Smoky, spicy black bean chili gets a hint of sweetness from the edible pumpkin bowl!
Ingredients for the Chili:
1 large (29 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
2-4 cloves of garlic, chopped
3 chipotle chiles, chopped + 1 teaspoon adobo sauce
¼ cup cocoa powder
½ teaspoon cinnamon
1 teaspoon chili powder
2 teaspoons cumin
2 cans diced tomatoes with green chiles
1 red bell pepper, chopped
1 small can tomato paste
1 cup broccoli slaw
1 cup frozen corn
Optional Toppings: sour cream, cheese, tortilla chips, cornbread
- Stir all ingredients (except corn and toppings) together in large slow-cooker.
- Heat on low setting for at least 8 hours.
- 20-30 minutes prior to serving, stir in frozen corn kernels.
- When corn is cooked, ladle chili into pumpkin bowls and garnish with any desired toppings.
For the Pumpkin Bowls
4 small pumpkins–about 2.5 pounds each
Olive or grapeseed oil
- Preheat oven to 350 degrees.
- Cut the top off the pumpkins and set aside. Scoop out the seeds and and goopy bits until the insides are nice and smooth. (Reserve the seeds for roasting!)
- Rub the insides of the pumpkin with oil, using a brush or paper towel, or your fingers!
- Place pumpkins on a sturdy foil-lined baking sheet, and bake for approximately an hour. After 45 minutes, begin checking for doneness, as cooking time varies depending on the size of the pumpkins.
- Fill with chili and EAT!
1 can Amy’s Tomato Bisque
1 cup vegetable broth
1/2 cup almond milk
1 can lentils, drained and rinsed
1 can chickpeas, drained and rinsed
3 cups butternut squash, cubed
1 1/2 Tablespoons curry powder
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/2 teaspoon garam masala
4 cloves garlic, minced
1 small onion, finely diced
2 Tablespoons oil, divided
For serving: prepared couscous, brown rice, quinoa, or millet
- Preheat oven to 375 degrees. Toss squash cubes with 1 Tablespoon oil and spread on baking sheet. Bake for approximately 30 minutes or until tender, tossing halfway through.
- In a large pot, heat remaining oil over medium heat. Add onion and saute until translucent. Add garlic and continue to cook until onion begins to brown slightly.
- Add all remaining ingredients, including squash, to the pot and bring to a boil. Reduce heat and simmer 15-20 minutes, stirring occasionally.
- Serve with brown rice, couscous, millet, or quinoa.
4 cups green tea
1 teaspoon ginger
2 Tablespoons soy sauce
2 teaspoons tahini sauce
1 teaspoon sriracha (more or less, to taste)
1 teaspoon lime juice
1 full cup grated carrot
1/2 cup frozen peas, thawed
1/2 cup frozen shelled edamame, thawed
4-5 ounces thin rice noodles (I used my scale but you can just eyeball it if you don’t have a scale)
1 can garbanzo beans, drained and rinsed
1/2 teaspoon garlic powder
1 Tablespoon chopped cilantro
1. Prepare rice noodles according to package instructions and set aside.
2. Combine ginger, soy sauce, tahini, sriracha, lime juice, and garlic.
3. Add sauce, vegetables, and noodles to a large bowl, and pour in hot tea. Stir until sauce is dissolved in tea.
4. Stir in chopped cilantro before serving.
1 medium spaghetti squash
1 Tablespoon grapeseed oil or butter
1 small yellow onion, diced
2-3 cloves of garlic (to taste), minced
¼ teaspoon red pepper flakes
1/2 teaspoon thyme
1/2 teaspoon oregano
1 Tablespoon dijon mustard
1/4 teaspoon white pepper
½ cup plain nonfat Greek yogurt
1 cup reduced fat sharp cheddar cheese, shredded
1 can kidney beans, drained and rinsed
- Prepare the spaghetti squash. Pierce the sides of the squash with a sharp knife, place on a baking sheet, and bake for one hour at 375 degrees, flipping once halfway through the cooking process. Alternatively, you may cut the spaghetti squash in half and remove the seeds. Place squash in a microwave safe dish with a ¼ inch of water, cover and microwave for 10 -12 minutes.
- Heat oil or butter in a skillet over medium heat. Add onions and cook until they become translucent. Add garlic, oregano, thyme, white pepper and red pepper, and continue cooking until onion is lightly browned. Take care not to burn the garlic.
- When spaghetti squash is cool enough to handle, slice in half. Using a fork, scrape the insides of the squash into a bowl.
- Add the onion mixture, mustard, Greek yogurt, half the cheddar cheese, and beans to the squash and stir to combine.
- Lightly coat a casserole dish with nonstick cooking spray, and transfer squash mixture to the dish. Top with remaining cheese.
- Bake for 15-20 minutes at 375 degrees, until cheese melts and squash begins to brown slightly.
2 tablespoons grapeseed oil
1 medium onion, diced
4 garlic cloves, minced
1 package Quorn tenders
1 teaspoon salt
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
1 – 15-ounce can navy beans, drained and rinsed
1 – 15 ounce can Great Northern beans, drained and rinsed
1 –15 ounce can hominy, drained and rinsed
2 large handfuls baby spinach, chopped
1 can corn kernels, drained
4 cups low-sodium vegetable stock
1/4 teaspoon crushed red pepper flakes
¼ cup salsa verde
1 small can diced green chiles
½ cup pepper jack cheese, shredded
- In a large stock pot, heat the oil over medium heat. Add the onion and cook until translucent. Add garlic and cook for 30 seconds.
- Add Quorn, salt, cumin, oregano and chili powder. Cook several minutes, until Quorn is fully thawed.
- Add flour and stir until well combined.
- Add beans, hominy, spinach, corn, chiles, salsa, and vegetable stock.
- Simmer for 45 minutes until the liquid has reduced by about half and the chili has thickened, stirring periodically.
- Add pepper flakes and simmer for another 10 minutes.
- To serve, top with shredded pepper jack and other desired toppings (corn chips, cilantro, hot sauce, diced avocado, etc.)
zest of 1 lime
juice of 1 lime
1 Tbs spiced rum
1/2 tsp grated ginger
1 Tbs brown sugar
1 tsp cinnamon
pinch of cayenne pepper
Whisk all ingredients together, and then marinate tofu, veggies, or whatever you like for at least 45 minutes prior to cooking.
1 pizza crust
3.5-4 oz log goat cheese
1 red bell pepper, sliced into thin rings
1 zucchini, thinly sliced
1/2 cup Amy’s Organic Tomato Bisque
red pepper flakes (or other herbs and spices) to taste
Preheat oven to 425 degrees. Spread tomato bisque evenly over pizza crust. Arrange zucchini slices and then red pepper rings on pizza. Sprinkle with red pepper flakes. Top with slices or crumbles of goat cheese. Bake directly on the oven rack for 8-10 minutes, until cheese is melty and crust is golden brown.
1 can refried beans
2 cups vegetarian crumbles, such as the kind by Morningstar Farms
1 packet taco seasoning
24 ounce package frozen veggies with cheese sauce (or two regular size packages)
Preheat oven to 400 degrees. Microwave veggies for 8-10 minutes, until mostly thawed. Spray an 8×8 baking pan with nonstick cooking spray, then spread soy crumbles in pan. Mix cheesy vegetables with taco seasoning packet. Evenly spoon saucy vegetables over soy crumbles. In a small bowl, microwave refried beans for about two minutes (this will make them easier to spread). Spread refried beans on top of veggies, and smooth with the back of a spoon.
Bake for about 20 minutes, or until filling is hot and bean layer is slightly crispy. Divide into sixths.
4 large tortillas, preferably a sprouted whole grain variety
1 can white beans or garbanzo beans, rinsed and drained
1 Tbs rosemary
salt and pepper to taste
1 large apple
1 medium sweet onion
1 tsp sugar
1/2 cup smoked mozzarella
1/2 cup chevre
Preheat oven to 375 degrees. Thinly slice onion and apple. Heat onions in a bit of oil over low heat, stirring frequently until they begin to caramelize. When they are starting to get soft and translucent, add apple slices and sugar and stir. Continue to cook, stirring frequently, until the apples are caramelized.
Thorough mash beans–you may do this by hand, using an immersion blender, or in the food processor. You may need to add some water to get them to a paste form. Mix beans with salt, pepper, and rosemary.
Spread tortillas with mashed beans, and then top with caramelized onions and apples. Portion cheese on tortillas, and then move to a parchment lined baking sheet. Bake for about 5 minutes, until cheese is melty and tortillas are starting to brown–but be careful not to burn! Serve immediately.
For the marinade:
1 Tbs almond butter
1 tsp sriracha
1 Tbs soy sauce
1 tsp agave nectar
1 block extra firm tofu, pressed and drained
6 ounces soba noodles, cooked according to package
Veggies of choice such as peas, baby bok choy, sea veggies, edamame, etc.
1 Tbs soy sauce
1 Tbs teriyaki sauce
1/2 tsp sriracha
1 1/2 tsp sesame oil
Preheat oven to 350 degrees. Mix marinade ingredients in a large bowl. Slice tofu into cubes, and toss with marinade. Marinate approximately 15 minutes (longer if you have time). Spread on parchment lined baking sheet, and bake for 10 minutes.
Meanwhile, in the same large bowl that the tofu was marinating in, add remaining soy sauce, teriyaki sauce, sriracha, and sesame oil. Toss sauce with hot soba noodles and veggies. Add cooked tofu.