Tag Archives: green beans

Not-So-Traditional Vegetarian Chili

I had an exhausting week of work and wasn’t feeling my best today. My head knew that I needed extra vegetables  to boost my immune system, but my heart wanted comfort food. After a angel-on-one-shoulder-and-devil-on-the-other type of debate, it hit me….make the comfort food, but jam-pack it full of hidden vegetables!

1 tbsp evoo
1 onion
3 cloves garlic
3 cups frozen vegetables (any variety, I used green beans & broccoli)
4 c. water
2 can diced tomato
1 small can fire roasted chilies (or you could use fresh)
2 tbsp tomato paste
1/3 c. barley
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1 can kidney beans
1 can chickpeas
2 cups spinach

1. Saute onions and garlic in olive oil in a large pot.
2. Puree frozen vegetables and water in a blender.

3. Add vegetable puree in with the onions. Add spices, tomatoes, chilies, tomato paste and barley. Bring to a simmer and cook for about 20 minutes, or until the barley is cooked.

(this picture grosses me out, but it’s so oddly beautiful!)

4. Add beans and cook until they are heated through (about 4 to 5 minutes).
5. Add spinach and stir until it’s fully wilted.

6. Salt and pepper to taste

Some topping ideas:  shredded cheese, green onions a dollop of homemade yogurt, and ALWAYS plenty of hot sauce!

How do you make sure to eat all your vegetables?



Coconut Tofu Sauté

I’ve always been a big fan of coconut oil. Not only does it have amazing health benefits like antioxidants and *good* fats, it helps with satiety and adds a delicious flavor that other oils just can’t compete with!

So, last week, when Jen from Kelapo asked me if I’d like to try some of their extra virgin coconut oil, I couldn’t turn it down!

…..Organic, fair trade, cold pressed and unrefined….can’t get any better than that!

When buying any kind of oil, you want to look for labels that say “extra virgin”, “cold pressed” or “unrefined”. This means that the oil is from the first pressing of the coconut (or olive, linseed, sesame, etc.). It has the most amount of nutrients, flavor, and is the least processed oil that you can find.

One fun thing about coconut oil is that it changes consistencies  with the seasons. In the winter, it’s hard and you really need to dig it out of the jar. In the summer, it’s liquidy and you can pour it right into your pan. Today, it was exactly in between; jelly-like!

I decided to test the flavor of the oil with a simple vegetable saute.

1 package tofu (extra firm)
3 small sweet potatoes
1.5 tbsp oilve oil
salt & pepper to taste
1.5 (rounded!) tsp. Kelapo coconut oil
1 large onion, roughly chopped
2.5 cups green beans
tiny splash of soy sauce

1. Preheat oven to 400*
2. Cut tofu into bite sized pieces, lay on a clean kitchen towel. Cover with the edges of the towel then top with the heaviest pots/pans/bowls you can find. Let sit for about 15 minutes (this process presses the water out of the tofu to make it more firm)

3. While tofu is sitting, slice sweet potatoes into small pieces, similar to the size of your tofu bites.
4. After tofu has been pressed, lightly toss both the tofu and sweet potato pieces in olive oil. Lay tofu and potatoes on baking sheets and sprinkle with salt and pepper.
5. Bake both for about 30/40 minutes, turning once halfway through. After flipping pieces, salt and pepper again.
6. Heat a large skillet on medium with 1 tsp cocount oil and lightly saute onion and green beans.

7. After beans are just tender, add 1/2 tsp oil, tofu and potatoes and gently toss, until all are covered in coconut oil.

8. Add 1 tsp. chili flakes for some spice and 1 quick splash of soy sauce for moisture.
9. Serve by itself, or with coconut rice

The flavor of the oil was delicious – it was like a tropical vacation for my mouth!

Do you have any favorite coconut oil recipes?