going to be sorry."  Sometimes I'll just have "yogurt", which tends to always sit well, or some fruit.  Yesterday, I was brave.

Ingredients(?):
3/4 cup Cocoa Snapz
1/2 Simple Truth Unsweetened Almondmilk
1 medium banana, sliced (I always slice right off of the banana, then eat the leftovers)

Directions (ha):
Measure and pour your cereal into a bowl.  Grab your banana, and while still partially in peel, work your way down it, cutting it into slices over your cereal.  When you have enough banana, eat what's left in the peel.  Measure and pour on your milk.  Enjoy!  =D

Nutritional facts (serves one):
Total Calories:  140k
Carbohydrates:  27g
Fat:  3g
Protein:  2g

Modified Vegan Brownies!

I found the Sarah Kramer How It All Vegan brownie recipe online (because my book has gone MIA in the move) & made some modifications to suit my diet and pantry.  Can I just say that I am insanely excited to use the Calphalon pan that Clancy bought me?!

Ingredients:
1.5 cups flour (I used whole wheat pastry flour)
1/2 cup cocoa powder
3/4 cup sugar
3/4 tsp baking powder
1/2 tsp salt
1 scoop protein powder (I used Plant Fusion Vanilla Bean which is sweet, and has smooth texture)
1.5 cups soy milk (or other "milk")
1/3 cup oil/butter (I used Earth Balance Buttery Spread, just to melting point)
1/4 cup confectioners sugar (optional; for topping)

Directions:Preheat oven to 350 F. In a large bowl sift flour, cocoa, sugar, baking powder, protein powder and salt. Add oil and soy milk. Stir gently until just mixed. Pour into 8X8 inch pan and cook for 30-35 minutes. (Check by inserting a toothpick).  Allow to cool completely, then sift confectioners sugar over top.

Nutritional facts (per brownie; serves 12):
Calories:  163
Fat: 6g
Carbs: 24g
Protein: 5g