Crockpot Chickpea Chili

 

Crockpot Chickpea Chili

serves 10+

 

1 Bunch cilantro, minced

1/2 Large onion, diced

14 oz Bag frozen pepper strips, diced

1 Small poblano pepper, diced

1 Small jalapeno pepper, diced

1 Small serrano pepper, diced

2 Cloves garlic, minced

3 14.5 oz Cans fire roasted tomatoes

2 16 oz Cans chickpeas, drained and rinsed

1 16 oz Can black beans, drained and rinsed

1 Cup water

1 16 oz can tomato sauce

1 15 oz can corn with peppers, drained

1/4 Cup green chiles

1 Tbs lemon or lime juice

2 tsp yellow curry powder

1/2 tsp ground ginger

1/8 tsp ground cinamon

2 Tbs chili powder

3 Tbs Italion seasoning

 

Place all ingredients in crockpot and stir.  Cook on low 4-6 hours.

 

Notes:  Adapted from this recipe.

Super Easy Pumpkin Spice Cake

Super Easy Pumpkin Spice Cake

serves 8+

 

18.25 oz Duncan Hines Spice Cake mix

15 oz canned pumpkin puree

 

Mix two ingredients together in mixer and pour into prepared 11x7 pan.  Bake at 350 degrees for 30 minutes.

 

Notes: Original recipe found here.  The batter will be thick.  I drizzled the Apple Cider Icing found with the original recipe on top of the cake.



Cranberry Applesauce Salad

Cranberry Applesauce Salad

 

2 12oz Bags cranberries

2 Large oranges, peeled

2 Cups no sugar added applesauce

4 Tbs orange juice

2 Tbs agave nectar

 

Place half of all ingredients in food processor and process until desired texture is achieved.  Pour processed sauce into a bowl.  Next, process the remaining half of ingredients until desired texture is achieved.  Pour into bowl and mix the two sauces together. 

 

Note:  If you have a big enough food processor, you may be able to process the entire batch at the same time.  My food processor was not big enough, so I divided it into two batches to process.



Breakfast Scramble

 

Breakfast Scramble

serves 8-12

 

6 Medium potatoes, diced

1/2 Large onion, diced

1 Green bell pepper, diced

1 Red bell pepper, diced

2 14oz Packages extra firm tofu, crumbled

4 Tofurky Italian Sausages, sliced

4 Tbs green chiles

3/4 Cup nutritional yeast

3 Tbs Dijon mustard

3 tsp garlic powder

3 tsp onion powder

1 1/2 tsp turmeric

1 1/2 tsp salt

1/2-1 tsp black pepper

 

In a large pan on medium heat cook potatoes, with enough water to keep from sticking, until tender crisp.  Add onion, green pepper, and red pepper and cook a few minutes until tender.  Add crumbled tofu, sausage, green chiles, nutritional yeast, Dijon mustard, garlic powder, onion powder, turmeric, salt, and pepper.  Stir until combined and heat through.  Serve when desired temperature and tenderness are reached.

 

Note:  Scramble can be eaten as is, or served on toast or a tortilla.  Adapted from this recipe.

Spicy Cabbage Salad

 

 

 

Spicy Cabbage Salad

Serves 6-8

 

4 Tbs apple cider vinegar

1 Tbs olive oil

1 Tbs lemon or lime juice

4 tsp minced chipotle chile in adobo sauce

1/2 tsp salt

4 Cups packaged coleslaw mix (shredded cabbage and carrots)

2 Medium carrots, shredded

1 Bunch cilantro, minced

 

In a large bowl, mix together apple cider vinegar, olive oil, lemon or lime juice, chiles, and salt.  Add cabbage, carrots, and cilantro to mixture in bowl and stir to coat. 

 

Notes:  This is a spicy salad that is very good eaten alone or on a tortilla with beans.  Chiles in adobo sauce can be found in the Mexican food section of the grocery store. 

 

 

 



Pumpkin Spice Cookies with Cinnamon Icing

Pumpkin Spice Cookies

makes about 30 cookies

 

 

1/2 Cup no sugar added cinnamon applesauce

1 1/4 Cup sugar

1 Cup pumpkin puree

1 Tbs flaxseed meal + 3 Tbs warm water (let sit for a minute or two to thicken)

1 tsp vanilla extract

3 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 1/2 Cups whole wheat flour

 

In a mixer, blend applesauce, sugar, pumpkin puree, flaxseed/water mixture, and vanilla until smooth.  Add pumpkin pie spice, baking powder, baking soda, and salt and mix until combined.  Last, add flour and mix just until combined, don't over mix.

 

Place cookie dough in fridge until oven is preheated to 350 degrees.  Drop dough by tablespoonfuls onto baking stone and flatten a little.  Bake for 15 minutes.  Let cool while making the icing.

 

 

 

Cinnamon Icing

 

2 Cups powdered sugar

1 tsp vanilla extract

3 Tbs unsweetened vanilla almond milk

1/2 tsp cinnamon

 

Whisk all ingredients together until smooth.  Store in fridge until ready to use.  Drizzle icing over cooled cookies and enjoy!