Gluten free Vegetarian Chili that's Fast, Flavorful, and Protein Rich

The multilayered flavor of this vegetarian chili comes from basic pantry ingredients including vegetables and spices. This dish is simple and inexpensive to make, gluten free, vegan, and loaded with plant-based taste, protein, and fiber. Feel free to leave out or add additional vegetables or seasonings, and know any beans you like fit in well. The recipe is adaptable and forgiving so relax and have fun in the kitchen. 

The way this dish is set up now, it yields 4 large or 6 moderate servings. It contains approximately 10 g of protein in every portion, and makes great leftovers too. 

Ingredients

·       1 medium organic red onion, chopped

·       1 large organic red bell pepper, chopped

·       2 medium organic carrots, chopped

·       1 4 oz. can organic mushrooms chopped

·       1 ½ cups organic frozen corn kernels (defrost in refrigerator for a few hours)

·       4 squirts Braggs Liquid Aminos (or 2 tablespoons gluten free low sodium soy sauce)

·       2 large or 4 small cloves garlic chopped

·      3 tablespoons chili powder

·       2 teaspoons ground cumin

·        a few sprigs fresh oregano

·       1 small can (15 ounces) organic diced tomatoes with juice (I used fire roasted tomatoes)

·       1 can (15 oz.) organic black beans, drained

·       1 can (15 oz.) organic mixed beans, drained (the mixed beans I selected contained kidney, black, and pinto beans)

·       1 can (15 oz.) organic kidney beans, drained

·       ½  to 1 jalapeño pepper (use gloves to take out the seeds and cut in half, then chop fine) Omit this ingredient, if you like a milder chili or increase the amount if you like it hot)

·       1 cup water

·       1 bay leaf

·       1 to 2 teaspoons lemon or lime juice (use the juice you like best)

·       Garnishes can include: sliced avocado, guacamole, corn chips, scallions, radish, red onion, gluten free vegan cheese, nutritional yeast. 

What to Do:

      1.  In a large Dutch oven or other heavy-bottomed pot, put in chopped red onion and sauté dry over medium heat until soft (about 2 minutes). Add chopped garlic, red bell pepper, carrots, mushrooms, and stir. Continue to sauté  without oil by  adding a drop of water to fry pan. See more by clicking this link and going to step 2 (directions for browning onion and garlic without oil).

2.   Add chili powder, cumin, and a half to a whole (depending on how hot you like it) jalapeño pepper finely chopped. Stir until fragrant, which should take approximately 1 minute.

3.    Add three cans of beans, water, and bay leaf. If you'd prefer to use cooked dried beans, see how to prepare dried beans.

4.  Stir in canned or cooked dried beans to combine and let the mixture come to a simmer (covered). Add the diced tomatoes and juice. Cover and continue cooking, stirring occasionally. Reduce heat as necessary to maintain a gentle simmer. Cook for 25 minutes. Add corn kernels and lemon or lime juice and cook 5 minutes more. Correct seasoning by adding salt and fresh ground pepper to taste. Remove chili from the heat.

Gluten Free Mixed Bean Chili (Topped with Radish and Onion), Salad with White Bean Dressing, and Quinoa/Corn Chips

Serving Suggestion: This dish is hearty, filling, and tastes great. Place chili in colorful dishes and serve with sides of guacamole, salsa, and steamed brown rice. If you want to keep it real simple, mix cooked brown rice, salsa, and guacamole into chili for a flavorful meal!

Spicy Mixed Bean Chili and Brown Rice, Topped with Guacamole

Why not try this recipe too? Colorful-Tasty-Tucson-Tacos.

Please Note: I write and publish topics of interest for those who want to create and maintain a healthier lifestyle. My Website is www.nancyandreswriter.com. To see information about my writing services, details about the interactive self-care journal, Colors of Joy: A Woman's Guide for Self-Discovery, Balance, and Bliss, and health tips and ideas visit often.

The quote for today follows:

Margaret Cousins, novelist. "Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover. On blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind."

Do you eat beans often? What are your favorites? Do you have a go-to chili recipe you'd like to share? Please let me know by commenting in the space provided below.

This post has been shared at You're the Star

This post has been shared at The-Plant-based-Potluck-Party-Link-up-118

This post has been shared at The-Plant-based-Potluck-Party-Link-up-116

This post has been shared at Share-the Wealth-Sunday-89

This post has been shared at NO RULES WEEKEND BLOG PARTY #217!

This post has been shared at The-Plant-Based-Potluck-Party-Link-up-115

This post has been shared at Friday-Feature-Linky-Party #OMHGFF

Spaghetti Squash Magic

Here's an eye-catching recipe for spaghetti squash marinara that's sure to please your senses as well as make your family, friends, or potluck crowd jump to their feet and applaud (this post has been updated 9/13/17).

Spaghetti Squash, Create Magic in a Casserole Dish

The other day I wanted to have pasta, but discovered long ago that eating semolina (a form of wheat that most pasta is made from) makes me feel bloated or sleepy or both. Some might say I have a gluten allergy, but I like to call it gluten sensitivity. I know what's good for me to eat and what isn't. I'm in tune with my body and my body is in tune with me. 

Anyway, as luck would have it, I spotted this fresh organic spaghetti squash on sale at my local Market. Yahoo. I couldn't wait to get it home.

Since there was going to be just the 2 of us (hubby and me) for dinner, I decided to cook the whole squash, string it, but transform only enough of it (2 days' worth) to make a Meatless Monday meal and Fun Tuesday meal. On the first day I served it for dinner. The following day I presented it at lunch and got rave reviews. The real reason I know it was good, was because my hubby wanted to eat it two days in a row and wanted two helpings each time.

Now on to My (Nancy A's) Recipe for Spaghetti Squash Marinara

Ingredients:

1 large spaghetti squash

sufficient water to coat the bottom of a baking pan and have the level of water come up  1/2 inch when the squash is placed inside on its side

salt, pepper, and mixed seasoning of your choice to sprinkle on the squash, after it is stringed

ingredients for my homemade marinara mushroom tomato sauce are provided at this link. best recipe for homemade marinara sauce

nutritional yeast to sprinkle on after it's all ready (I buy a brand fortified with B-12) and use it for its good taste and nutritional value

What to do:

1. Preheat oven to 400 degrees Fahrenheit. Wash the outside of the squash under cool water (use a vegetable brush to scrub dirt off). Put squash in a baking pan on its side. Pour in enough water to come up 1/2 inches so squash doesn't burn while it roasts.

2.Pierce the squash in a few places with a fork, so it releases any trapped air. This avoids having it explode, while it cooks in the oven. I cook all squash uncut, because I find it's hard to cut it in half or remove peel. No need to peel it. You can string it without removing peel.

3. Roast the squash whole, anywhere from 30 minutes to an hour, depending on how large it is. You'll know the squash is ready, when its skin starts to turn light brown and the fork you use to pierce it goes in easily. If you cut it open and it's hard to string it, don't hesitate to cook it for a few more minutes.

4. Slice the squash lengthwise like the photo below indicates. Remove pulp and seeds by scooping them out with a spoon or knife. 

5. Take a fork and string the cooked spaghetti squash like I did in the photo below. 

6. When half the squash was prepared, I put the strings of spaghetti squash into a casserole dish and mixed in the marinara sauce. I made my own marinara sauce and let it simmer on the stove top while the squash cooked in the oven (use ingredients mentioned in the link above). After both parts of this recipe were cooked properly, I combined them and reheated it. I served each portion with a little bit of nutritional yeast sprinkled on top. Here's what it looks like both as a lunch and dinner main dish idea.

I portioned out the remaining squash into freezer containers (without sauce) and put the containers into the freezer. 

Cooked and Stringed Spaghetti Squash in Casserole Dishes

Next time I want to serve it, I'll defrost and heat as much as I need. It can be used as a quick fix veggie or added to soup for its nutritional benefits and texture. Another way to mix it up is to incorporate the spaghetti squash into a simple sauté, one made from a clove of minced garlic, a teaspoon of organic olive oil, and fresh chopped basil or other fresh herbs like oregano, tarragon, or cilantro. Perhaps you'd rather top the spaghetti squash with Arrabiata (spicy) Sauce or Primavera (loaded with fresh veggies like carrots, red pepper, peas, string beans, onions) Sauce. Use any extra tomato mushroom marinara sauce on string beans, in soup, veggie chili, or any time you want good taste and added antioxidants.

Squash is so versatile and economical. You'll probably be surprised at how many ways you can fix it. Cooked and stringed spaghetti squash keeps well for a few weeks or even months in the freezer. Once defrosted, it tastes yummy, prepared as I mentioned above.

Plain cooked spaghetti squash contains only 42 calories per cup. That's much fewer calories than regular pasta (220 calories per cup). It's low in saturated fat, very low in cholesterol and a good source of Niacin, Vitamin B-6, Pantothenic Acid (B-5), Potassium and Manganese, and a great source of Dietary Fiber and Vitamin C.

Have you ever made spaghetti squash? If not, are you inspired? If you've cooked spaghetti squash before, how did you prepare it? Please share your comments, questions, and get social with me. I'd love to hear from you.

The quote for today is:

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.  (Luciano Pavarotti and William Wright, Pavarotti, My Own Story)" Quote listed at 
She Cooks He Cleans

Before I go I'd like to wish you all a Joyous Holiday Season and 

Many Blessings in the New Year! 

Now and throughout 2016 reach out to others. Your kindness

will light up the world.

Check out my Facebook Page to Get More Tips for Good Eating and Wellness Here .

This post has been shared at The-Healthy-Happy-Green-and-Natural-Party-Blog-Hop-93/

This post has been shared at Brag About it Link Party

This post has been shared at Friendship Friday Blog Party and Social Media Boost 204

This post has been shared at the Healthy Living Link Party #42 and is was selected as a feature post 

This post has been shared at Real Food Fridays # 119

This post has been shared at Share the Wealth Sunday Blog Hop 36

Cauliflower Steaks: Vegan Taste Temptation

Cauliflower Steaks: Vegan Taste Temptation

I'm always on the lookout for new ways to serve veggies. The recipe that follows is one I've recently created, after seeing a cauliflower steak recipe on Susan Viosin's blog Fat Free Vegan Kitchen

This is my original recipe, a fun way to put cauliflower, a power-packed cruciferous veggie, into family meal planning. See how easy it is to entice even the most veggie-phobic eater, by assembling this meat-free main course dish that's eye-appealing, economical, and loaded with good taste and goodness. 

*Roasted Vegan Dijon/Lemon Cauliflower Steaks Supreme *

  

Ingredients:

1 large head of organic cauliflower rinsed and prepped (see steps 1, 2, 3)

2 Tablespoons fresh squeezed organic lemon juice

3 Tablespoons Nutritional Yeast (fortified with B-12)

2 teaspoons Dijon Mustard (preferably organic)

2 cloves garlic, grated fine

salt and pepper to taste

2 T Braggs Liquid Aminos (optional Ingredient)

Sliced Organic Tomato for garnish (do not put into coating mixture)

What to Do:

1. Shop for cauliflower at your local farmers' market or green grocer. If you're a home gardener, pick cauliflower out of your home garden. Select as large a head as possible. To assure you're getting the freshest organic cauliflower available, look for a head that is creamy white, with densely packed blemish free florets. Examine the leaves closely, and if they are green instead of white, you'll get a cauliflower that is top notch. This means it will be loaded with nutrients, and tastes sweet instead of strong, as older ones tend to do.

2.Preheat oven to 400 degrees Fahrenheit. Cut leaves off the head of  cauliflower , but keep the center core intact. Place cauliflower on a cutting board, stem side down. Slice the head in half (top to bottom), straight down the middle. On either side, make slices that are 1/2 in. thick and place them on a cookie sheet that is covered with parchment paper. 

3. Cut as many steaks as possible. You'll know when to stop when the cauliflower pieces start to crumble. Coat each steak with a mixture made from the remaining ingredients. Place slices of tomato on top of steaks and cook all together. Use loose pieces in your salad or bake them alongside the cauliflower steaks (coat loose florets with Dijon lemon mixture as well).

  

4. The crumbled pieces will take less time to bake than the steaks. Taste test everything (what fun!). When each piece is slightly browned and the cauliflower is cooked to your liking, turn off the oven. We enjoy crispy, crunchy cauliflower steaks at our house, so I cook them for 5-10 minutes on each side.  If you like your cauliflower well done, cook the dish for a longer amount of time. Loose pieces take about 10 minutes total to cook. 

5. Serving ideas are plentiful. Combine with whole grains, green or orange veggies, or a combination of those you like. 

Health Benefits of Cauliflower: "One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It's also a good source of Vitamin K, protein, thiamine, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, potassium, and manganese." See more at Dr. Mercola's Website

For a super plant-based meal, one that's packed with deliciousness, make Roasted Vegan Dijon/Lemon Cauliflower Steaks Supreme. It will fill your belly and warm your heart.

Have you made any Cauliflower Steak recipes? How did they turn out? Did you know cauliflower was so nutritious? Are you willing to try out this recipe and see how it's received at your house? Please let me know what you think of my recipe. If you can, link to this post on social media to share the love.

Before I go, I'd like to tell you something personal about myself you may not know. I have been successful in breaking free from a cycle of negativity I saw modeled early on in life. In fact, I wrote and published a book to help others overcome the challenging task of letting go of deeply held beliefs and opinions about themselves and learn (practice) life skills that promote happier, healthier lives. 

Colors of Joy: A Woman’s Guide for Self-Discovery, Balance, and Bliss is a 12 week journal program that uses colors, affirmations, journal writing, and reflection to support and encourage us as we learn to love and approve of ourselves and others wholeheartedly. Pick up a copy for you and a friend. It makes an attractive gift for your BF and a special treat for you. If you are willing to enhance your life, order it right now by clicking on the link to My Website or ordering it at Amazon Books.

The quote for today follows: "Cauliflower is nothing but cabbage with a college education." Mark Twain

This post has been shared at Tuesdays with a Twist #151 (no rules) LINKUP

This post has been shared at Share the Wealth Sunday Blog Hop 28

This post has been shared at Real Food Fridays #112 Link Up

This post has been shared at create-with-joy.com/2015/10/friendship-friday-blog-party-social-media-boost-196.html

Tofu Magic: How to Make Tasty Tofu

Salad with Broiled Tofu from obloggernewbie.blogspot.com

Knowing how to handle and prepare tofu is still a puzzlement to many people. It doesn’t have to be that way. This blog will show you how easy it is to put together a tasty tofu dish, even if you’ve never made one before. Tofu (plain tofu) is gluten free, has only 70 calories in each 3 oz. serving, and is an excellent source of vegetable protein (8 g). One portion contains 6% RDA of iron and 15 % RDA of calcium. Tofu is naturally cholesterol free and bland tasting. A trick to pack it with flavor is to combine it with lots of herbs, spices, vegetables, and seasonings. Sprinkle on spices like chili powder, oregano, or paprika generously to assure your taste buds sing.  

I offer tofu tips and recipe suggestions, especially for those who want an awesome change-of-pace meal, or are moving toward a more plant-based lifestyle. Read on to discover how economical, fun, and easy it can be to prepare tofu dishes you and your family will enjoy.

Transform Meals with Tofu

Lasagna or Stuffed Shells       

Follow your customary recipe, but instead of using ricotta cheese, use organic silken or organic soft tofu for half or all the ricotta cheese. Top with grated organic soy cheese instead of Parmesan.

Wraps, Soups, Chili       

Add pureed, highly seasoned organic tofu or spicy cubed organic tofu to traditional fare to stretch a recipe and be kind to your pocketbook. Substitute crumpled tofu with added spices and herbs for chopped beef, poultry, or dairy in recipes to reduce cholesterol without losing taste.

Flavorful Sandwiches and Salads

Mix chopped firm organic tofu with Sloppy Joe sauce, BBQ, or Old Bay seasoning. Blend equal amounts of organic tofu with canned tuna or crab meat, boiled eggs (use whites only for lower cholesterol), or combine tofu and paprika mashed garbanzo beans. Then enjoy. When making sandwiches, remember to use whole grain roll or bread.

One of the secrets of improving the texture of water packed tofu and heightening its taste is to remove all excess water. Place a brick of firm or extra firm organic tofu on a plate. Cover tofu with another plate and place a weight such as a large can on top of all. Refrigerate for at least one half hour. When you're ready to begin, pour off liquid and follow your recipe. 

Water-packed organic tofu can be found in the dairy, produce, or Asian food case of your supermarket or health food store. It also is offered for sale in aseptically wrapped packages. This form of tofu doesn't need to be refrigerated before opening, has a long shelf life, and is already drained. Prices for organic tofu list from $1.99-$2.50 lb. Figure a portion at 3-4 oz. of tofu per person. How's that for good value? 

Ta-dah! Now, on to my recipe.

Nancy Andres' Broiled Tofu

Ingredients:

1 package firm or extra firm Organic Tofu (approx. 14-16 oz.)

2 teaspoon grated fresh ginger 

2 Tablespoons lemon juice

4 Tablespoons Braggs Liquid Aminos (gluten free)

2 teaspoons grated fresh garlic

1 Tablespoon maple syrup

Salt and freshly ground black pepper to taste

What to Do:

This recipe requires advance prep time, but the actual cooking time is only 6 minutes. Early in the day, set up the tofu to drain as shown here and refrigerate. 

Simple way to drain the water out of a brick of tofu from obloggernewbie.blogspot.com

After a half hour or when all the water is drained out of the tofu, slice it into ½ in. slices. Place the tofu in a large container (one where you can lay the tofu slices out flat without overlap). In a small mixing bowl, blend all the remaining ingredients together to make a marinade. Use a pastry brush or spoon to coat pieces of tofu with marinade, cover container, and refrigerate for one hour or more. The longer tofu marinates, the tastier it gets.

My method for marinating tofu

When you're ready to broil the sliced tofu, put it in a broiling pan. Use a pastry brush or spoon to coat the surface of the tofu with the extra marinade left in the container. Broil 3 minutes on each side or until the tofu is lightly browned.

Broiled Tofu, Sweet Potato, and Kale from obloggernewbie.blogspot.com

Serve tofu with brown rice or sweet potato, green veggies, and a tossed 

green salad. Tofu is a complete protein and is gluten free. This recipe 

serves 4-6  hearty eaters, depending on what foods you serve with it.

One fabulous way to use leftover broiled tofu is to place a few strips on 
top of a tossed salad for a quick energy lunch (pictured at the top). Another idea is to put a few slices of tofu on rye bread, add sauerkraut and mustard, and you have a tasty sandwich.  

IMPORTANT INFORMATION: In the United States, almost all tofu that is not marked non-GMO or organic is genetically modified. Genetically Modified seeds have their genes manipulated, changed, and put into other species that normally they would not grow in. Incredible results have been produced. Some include mutations, diseases, abnormalities and trigger other diseases that otherwise may have remained dormant. Little testing has been done on the health effects of humans ingesting and using genetically modified products. Tests that have been done on animals that naturally refuse to eat Genetically Modified feed, but are being force-fed the Genetically Modified feed, develop lesions, abnormalities, disease…and some have died.

Following is information from Green America about soy products. I have obtained permission to quote them.

"Soy Has Been Genetically Modified since 1996

How widespread: 94 percent of the US soybean crop was genetically modified in 2011, according to the USDA.

What to watch for: Soybeans show up in many traditional (i.e. not organic) soy products, such as tofu, soy milk, soy sauce, miso, and tempeh, as well as any product containing the emulsifier lecithin (often derived from soybean oil), such as ice cream and candy." Green America Website

Do you already make tofu part of your eating plan? If you have a favorite recipe or tofu tips, won't you share it with my readers and me? Comment in the area provided below please.

Spreading the word about this post on social media is greatly appreciated!

The quotation for today follows: "We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are." Adelle Davis

This post has been shared at Pretty-Pintastic-Party #more-5590

This post has been shared at The Plant Based Potluck Party Link Up #63 #VGNMF15

This post has been shared at Real-Food-Friday #107

This post has been shared at Friendship Friday Blog Party & Social Media Boost 191

This post has been shared at Healthy-Happy-Green-Natural-Party-Blog-Hop-85/

This post has been shared at Friendship Friday Blog Party & Social Media Boost 192

This post has been shared at Live It Up at the Healthy, Happy, Green & Natural Party Blog Hop #86