Beet Chili

Adapted from Reluctant Entertainer

INGREDIENTS:

• 1 cup dried black beans
• 1 cup dried red kidney beans
• 1 cup dried pinto beans

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• 1 tablespoon oil
• 1 large onion, diced
• 2 red bell peppers, diced
• 6 medium beets, peeled and diced
• pepper
• 4-5 cloves garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon coriander
• 4 tomatoes, peeled and diced
• 2 cups water
• salt

METHOD:

• Rinse and combine beans, cover with water and soak overnight, drain and rinse, cover with water and cook until tender, drain
• Heat oil in stock pot, add onion, bell pepper, beets and pepper, cook for 15 minutes, stirring occasionally
• Add garlic and spices, cook another 3 minutes
• Add tomatoes, beans, water and salt
• Heat to boiling, reduce heat to low and simmer 30 minutes
• Season to taste with salt and pepper

Beans and Greens

Adapted from Savvy Vegetarian

INGREDIENTS:

• cooked rice
• 3 cups dried black beans, soaked and cooked until tender
• 1 tablespoon oil
• 1 bunch green onions (light parts sliced)
• 3 cloves garlic, minced
• 1 cup water
• 2 bunches broccoli, florets separated from stems, peel and dice stems
• 1 bunch collard greens, stems removed and thinly sliced
• 1 cup water
• 1 vegetable bouillon cube
• 3 teaspoons ground cumin
• 1/2 teaspoon red chili pepper flakes
• 4 tablespoons soy sauce

 METHOD:

• Heat oil in skillet, add green onion and garlic and saute for a couple of minutes
• Add 1 cup water and broccoli stems, simmer for a couple of minutes, covered
• Add broccoli florets  and sliced collard greens, cover and simmer until just tender
• In a blender combine 1 cup water, bouillon cube, cumin, pepper, soy sauce and 1 cup of cooked black beans, blend, pour into greens mixture and stir to combine
• Add the rest of the cooked black beans to the greens mixture and stir to combine
• Season to taste with salt and serve over cooked rice

Eggplant and Turnip Stew

Adapted from Food.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 1/2 cups water
• 1 not chicken bouillon cube
• 3 carrots, diced
• 1 turnip, diced (about 3 cups)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 eggplant, diced (about 3 cups)
• 3 cups green beans cut into 1 inch lengths
• salt and pepper to taste 

METHOD:

• Heat oil in stock pot, add onion and saute until onion begins to soften
• Add garlic and saute a little longer
• Add water, bouillon, carrots, turnip, basil and oregano, bring to a boil, reduce heat and simmer 10 minutes
• Add eggplant and green beans and simmer another 15 minutes until vegetables are tender
• Season with salt and pepper to taste

Eggplant with Rice and Peas

Adapted from Fat Free Vegan Kitchen

INGREDIENTS:

• 1 1/2 cups brown rice
• 1 tablespoon oil
• 1 medium eggplant, unpeeled and diced into 1/2 inch cubes
• 1 onion, diced
• about 1 cup diced bell pepper
• 1 can diced tomatoes, undrained
• 4 teaspoons ground cumin
• 1/2 teaspoon tumeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 cup chopped parsley
• 3 cups water
• 1 - 10 ounce package frozen green peas

METHOD:

• Put rice in bowl, cover with water and soak while cutting vegetables
• Heat oil in large skillet, add onion and eggplant and cook for 5 minutes, stirring frequently
• Add pepper, tomatoes, seaonings, parsley, salt to taste and combine
• Drain rice and add to pan with 3 cups of water; bring to a boil
• As soon as mixture begins to boil transfer to large baking dish
• Cover with parchment paper and then tightly with foil on top of parchment paper
• Bake at 375 degrees for 1 hour or until rice is tender
• When rice is tender, remove from oven, stir in frozen peas, recover and let sit 5 minutes until peas are thawed and warm