Vegan Chili with Meatballs & Mushrooms

 

Serves 4-6 

Ingredients: 

2- 3 TBS olive oil 

1/2 green pepper, chopped

1 carrot, chopped

1/2 white onion, chopped 

1 clove of garlic, chopped 

1 stalk of celery chopped 

1 package of white mushrooms, quartered 

1 can of garbanzo beans, rinsed and drained 

1 can of black beans, rinsed and drained

1 package of Gardein plant-based meatballs (12.7 oz) 

   or, you could use your favorite plant-based sausages, cooked and sliced

1 tsp fresh thyme 

1 tsp chili seasoning (or more to taste) 

salt & pepper 

1 jar of tomato sauce 25 oz or 750g approx.

2 TBS fresh chopped Italian parsley. 

2 TBS chopped green onions. (optional)

Vegan sour cream (garnish)

Tortilla chips

Directions: 

Bake the Gardein meatballs according to the package directions. Cool, and then cut them in quarters and set aside. 

Heat a large pot to medium, and add 2 TBS olive oil. Add the chopped onion, carrots, celery, green pepper and garlic. Stir and cook for about 8 minutes. Remove from the pot and set aside. 

Add more oil to the pot and add the quartered mushrooms. Cook until just done and add the fresh thyme and a bit of salt and pepper.  Set aside.

Add a bit more oil and add the quartered meatballs and fry gently to brown a bit. If you are using sausages, add the cooked sausage that has been sliced and gently stir till brown. 

Add the cooked vegetables, chili seasoning and tomato sauce. Bring to a boil and then turn down to simmer for 10 minutes. 

Add the beans. Heat through. Taste and adjust seasoning if needed. 

Serve topped with  vegan sour cream, fresh chopped parsley and tortilla chips. 

Almond & Lemon Cookies (Vegan)

 

Makes 12-14 cookies 

Ingredients: 

2 2/3 cups of superfine blanched almond flour 

2 tsp lemon zest 

1/4 tsp baking soda 

1/4 tsp salt 

1/4 cup of melted coconut oil, or vegan butter 

3 TBS pure maple syrup 

4 TBS fresh lemon juice 

1 tsp pure vanilla extract 

Lemon Glaze: 

1/2 cup powdered sugar (vegan if available) 

1 - 2 TBS fresh lemon juice 

Directions: 

Preheat oven to 350F or 180C. 

Line a cookie sheet with parchment paper. 

In a large mixing bowl, add the almond flour, lemon zest, baking soda and salt.  Stir to combine. 

Add in the melted butter or coconut oil, maple syrup, lemon juice and vanilla extract. Stir until a thick sticky dough forms. 

Use a small cookie scoop to make dough balls, about 1 - 2 TBS.  Place on the cookie sheet 1 to 2 inches apart. Gently flatten the cookies with your fingers. 

Bake for 14-16 minutes or until the edges have set and are slightly golden. 

Let them cool on the baking sheet for 5-10 minutes to finish. Then transfer to a cooling rack.

Cool completely before glazing. 

Lemon Glaze: 

In a medium bowl, stir the powdered/icing sugar and lemon juice (one teaspoon at a time) until the desired consistency is reached. It should be thin enough to drizzle over the cookie with a spoon, but not too runny. 

Sprinkle fresh lemon zest over the cookies when the glaze is still wet. Let the glaze set.

Notes: 

Store in an airtight container at room temperature for a few days.