Vegan Sweet Potato Chili

Vegan food can taste good.  This dish is complete proof of that.

Occasionally, when I'm trying a vegan dish, I feel like I'm missing something.  Like the meat or cheese or cream wasn't entirely replaced.  With this Sweet Potato Chili, no one will get that feeling.
Why?  Because I didn't make it vegan on purpose.

This dish wasn't meant to be meat free.  Or dairy free.  Or both.  Nope, it was meant to be chili, and that's all.  It wasn't until looking oven the ingredients afterwards that I realized that the dinner I had created was, in fact, vegan.

And that means that it's pretty impossible to tell it's vegan.  No one noticed while preparing it, no one noticed while eating it, and no one would have noticed if I hadn't bothered to write down everything in it.

That proves this this dish is not missing anything.  There will be no wishes for meat, or even dairy while enjoying this chili.  All you'll be able to think about is how delicious it tastes.  And isn't that the way it should always be?

Vegan Sweet Potato Chili

• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 4 garlic cloves, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 tsp cocoa powder (unsweetened)
• 1/2 tsp cinnamon
• salt and pepper
• 1 28-ounce can tomatoes, liquid included
• 1 cup vegetable broth
• 3 sweet potatoes, peeled and cut into 1/2" cubes 
• 1 can black beans, drained and rinsed
• 1 bag frozen corn (10-12 ounces)

In a large pot, saute onions with 1-2 tbsp olive oil over medium heat, stirring occasionally.  Once onions become translucent, lower heat to medium low.  Add red pepper and garlic, and saute until softened. Add spices and cook for another 2 minutes.  Add in canned tomatoes and break up any clumps.  Mix in vegetable broth and potatoes.  Lower heat and simmer for 40 minutes, until potatoes are cooked through, but not mushy.  Add in black beans and corn and cook another 10 minutes, or until warmed through.  Ladle into serving bowls and serve warm.  If desired, you can serve with greek yogurt (though it would no longer be vegan).

Though I can't completely relate, I know that sometimes when you follow a vegan lifestyle, feeding large groups can be an issue.  You don't want to serve something that your guests won't enjoy, but at the same time, you want something you feel comfotable eating too.  This Sweet Potato Chili is the answer.

Meat eaters and vegetarians alike will love the taste, so you and your guests will both get to enjoy an awesome meal.

The same goes for if you're feeding a vegan friend.  With this recipe, you won't feel cheated and everyone at the table will get to enjoy some tasty food.

So enjoy, and let the vegan goodness make an appearance on your table!

Revisted Recipe of the Day:

Roasted Balsamic Sweet Potatoes and Tofu

Barley Shrimp Salad

This past summer has been full of salads at my house.

But not boring salads.  Of course not.

The only salads coming out of my kitchen, are unique, complex, and totally delicious ones.  Then again, If I made anything else, my family would probably have ordered takeout.

Let's just say that they're not salad people.

Don't worry, though.  I think that after this dish, I may have changed their minds.

With barley, fresh corn, shrimp, and a super yummy and light dressing, this Barley and Shrimp salad tastes good enough to make anyone eating it forget that it's healthy. 

Now that's impressive.

Barley Shrimp Salad - recipe inspired by this one
(serves 4)

• 1 cup pearl barley
• 1/2 tsp lime zest
• 1/4 cup lime juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 pound cooked shrimp
• 1 mango, pitted and cut into 1/2 inch cubes
• 1/2 cup basil, chopped
• 4 ears of cooked fresh corn, kernels removed
• 1 red bell pepper, cut into 1/2 inch pieces

Cook barley as directed on package.  In a small bowl, make dressing by combining lime zest, lime juice, olive oil, and salt.  Then, in a large bowl combine together cooked barley, shrimp, mango, basil, corn, and red pepper.  Toss with dressing.  Serve salad over a bed of greens, or alone in a bowl.

I know that some people associate the world "salad" with tasteless greens and/or vegetables coated in dressing.  Anyone who does that, you need, need, need to make this now.

I swear it will change your view on salads forever.  No more will they be something to avoid, but rather a dish to look forward to.  Believe me, when done right, a salad can be just as good any burger.

This particular salad is also perfect for summer, as it requires absolutely no oven at all.  Because the least thing anyone wants during 90% humidity is something more heating up the house.

So there you go, yet another reason to make this.  It's almost like you have no choice.

Enjoy!

Revisited Recipe of the Day:

Greek Pasta Salad

Sautéed Veggies

This is probably the easiest thing you could ever do with all your leftover vegetables.

It's also probably the most tasty.

In all honesty, I'm not sure I can even call this a recipe. There's one step and almost no specific ingredients.

But, on the other hand, it tastes way too good not to share.

Like, so good, you'll want only vegetables for the rest of your live.

Sautéed Veggies
(sounds simple, tastes amazing)

You need. . .

• A bunch of fresh veggies (corn tastes really good)
• Fresh basil
• Olive oil
• That's all!

What to do. . .
Sauté your vegetables in the olive oil. Add basil. Devour.

I bet you're laughing. I bet you're thinking, "how on earth could something so simple create something as tasty as she's describing"

I get that. It sounds crazy.

However, don't you dare let that stop you from trying this, because, soon, you'll be the one talking about the wonders of basil, leftovers, and olive oil. Soon, you'll be the one people are laughing at.

But, I bet you won't mind one bit, because you'll have your sautéed vegetables and those laughing people, they won't.