This is something we throw together when we don't have the energy to cook something a little more time consuming. It's not fancy but it really tastes great. And it's easy on the wallet too!
Ingredients
1 can garbanzo beans
1 can black beans
1 can kidney beans
1 can Busch's Vegetarian Baked Beans
2 cans diced tomatoes
1 tablespoon chili powder
Instructions
Throw everything except chili powder in a big pot and place on medium heat on stove. Add chili powder. Stir occasionally. Season to taste. I love to add a bunch of hot sauce to my chili and a bunch more chili powder but my kids don't enjoy that much so I have to season my chili separately.
Serves 4-6
Sunday, February 19, 2012
Thursday, February 2, 2012
Soft Pretzels
These take while to make but are very much worth it. Once you get the hang of it it's not that much more difficult to make a few batches at a time. And once your done you have a quick and easy vegan snack that is also delicious and healthy! These go very well with your favorite mustard or dip or just by themselves.
Ingredients
Instructions
In large bowl, combine 2 cups flour, salt, thyme. Set Aside. Combine warm water (about 120 degrees) and yeast to bowl. Stir for about a minute. Add to the yeasted water the olive oil, lemon juice, agave syrup (or sugar) and warmed rice milk. Mix all liquids together. Slowly fold the liquid mixture into the flour mixture. Add the remaining flour into the mixture, until a nice ball of dough is formed. Knead on floured surface for 5 minutes. Add a swipe of olive oil to the large mixing bowl and re-place the kneaded dough in the bowl. Cover with a clean dish towel and place in a warm (high) spot to rise. Allow to rise according to time on yeast packet.
Retrieve dough. Preheat oven to 350 degrees. Punch the dough once, then transfer it to a floured kneading surface. Knead for about 2 minutes. Split the dough into 6-8 equal parts and roll each part into a long snake-like piece. Form a pretzel. Best way I found to do this was to create a tear drop, twist the top once, then fold the top down to touch the bottom of the tear drop. It may take a few tries to get it right. Place formed pretzels on a piece of parchment paper-on a baking sheet. Brush each pretzel with a mixture of 2 Tbsp olive oil and 1 tsp lemon juice. Sprinkle the brushed pretzels with a bit of course sea salt. Cover pretzels, and allow to rest for 5-10 minutes.
Bake pretzels in a pre-heated 350 degree oven for 20 minutes. Remove from oven, brush again with olive oil mixture. Sprinkle with salt again if desired. Return to oven and bake for 10-20 minutes or until browned and crisp on top.
Ingredients
- 4 cups whole wheat flour (you may need more/less for dusting/achieving the right dough texture)
- 1 envelope, about 2 tsp active dry yeast
- 2-3 tbsp agave syrup or organic sugar
- 1 1/2 tsp sea salt
- 3 tbsp olive oil
- 1 cup warm water
- 1/2 cup rice milk
- 2 tbsp lemon juice
- 1 tsp thyme
- Olive oil
- Lemon juice
- Coarse sea salt
Instructions
In large bowl, combine 2 cups flour, salt, thyme. Set Aside. Combine warm water (about 120 degrees) and yeast to bowl. Stir for about a minute. Add to the yeasted water the olive oil, lemon juice, agave syrup (or sugar) and warmed rice milk. Mix all liquids together. Slowly fold the liquid mixture into the flour mixture. Add the remaining flour into the mixture, until a nice ball of dough is formed. Knead on floured surface for 5 minutes. Add a swipe of olive oil to the large mixing bowl and re-place the kneaded dough in the bowl. Cover with a clean dish towel and place in a warm (high) spot to rise. Allow to rise according to time on yeast packet.
Retrieve dough. Preheat oven to 350 degrees. Punch the dough once, then transfer it to a floured kneading surface. Knead for about 2 minutes. Split the dough into 6-8 equal parts and roll each part into a long snake-like piece. Form a pretzel. Best way I found to do this was to create a tear drop, twist the top once, then fold the top down to touch the bottom of the tear drop. It may take a few tries to get it right. Place formed pretzels on a piece of parchment paper-on a baking sheet. Brush each pretzel with a mixture of 2 Tbsp olive oil and 1 tsp lemon juice. Sprinkle the brushed pretzels with a bit of course sea salt. Cover pretzels, and allow to rest for 5-10 minutes.
Bake pretzels in a pre-heated 350 degree oven for 20 minutes. Remove from oven, brush again with olive oil mixture. Sprinkle with salt again if desired. Return to oven and bake for 10-20 minutes or until browned and crisp on top.
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