Excited, not afraid to hide it!
Whenever I manage a vegetarian version of a dish that’s as good or even better as the original, it always gets me really psyched up. This is one of them: a Chili sin Carne (a Chili without Meat) or my veggie chocolate bean chili recipe. Yes, you heard me right. Chocolate & Chili. Just linger on that thought for a moment. It’s good, isn’t it?
Then, when you’ve decided to start cooking, put on your favorite lazy sweatpants, because this is comfy food as comfy as it can get. Warm, hearty and flavorful. With a hint of cinnamon, rich chocolate and a punch of chilipepper, this makes a delicious bean chili.
Serve it with your favorites, for example tortilla, rice, cilantro, lime and a big dollop of yogurt, crème fraiche or sour cream. Yes, more please!
Veggie Chocolate Bean Chili
- 1 Red Onion
- 2-3 Garlic Gloves
- 1 tsp Cumin Seeds
- 1 Red Chilipepper
- 1 tsp ground Paprika
- 1 tsp dried Oregano
- 1 pinch of Cinnamon
- 1 Carrot
- 1 Parsnip
- 2 Bell Peppers (red & green)
- 2 sticks of Celery
- 1 can Chopped Tomatoes
- 2 cans Beans (kidney, butter, black or a mix)
- 1 1/2 ounces (50 gram) 70% Dark Chocolate
- pinch of Salt & Pepper
- Optional: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche
- Start by preparing all the veggies. Finely chop 1 red onion, 2-3 garlic gloves, 1 chilipepper, 2 sticks of celery and 2 bell peppers. Peel and chop 1 carrot and 1 parsnip.
- Fry the chopped red onion and garlic in a hot pan with oil, until nearly brown.
- Add all dried spices & seasoning (1 tsp cumin seeds, 1 chopped fresh chilipepper, 1 tsp ground paprika, 1 tsp dried oregano, 1 pinch of cinnamon). Let fry for a few minutes.
- Add the chopped veggies (1 carrot, 1 parsnip, 2 bell peppers en 2 sticks of celery) and cook for 10 minutes.
- Add 1 can chopped tomatoes and 2 cans of beans of your liking. Reduce the heat and cook for 30 minutes more.
- Add 1 1/2 ounces (50g) of 70% dark chocolate, broken into pieces, and stir for 5 minutes until the chocolate has melted. Season with a pinch of salt & pepper.
- Serve with for example: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche.
New recipe and Giveaway!
Last summer I travelled to California and spend some days strolling across picturesque beach towns such as Laguna Beach. Here I stumbled upon a little food cafe that served a wide range of healthy dishes and I fell in love with their concept of ‘Bowls’. So simple, yet fun, picking between different types of bowls stuffed with a combination of fresh natural goodies. It inspired me for this week recipe:
The Veggie Whole Bowl. A bowl topped with natural, organic, whole foods. Vegan and gluten free! A dish that fits in perfectly with this time of the year, as we pass from winter to spring. Combining the freshness of a salad with cozy winter vegetables such as cabbage and carrots.
Besides this lovely recipe I also got some great news to share with you. It’s four months since the launch of Feisty Veggies and my first recipe got published! The Stuffed Sweet Peppers recipe is featured in Healthy Recipes Magazine and to celebrate I can give away a free 3-month iPhone/iPad subscription for Healthy Recipes Magazine to all my readers! So, big cheers and get your free subscription here: http://healthyrecipesmag.com/feisty-veggies
Veggie Whole Bowl
- Organic brown rice (2/3cup/ 5.2oz/ 150g)
- 1/4 Purple Cabbage, shredded
- 1 Large Carrot, peeled & julienned
- Some Cherry Tomatoes, sliced
- Some Lettuce for the base
- 1 Avocado, sliced
- Hummus (or any dressing of your liking)
- Sesame Seeds (optional)
- Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
- Shred the red cabbage. Peel and julienne the carrot. Slice the cherry tomatoes in halve. Halve the avocados, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
- Assemble the bowl (see recipe photo): 1/5 cabbage, 1/5 carrot with some sesame seeds, 1/5 tomatoes, 1/5 rice, 1/5 lettuce and avocado. Top with a big dot of hummus or dressing of your liking.
Secret mission unraveled: I’ve been on a quest to discover the perfect veggie lasagna.
Don’t get me wrong, I’m a pasta lover. But let’s be honest: pasta isn’t the most nutritious stuff around. So I’ve tried to find a way to capture the essence of lasagna, well… without actually using pasta. Does that make sense?
On the hunt for perfection, it took me some time to come up with this recipe. But I’m really happy with how it turned out. So, I’m very excited to present to you: The Ultimate Vegetable Lasagna! No pasta, no meat, low-carb and gluten-free!
Instead of being just grains, meat and dairy – this recipe is almost entirely made from vegetables. Layers of eggplant and zucchini, with a rich sauce of tomato, onion, garlic and oregano, and a creamy soft ricotta layer in between. It might fool you in thinking you’re actually eating pasta!
As a final test I’ve even served it to my number one critic: my hubby. His first response: “Wow, this tastes really good. It’s like a lasagna, but then with vegetables!’ Check, mission succeeded!
Veggie Lasagna (no pasta/meat, low carb & gluten free)
- 2 Eggplant/Aubergine (preferable 1regular & 1Sicilian)
- 1 Zucchini
- 1 Red Onion
- 2 Garlic Cloves
- Tomato Sauce (2 2/3 cup / 21.2oz / 600g)
- Olive Oil
- Ricotta (1 cup / 8.8oz / 250g)
- Preheat the oven to 200°C/400°F/gas 6.
- Cut of the stems and wash the eggplants and zucchini. Cut them into thin slices.
- Prepare the sauce: finely chop the garlic cloves and onion. Heat some olive oil in a large saucepan over medium-high heat. Add the onion, garlic, some salt, pepper and oregano. Cook 3-5min. Add the tomato sauce. Stir until all the flavors are absorbed into the tomato sauce. Remove the sauce from the heat.
- Construct your lasagna in a large oven tray. Aim to make 5 layers; 3 vegetable layers and 2 sauce layers. (Layer 1:) Start with a layer made with 1/3 of the eggplant/zucchini. (Layer 2:) Add a layer with halve of the tomato sauce. (Layer 3:) Follow with a layer of vegetables, again 1/3. (Layer 4:) Pour in the remaining halve of the tomato sauce and sprinkle over all the ricotta. (Layer 5:) End with a final layer of vegetables.
- Bake for 20-25 minutes or until the veggies are tender and the ricotta cheese has melted.