Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

Ingredients 

1. 1 cup canned lentils

2. 2 T ground golden flaxseed

3. 1 T coconut flour

4. 1 cup coconut milk

5. 1/4 tsp garlic powder

6. 1/8 tsp each onion powder and ginger

7. 1 cup frozen broccoli florets

8. 1 cup fresh broccoli sprouts 

9. 4 T powdered peanut butter 

Method

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 

3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Back from the dead--with: Flax 'n Mustard Chili.

Yes, I'm still alive, guys...and still creating yummy recipes, both for the blog AND my cookbook! I'm so sorry for my absence of late...but I have a pretty good excuse...I MOVED TO DELAWARE ON TUESDAY! I officially "moved out"! It's amazing! I am eventually going to UD for college, but I ultimately moved for skating. Nationals is my goal and the training and coaching available to me at home just were not adequately preparing me for this goal. 

I've been here just over a week and oh my gosh--I AM IN LOVE! Not only am I getting to train alongside OLYMPIC TEAM MEMBERS every single day, but I am getting to work with THE MOST AMAZING COACHES IN THE COUNTRY! It's my dream come true. So thankful! 

So yeah. THAT is where I've been haha. Told YA it was pretty legit 👌😂 nonetheless, busy though I've been, I still have to eat of course (DUH! First priority lol) and if you know me at all (which you guys surely do by now...!), you know it's practically impossible for me to just "throug something together"...everything turns into a recipe 💃 needless to say, I've got a TON of new recipes all coming in the very near future 👏👏👏 here's the latest, invented on this RIDICULOUSLY FREEZING DAY (it's almost MAY! Where has spring gone?! 😭). 

                Flax 'n Mustard Chili. 

       Warms you up from the inside out!

   Had to show everyone my new mug 😍😂

Flax 'n Mustard Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup chopped onion

2. 2 tsp garlic

3. 1/4 cup water or vegetable broth

4. Dash of braggs aminos 

5. 1/2 cup tvp granules

6. Onion and garlic powders 

7. Black pepper

8. 1/2 cup water

9. 2 cups frozen broccoli

10. 1/3 cup frozen corn

11. 1 cup vegetable broth

12. 2 T ground flaxseed

13. Crushed red pepper flakes for garnish

14. 2 T spicy brown mustard 

Method 

1. Sauté onion and garlic in water and aminos until soft. 

2. Add corn, broccoli, and water and stir. 

3. In a separate bowl, mix tvp, onion/garlic/pepper, and 1/2 cup water. Nuke 1:30. Add mustard to tvp and mix well. Add mustard-tvp mix to pot and stir. 

4. Bring to a boil, boil five minutes, reduce, add flax, stir, cook till thick and gooey. 

5. Serve topped with red pepp flakes. Yum! Delish with crusty bread. Mmmm. 

"Flavor of Spring" Salad.

To be honest, I was not planning on posting this recipe. I didn't think it would turn out to be a "recipe", really. I was literally just "cleaning out the fridge" when I made this salad. But as I've come to find out time and time again, those "clean out the fridge" salads are often the BEST salads! Hope you enjoy this one!

            "Flavor of Spring" Salad. 

      Layers and layers of raw goodness. 

    Another, because it's just so pretty!

            Ok, ok, last one. Promise. 

"Flavor of Spring" Salad; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 7 oz raw broccoli florets 

2. 5 oz raw cauliflower florets

3. 1 medium carrot, peeled and chopped 

4. 1/2 cup steamed beets, sliced

5. 2 T raisins

6. 1-2 T balsamic vinegar (I used one T but I would definitely use two making his again as mine was pretty dry)

7. Parsley flakes to taste

Method

1. In your food processor, process your broc and cauli florets. I did this separately to make the "layers". Scoop "rice" into medium size bowl. 

2. Top with carrot, then beets, then raisins. Drizzle with balsamic and sprinkle with parsley flakes. Dig in!!