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

Spices:

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

 

Toppings:

green onions

olives

avocado

fresh lime juice

you could also use:

shredded cheese (vegetarian) or vegan cheese

cilantro

diced tomatoes

 

Directions:

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?

 

 

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Squash and Potatoes Au Gratin

 

I have a confession …I really don’t like butternut squash that much…gasp (I know) this is fall blasphemy! What can I say I love savory food and I’ve always disliked the sweetness in butternut squash.  It’s the same with sweet potatoes and pumpkins but I’m determined to make delicious dishes with these ingredients.  I even made a savory pumpkin soup I’ll share the recipe next week. 
For now, back to the squash!

 

We got our first butternut squash of the season in our CSA basket and we also happened to get a bag full of potatoes.  Then it popped into my head au gratin is the answer.  It turns out au gratin isn’t all that healthy or vegan, shocking (note the sarcasm.)  I searched around for a healthier more vegan friendly way to make it and found The Scrumptious Pumpkin who used cauliflower as a base to make her au gratin.  Awesome! I used a base of cauliflower along with garlic, paprika, garlic powder, onion powder, salt, pepper, and a little liquid (reserved liquid from cooking the cauliflower) to make my au gratin. 

I did use organic cheese at the end to create the yummy crust, however, if you want to make it vegan just add ¼ cup nutritional yeast to the cauliflower base and gluten free breadcrumbs drizzled with olive oil as the crust.  This would also be delicious!!

Butternut Squash and Potato Au gratin
Gluten Free, Vegetarian, Vegan Option, Egg Free, Soy Free, Dairy Free Option

1 large butternut squash sliced thin

6 medium potatoes sliced thin

1 large head cauliflower

2 cloves garlic

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp sweet Hungarian paprika

¾ cup reserved cauliflower liquid

Salt and pepper to taste

2 cups grated sharp cheddar cheese

¼ cup chopped chives for topping

Directions

1.      Preheat oven to 400 F

2.      Clean and Roughly Chop Cauliflower, add to a large pot of boiling water and cook for about 15 minutes or until very tender.

3.      Meanwhile wash the potatoes and squash and thinly slice.  I used the large slicer on my food processor since I had so much to slice.  It was the perfect size; you could also easily do this by hand it would just take longer.  Set aside.

4.      Once cauliflower is very tender, drain. Reserve about a cup of the liquid. Allow to cool for a few minutes.

5.      Place the cauliflower in a food processor along with garlic, paprika, garlic powder, onion powder, salt, pepper and ½ cup reserved liquid.  (If you are making this dish vegan add the ¼ cup nutritional yeast now)

6.      Process until smooth then continue adding the remaining reserve liquid until the mixture is smooth and creamy.  (I used about ¾ cup liquid)

7.      Add half of the potatoes and squash to a 9 x 13 baking dish and cover with half the cauliflower sauce.  Repeat the process with the rest of the potatoes, squash, and sauce.  Make sure all the potatoes and squash are covered in the sauce. 

8.      Cover with foil and bake for about 35 minutes.

9.      Remove foil and bake for another 20 or until the potatoes are tender. ( If going vegan add the gluten free breadcrumbs and evoo before baking uncovered)

10.  Remove the dish and cover with grated cheese.

11.  Broil for a few minutes until the cheese is bubbly and lightly browned.

12.  Top with chives and serve!

** This dish is garlicky, if you don’t like that reduce the amount of garlic/garlic powder.

My husband loves all kinds of veggie dishes but the way to his heart is potatoes and cheese …needless to say he loved this dish.  We may even make it for Thanksgiving!  If you make this and try the vegan version let me know how it turns out!!

Check out all the recipes from "winter squash week!" Rice & Mushroom Stuffed Acorn Squash here and then, Rosemary Roasted Butternut Squash Seeds here

Do you have the same semi-aversion to sweeter squashes and sweet potatoes like I do or do you think I’m nuts?

 

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Rosemary Roasted Squash Seeds

 

 “Use it up, Wear it out, Make it do, or Do without”   

I love this old wartime saying and find myself thinking it a lot when I’m cooking.  I hate waste, especially food waste.  Did you know American households throw out an average of 470 pounds of food a year! Yikes!!! That is way too much food going in the trash.  When I look at a food item I try and think of how I can use up every bit. Whatever I can’t use goes into the compost and then onto the garden to grow more food!  

This brings us to winter squash seeds, don’t throw them out.  Besides creating food waste your tastes buds will majorly miss out if you throw these little gems away. 

 You can use any winter squash seeds, not just pumpkin, and any spices you like.   I loooove roasted rosemary, it smells and tastes amazing. 

Rosemary Roasted Squash Seeds

Squash Seeds

Drizzle of extra virgin olive oil

1 tsp Rosemary

Pinch of cayenne (more if you like the heat)

Salt & Pepper to taste

1.)    Preheat oven to 300 degrees F

2.)    Scoop all the seeds out of the squash. TIP: Use a grapefruit spoon. 

3.)    Pick all the seeds out of the stringy goo that is attached to them, lightly rinse with water, pat dry, and place in a small bowl.

4.)    Cover seeds lightly with extra virgin olive oil.

5.)    Sprinkle rosemary, cayenne, salt, and pepper onto seeds and stir to coat.

6.)    Spread out on a cookie sheet and bake at 300 F for 10 minutes or until seeds are lightly browned.

I cooked up a Rice & Mushroom Stuffed Acorn Squash earlier this week check that recipe out here. The seeds are delicious for roasting.  

What is your favorite way to top roasted squash seeds?  Do you favor one roasted squash seed over another? (I’m pretty smitten with roasted butternut squash seeds.)

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Rice & Mushroom Stuffed Acorn Squash

 

I love fall, the crisp air, the smell of leaves, and all the delicious harvest food.  Nothing says fall like the winter squash harvest.  Winter squash has been popping up in our CSA basket for the last couple weeks and I have been whipping it up into as many recipes as I can think of.  I adore eating seasonally and winter squash provides the hearty and warm dishes I’m craving now that the weather has turned cold. 

This week I have a few squash filled recipes to share! We’ll kick off “winter squash week” with the lovely acorn squash.  A ridged (usually) dark green squash (they can be tan or yellow) with sweet yellow-orange flesh and a good source of vitamin C, A, and B6.  I find their round shape makes them the perfect squash to stuff.  (And save the seeds they are delicious to roast, recipe coming this later week)

I stuffed the squash with a vegetable rice mixture that got deliciously crunchy as it baked in the oven. 

 

It was so delicious I took the leftover stuffing (for one squash you will have extra) and baked it in oven to give it that delicious crunch…leftovers.were.amazing!

 

The main dish was just as amazing with that soft but crunchy rice mixture inside the baked squash. YUM.

Rice & Mushroom Stuffed Acorn Squash

Gluten free, Vegan, Vegetarian, Dairy Free, Egg Free

1 acorn squash (although the stuffing could fill 2 if you wanted)

2 cups cooked brown rice

1 onion diced

1 mild pepper diced

2 large carrots diced

8-10 ounces mushrooms quartered

1 tablespoon Bragg Liquid Aminos (or gluten-free soy sauce)

1 tablespoon (soy free) Earth Balance (or butter) (plus a little more for topping)

1 teaspoon red pepper flakes

 About 1.5 tablespoons EVOO

Salt and pepper to taste

 

Directions:

1.)    Preheat oven to 375 degrees F

2.)    Cut squash in half and remove seeds – save them for roasting check out my recipe here!

3.)    Put the squash in a baking dish, face up, lightly rub with EVOO place in the oven and bake for 25 minutes

4.)    While the squash is baking heat 1 tablespoon of oil in a large skillet over medium heat

5.)    Add the onion, carrot and red pepper flakes and saute until golden, about 5 minutes

6.)    Add the pepper and mushrooms, cover and cook until tender, about 10 minutes

7.)    Stir cooked rice, Bragg, and Earth Balance into the pan and heat for about 3 minutes

8.)    Remove squash from oven and spoon rice mixture into the squash

9.)    Top each squash half with a small amount of Earth Balance

10.) Bake at 375 F for 30 more minutes or until the squash is tender

       ENJOY!!!
 

TIP: If you use one squash you will have left over rice mixture and it is fine to eat the way it is.  However, if you want to make it really delicious put it in a baking dish topped with a little Earth Balance and bake along with the squash for about 20 minutes.  It will be soft, hot, and a little bit crunchy soooooo good.

Do you love all the winter squash available this time of year?  What’s your favorite squash dish?

Check out the second recipe of Squash Week for my Rosemary Roasted Squash seeds here!!

 

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