Friday, January 31, 2014

On My Hearth: Rainy Day Slow Cooked Chick'n & Dumplings

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First of all, big thanks to Glenn for replacing my keyboard! I am back in action, woo-hoo! Lucifer doesn't look the least bit sorry about the trouble he caused, does he? And you'll note that even though he's back on my desk, there is no liquid in sight. *groan*

I'm one of those people who really enjoys a rainy day, especially if I'm able to stay home, cuddle up on the couch with a book or a good movie, and just enjoy the sound of the rain hitting the roof. However, after a couple of days I'm over it! I know, after seeing what my friends up north are going through with snowstorms, I shouldn't complain, but still..this is the Sunshine State, after all! Loki and I have had to forgo our morning walks, and neither of us have been able to play outside, making a slightly grumpy mama and doggy! The cats, however, are loving the extra attention.

Rainy Day photo 20140130_185620_zps2v5mzuxf.jpg

In my opinion, this weather calls for comfort food. Warm, rich & hearty stick-to-your ribs kinda stuff, the meals your mama would make. Nothing too fancy, though, because who wants to drive in a downpour to the grocery store in search of some fancy ingredient? Not me, that's for sure! So I searched my kitchen yesterday, gathered a little of this & a bit of that, put them all together and came up with the ultimate rainy day dinner: Chick'n and Dumplings. Mm...doesn't the thought of it just warm you right up?

I combined several different recipes to create this slow cooker version, so easy yet delicious, and much healthier than the traditional version. I hope you enjoy it as much as we did!

 Slow Cooked Chick'n & Dumplings 

 
Chick'n & Dumplings photo 2014-01-30-18-32-14_deco_zpsvmcyvxtd.jpg

                       For the Base:
  •   2 faux chicken breasts (I used Gardein Chick'n Scallopini) -- thawed and chopped
  •   2 cups vegetable broth (or water mixed w/veggie bouillon)
  •   1 1/2 cups  non-dairy milk (I used Silk Almond Milk, Unsweetened)
  •   4 tablespoons  all-purpose flour
  •   1 teaspoon  sage (or more, to taste)
  •   1/2 teaspoon  garlic powder
  •   1/2 teaspoon  salt (or to taste)
  •    pepper -- to taste
  •   1 small  onion -- chopped fine
  •   1 clove  garlic -- minced
  •   4 small  red potatoes -- diced (more or less, depending on your love of taters)
  •   10 ounces  frozen mixed vegetables (or a mix of whatever you have on hand - peas, carrots, corn, etc)
                       For the Dumplings:
  •   1 cup  Bisquick® baking mix
  •   1/3  cup non-dairy milk
  •   1 teaspoon  paprika -- plus more for sprinkling
  1. First, you're going to make a roux, or as my mom called it, white gravy. In a medium saucepan, put the vegetable broth and flour and whisk until smooth.  Turn the heat to medium and add the sage, garlic powder, salt, pepper,onion and garlic.  Allow the broth to thicken up nicely then add the non-dairy milk, stir to combine. Taste the gravy to make sure it's seasoned how you like it. I myself prefer stronger flavors so I threw in some other spices (rosemary and a pinch more sage). 
  2. In the slow-cooker crock, place your potatoes, veggies and faux chicken.  Pour the gravy over the top. Turn heat to low and cook for about 6 hours, until everything is heated through and your potatoes are tender but not falling apart.
  3. Now, you're gonna make the biscuit dumplings.  Mix the Bisquick, milk and paprika until a soft dough forms. 
  4. Turn the Crock-pot heat to HIGH, open the lid and get ready for the fun part! Take your biscuit dough and form it into cute little balls, don't worry about them being perfect or uniform. This is country cookin', we're not fancy like that! Drop each little ball gently onto the top of your chick'n veggie mix, covering as much of it as you can.  They will sink a tiny bit, about halfway maybe, which is just fine.  Once all the dough is gone, cover the crock and leave it alone for a little while. 
  5. After about an hour, poke your biscuits with a knife to check for doneness. If they are solid and not mushy, you're done! Ladle out the yummy-ness into a bowl and dig in. If your crock-pot isn't as hot as mine, you might need to cook a little bit longer, but it shouldn't take more than an hour and a half. 
  6. You can sprinkle some additional paprika or even parsley sprigs on the top if you want to dress this up.  Enjoy!

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Makes 4 generous portions; Per Serving 333 Calories; 7g Fat (19.5% calories from fat); 14g Protein; 55g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1326mg Sodium. 

I think I see the sun trying to peek through the clouds, crossing fingers!


Monday, January 27, 2014

On My Hearth: Vegetable Barley Soup

Well, as Kristyn mentioned in her fabulous guest post (thank you, sweetie!), my computer had a run-in with a cup of coffee, thanks to a clumsy cat..grr...I was out of commission for a day but luckily found an old laptop of Chip's to tide me over til my new keyboard arrives. Whew!

I haven't done a whole lot of proper cooking this past week, have been kinda throwing stuff together based upon what we have in the house.  The post-holiday budget has been a bit tight, am sure many of you can relate, so I've kept my shopping to a minimum. No fancy ingredients or gourmet dinners, just basic good stuff.

I cleaned out my pantry and chose to focus on a few "mystery" items this week.  Here we have a package of elbow pasta, some barley, orzo, Jambalaya mix, yellow split peas and half a can of Chipotle in Adobo (from the fridge).  Now, I'm not suggesting that I toss all of these ingredients together (ewww!), just that I find or create some recipes using what I have on hand.  Sounds fun, right?! Yeah, I'm easily amused.

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First up: barley. This was actually an easy search, found a quick recipe for Vegetable Barley Soup which I adapted for the slow cooker.  This made a wonderful Sunday meal, perfect for a lazy day just hanging around the house.  I had almost everything on hand, just had to buy a zucchini which happened to be on sale this week.

Vegetable Barley Soup Ingredients photo 20140126_103144_zpsql4yt6kr.jpg

I'm sharing the original recipe; the only change I made was using my slow-cooker instead of stove top.  I put everything into the crock and cooked for about 6 hours on High Temp. You might need more or less time, check your veggies after about 4 hours to see if they're tender then adjust the temp accordingly. Oh, wait! I also did not include the Worcestershire since I was too lazy to run to the health food store for a vegan version.

Vegetable Barley Soup photo 20140126_161334_zpseion8xra.jpg

Beaker's Vegetable Barley Soup
Rated:rating
Prep Time: 15 MinutesReady In: 1 Hour 45 Minutes
Submitted By:BEAKER1Cook Time: 1 Hour 30 MinutesServings: 8
"Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!"
INGREDIENTS:
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with
juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans,
drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
DIRECTIONS:
1.Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

The Verdict: I loved this recipe! It was so easy to make, and the flavors came together so nicely. While certainly not as spicy as I normally like my food, there is something to be said for a good, solid comforting bowl of soup. The barley added some thickness and created a heartier dish, and with a good hunk of bread for dunking this was a very healthy, filling meal. I'll definitely be making this one again. As for my hunny,he filled up on some other leftovers, didn't get around to trying it but I'm sure he will have a taste sometime this week. I'm making another slow cooker meal for tonight so I'd better get my buns into the kitchen!


Thursday, January 23, 2014

Gainesville Takeover and Crepes!



Hey, everyone! This is Kristyn, eldest daughter in the Vegan Gypsy clan. One of my mom's darling fur kids knocked coffee onto her keyboard just after I sent her a picture of this crazy delicious breakfast I made, so I was presented the opportunity to finally write the guest post I've been promising her since she started this blog. Since I have your attention and have been given full creative control, I want to do a little bragging about my mama. When people ask about (or I'm forced to defend) my dietary choices, I usually just say I was raised this way -  conscious, compassionate, adventurous. My mom was an animal rights activist from a young age, and when she started eliminating meat from her diet, I was begging to be allowed to do the same.

Five years or so ago I started to hear about people I knew going vegan. I chalked this up to extremism at best, and possibly even a guise for eating disorders. I couldn't imagine my life without cheese. Milk and eggs, I could take it or leave it, but what would I do without pizza? But when my mom decided to take the next step and cut out dairy, I felt safe to do the same. "Just for a month, to see how it goes! A jump start to a better diet, and then I'll go back to 'normal'." Within weeks, people were telling me how great I looked. My skin was clear and glow-y, I didn't wake up with a stuffy nose every morning, and I shed a few pounds. Some of these effects I attribute to avoiding dairy, some to the outdoor summer camp where I was working at the time, but most of the benefits come from what I've replaced all of that cheese with. Today I eat a well-balanced, plant-based diet full of local, fresh and flavorful ingredients. I go out to eat often and try not to worry about butter that may have made its way onto my plate, and most of the time, the only animal products in my house are what I feed my pets. Every step of the way, my mom and I have encouraged each other; although we have always been passionate about food, going vegan has created a new bond between us - something in common to chat about every day, and to share with each other, and I'm so thankful and proud that I've learned my good habits from her.

Now let's get to the "meat" of my story, haha. This morning, I made the most amazing breakfast. I can't take all of the credit, because the recipe came straight from the new staple cookbook in my kitchen, The Vegan Stoner - a Christmas gift from mom, of course! Every recipe I've tried from this book, and the blog where it all started, has been insanely successful with a wide variety of tasters - omnivorous ravers, grouchy tattooers, Krishna-conscious school teachers, veggie-averse Cuban-Hondurans and little kids alike. (Seriously, I'm not exaggerating, these are all people in my life.)


Peachy Crêpes 

  • whole wheat flour
  • soy milk
  • margarine
  • canned, sliced peaches
  • banana
  • powdered sugar
  • maple syrup
1.  Mash a banana in a bowl with 1 cup soy milk. (I used almond.)

2.  Mix in 1 cup flour, 2 spoonfuls of melted margarine, and 1/4 cup peach syrup drained from can.

3.  Pour 1/4 cup of batter into a hot oiled pan.

4.  Spread batter into a thin circle and lower heat.

5. Flip crêpe over when bubbles appear and bottom browns.

6. Place peach slices in middle of crêpe and roll. (I used fresh, sliced strawberries.)

7. Repeat til batter is gone, then top with syrup and powdered sugar.

8. Munch.

TIPS
- If you use fresh fruit instead of canned, replace peach syrup in step 2 with soy milk.
- For a dinner crêpe, replace fruit with cooked veggies and peach syrup with soy milk, and top with vegan cream cheese.

Source: The Vegan Stoner

Makes one big or two small servings. (I guess because we weren't actually stoned, this made two LARGE servings - about 8 small crêpes in total.)





Thursday, January 16, 2014

On My Hearth: Black Bean Tamale Pie

I know, I post a lot of Mexican-inspired recipes. I can't help it, I love spicy food, and what better way to doctor up plain ol' rice & beans than by adding a little kick?! This recipe is featuring another item I have in abundance: black beans, or frijoles negros if you're from my neck of the woods. I love beans of any kind, but am partial to the black ones.  I buy the dried beans in bulk, store in giant glass containers, and then when I have a craving for them, I rinse, soak for a while (at least 6 hours or overnight, this aids in digestion) and then cook in my electric pressure cooker.  I keep the leftover cooked beans in the refrigerator, ready for a quick meal or recipe

Black Beans & Instant Pot photo 20140115_073749_zpssjrrgjyc-1.jpg

This dish comes from Nutrition MD, originally published in Foods That Fight Pain by Neal Barnard, M.D. Once again, no photo of the finished product but, honestly, you're not missing much. Yummy as this was, it wasn't photogenic.

Black Bean Tamale Pie

  • 3/4 cup water, divided
  • 1 medium onion, chopped
  • 2 medium garlic cloves, minced
  • 1 small bell pepper, seeded and finely diced
  • 1/2 cup crushed tomatoes or tomato sauce
  • 2 15-ounce can black beans, undrained (I use dried beans, soaked & cooked in the pressure cooker)
  • 1 4-ounce can diced green chilies
  • 1/2 teaspoon ground cumin
  • 1/2 cup soy- or rice milk
  • 2 teaspoons vinegar
  • 1 tablespoon olive oil
  • 1 cup cornmeal
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
1.  In a large skillet or pot, heat 1/2 cup water. Add onion, garlic, and bell pepper. Cook over high heat, stirring often, for about 5 minutes, or until all the water has evaporated. Stir in remaining 1/4 cup water, scraping the pan to remove any stuck bits of onion. Add crushed tomatoes or tomato sauce, beans and their liquid, chilies, and cumin. Stir to mix. Simmer, stirring occasionally, for 15 minutes.

2.  Preheat oven to 350°F.

3.  In a medium bowl, combine the non-dairy milk, vinegar, and oil. In a small bowl, mix cornmeal, salt, and baking soda. Add cornmeal mixture to non-dairy milk mixture. Stir to mix completely (it will be quite stiff and crumbly).

4.  Transfer bean mixture to a 9"×9" baking dish, then spread cornmeal mixture evenly over the top. Bake for about 25 minutes, or until the crust is set and the bean mixture is hot and bubbly.

Source: Nutrition MD

Makes 8 servings

Per serving: Calories: 203; Fat: 2.8 g; Saturated Fat: 0.4 g; Calories from Fat: 12.4%; Cholesterol: 0 mg; Protein: 8.5 g; Carbohydrates: 36.6 g; Sugar: 2.5 g; Fiber: 9.1 g; Sodium: 516 mg; Calcium: 86 mg; Iron: 3.1 mg; Vitamin C: 14.4 mg; Beta Carotene: 53 mcg; Vitamin E: 0.8 mg



The Verdict: VeganGypsy Says: Very good, but the cornbread topping is a bit dry. I'd top w/some salsa next time.  

OmniHunny Says: Tastes just like a tamale! Sour cream would be good.

In other news, I am pleased to report that I'm down 3 pounds since going back to Weight Watchers, losing about 1.5 pounds per week, very healthy I think. I really think the Simply Filling plan is responsible; I feel more satisfied, and even though I'm (mostly) eating from a limited food list, I feel less restricted. If I find myself hungry in the afternoon, I'll have some brown rice & beans which are always present in my refrigerator. I am jokingly calling this the "potato diet" because I'm eating a lot of them! Roasted potatoes (with 1 tsp of olive oil) every day for breakfast, baked potatoes with veggies for lunches &dinner, etc. I feel like what Dr. McDougall calls a "Starchivore!" Though I am eating my share of carbs, I'm focusing on the whole-grain, brown variety. What I have not been eating (much): white flour. 



Yes, I've said it before and I still believe it to be true - for me, bread, at least the fluffy white variety, does evil things to my body! When I remove it from my diet, I lose weight, no longer feel bloated, and don't have the crazy food cravings. The only "bread" I've had this week is whole grain Sandwich and/or Bagel Thins a couple of days, and Ezekiel Sprouted grain. No fluffy Italian bread, no giant bagels, no white pasta. It's been much easier than I thought, and the number on the scale is proof that it works!

Off to scour the fridge for tonight's dinner, hope you're having a great day!



Wednesday, January 15, 2014

On My Hearth: Thai Food Eat-In!

Last night I was in the mood for Thai food, but didn't want to spend too much money and calories on the restaurant version.  A quick search led me to this recipe, and allowed me to use up one of the "mystery ingredients" I have in my freezer: green peas.  I often make a dish that calls for a cup or so of peas, but not the whole bag, and since they aren't my absolute favorite vegetable, I never eat them on their own. So, I end up with little half-eaten bags of them in my freezer, forgetting their existence when I go to make another pea-required recipe!

This would be considered is a yellow curry, I guess, with a splash of green thrown in.  I happened to have all of the ingredients on hand, always a plus! Sorry that I don't have any pretty pictures of the finished product because, once again, by the time I ate dinner it was too dark to capture one.  However, here's the tofu & onions being sauteed, isn't that a gorgeous golden color?!

Tofu with Red Curry Paste, in Progress photo 20140114_125224_zps0wbih2ba.jpg

Please note: the original recipe states that "Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings" which is not accurate. Not all curry paste contains clarified butter and, as a matter of fact, the most commonly available brand, Thai Kitchen, is vegan.

Tofu with Red Curry Paste, Peas & Yellow Tomatoes

 

 Randy Mayor

Image courtesy of Cooking Light

Ingredients

  • 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 cups thinly sliced onion
  • 1 cup light coconut milk
  • 1 to 2 tablespoons red curry paste
  • 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
  • 1/2 cup chopped yellow tomato
  • 4 cups hot cooked long-grain rice

Preparation

  1. Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.
  2. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.
Source: Cooking Light MAY 2000

Yield: 4 servings (serving size: 1 cup tofu mixture and 1 cup rice)

Nutritional Information, per serving:   Calories: 421; Calories from fat: 23%; Fat: 10.6;Saturated fat: 3.1; Protein: 15.5g; Carbohydrate: 66.9g; Fiber: 5.3g


The Verdict:

Vegan Gypsy says: Very tasty!! I will warn you that unless you like your Thai really spicy (probably 3 stars), you should stick to one Tablespoon of curry paste. I used two and it had quite a kick!

OmniHunny says: I don't know, didn't taste it, she made me something else.

Yes, that's right. Chip is not a fan of curry so I cooked him a completely separate meal which I will share with you later.  

Off to do some laundry, have a great day!






Tuesday, January 14, 2014

Okra!

Good Morning, Happy Tuesday! Whew, what a busy weekend we had! We spent most of Friday and Saturday running around with realtors, saw at least a dozen houses.  We found one we really like, not going to get my hopes up until we figure out the financing but it's hard not to get excited!

Since the refrigerator and pantry are mostly bare up there, I didn't do a bit of cooking.  We ate out several times, tried to make the best choices I could but I did indulge in some french fries w/my veggie wrap on Saturday.


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We returned home on Sunday, ate a quickie veggie burger for dinner, and started planning the week's menus. I'll be continuing on with my "mystery ingredient" project, last night I focused on the bag of okra in my freezer. Do you like okra? I know some people consider it too slimy but if cooked properly it's really not. I have fond childhood memories of my dad cooking it and my mom shuddering and making fun of him, she called the sliced okra "daisies." Smile..

This is such a simple dish, hardly a recipe, just sautéed a chopped onion, a chopped bell pepper, a couple of minced cloves of garlic in a tiny bit of olive oil, added a bag of frozen sliced okra, a can of diced tomatoes and couple teaspoons of Cajun seasoning. I cooked til the veggies were tender, mixed it with cooked brown rice and voila! Easy, healthy dinner.

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I'm off to check the kitchen for more "mystery" ingredients, hope to "see" you later!


Friday, January 10, 2014

On My Hearth: Veggie-and-Bean Burritos

Well, this is a first: I am actually blogging from the road..in a car..thanks to Chip's "jet pack" mobile WiFi thingie. Ha! Technology is a wonderful thing. We got up early (4 am) in order to hit the road by 6, needed to do a couple of chores, feed the critters, etc. before loading up the car and heading north. We are on the way to Ormond for the weekend. Chip has a work meeting and then we're off to look at houses! That's right, we are hoping to buy a new home. I won't say any more just yet, don't want to jinx it, but rest assured I'll be blabbing about it should the plan come to fruition.

Now, let's talk food. Last night I scrounged up some "mystery ingredients" from the fridge: half a zucchini, a few carrots, half an onion, etc, along with the cooked brown rice and beans I always keep on hand. Along with some spices and condiments, I was able to create a vegan version of this recipe. I didn't total up the calories, etc but I did run the recipe through WW's Recipe Builder.  It was but since I'm following Simply Filling, it only cost me 6 PointsPlus for the tortilla and condiments; everything else was a Power Food! Also, though the original recipe says it serves 4, I had a ton of filling left over, enough to make one more burrito if not two! I left the serving size at four, didn't have time to edit last night.

So, without further ado....may I present to you the healthiest, yummiest burritos I've ever made! Ta-da!

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Veggie-and-Bean Burritos

(print friendly) 

  • Cooking spray
  • 2 teaspoons olive oil
  • 1/2 cup chopped white onion
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1/2 cup frozen white or yellow corn, thawed
  • 15-ounce cooked black beans, rinsed and drained if using canned
  • 2 tablespoons picante sauce or salsa (I used taco sauce 'cause that's what I had on hand)
  • 1 cup cooked brown rice or brown basmati rice
  • 4 (burrito-size) flour tortillas, regular or whole grain (I used Smart & Delicious 100-calorie)
  • 8 tablespoons shredded vegan cheese (I used Vegan Gourmet)
  • 4 tablespoons vegan sour cream (I used Better Than Sour Cream by Tofutti)
  • 2 tablespoons chopped fresh cilantro (optional, can leave it off it you've got a cilantro-averse family member as I do)
  1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
  2. Heat the oil in large skillet over medium-high heat. Add the onion, jalapeno and garlic and cook for 3 to 5 minutes, until the onion is soft and golden. Add the cumin, chili powder, salt, and pepper and stir to coat. Add the carrots, zucchini and corn and cook for 3 minutes, until the vegetables are tender. Stir in the beans, rice and picante sauce and remove from heat.

     photo 20140109_164910_zpstqvecgin.jpg

  3. Arrange the tortillas on a flat surface. Spoon and equal amount of the vegetable filling onto each tortilla (right down the middle). Top the filling with the cheese (2 tablespoons each). Roll over one side of the tortilla to cover the filling. Fold in the ends and then roll up completely. Arrange the burritos, seam side down, on the prepared baking sheet. Bake for 6 to 8 minutes, until warm and golden. Top each burrito with sour cream and cilantro before serving. Serves 4 generously, with leftover filling for another use

     photo 20140109_165718_zpszcsvmcgh.jpg

     photo 20140109_165926_zpsgtrnugax.jpg

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Again, please forgive my crappy photos. The lighting is rotten in this house, and even taking the food out to the patio doesn't help when we're eating at dusk. But I trust that you all can look beyond my limited photography skills and see the goodness of the food itself.

Ah, look at that, it's breakfast time! Chip's pulling into a fast food restaurant, have no clue what the heck I'm gonna eat, wish me luck!

Have a great day..

Thursday, January 9, 2014

On My Hearth: Mexican Chowder

Mexican Chowder in Progress photo 20140108_174041_zpsghwbqljv.jpg

Day Two of my "mystery ingredient" recipe; this time I focused on the abundance of green bell peppers in my produce drawer.  Chip loves bell peppers, puts them in his salad and fries them up with vegan Italian sausage for his own version of sausage & peppers.  So, when they went on sale last week, he scooped up a bunch. Too many. I also had some cooked black beans and frozen corn, voila! Mexican (Corn) Chowder from Happy Herbivore, also featured in Forks Over Knives. Below is the original recipe, along with picture, because once again my photo was awful!

I served some of HH's cornbread alongside, you can find that recipe from Everyday Happy Herbivore right here.


Nutritional Info: 252 calories; 2.4g fat; 43.4g carbohydrate; 9.6g fiber; 13g sugars; 16g protein; 5 WW PointsPlus


The Verdict: 

Vegan Gypsy says: While the flavors were good and I loved the consistency, I would've liked a bit more spice.  Next time I'll toss in a little jalapeno or hot sauce.  Also, I'd double the recipe as it hardly seems worth it to make only three servings, what an odd number! Overall, I think try another chowder recipe next time.

Omni-Hunny says: Mmm...this is tasty! (he's a man of few words when he's hungry!)

Tonight's "mystery ingredients" will be black beans, (more) corn, brown rice, and (more) carrots, stay tuned to see what I come up with!

Have a great day..