Slow-Cooker Vegan Lentil Chili

 This tasty lentil chili is filled with smoky spices and has a rich tomato flavor, but it is lighter than the meat-filled version, thanks to the addition of barley sweet butternut squash and hearty lentils. Lentils are the perfect substitute for a meat-free chili, as they cook up earthy and meaty, and there's no browning or precooking needed.

This hearty vegan chili comes together very easily with the aid of a slow cooker. All you have to do is mix the ingredients together, turn it on, and come back to a bowl of delicious and comforting vegan chili.

Ingredients 

1 pound large butternut squash cubes (about 1 1/4 inches) 

1 medium yellow onion, finely chopped  

1 medium red bell pepper, diced  

2 cloves garlic, finely chopped  

2 1/2 cups water  

1 (14.5-ounce) can crushed tomatoes  

1 (15-ounce) can black beans, drained and rinsed  

1 (15-ounce) can kidney beans, drained and rinsed  

3/4 cup dried lentils  

2 tbsp chili powder  

1 tbsp ground cumin 

1 tbsp olive oil  

2 tsp kosher salt  

1/4 tsp freshly ground black pepper  

Coarsely chopped fresh cilantro and diced avocado, for serving 

 

Method

1. Place all ingredients (except the cilantro and avocado) in a 6-quart or larger slow cooker and stir to combine. 

2. Cover and cook until the lentils are tender - 6 to 8 hours on the LOW setting. 

3. Stir again and serve topped with cilantro and avocado. 

Notes:

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months.

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High-Protein Veggie Breakfast Casserole

  

Ingredients

2 tbsp extra-virgin olive oil 

2 cups sliced cremini mushrooms 

 2cups chopped multicolored bell peppers 

1 small red onion, chopped 

1(5-ounce) package baby spinach, chopped 

1(15-ounce) can no-salt-added black beans, rinsed

1½cups shredded pepper Jack cheese 

8 large eggs 

⅔ cup half-and-half

½ cup small-curd 2% cottage cheese

1 tsp garlic powder

1tsp onion pdr

½ tsp pepper pdr 

¼ tsp salt

¼ tsp cayenne pepper (optional)

Sliced scallions, for garnish (optional)

Hot sauce or salsa, for serving (optional) 

 

Preparations

Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

Heat 2 tablespoons oil in a large skillet over high heat. Add 2 cups mushrooms; cook, stirring occasionally, until golden brown, about 8 minutes. Reduce heat to medium-high and add 2 cups peppers and the chopped onion; cook, stirring often, until softened, about 5 minutes. Stir in chopped spinach; cook, stirring constantly, until wilted, about 2 minutes. Transfer the mixture to the prepared baking dish. Stir in rinsed black beans and 1½ cups cheese.

Combine 8 eggs, ⅔ cup half-and-half, ½ cup cottage cheese, 1 teaspoon each garlic powder and onion powder, ½ teaspoon pepper, ¼ teaspoon salt and ¼ teaspoon cayenne (if using) in a blender; process until smooth, about 20 seconds. Add the egg mixture to the black bean mixture in the baking dish; stir until evenly combined. Cover the dish tightly with foil.

Bake until puffed around the edges, lightly browned and just set in the center, about 1 hour 5 minutes, uncovering during the last 20 minutes of baking. Let stand for 10 minutes before serving. Garnish with sliced scallions and serve with hot sauce or salsa, if desired.  

 

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Bean & Veggie Taco Bowl

  

Ingredients

1 tsp olive oil

½ medium green bell pepper, cored and sliced

½ medium red onion, sliced

½ cup cooked brown rice

¼ cup canned black beans, rinsed

¼ cup shredded sharp Cheddar cheese (1 oz.)

¼ cup salsa

2 tbsp Chopped fresh coriander leaves, lime wedges and hot sauce for serving

 Preparations

Heat oil in a medium skillet over medium heat. Add bell pepper and onion; cook, stirring often, until the vegetables are crisp-tender, 5 to 8 minutes. Mound rice and beans in a bowl. Top with the vegetables, cheese, salsa and cilantro, if using. Serve with lime wedges and hot sauce, if desired.  

 

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Loaded Chopped Taco Salad Bowl

  

 Ingredients

¼ cup extra-virgin olive oil

3 tbsp lime juice

1 tbsp apple cider vinegar

½ tsp salt

1 medium clove garlic, grated

2 medium heads romaine lettuce, shredded

2 (15-ounce) cans no-salt-added black beans, rinsed

1 small orange bell pepper, diced

1 small yellow bell pepper, diced

1 cup crumbled cotija cheese

1 cup chopped cherry tomatoes

½ cup thawed frozen fire-roasted corn

¼ cup chopped pickled red onions

¼ cup finely chopped fresh cilantro leaves and tender stems

1 medium jalapeño pepper, seeded and minced

2 cups unsalted tortilla chips

 

Preparations

Combine ¼ cup oil, 3 tablespoons lime juice, 1 tablespoon vinegar, ½ teaspoon salt and the grated garlic in a large bowl; whisk well.

Add shredded lettuce, rinsed beans, diced orange and yellow peppers, 1 cup cotija, 1 cup tomatoes, ½ cup corn, ¼ cup pickled onions, ¼ cup cilantro and the minced jalapeño to the bowl with the dressing; toss until evenly coated. Serve with 2 cups tortilla chips.

 

 

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Stuffed Sweet Potato with Hummus Dressing

  

Ingredients

1 large sweet potato, scrubbed

¾ cup chopped kale

1 cup canned black beans, rinsed

¼ cup hummus

2 tablespoons water

 

Preparations

Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.

Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.

Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato. 

 

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No-Cook Black Bean Salad

  

Ingredients

½ cup thinly sliced red onion

1 medium ripe avocado, pitted and roughly chopped

¼ cup cilantro leaves

¼ cup lime juice

2 tbsp extra-virgin olive oil

1 clove garlic, minced

½ tsp salt

8 cups mixed salad greens

2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry

1 pint grape tomatoes, halved

1 (15 ounce) can black beans, rinsed

 

Preparations

Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.

Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.

 

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Crunchy Nacho Bake

  

 *Popular vegetarian substitutes for lean ground beef include lentils, mushrooms, and firm tofu, which can be used in dishes like tacos, chili, and pasta sauce.

 

Ingredients

• 2 Tbsp extra-virgin olive oil

• 1 lb 85% lean ground beef *

• 2 15-oz cans no-salt-added black beans, drained and rinsed

• 1 14 1/2-oz can diced tomatoes

• 4 oz cream cheese

• 1 1-oz. envelope taco seasoning mix (about 1/4 cup)

• 1/2 tsp kosher salt

• 6 oz Colby Jack or cheddar cheese, shredded (about 1 1/2 cups), divided

• 1 1/2 cups tortilla chips, plus more for dipping (optional)

• Chopped fresh cilantro and/or thinly sliced jalapeño peppers, for topping (optional)

Directions

 Preheat oven to 375°F. Heat oil in a large nonstick skillet over medium-high. Add beef and break into small pieces with a wooden spoon. Cook, undisturbed, until bottom side is browned, about 3 minutes. Stir and cook until beef is cooked through, about 2 minutes. Transfer to a small bowl, reserving 1 tablespoon drippings in skillet. (Discard remaining drippings.)

Reduce heat to medium. Add beans and tomatoes; bring to a simmer. Add cream cheese, taco seasoning mix, and salt; cook, stirring constantly, until cream cheese is melted, about 1 minute. Remove from heat. Stir in beef and half of cheese.

Scrape beef mixture into an 8-inch square or 2-quart round or oval baking dish. Top with chips and sprinkle with remaining cheese. Bake until beef mixture is bubbling and cheese is browned, about 15 minutes. Top with cilantro and/or jalapeños and serve with chips, if desired.

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Black Bean Chili

  

Ingredients

• 2 Tbsp. olive oil

• 1 medium yellow onion, chopped

• 4 cloves garlic, finely chopped (about 4 tsp.)

• 3 15-oz. cans black beans, drained

• 2 28-oz. cans diced fire-roasted tomatoes

• 1 15-oz. can corn, undrained

• 1/4 cup dry quinoa

• 1/4 cup ketchup

• 3 Tbsp. salted butter

• 2 Tbsp. Worcestershire sauce

• 2 Tbsp. chili powder

• 1 Tbsp. dried oregano

• 1 Tbsp. garlic powder

• 1 Tbsp. cumin

• 1 1/2 tsp. kosher salt

• 1 Tbsp. smoked paprika (optional)

• Shredded cheese, sour cream, sliced scallions, cilantro, crushed tortilla chips, and/or plain Greek yogurt, for topping (optional)

Directions

1. Cook onion and garlic:

   Heat oil in a large pot over medium. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.

2. Add remaining ingredients and simmer:

   Add beans, tomatoes, corn, quinoa, ketchup, butter, Worcestershire sauce, chili powder, oregano, garlic powder, cumin, salt, and 1 cup water. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes. 

3. Top and serve:

   Remove from heat and stir in paprika, if using. Serve with desired toppings.

Make Ahead: Store chili in an airtight container in the fridge for up to 5 days, or in the freezer for up to 6 months. Chili freezes like a champ, so consider making a double batch to freeze some for future dinners.

 

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No-Cook Black Bean Taco Bowls

  

 Ingredients

 5 tbsp sour cream

⅛ tsp lime zest

3 tbsp lime juice, divided

1 tbsp water

¼ cup extra-virgin olive oil

2 scallions, thinly sliced, plus more for garnish

⅛ tsp salt

1 (15-ounce) can no-salt-added black beans, rinsed

4 cups chopped romaine lettuce

4 cups shredded green cabbage

2 cups corn kernels (from 2 large ears)

1 cup chopped drained roasted red peppers

½ cup shredded Cheddar cheese

¼ cup finely chopped red onion

¼ cup chopped pickled jalapeños

4 ounces tortilla chips

 

Preparations

To make cream: Whisk 5 tablespoons sour cream, ⅛ teaspoon lime zest and 1 tablespoon lime juice together in a small bowl until smooth. Add 1 tablespoon water; whisk to combine.  

To make vinaigrette: Combine ¼ cup oil, the sliced scallions, ⅛ teaspoon salt and the remaining 2 tablespoons lime juice in a large bowl; whisk well. Transfer 2 tablespoons dressing to a medium bowl; add the rinsed beans and toss to coat. Set aside for 5 minutes.  

To the large bowl with the remaining dressing, add 4 cups lettuce and 4 cups cabbage toss well. Divide the lettuce mixture among 4 bowls. Top the bowls with the dressed beans, 2 cups corn, the chopped roasted red peppers, ½ cup cheese, ¼ cup red onion and ¼ cup jalapeños. Drizzle with lime juice and, if desired, garnish with more scallions. Serve with 4 ounces tortilla chips on the side.  

 

 

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Chipotle-Lime Cauliflower Tacos

Ingredients

• ¼ cup lime juice (from about 2 limes)

• 1-2 tbsp chopped chipotles in adobo sauce (see Tips)

• 1 tbsp honey

• 2 cloves garlic

• ½ tsp salt

• 1 small head cauliflower (see Tips), cut into bite-size pieces

• 1 small red onion, halved and thinly sliced

• 1 (15-ounce) can refried black beans, warmed

• 8 corn tortillas, warmed

• ½ cup crumbled feta cheese

• Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving

Directions

1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.

2. Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top.

3. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.

4. Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.

                                                                                           Tips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.                                                                                                                              To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.

    

   https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
   
   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
   
   https://cancersupportindia.blogspot.com  for info on cancer and health related topics
   
   https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs