How To make Black Bean & Cashew Chili
1 sm Onion, diced coarse
3 Cloves garlic, minced
1 Jalapeno, seeded and diced
1 Anaheim chile, seeded and
Diced 3 Roma tomatoes, cut into
Eighths 1 15 oz can black beans (or
Prepare from dried) 1/4 c Cashews
1/4 c Frozen corn
1 ts Cumin
1 ts Chili powder
1/2 ts Cinnamon
1/4 ts Cayenne
1/4 ts Red pepper flakes
1/2 cn Beer (something with flavor,
Not coors light dry clear) 2 tb Olive oil
Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes. Add the beans with the liquid, tomatoes, cashews, spices, and beer, and bring to a low boil. Keep it boiling, stirring frequently, until most of the liquid has evaoprated (about 30-40 minutes). About 10 minutes before it is ready, add the corn. Serve with rice and warm tortillas. If you're not from the planet Vega :-) serve with a side of nonfat yogurt. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Black Bean & Cashew Chili's Videos
Easy Recipes for Leftover Black Beans | Vegan & Healthy
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If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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Vegan Crockpot Quinoa and Black Bean Chili
Vegan Crockpot Quinoa and Black Bean Chili
Found in
Ingredients
2 1/4 cups vegetable broth
1/2 cup uncooked quinoa
15 oz can black beans
1/2 container 28 oz diced tomatoes
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 shredded carrot
1/2 onion, chopped
2 cloves garlic
1/2 small chili pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1/2 cup corn kernels
Toppings
chopped avocado chunks
chopped green onions
shredded carrot
Vegan Cashew Sour Cream
1/2 cup soaked cashews (cashews soaked in water overnight)
3-4 tablespoons water
splash apple cider vinegar
1/2 teaspoon fine sea salt
1 teaspoon lime juice
Instructions
Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
Set the slow cooker (Crock-Pot) to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
For the Vegan Cashew Sour Cream, Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
Serve on chili with your favourite toppings (avocado, chopped green onions).
Plant based meat substitute! #walnut #plantbased #meatlessmonday
???? Vegan 'Better Than Chili' Chipotle Black Bean Soup Recipe Glen & Friends Cooking
???? Vegan 'Better Than Chili' Chipotle Black Bean Soup
Welcome Friends! Welcome back to the kitchen; recently I made some super tasty 'vegan' vegetable stock that has a very meaty quality to it. This vegetable stock lends itself really well to vegan / vegetarian chili recipes, but I like to make this more as a Bean Soup Recipe.
Ingredients:30 mL (2 Tbsp) oil
7 mL (1½ tsp) cumin
1 onion, diced
3 cloves garlic, minced
1 sweet pepper, diced
Salt and pepper to taste
10 mL (2 tsp) oregano
10 mL (2 tsp) dry chipotle powder
-OR- (5 mL (1 tsp) dry chipotle powder + 10 mL (2 tsp) home made taco seasoning: )
1 can Rotel
1.5L (6 cups) vegetable stock ( )
2 - 540 mL (2 - 19oz) cans black beans
1 - 540 mL (1 -19 oz) can pinto beans
500 mL (2 cups) frozen corn
Method:
Heat a large pot over medium heat.
Add the oil, and the cumin; cook until fragrant 1-2 minutes.
Then add onion, pepper, garlic, salt and pepper; cook for 4-5 minutes, stirring frequently, until onions are translucent.Add chili powder, and oregano; stir to coat.
Then add Rotel, vegetable stock, beans and corn.
Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.
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glen & friends cooking
Black bean chilli ‘non’ carne bowl by Chef Jamie Raftery - The holistic chef from Ireland
Ingredients:
- Avocado
- Mango
- Tomato
- Rainbow salad
- Cauliflower rice
- Cashew sour cream
Contact information:
Thanyapura Health & Sports Resort
Address: 120/1 Moo 7 Thepkasattri Road, Thepkasattri, Thalang, Phuket 83110 Thailand
Tel: +66 (0)76 336 000
Website:
#interview #people #Phuket #Thailand #phuket #hotel #photooftheday #Phuketindex #Phuket #Thailand #thanyapura #thanyapuraphuket #Almondbutter #orange #gojiberry #chiaseedjam #Acaiberry #coconutcrisp #the_holistic_chef