Coconut Chilli

Hello Foodies,

Today I would like to share a creamy and delicious vegan hearty meal.

Ingredients:
1 can of black beans, drained and rinsed
1/2 cup of green lentils
1/2 cup of buckwheat grouts
2L water
1 can of coconut milk
2 tbsps of tomato paste
1/2 cup diced tomatoes
1/2 cup diced onion
1/2 cup diced bell peppers
1 diced jalapeno (optional)
Salt & pepper to taste

In a large size pot bring water to a boil. Add lentils, cook for 20 minutes or until tender occasionally stirring. After 10 minutes add buckwheat grouts. Drain the cooked lentils and buckwheat in a colander and place back into the large pot.

Add black beans, tomato paste, tomatoes, onion and bell peppers; jalapenos (optional). Cook for 10 minutes, stirring frequently. Add coconut milk and cook for 10 more minutes.

Season with salt and pepper and serve.

Enjoy :)

How to Meatless...

Hello Foodies,

Today I bring you an 'no fail' meat alternative recipe. My mother has been doing this for over thirty years. Here's what you will need:

For meatless ground meat:

1 package Organic GMO Free Firm Tofu, drain and squeeze out all excess liquid. Break up the tofu with a fork, mash to the consistency you require.Marinate with your favourite spices for an hour or longer. Avoid adding liquid marinate if you want this in a dry dish like taco meat.

For meatless sliced meat:

This recipe requires a couple days of preparation. Again you will need 1 package Organic GMO Free Firm Tofu. This time you will leave it in the original package unopened and place in your freezer for at least three days.

Defrost. Drain. Squeeze out all excess liquid. Place the block(s) of tofu on a plate lined with paper towels. Let sit for about 20 minutes to soak up any remaining moisture.

Slice into 1/8" shreds or slices. Panfry until slightly crispy & golden on both sides. I use coconut oil or olive oil for this. Remove from pan and lay out the pieces over a plate lined with paper towels. This will drain the oils. Let cool.

Voila, you can now add these shreds or slices to any stirfry, curry or sandwich of your choice. For use as sandwich meat you can sprinkle it with salt and pepper and some herbs when they are still hot.

I really hope you enjoy these homemade meatless meat recipes I'm sharing. From my mommy's kitchen to yours.

Happy Meatless Days :)

Vivian 

Christmas Garlic Cranberry Stuffing

Ingredients:

1 loaf gluten free bread - cubed

1 cup cooked brown wild rice
 
1 celery stalk - diced

1 carrot - peeled and diced

1/4 cup dried cranberries

3 sprigs of parsley - minced
 
1 clove of garlic - minced

1/2 white onion - diced

1 tbsp Italian Seasoning

1 cup turkey drippings or chicken stock (you my substitute with vegetable stock for vegetarians and vegans)

1 tbsp butter or margarine

Turn on the stove to medium heat. In a large pot melt the butter and sautee the onions, carrots and celery till soft. Add the cranberries and rice, mixing well. Add the stock, italian seasoning and parsley. Bring to a simmer while stirring. Add cubed bread and continue to stir until the stuffing has formed. Shut heat off and cover the pot with a lid. Remove from heat and let stand for 5 minutes. Stir in minced garlic and Salt & Pepper to taste.

Serve with turkey, tofurky or whatever floats your boat. I can guarantee this stuffing to be super yummy.

Thanksgiving Rice Stuffing

Ingredients:

1 loaf gluten free bread - cubed

1 cup cooked brown wild rice

2 celery stalks - diced

1 carrot - peeled and diced

6 mushrooms - diced

3 sprigs of parsley - minced

1/2 white onion - diced

1 tbsp Poultry seasoning

1 cup turkey drippings or chicken stock (you my substitute with vegetable stock for vegetarians and vegans)

1 tbsp butter or margarine

Turn on the stove to medium heat. In a large pot melt the butter and sautee the onions, carrots and celery till soft. Add the mushroom and rice, mixing well. Add the stock, poultry seasoning and parsley. Bring to a simmer while stirring. Add cubed bread and continue to stir until the stuffing has formed. Shut heat off and cover the pot with a lid. Remove from heat and let stand for 5 minutes. Salt & Pepper to taste.

Serve with turkey, tofurky or whatever floats your boat. I can guarantee this stuffing to be super yummy.