Veggie Chili

4-5 cups of cooked black, red, kidney, and pinto beans (etc. whatever mix you like)


1 small can of tomato paste

1 large can of stewed/roasted tomatoes (I like the fire roasted tomatoes with chilies from TJ’s)

1 large white onion, chopped

2-3 jalapenos, ½ charred over a gas stove or roasted, chopped

2 poblano peppers, charred over a gas stove or roasted, chopped

1 green bell pepper

1 head of garlic, chopped

2 carrots, chopped

1 bunch of swiss chard, ribs cut out; chopped leaves and ribs

½ cup frozen corn

1 bottle of a dark lager, porter, or stout (I used a chocolate stout last time, it was great; you’ll need to balance the flavors of whatever beer you use with more/less molasses, coffee, and salt)

¼-1/2 cup strong coffee, brewed

1-2ish Tbs chili powder

1ish Tbs of cumin

1ish Tbs of molasses

Salt, to taste

Red pepper flakes, to taste

Optional: ground meat (if you do this, add more liquid accordingly during the simmering and reduce the amount of beans a bit); stock; other veggies (squash, zucchini, etc.)
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Sautee cumin, chili powder, garlic, carrots, chard ribs, un-charred jalapenos, bell pepper, and onion in oil until onions are translucent (adding a touch of beer for liquid if you need it)

Add everything else except the salt, coffee, beer, chard leaves, and corn to a crock pot or Dutch oven. Add about half of the beer, cover, and bring to a simmer for 30ish minutes-2 hours (depending on how long you have). Adjust any seasonings to taste (cumin, salt, chili powder, red pepper flakes). Add more beer, water, or stock for liquid, depending on taste.

Add corn and chard leaves and cook for another 10ish minutes, until corn is warm and leaves have wilted.

Add the coffee to taste (it will be bitter) and potentially more molasses and salt to balance the flavors.

Top with cheese, more chopped jalapenos, sour cream, cilantro, etc. Chili will stay good for about a week in a sealed container, refrigerated.


Enjoy!!

Killer Kale and Quinoa Salad

2-3 C cooked quinoa
small bunch (4-5 leaves) kale, finely chopped
1/2 red onion
1 large carrot
1/4-1/2 cup fresh parsley, finely chopped
2 diced roma tomatoes (use whatever variety you like)
1/3 cup toasted pine nuts
1 cup cooked chick peas
1 fresh lemon-squeezed
touch of honey (1/2 tbs) added to small amount of boiling water (to dissolve)
salt, to taste
pepper, to taste
olive oil, to taste

mix it all together and refrigerate overnight--tomatoes will get soggy, so I suggest dicing some on top of each portion as you eat it. You could also add other veggies/change the ratios to your own tastes. Enjoy!

Best guacamole in the world.

This is my prized guac... it changes every time I make it, so the specific measurements are just a guess--the best things to do is to start on the smaller side and increase as you taste. But, remember to taste everything again after it sits for a little while because you'll probably need to add more lime or adjust for adding too much (add some more honey and salt).

3-4 large super ripe avocados, peeled and mushed
1 smallish head of garlic--roasted
1 jalapeno--charred (keep skins on)
1-2 roma tomatoes, chopped
1/4 large red onion, chopped
1 large lime, to taste (about 2 Tbs or so? start with a smaller amount and add more as you like)
1/4 of a bundle (10 stalks or so)of fresh cilantro, finely chopped
1 tsp honey
1 tsp ground black pepper
1-2 tsp cumin
1-2 tsp garlic powder (if the roasted garlic flavor is not strong enough for you)(sub salt if you have it, but decrease the sea salt)
2 tsp sea/kosher salt, to taste
2 tsp red pepper flakes (more or less depending on how spicy you like it)
2 Tbs. plain greek yogurt (or sour cream), to desired consistency

roast the garlic (it takes about 45 minutes)--cut the top of the head off to expose the fresh garlic, put some olive oil on it, wrap in foil, and roast at 250 F

char the jalapeno on a flame (use flame of the burner on a gas stove) and *leave the charred bits on it!*

Mix everything together. (I like to use a food processor for everything but the avocados and yogurt, but only to roughly chop/mix things together) add a touch of lime juice on the top of the guac and let sit in the fridge for a few hours. Enjoy!

Apple and Walnut Chicken Salad

1/2 C Walnuts
1/2 C Celery
1 C Apple
3 C Chicken (about 2 breasts), cooked and cut into small cubes/shredded
1/4 C Red onion, diced
3/4 C Plain yogurt
1 teaspoon Dijon mustard
1 teaspoon Lemon juice
1 teaspoon Apple cider vinegar
1 teaspoon Honey (more or less depending on the sweetness of the apple)
Cinnamon, to taste (about 1/2 teaspoon)
Cayenne, to taste (about 1/2 teaspoon)
Black pepper, to taste (1-2 teaspoons)
Salt, to taste (about 1/4 teaspoon)

Mix apples, walnuts, celery, onion, and chicken together in one bowl. Mix everything else in another bowl. Mix together and enjoy :)

Toasted Cinnamon Raisin Maple Granola

3 C original oats
1/2 C almonds, toasted
1/2 C walnuts, toasted
2 TBS sesame seeds, toasted
1/2 C pumpkin seeds, toasted
1/2 C sunflower seeds, toasted
maple syrup about 1/3 C (to taste)
1 Tbs. brown sugar
salt
cinnamon (about 2 teaspoons)
nutmeg (about 1/2-1 teaspoon)
2 tsp vanilla
raisins

mix dry ingredients and wet separately. Then mix everything except fruit together and cook at 350 for about 20-40 minutes (keep an eye on the nuts--they will burn easily); use a spatula to mix the granola about every 10 minutes. Add raisins after cooled. Keep in an airtight container for 3-4 weeks.

Black Bean Quinoa Salad

2-3 cups quinoa, cooked and cooled
2 cups cooked black beans
1 jalapeno pepper, charred with skin on, chopped
1/2 head garlic, chopped
1/2 large red onion, chopped
1/2 cup chopped fresh spinach
1 large tomato, chopped
1 avocado, chopped
1-2 limes, to taste
salt to taste
black pepper to taste
cumin to taste
pinch of sugar

Combine together and enjoy. If keeping for more than a day, add avocado, tomatoes, and spinach soon before eating (they will wilt and get less delicious with time). Serve cooled :D

Roasted Pepper Hummus

4 cups cooked chickpeas
1 Poblano Pepper
1 Jalapeno Pepper
1/2 large Red Pepper
1/2 head Garlic
1 1/2-2 Lemons, juiced
Olive Oil to Taste
Water to desired consistency
Salt, to taste
Cumin, to taste
Black Pepper, to taste
Cayenne Pepper, to taste (optional)
1-2 teaspoons honey, to taste
2 teaspoons tahini, to taste

Char all peppers on flame--keep the blackened skin (it's where all the flavor is!)
Roast the garlic in the oven (usually about an hour)
Mix everything in a blender to desired consistency and taste :D