Saturday, December 22, 2012

Vegan Christmas Scramble

In case you missed my post over at's   12 Days of Christmas Gluten Free Monday, I'm sharing it here today.  I know I said I would share my how to make homemade roasted tomatoes but with cookie baking, present wrapping, digging out of over a foot of snow, and travel I just didn't have time to do it justice.  I promise to share after the holiday!

This is an awesome recipe just in time for your holiday breakfast!!
One of my favorite things about Christmas is having Christmas breakfast with my Dad.  It’s a tradition I still cherish today.  This year I thought I would whip up a yummy vegan tofu scramble. 
Perfectly seasoned tofu with lots of veggies makes the perfect Christmas breakfast and gives you energy for a long Christmas day. 
Vegan Christmas Scramble
1 14.5 oz package firm tofu drained, pressed, and crumbled
1 red onion diced  
2 cloves garlic minced
1 large green pepper diced
1 large bunch kale chopped
1.5 cups peas
1 cup roasted tomatoes (this is easy to do at home I’ll be posting how on DD next week)
¼ cup nutritional yeast (this is not active yeast, you can find it in the natural baking isle of most large super markets, it has a cheesy flavor)
½ tbsp cumin
1.5 tsp turmeric
½ tsp onion powder
½ tsp garlic powder
1-2 tbsp Bragg Liquid Aminos (or gluten free soy sauce)
Pepper to taste
Pinch of salt
1 tbsp extra virgin olive oil
1.)    After pressing and draining tofu crumble it into a small bowl
2.)    Add the nutritional yeast, turmeric, cumin, garlic powder, onion powder, salt, pepper, and 1 tablespoon Bragg.  Stir until tofu in coated with spice mixture.  Set aside
3.)    Sautee onion in olive oil until golden about 5 minutes
4.)    Add garlic and sauté until fragrant about 1 minute
5.)    Add pepper and kale and sauté until soft about 5 minutes
6.)    Add peas and tomatoes cook until hot
7.)    Add 1-2 tbsp of Bragg and combine
8.)    Turn heat to low and add tofu cook until hot and most of the liquid is gone
9.)    Enjoy! (I sprinkled some homemade home fries around the scramble to make Christmas breakfast extra special.) 

Have you ever tried a tofu scramble?  If not you should!! 

*Wishing you a happy and very Merry Christmas and Happy New Year*
   I'll be back to posting regularly after January 1st!   XOXO
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Monday, December 17, 2012

Vegan Christmas Scramble at

Hi darling readers I am posting my Vegan Christmas Scramble over at's 12 Days of Christmas
12 Days of Christmas Holiday Event and Giveaway
Come on over and check it out along with her fabulous blog and enter the 12 Days of Christmas Giveaway for some fabulous prizes!!

If your here from welcome! You can follow my blog on my sidebar.  You can also check out my recipes using my archives or labels both on my sidebar!

I'll be back later this week to post a heavenly way to roast tomatoes ...waaay better than any store bought sun dried tomatoes!

Wednesday, December 12, 2012

Lovely Gifts for Mindful Cooks

Christmas exploded in my house last week!  I dedicated last week to making presents and decorating.  I like to reuse, make, or purchase vintage decorations because it’s more earth friendly and well, cute!  Now that all that is out of the way I’m back to the blog and sharing all kinds of Christmas eats!

 Instead of getting caught up in the crazy consumerism of the season I try to find or make a few quality, not disposable, gifts for loved ones. “Maybe Christmas, he thought, doesn’t come from a store. Maybe Christmas, perhaps, means a little bit more.” 
 I’ve made a list of lovely, handmade, and earth friendly gifts for the kitchen of all the mindful cooks out there. 
 A Pretty Apron:
This Rustic Pinstripe Apron is beautiful and functional.  It’s large enough to stick utensils in the pockets, wipe off your hands, and protect your clothes.  It’s handmade by MeyerTextileCo and you can find it here at the shop on Etsy. 
Vintage Coffee Spoons:
These coffee or tea spoons are too cute for words.  They are upcycled from vintage spoons.  These spoons would make me smile every morning with my Hot Steamy Pick-Me-Up (if you’re reading this honey hint-hint.)  The spoons are handmade by jessicaNdesign and you can find them here at her shop on Etsy along with other handstamped goodies
Tea Towels:
What cook can’t use a good tea towel, we don’t use paper towels in our kitchen so towels are a must and with a towel this cute you can’t go wrong!  These towels are handmade,100% cotton.  She also sells lovely cards, calendars, posters and fabulous market totes. They are handmade by claudiagpearson.  You can find them all here at her shop on Etsy. 
Cast Iron Cookware:  
You can’t go wrong with a cast iron cookware, Lodge makes great and affordable cast iron cookware.  These pots can go from the stove to the oven with no problem. Properly cared for they will last forever!  And cooking with them is good for the earth and good for your health with none of the nasty chemicals or carcinogens found in Teflon coated pans.  You can find this Lodge dutch oven here.
Glass Containers:
Glass containers are great for storing anything from produce to leftovers to lunch!  Plastic containers contain all kinds of nasty chemicals that can leach into your food.  Using plastic can also contribute to the Garbage Patch and harm animals.  You can use these glass containers in the freezer and with hot or acidic foods without having to worry about chemicals leaching into your food yucko! You can find this glass container and more here at Life Without Plastic. 
What is your favorite item on this list?  Have you made or bought any earth friendly gifts this season? If yes, I'd love to know what!
** I was not paid, perked, or otherwise compensated for this post I just love beautiful, handmade, and quality items.   
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Thursday, November 29, 2012

Restaurant Review: Fahrenheit

I hope everyone had a lovely Thanksgiving!  I’m a little late on my post this week, after Thanksgiving I got caught up in Christmas decorating (I’ll share a sneak peak when I’m all done.)  As for Thanksgiving ours was delicious and although I had lots to cook it ended up being fun.  Even (most of) the carnivores liked my vegan dishes (check out the staples of our Thanksgiving Dinner here.) 
Thanksgiving Dinner wasn’t the only delicious food we ate over the holiday.  While visiting family we (and my brother and sister-in-law) took Mr. Darling’s parents out to dinner to celebrate their 30th Wedding Anniversary!  
We took them to Fahrenheit a fabulous restaurant in Cleveland, more specifically Tremont Ohio. 
I’m still fairly new to being gluten free and even more of a novice to eating out gluten free (GF).  Up until this point I had only eaten at restaurants that tout their GF food. 
So I did what I read to do, call ahead and see if they could accommodate my vegan and gluten free diet.  I was more concerned about the GF part; I’m pretty good at navigating the vegan thing.  So I called, and asked if there was any thing for me to eat if I couldn’t eat gluten.  I was fully prepared to begin explaining what gluten free was but, they were on top and all over that!  The greeter transferred me directly to the person who would be our waiter, George, he was awesome.  He knew all the dishes that were safe for me to eat and ensured me that they were very careful about cross contamination.  It turned out when I spoke to him later at Fahrenheit that he had gluten sensitivity too! There weren"t any vegan dishes on the menu but that wasn’t a problem.  The sides for the tuna, edamame and tomato fried rice (it did not have egg in it) with greens, sounded delish.  They had absolutely no problem making the dish that way and they made it huge.  Seriously, see that big mound of rice, veggies, and greens the picture below, ya that was all mine!! They also served the curry sauce on the side. 
How was it?  Freakin’ amazing!! It.was.delicious every bite of it !!! Everything was fresh and flavorful, not to heavy which I love and the curry sauce was delicious with a bit of heat.  I get hungry just thinking about it. I loved it so much I already put my spin on the dish and recreated it for dinner this week.
 Fahrenheit was so accommodating to my diet needs, the staff was kind and knowledgeable (George was awesome!), and the food was heavenly.  If you’re in the Cleveland area and can splurge a little on a delicious, safe meal I recommend making your way to Fahrenheit you won’t regret it!
**I have not been paid, perked, or otherwise compensated for this post. 
As someone who is vegan, gluten free, or has other allergy needs isn’t it nice to find somewhere safe (and ahhhmazing) to eat?  Do you have a favorite gluten free restaurant?  Do you have any restaurant dishes you have recreated in your kitchen and how did they turn out? 
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Thursday, November 22, 2012

Be Thankful!

Have a Happy Thanksgiving with lots of good friends, family, and food!!! 

Monday, November 19, 2012

Determined Darling's Thanksgiving Staples

This ain’t your Mama’s Thanksgiving and these aren’t your Mama’s Thanksgiving staples, unless of course your Mama was a hippy then, maybe. 
This is actually the first year I will be cooking an entire Thanksgiving meal and my first gluten free Thanksgiving.  I am so excited!! I kept it pretty traditional for two reasons.  One tradition is comfortable and on Thanksgiving some traditions like stuffing and mashed potatoes must be followed! Two neither of our families (brothers and sisters not included) is very adventurous with their food.  New foods must be introduced slowly as not to cause heart palpitations and immediate dislike.  And under any circumstance do.not.use. the word “vegan” unless of course you want them to avoid your food like the plague. 
Since I’m not quite finished finalizing our feast (I’m such a procrastinator) I wanted to leave you with some recipes for the staples of our feast.    
Determined Darling’s Gluten-Free, Vegan Thanksgiving Staples
Lentil Loaf
Forget the turkey and enjoy this yummy loaf!
Garlic Parsley Mashed Potatoes
Hello creamy garlic heaven!
Lovely Lady Stuffing
Bright pink lady apples make this stuffing amazing!
*** Click Here for a printable document of all these delicious dishes***
Lentil Loaf
2 cups cooked lentils
2 cups cooked quinoa
1 large onion diced
8 oz mushrooms halved
2 medium carrots grated
¼ cup Nutritional Yeast
½ cup garbanzo flour
2 cloves garlic
2 tbsp Bragg Liquid Aminos
2 tsp turmeric
1 tsp oregano
1 tsp thyme
½ tsp onion powder
½ tsp garlic powder
½ tsp pepper
dash of salt
1.)    Preheat oven to 375 F
2.)    Sautee onion and garlic until golden
3.)    Add mushrooms and sauté covered until tender 8 minutes
4.)    Meanwhile grate the carrots  and combine with quinoa and half the lentils in a large bowl
5.)    Remove mushroom mixture from the heat and allow to cool for a few minutes
6.)    Add mushroom mixture and half the lentils into a food processor, pulse until thick and combine but with texture
7.)    Add the mushroom lentil mixture to the bowl with the quinoa, carrots, and whole lentils. Stir to combine
8.)    Add nutritional yeast, Bragg, and spices, stir to combine
9.)    Add garbanzo flour and stir to combine *The mixture will be wet and stick but hold together well
10.)    Place parchment paper in a 9 x 5 loaf pan and oil the paper
11.)   Add mixture into the loaf pan and bake at 375 F for about 90 -100 minutes or until a knife stuck in the center comes out clean 
12.)   Remove from pan by lifting out using the parchment paper, allow cool for a few minutes, slice and serve!
Garlic Parsley Mashed Potatoes
5 lbs Russet Potatoes, skins on!
3 cloves garlic minced
½ cup vegetable broth
¼ - ½ cup finely minced fresh parsley
1 tsp salt
Pepper to taste
2 tbsp Earth Balance (or other butter substitute)
1.)    Clean potatoes, cut into large chunks, place in a large bowl and cover with water
2.)    Bring to a boil and cook for about 30 minutes until tender
3.)    In a small pan saute the garlic in Earth Balance until fragrant (about one minute)
4.)    Drain the potatoes and put in a large bowl mashing slighting with a potato masher
5.)    To the potatoes add the garlic butter, 1 cup veggie broth, salt, and pepper
6.)    Mash until desire consistency is reached, ( I like mine lumpy!) adding more broth if needed
7.)    Add parsley and stir to combine
Serve immediately!
Lovely Lady Stuffing
11 cups 1 inch homemade croutons (check out my recipe here)
2 cups onion diced
2 cups celery chopped
2 pink lady apples, cored, then diced
2 cloves garlic minced
1 tsp oregano
1 tsp thyme
½ tsp sage
½ tsp salt, to taste
½ tsp pepper, to taste
¼ cup fresh chopped parsley
2 -3 cups vegetable broth
1 tbsp extra virgin olive oil
1.)    Preheat oven to 375 F
2.)    Put croutons into a large bowl
3.)    Saute onion, celery and garlic in extra virgin olive oil until golden
4.)    Add apples, parsley, and a dash of salt and pepper
5.)    Saute for 3-5 minutes until soft
6.)    Add sautéed veggies to the bowl with croutons
7.)    Add oregano, thyme, sage, salt, and pepper.  Stir to combine
8.)    Add veggie broth and stir to combine.  Mixture should be soft
9.)    Put the mixture into a baking dish and bake at 375 F for 30 minutes covered with foil and 15 minutes uncovered. 
10.)   Remove, Serve, and Enjoy!
What are your favorite vegan Thanksgiving dishes?  And what are you most looking forward to on Thanksgiving Day?
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Monday, November 12, 2012

Better Than the Bag Croutons

Can you believe Thanksgiving is a week and half away? I have been cooking like mad to finalize my Gluten-Free Vegan Thanksgiving Staples! I'll be sharing them with you near the end of the week accompanied with a printable version so you can easily print it out and use some or all of the recipes for your Gluten-Free and Vegan Thanksgiving dishes!

Why buy a bag of little rock hard stale bread pieces, I mean croutons, when you can make them yourself? 
This easy peasy recipe can be whipped up in a few minutes using store bough or homemade bread.  FYI homemade is better!  I wish I could say I have created awesome gluten free bread recipe but I haven’t.  I am still fairly new to gluten free and baking.  I’m slowly learning and hopefully someday I will have my own recipe to share.  Until then I needed some freakin’ bread to eat I couldn’t stand those store bought excuses for gluten free bread one more second.  Thankfully I found this healthy gum and glutenfree bread recipe (I make the vegan version) from Gluten Free Girl and The Chef.  It is pretty darn good and makes delicious croutons!
Better Than the Bag Croutons
6-7 cups gluten free bread cut into 1 inch cubes
Extra Virgin Olive Oil
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp oregano
1 tbsp thyme  
½ tsp pepper
1.)    Preheat oven to 400 F
2.)    Place croutons in a large bowl
3.)    Drizzle EVOO over bread to coat
4.)    Sprinkle spices over bread and toss to coat
5.)    Spread out on a baking sheet and bake for 15-20 minutes – check after 10 since oven temperatures vary and you don’t want them to burn
6.)    Remove when browned* and crunchy on the outside. (* The bread pictured is already brown in color because of teff and buckwheat, your croutons don't need to be this brown.)
Use these delicious croutons to top salads, soups, and make heavenly stuffing (recipe coming later this week!) 
What do you love to do with croutons? Top soup or salad or just eat them like Mr. Darling does? 
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Monday, November 5, 2012

Creamy Dill Chickpea Salad

Had quite a scare with our little Bow this weekend.  She's been fighting cancer since March.  Saturday she seemed in so much pain and wouldn't stop shaking or wimpering so we took her to the emergency vet.  They think the pain she's been having may be a tumor in her brain.  I have lots of Vet appointments these next couple days.  So please keep our little furbaby in your thoughts. 
Looking for a fast, versatile, and oh so good recipe?  Well this is it!  As long as you have the beans cooked this dish could be thrown together in about five minutes.  It’s one of my favorite lunches.  We often pack lunches when going on trips to save money and avoid gluten, this dish makes a great dish to pack.  This recipe is a great base and I love adding whatever veggies I feel like or have on hand.  So feel free to add your favorites. 
Creamy Dill Chickpea Salad
gluten free, vegan, vegetarian, dairy-free, egg-free, soy-free
2 cups cooked garbanzo beans
½ avocado diced
¼ - ½ cup (soy free) Vegenaise (or other vegan mayo)
Juice of ½ a lemon
1 tbsp dill
½ tsp salt
½ tsp lemon pepper
¼ tsp garlic powder
¼ tsp onion powder
1.)    Mash garbanzo beans with the backside of a fork until at least ¾ of the beans are mashed
2.)    Add avocado and mash in with beans
3.)    Add Vegenaise, lemon juice, spices, and any other ingredients you choose to add
4.)    Stir until combined and serve.
Eat it on a sandwich, on a big green salad, or just it eat it! It’s delicious any way!
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Friday, November 2, 2012

Hot Steamy Pick-Me-Up

I'm talking about drinks, geesh what did you think I was talking about!

I don’t know about you but I need something hot to drink in the mornings.  I love the idea of smoothies but there just not my morning thing, it has to be hot and steamy!  
Coffee, black thank you very much, use to be my thing. Writing this right now makes me miss it so much.  You might as well have given me an IV drip of coffee during Grad school. I drank two cups in the morning, then the clinic always had coffee brewed so another 3 cups there, and then of course I would have to stay up till 3am writing a paper or studying so another 2-3 cups.  Coffee was my catnip I couldn’t see it, smell it, or wake up without drinking it.  I loved it just as much as Lorelai Gilmore does.
So why are coffee and I “taking a break?”  Well, after months of heartburn, feeling shaky, and jittery I realized I had to stop drinking so much coffee. I still drink a cup or two of coffee on weekend mornings because I couldn’t not drink it at all!  So if I couldn’t drink coffee in the morning what the hell was I going to drink!  Tea? Tea has definitely grown on me now that I drink loose leaf instead of those paper tasting bags.  Tea definitely makes it appearance in my morning routine, but it's not the “go to” morning drink I wanted. 
My steamy morning pick-me-up is hot lemon water! 
It meets all my requirements, hot, steamy, refreshing, and doesn’t give me jitters or heartburn! Hot lemon water touts a lot of health benefits, such as, cleansing, aiding in digestion, and improving skin.  Being a fruit, lemons contain lots of good vitamins like C and B.   I feel refreshed, warm, and energized drinking this in the morning. 
Hot Lemon Water
1-2 large lemon slices (more if you want more lemon flavor)
1 mug hot water
natural sweetener of your choice like agave or local honey (just a little bit.)   
Combine all ingredients squeezing the lemon juice into the water before putting the slice in and enjoy!  (If you use conventional lemons please be sure to clean them thoroughly before putting them in your drink (organic lemons should be washed too!))
What’s your favorite way to start the day?  Is it a hot, steamy drink like me?  Or do you prefer a big smoothie?  Or something else?  I would love to know. 
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Wednesday, October 31, 2012

Happy Halloween 2012

Happy Halloween!  
I love, love, love Halloween and for lots more reasons than dressing up and eating candy.   Three years ago today Mr. Darling and I were engaged! I hope you have an incredibly spooky Halloween with costumes, good food, and some candy too!

What is your favorite thing about Halloween? 

Monday, October 29, 2012

Miso Noodle Soup

(Here in PA we are hunkered down waiting for Hurricane Sandy to come.  Right now we have rain and a little wind but, they are calling for fierce wind, flooding, and power outages.  Thinking of everyone on the coast and anyone else affected by this storm, here’s to hoping everyone stays safe!)

In college one of my favorite fast (i.e. packaged) “meals” was Undon Miso Soup.  Now, since I try to avoid anything package I haven’t eaten this soup!  How silly is that, it is so easy to make.   When I’m trying a recipe for the first time I search around for  inspirational recipes and then I make my own!  The best place to go for inspiration, Pinterest of course!  (Check out my Real (yummy) Food board for more inspiration. ) I found and pinned a yummy looking Miso Soup recipe from Flourishing Foodie.  I used her recipe as inspiration and made my own Miso Noodle Soup. 
 Miso Soup is one of my favs and is said to make a healing soup.  Miso is a complete protein that is high in antioxidants and B vitamins.  I’ll talk more about the healing affects of Miso  when I share with my “Hearty Healing Soup.”  It is important to purchase a quality Miso to avoid genetically modified ingredients.  For those of you who avoid soy there are good soy-free Misos available, in fact this soup is made with soy-free Miso.  Additionally, it can be difficult to find a gluten-free Miso. Beside the likelihood of gluten ingredients, the starter culture Koji, is often barley.  I have found and love South River Miso, they have eight varieties of Miso with no gluten ingredients.

It is a high quality, organic Miso. A word of caution for those who eat GF, their "gluten free" Misos are made on the same equipment as the gluten varieties.  They are never made at the same time and the equipment is washed between batches. You can read more at South River Miso.   So far I have not had a problem, as always use at your own risk.  If anyone knows a different Miso that is GF I would be very interested to know! 

Other ingredients include garlic, mushrooms, carrots, scallions, and green beans from our CSA basket, you could sub snow peas for the beans and it would be equally delicious.   

Baked tofu adds heartiness to this simple soup. I started by slicing and pressing the tofu for about 30 minutes.  Then I diced it into bite size pieces and covered with a little extra virgin olive oil, Bragg Amino Acids, and lemon juice.  Then I baked it at 375 F for about 20-30 minutes (stirring halfway through) until the tofu is tender but crispy and lightly browned on the outside. 

You can add the tofu directly to the soup but I like the bit of crispiness baking gives the tofu. 
I sauteed the carrots and garlic in extra virgin olive oil until golden, added the rest of the veggies, broth, and water.  Allowed the soup to simmer for about 30 minutes until the veggies were tender.  Then I added cooked rice noodles.

For the noodles I used Pad Thai rice noodles. These are easy to find in your grocery store’s Asian food section. Many are gluten free but be sure to check, I used Annie Chung’s Pad Thai Rice Noodles.  
When the soup is almost finished it’s time to add the Miso.  I put a few ladles of broth in a measuring cup because I didn't want to dirty more dishes!

Then I put 4 tablespoons of Miso in the bowl and stirred to combine.  It was pointed out by one of my darling readers Mary H.  how important it is to mention you never want to boil Miso as it destroys the beneficial microbes in the paste.   

This mixture was added back to the soup and then Mr. Darling and I gobbled up a couple bowls (of soup, we didn't eat bowls haha)!

This is a perfect soup for a cold day!
Miso Noodle Soup
gluten free, vegan, vegetarian, dairy-free, egg-free
14 oz firm tofu
5-6 ounces cooked rice noodles
8 oz mushrooms quartered
3 cloves garlic minced
4 carrots diced
1.5 cups fresh green beans diced
1.5 cups scallions thinly sliced
3-4 tbsp Chickpea Miso (substitute another light Miso if you like)
4 cups vegetable broth
4 cups water
3 tbsp Bragg Amino Acids (soy sauce or another alternative)
1 tsp turmeric
Pinch red pepper flakes
Extra virgin olive oil
Juice of half a lemon
Pepper to taste
1.)    Press tofu slices for 30 minutes, dice into small bite size pieces, cover lightly with olive oil, juice of half a lemon, and pepper, bake at 375 F for 20-30 minutes (stir halfway through) until lightly browned. 
2.)    Meanwhile, saute the garlic and carrots in 1 tbsp olive oil until golden.
3.)    Add the remaining vegetables, broth, water, and Bragg.  Bring to a boil, reduce to simmer, and let simmer, covered 20-30 minutes until veggies are tender.
4.)    Reduce the heat to low, add in the baked tofu and cooked rice noodles, stir to combine. 
5.)    Ladle about ½ cup of broth into a small bowl, to it add 3-4 tablespoons Miso and stir to combine.
6.)    Add the Miso mixture to the soup and stir to combine.  Taste and adjust seasonings if necessary. 
Note: I do not add salt to this soup with the broth, Bragg, and Miso I feel it is salty enough, if I do feel it needs more salt I add a little more Bragg.    
7.)    Serve and enjoy!!
A hot bowl of Miso soup is perfect for warming you up on a cold, rainy day.  Here’s to hoping it keeps Mr. Darling and I warm as Hurricane Sandy passes. 
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Monday, October 22, 2012

Veggie Style Mexican Chili

Isn’t it funny how the smell and taste of food can bring about vivid memories?   For me, the smell of celery and onion reminds me of my Mom and Grandma preparing Thanksgiving dinner and Mexican food reminds me of college taco nights with friends.  In college my roommates and cross country teammates and I had taco night at least twice a month.  It always involved a ton of tacos, tortilla chips, salsa, and guacamole.  And although the tacos we ate then are vastly different than any I would make now, cooking Mexican food still makes me want to invite friends over for dinner!  Since then my idea of Mexican has broaden and I’ve learned it can also be healthy (not like the greasy tacos of my college days!)  This delicious and healthy Mexican Chili is my take on taco soup.  Let’s start with the yummy ingredients. 

Onion, jalapenos, peppers, corn, and beans in a spicy tomato broth make a hearty Mexican chili.  Toppings like olives, green onions, lime, and avocados cool down the spice and make it extra delicious.  This spicy, hearty, healthy chili is the perfect meal to invite friends over for dinner on a cold evening. 
 Mexican Chili
Gluten free, Vegan, Vegetarian, Dairy-Free, Egg-Free, Soy-Free
1 tbsp extra virgin olive oil
1 large onion diced
1 large green pepper diced
2 cloves garlic minced
1 jalapeno, seeds removed, diced
2 cups cooked kidney beans – equals one 15.5 ounce can
2 cups cooked black beans –equals one 15.5 ounce can
2 cups fresh or frozen corn
1 14.5 ounce can diced tomatoes
1 14.5 ounce can tomato puree
4 cups veggie broth
2 tbsp chili powder
1 tbsp cumin
1 tsp paprika
1 tsp salt
1 tsp pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp oregano
¼ tsp red pepper flakes
¼ tsp cayenne
green onions
fresh lime juice
you could also use:
shredded cheese (vegetarian) or vegan cheese
diced tomatoes

1.)    Sautee onion in the olive oil over medium heat until golden.
2.)     Add garlic and sauté for about a minute more.
3.)    Add green and jalapeno peppers and sauté for about 3-5 minutes.
4.)    Add veggie broth, tomatoes, beans, corn, and spices.
5.)    Bring to a boil, reduce heat to low and simmer, covered for 20 minutes or until the veggies are tender. 
6.)    Serve in individual bowls with toppings and a side of tortilla chips and salsa. 
Do you get all nostalgic over Mexican food like I do, if not, what foods bring up good memories for you?  And what is your favorite, healthy Mexican food?