Three Bean Chili

Complements: The Whole Life Nutrition Cookbook

1 cup pinto beans
1 cup kidney beans
1 cup black beans
8-10 cups water

1 tablespoon extra virgin olive oil
1 large onion, chopped
5 cloves garlic, crushed
4 large carrots, peeled and sliced
1 large green bell pepper, chopped
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
28-ounce can diced tomatoes
14-ounce can tomato sauce
1/2-1 cups bean cooking liquid or water
2 teaspoons sea salt
2-4 tablespoons cream cheese (optional)(I added this to the recipe. It makes a nice creamy chili.)
shredded cheese for topping (I added this as well. :))

Rinse the beans and place them into a large bowl. Add at least twice as much water as there are beans and soak overnight or for 6 - 8 hours. Drain off all of the soaking water from the beans, rinse well, and place into an 8 quart pot with the water. Simmer for about 1 to 1 1/2 hours or until beans are tender and cooked, set aside. (You can use canned beans if you would like. Use one can of each bean.) Heat a large 8-quart stockpot over medium heat. Add olive oil and onions; saute for about 5 minutes or until onions are soft. Then add the crushed garlic, sliced carrots, chopped green bell pepper, cumin, chili powder, and oregano; saute for another 3 minutes or so. Then add the diced tomatoes, tomato sauce, bean cooking liquid (I didn't add any extra water, because I wanted a thicker chili. You can add what you need to get the consistency you want), and cooked beans. Simmer for about 1 hour. (After I sauteed the vegetables I added all the ingredients to a crock pot and cooked for 4 hours on high) At the end of cooking time add the sea salt and cream cheese. After serving top with shredded cheese. Enjoy!

Black Bean Burgers

These are delicious on toasted homemade hamburger buns or by themselves topped with avocado and tomato slices!

1 (16 ounce) can black beans, drained and rinsed
1/2 great bell pepper
1/2 onion
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce
1/2 cup fine bread crumbs
1/2 cup oatmeal (place in blender and make into a powder)

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of foil. If baking, preheat oven to 375 degrees, and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and hot sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs and powdered oatmeal until the mixture is sticky and holds together. Divide mixture into patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake about 10 minutes on each side. Enjoy!

Toasted Quinoa with Raisins and Slivered Almonds

This is quickly becoming one of my favorite quinoa salads. It is wonderful served warm as a savory side dish. You can also store it in the refrigerator and it will last for a few lunches! (It is best slightly warmed)

Complements: The Vegan Table

2 cups quinoa
2 tablespoons water, for sauteing
2 shallots, minced (I used 1/4 of a red onion)
1 tablespoon minced fresh ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
4 cups vegetable stock
1/2 teaspoon sea salt
freshly ground pepper, to taste
1/3 cup raisins (a must, the sweetness really adds to the salad)
1/2 cup toasted slivered almonds (this gives it crunch and a more complete protein meal)

Rinse quinoa in a small-size strainer to remove the bitter coating called saponin (the plant's natural defense that keeps birds from eating it). Heat a large-size skillet over medium heat. Add quinoa and stir constantly for 5 minutes, or until moisture evaporates and quinoa is fragrant and dry. Meanwhile, heat 2 tablespoons of water in a 3-quart saucepan over medium heat. Add shallots and ginger and cook, stirring constantly, until shallots are slightly softened, about 3 minutes. Add the toasted quinoa along with cardamom, coriander, cumin and cayenne. Stir to combine. Add stock and bring to a boil. Reduce heat to low, and season with salt and pepper to taste. Cover and cook until all water is absorbed, about 12-16 minutes. Remove from heat and stir in raisins and almonds. serve warm or at room temperature. It will keep for a few days in the fridge. Enjoy!

Gluten-Free Brownie

If you can't have wheat gluten or you just enjoy staying away from refined flour as much as possible these are a wonderful indulgence. I added a frosting to these brownies. The frosting turns these brownies into a super satisfying chocolate splurge.

Complements: The brownie recipe came from the book, You Won't Believe It's Gluten-Free.

Brownie:
1/2 cup butter
1/2 cup raw cane sugar
1/2 cup brown sugar
2 eggs
3/4 cup brown rice flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon xanthan gum
1/4 - 1/2 cup chocolate chips (optional, I added these to the ingredients :))

Frosting:
2 tablespoons milk (any kind)
1 tablespoon cocoa
2 tablespoons butter
3/4 cup powdered sugar
1/4 teaspoon vanilla extract

For the brownie: Preheat the oven to 350 degrees. Lightly grease a 9-inch square pan. In a medium-size bowl, combine and mix all the ingredients. Do not cream the sugar and butter first. The batter will be very thick. Spread in the prepared pan. Bake for 25 minutes.
For the frosting: Boil together milk, cocoa and butter. Take off burner and add powdered sugar and vanilla. Spread on brownies while still hot. After you add the frosting let the brownies cool completely. Enjoy!