Tex Mex Stew

My in-laws gave me the awesome birthday gift of a spice grinder. This gave me the perfect excuse to use Aldi’s whole dried guajillo chiles that I’ve been eyeing for a while now. As soon as I got that spice grinder I knew what I wanted to make, chili!

DSCF6154
DSCF6144
DSCF6163

I ground up the whole chile (minus the stem) and some cumin seeds I bought at the Asian grocery store. Nothing quite compares to the smell of freshly ground cumin.The base of fresh vegetables makes a fairly light “stew” and the mild flavor of the chile blend makes it safe for the non-spice lovers in our household. Feel free to change it up with different pepper varieties or vegetables (I bet corn would be good in this). This is a very basic dish that’s waiting for some creative additions!

Tex Mex Stew

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cups chopped tomatoes (about 4 medium tomatoes)
  • 3 jalapeños, deseeded and diced
  • 2 cloves of garlic, minced
  • 2 (15 oz.) cans pinto beans
  • 1 whole guajillo chile, ground
  • 1 1/2 teaspoons whole cumin seeds, ground
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 teaspoon salt, or to taste

Directions:

  1. In a large pot, bring the olive oil to medium-high heat. Add the onion, tomatoes, jalapeños, and garlic. Sauté until the onions are translucent and tender.
  2. Stir in the remaining ingredients and simmer over medium heat for 10-15 minutes for flavors to meld. Serve with a side of cornbread or crackers.

Nutrition per serving:
Calories: 247 Fat: 8.4g Saturated Fat: 1g Protein: 11g Carbohydrates: 35g Sugars: 5.5g

Samosa Quesadilla with Cilantro Chutney

I love samosas, but don’t always feel like going through the trouble of frying them or stopping by an Indian restaurant. So I took the idea and made it a little easier by creating a crunchy outside with a toasted tortilla.

DSCF6134

Samosa Quesadilla with Cilantro Chutney

Serves 2

Ingredients:

Samosa Quesadilla

  • 2 russet potatoes, peeled and cubed
  • 1/4 cup vegetable broth
  • 1 garlic clove, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup cooked green peas
  • 2 whole wheat tortillas

Cilantro chutney:

  • 1/2 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 1 jalapeno, de-seeded and chopped
  • 1 garlic clove
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons lemon juice
  • 1 teaspoon agave nectar
  • 1-3 tablespoon of water

Directions

  1. Boil the potatoes until soft and drain.
  2. Using a food processor blend the potatoes, vegetable broth, garlic clove, curry powder, powdered ginger, ground cumin, and salt.
  3. Carefully mix the green peas into the potato blend and spread out evenly on two tortillas, then fold in half.
  4. Place a frying pan over medium-high heat and cook each quesadilla until both sides are golden brown.
  5. For the chutney place all the ingredients in a food processor and blend, adding enough water to make a pesto-like consistency.
  6. Cut the quesadillas, and serve with a side of the chutney.

Nutrition per serving:
Calories: 320 Fat: 4.6g Saturated Fat: 1.5g Protein: 10g Carbohydrates: 67g Sugars: 8g

Double Protein Patties 

When I originally tested this recipe, the results were eaten so fast that I didn’t even have a chance to photograph it. Combining two different vegan protein sources, black beans and quinoa, makes these patties healthy and delicious.

IMG_0422

Double Protein Patties

Serves 4

Ingredients:

  • 1 can black beans, drained and rinsed
  • 3/4 cup cooked quinoa
  • 3 tablespoons finely chopped chipotle in adobo sauce
  • 2 tablespoons lime juice
  • 3 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin

Directions:

  1. Preheat the oven to 400 degrees.
  2. With either a fork or potato masher, mash all the ingredients together.
  3. Line a baking sheet with parchment paper. Take the bean and quinoa mixture and form 4 patties and place them on the lined sheet. Bake for 15 minutes, flip, then bake for another 15 minutes. 
  4. Serve on a bun with all your favorite burger toppings.

Nutrition per serving:
Calories: 163 Fat: 1.4g Saturated Fat: 0g Protein: 8g Carbohydrates: 30g Sugars: 1g

Four-Way Chili Mac

“Copy cat” recipes seem to be all the rage as of late. I can’t get onto Pinterest without seeing at least one pin proclaiming to have found the secret ingredients to some sauce or batter. Now this is not a copy cat recipe below, but more of a vegan tribute to something I remember fondly from childhood.

It has been several years since I last ate Three-Way Chili at Steak and Shake, but it was brought to mind when some of the beloved diner chain’s coupons were put (in vain) in our mailbox. I don’t really know exactly when I first tried the dish, but what I do know is that my young self was in awe of the meal because it was a combination of two of my favorite foods: chili and spaghetti. I still love both of those to this day, so a vegan update to the meal was a necessary one.

Four-Way Chili Mac

Serves 6

Ingredients:

  • 12 oz. package whole-wheat thin spaghetti
  • 2 (14 oz.) cans red beans
  • 1 (14 oz.) can diced tomatoes
  • 1 (10 oz.) can diced tomatoes with green chilies
  • 1 garlic clove, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper, or to taste
  • Salt, to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 (8 oz.) cans tomato sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 cup diced white onions

Directions:

  1. Cook the spaghetti according to package instructions and drain.
  2. In a large pot combine red beans through salt. Bring to boil, then lower to a simmer. Combine cornstarch with cold water and pour into the chili mixture. Stir well and continue to simmer until a thick saucy texture is achieved.
  3. In a small bowl, combine the tomato sauce, balsamic vinegar, and soy sauce.
  4. Divide cooked pasta among serving plates, topping each with a few spoonfuls of the tomato sauce, a hearty scoop of chili, and a sprinkle of white onion.

Nutrition per serving:
Calories: 383 Fat: 2g Saturated Fat: 0g Protein: 18g Carbohydrates: 78g Sugars: 11g

Hummus Pizza

I’ve had pizza, I’ve had hummus, and I’ve even had pizza flavored hummus, but now two worlds will collide in this ridiculously delicious recipe. Really filling, and definitely cheaper than takeout, this is sure to be a hit with the whole family.

Hummus Pizza

Serves 4, 2 slices per serving

Ingredients:

  • 2 cups white whole wheat flour
  • 1 packet active dry yeast
  • 1 tablespoon light brown sugar
  • 1 cup warm water
  • 4 tablespoons olive oil, divided
  • 1 (15 oz.) can chickpeas, drained (65 cents)
  • 1 tablespoon tahini  (40 cents)
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1 garlic clove, minced
  • 2 teaspoons dry oregano
  • 1 teaspoon dry basil
  • 1/2 teaspoon salt
  • 1 cup packed spinach, chopped
  • 1/4 cup roasted red bell pepper, chopped
  • 1/4 cup sliced black olives

Directions:

  1. In a large heat-proof bowl, combine the flour, yeast, and brown sugar. Stir in the warm water until a soft dough forms. Knead for 5 minutes, then cover and let sit in a warm area for 1 hour.
  2. While the dough rises, make the hummus. In a food processor, combine 2 tablespoons olive oil and chickpeas through salt and blend until smooth.
  3. Preheat oven to 400 degrees. Grease a pizza pan with the remaining 2 tablespoons of olive oil and spread the dough on it. Bake for 10 minutes. Top the crust with the hummus and remaining ingredients, then broil in the oven for 1-2 minutes, until spinach is wilted and all toppings are heated through.
  4. Let sit for 5 minutes before cutting and serving.

Nutrition per serving:
Calories: 473 Fat: 20g Saturated Fat: 2.7g Protein: 14.5g Carbohydrates: 63g Sugars: 7.6g