Vegan Three Bean Chili with Seitan

I'm back after a long absence due to some major life changes, but thanks for coming back and I hope you enjoy this recipe as much as I did making it. 


This is one of the dishes I really miss as I decided to skip the meat. A good Chili is so great and it's one of the best dishes to serve at parties. Cooking a vegan Chili is a quicker process than making the meat version but you still have to plan for a good two-three hours to make this beast.

This particular version contains Seitan (Wheat Gluten so skip that if you are allergic), but you can skip it and add more different beans. I use Black, Navy and White beans.


This Chili is perfect to store in the fridge as it settles a little bit after a few days.


OK, it is super easy to make and I will not think less of you for experimenting with more or less spices, adding a little beer to it or whatever. 


Ingredients 
2.5 dl finely chopped Yellow Onion (I chop them to 0,7 cm pieces)
2.5 dl finely chopped Carrot
2.5 dl finely chopped Celery
1.25 dl finely chopped Red Bell Pepper
1.25 dl finely chopped Green Bell Pepper
2.5 dl finely chopped mushrooms
2 Jalapeño Peppers (Seeded and finely chopped)
3 Garlic Cloves (you guessed it... finely chopped)
2 tsp Chili Powder (I use Chipotle Chili powder for a little more smoky flavor)
1 tsp dried Oregano
1/2 tsp ground Cumin
2 tbsp Tomato Paste
1 can crushed Tomatoes
1.25 dl cooked Kidney Beans
1.25 dl cooked Black Beans
1.25 dl cooked small White Beans (Navy Beans)
0,5 l Vegetable Stock (I use Renee Voltaire's)


Optional
2.5 dl of Seitan (Cut in 1.5cm pieces)
1 bottle of Corona


Here's how its done.
1) Sprinkle some salt in the bottom of your best large pot and heat for about 30 seconds, add Olive Oil and heat, but don't let it smoke. This will create a non-sticky effect.
2) Add the chopped Onions, Celery, Carrots, Bell Peppers, mushrooms and Jalapeño and cook for about five minutes. 
3) Add the Garlic and spices and cook for two minutes.
4) Add the Tomato Paste and cook for 1 minute.
5) Add the Crushed Tomatoes, vegetable stock and beans and cook until the Chili gets firm and not to wet. Cook uncovered on low heat. This will take about two hours. 


Serve with some nice fresh bread, beer and in simple bowls. If you'd like you can add some Soy cream on top or Cashew Cream. 


Yes, one can argue that a Chili is not a proper Chili without the meat and that is true in a way, but whatever you do (and I've heard this several times from vegetarians), do NOT call this a Vegetarian Chili con Carne!


Enjoy!

Energizing Breakfast Pudding with Dates and Flaxseeds

Now you might think that all I do is eat breakfast, but I'll get back to lunches, main courses and smoothies shortly. 

This breakfast pudding is sweet and perfect for kids as you try to get them off dairy and artificially sweetened yoghurts packed with deadly additives. For kids, I'd go a little easy on the Flaxseeds and nuts. If you are allergic to nuts, just leave them out.

I usually store the fruit in the fridge the night before so the pudding is nice and cold. 

Ingredients

1 Apple (Organic)

1 Banana (Organic)

3-4 Dates (The more, the sweeter it gets)

2 tbsp Flaxseeds (grinded)

2 tbsp Cashew nuts 

1 tbsp Chia seeds

Blend everything until smooth. Top with Flaxseeds, Hempseeds and/or Cashew nuts and serve directly. If you find the color boring, add some Strawberries or Acai. 

Pear - Banana Hemp Breakfast Pudding

Sorry for the lack of posts here lately. Due to personal reasons I haven't felt like writing here for a while. Now I'm back!

This yoghurt is one of my favorites and it's sweet and energizing, while gives you enough protein to feel focused for hours to come. I'll post another breakfast pudding after this one. 

As usual these are very easy to make and with a right blender it's done in seconds. Chop the pear and banana in smaller pieces and you'll have it done in microseconds. 


Ingredients:
1 Large Pear (Organic) 
2 Large Banana (Organic)
1 scoop Hemp Protein
1 tbsp Cashew Nuts


Blend and serve. 

Play With My Food

Sometimes you just come across food blogs that have great content while gives you a laugh or two. Play With My Food is one of those blogs. My friend Shane sent me this link and I'm glad he did. Each story behind each recipes are awesome and the recipes are great so check this out and you will soon add it to the list of your favorite blogs.

Carrot Mango Powersmoothie

This smoothie is enough for me for breakfast as I still feel quite full from last night's burger-fest in front of the TV playing Team Bondi's and Rockstar's fantastic L.A. Noire. What an awesome meal, but most importantly, what an awesome game. It doesn't get more mass-market than that.

"What? You've gone vegan? Where do you get your protein from dude?" I have heard the same question countless of times and unfortunately many people that are on a plant-based diet, doesn't get enough protein just because they don't know where to look for it. Lack of protein sends you on a downward spiral into lack of concentration, tiredness and depression. With that said, the meat industry has spread a rumor that the best protein is found in red meat, which is obviously a lie. Another popular lie is that we need such a high dose of protein to function normally. This smoothie includes my absolute favorite source of protein - Hemp! In this case I used Sun Warrior Protein while I wait for my latest shipment from Vega to arrive.

Ingredients

1 Mango

2 Medium sized Carrots

2 Red Apples

1 Banana

1 tbsp Ground Flaxseed

1 tsp Lucuma

1 tsp Mesquite

1 tsp Maca

1 tbsp Hemp Protein

1 tbsp Bee Pollen

Water to get the thickness you prefer

Blend - done - Invigorate!

People that affect me - Peggy Seeger

This might sounds pretentious as f**k but I always wisely choose a soundtrack when I cook. I need those inspiring musical artists and bands that pick me up, throw me to the wall, punch me in the face, get the emotions or adrenaline flowing and get me back on my feet (which is usually my all time favorites the Bad Brains or Fatality). I listen to a lot of different music, everything from Hardcore to Jazz and from Reggae to Grindcore - depending on my mood. Last night I was more in the mood for Peggy Seeger. Tonight it might be KRS-One.

For those of you who don't know who she is, Peggy Seeger is an american singer/songwriter and activist (even though she doesn't call herself that), born in the city I call my second home - New York City. This wonderful woman calls the stage her battlefield and she's been fighting for justice and women's rights for decades, with her great songs. Behind her great voice is a woman tough as nails and someone that have refused to take shit from anyone who stands in her path. That's inspiration!

Her album "Heading For Home" is a fantastic album and it not only brings me to tears every time i listen to "Henry Lee", it is relaxing and makes me happy.

We'll enough of this pretentious crap. She's a great artist, "Heading for Home" is a great album and I just had to get it out of me, so have a great day everyone and keep up that PMA!

Texas Dry Rub Seitan Steak with Chili BBQ Sauce

BBQ'ing vegetables and Seitan is great regardless time of the year (I see BBQ'ing as a year-round cooking method, not something seasonal). Seitan is very protein rich yet the absolute no-no for those of you who are allergic to Gluten.

I make my own Seitan, but pre-made is fine if you're in a rush.

Ingredients

1 tbsp mixed crushed peppercorns (Black, Red, Green and White)

1 tsp Chipotle Chili Pepper

1 tsp kosher salt

1 tsp brown sugar

1 tsp granulated garlic

1 tsp granulated onion

Cover the Seitan steaks in the dry rub and cover with a plastic wrap and keep in the fridge for an hour. Bring the steaks to room temperature before throwing them on the grill.

Here's how you make a fantastic Chili Barbecue Sauce to serve with the Seitan steaks.

Ingredients

1,5 dl Ketchup (If you don't make your own, chose Heinz as it contains no High Fructose Corn Syrup)

1 tbsp Vegan Worcestershire Sauce (recipe found here).

1 tbsp brown sugar

1 tbsp Red Wine Vinegar

1 tsp Chili Powder

1 tsp granulated onion

1 tsp ground black pepper

Serve with grilled vegetables.