Poblano White Chili

Poblano White Chili
Vegan; Gluten Free

This is a thinner chili, then the usual stick to your ribs chili. Instead of the goat cheese that the original recipe (adapted from Vegetarian Times) called for, to keep the tangy flavor that this needs, I used cashew cream. Hope you all like this. Serve over rice and blue corn organic chips!

3 cups cooked white beans, black beans, or kidney beans (I used a combination)
1 recipe Rajas (see recipe in blog)
2 cups low-sodium vegetable broth
2 tsp. dried oregano
1 tsp. ground cumin
1/2 cup chopped cilantro, plus more for garnish
2 Tbs. lime juice, divided
3/4 cup hemp milk
2/4 cashew cream (see recipe in blog)
1/4 cup roasted pumpkin seeds
white pepper to taste

1. Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir cilantro and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.

2. Warm milk in separate saucepan. Add cashew cream, 1 Tbs. lime juice, season with white pepper and stir until smooth. Serve chili garnished with cashew cream sauce, pumpkin seeds, and cilantro.

Maple-Glazed Tofu on Pumpkin Seed Couscous

Maple-Glazed Tofu on Pumpkin Seed Couscous
Serves 6; Vegan

Sorry to be SO late on this, but we're just beginning to get settled from the drive. I'm not sure how this is going to taste, since I don't have anything in the kitchen yet. So, hopefully, this comes out yummy.... If not, one out of the many is not bad! ~_^

Maple-Glazed Tofu
2 10-oz. pkgs. extra-firm tofu
2 tsp. cracked black pepper
2 tsp. dried thyme
1 tsp. salt
1/4 cup vegetable oil
1/2 cup maple syrup

Pumpkin Seed Couscous
2 cups low-sodium vegetable broth
2 medium carrots, chopped (1 cup)
1 cup frozen edamame, thawed
2 tsp. olive oil
1 tsp. salt
1 1/2 cups whole-wheat couscous
1/2 cup toasted unsalted pumpkin seeds


To make Maple-Glazed Tofu:

1. Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

To make Pumpkin Seed Couscous:

2. Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.

3. Meanwhile, heat oil and maple syrup in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.

4. To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Maple-Glazed Tofu.

Per SERVING: Calories: 577, Protein: 26g, Total fat: 26g, Saturated fat: 3g, Carbs: 71g, Cholesterol: mg, Sodium: 444mg, Fiber: 10g, Sugars: 27g

Found: Adapted from Vegetarian Times

Kale, Blueberry, Goji and Avocado Salad

Kale, Blueberry, Goji and Avocado Salad
Serves 4, Vegan

2 small bunches of Tuscan kale
1 tablespoon olive oil
1/4 cup dried goji berries (soak them if they’re very hard or dry)
1/4 cup pumpkin seeds, soaked overnight, drained
1 cup blueberries
1 medium avocado, cubed

1. Remove stems and center ribs from kale. Stack leaves and thinly slice crosswise into ribbons. Drizzle with oil, and sprinkle lightly with sea salt and white pepper. Using hands, massage oil and salt into kale leaves. Let stand for 5 to 10 minutes.

2. Add goji berries, pumpkin seeds and blueberries to salad, and toss to mix. Divide between individual plates, top with avocado, and serve.
Found: Care2.com