Heart Warming Chili

Here's one of our favorite Chili recipes. Whenever we're feelng a little under the weather,

it's always a safe bet to get us back on our feet. It's quick, tasty, and super easy to make. 

Serve with bread, pita, or any other side dish of your fancy.

heart warming chili

Heart Warming Chili

1 tbsp oil

3 garlic cloves

1 chopped white onion

1-2 bell pepper, diced (any colour)
1 tbsp  chili powder

1 tbsp  cumin

1 tbsp coriander
1/4 tsp cayenne pepper

1/2 tsp dried oregano
1/2 tsp sea salt 
 red pepper flakes, to taste
1 can red kidney beans, drained and rinsed
1 can tomatoes
1 cup corn kernels

•Heat the oil in a large pot over medium heat. Add the garlic and onion and sauté until softened, about 5 minutes.
•Add the bell pepper, spices
•Add the remaining ingredients. Cover, let simmer for 15 min.
•Add more water, if necessary, or cook longer to reach desired consistency. Enjoy!

Roasted Squash & Veggies

Perfect meal for a cool autumn evening. The warmth of the oven and the smell of the roasting veggies makes for a cozy home. I like to make this recipe when I've just been to the market, and have a fridge full of fresh veggies. Choose a colorful variety of squash, beets, peppers, etc.

roasted veggies with quinoa and spring roll

Roasted Squash & Veggies
1 beet - peeled and chopped (if you have time pre-boil the beets for 10 mins)
1 squash - peeled and chopped (if you don't have time to peel, than just cut into chunks and cut off peel as you eat)
1 pepper - chopped
1 leek - chopped
1 tomato - chopped
1-2 tsp cumin
1-2 tsp rosemary
pinch saffron
1 tbsp olive oil
1/4 water

Preheat oven 350º. Mix ingredients together. Place in baking dish. Bake for 30 mins covered, mix and bake 30 mins uncovered.

Serve with a grain (quinoa, couscous, rice, etc) and side dish of your choice. Bon appétit!

Tasty Tacos

We enjoyed these tasty tacos made by Kaeleigh on Tuesday's Tacos Night, (but they could of course be served any day of the week).

delicious tasty tacos

Tasty Tacos Filling:
red and green peppers cut length wise
red onion cut length wise
garlic
olive oil
Sautee olive oil and garlic, then add red onion. Wait till red onion is browned. Then red and green pepper. Stir in 1 cup water. Cover and let simmer until water vanishes. Add in spices: taco seasoning or paprika, cayenne, salt, pepper, chili Powder. Option to add mushrooms.

Salsa:
1 shallot
1/2 cup of capers
3/4 cup tomatoes
Dice onion and tomatoes. Add lime juice, capers, and tabasco to spice liking.

Guacamole:
purée avocado, mix in lime, a generous pinch of salt, add cilantro!

Additions: refried beans, tortilla shells.

Vegan Apple Oatmeal Muffins

Delicious muffins, perfect for apple season. They're quick and easy to make. 

vegan apple oatmeal muffins

Ingredients - 

Whole Wheat Flour 1 cup (or spelt/regular flour)
Rolled Oats 1 cup (Coarsely ground)
Cornstarch 1 Tbsp
Cinnamon 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/4 tsp
Brown Sugar 1/2 cup (minus 1 Tbsp)
Olive Oil 1/4 cup (I used Sunflower oil instead)
Apple Sauce 1/4 cup 
Soy Milk 3/4 cup
Apple 1 medium peeled, cored and chopped 
Almonds chopped for topping (optional)

Method Of Preparation -

In a mixing bowl, add the wheat flour, coarsely ground oats, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk well and set aside.

Preheat the oven to 350 F and prepare the muffin pan either by greasing or using muffin liners.

Mix in the chopped apples into the flour mixture and coat the apples well.

Blend the liquid ingredients (brown sugar, apple sauce, soy milk and oil) and slowly add it to the flour mixture.

Don't over mix. Just mix until there are no lumps. Divide the batter into the muffin pan filling each of the cups upto 2/3 full. Sprinkle the chopped almonds on the top if using.

Bake for 25 min or until a tester comes out clear when inserted in the centre.

Cool on a wire rack and enjoy!

Recipe from Tamalapaku

Ginger Poached Peaches with Black Sesame Crumble

A girlfriend of mine made this dessert at a dinner party. 

I haven't tried making it myself, but it was so good I had to share.

served over vanilla sorbet

to make it vegan substitute the butter with sunflower oil