Vegan Chili

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 bay leaves
1 teaspoon ground cumin 2 tablespoons dried oregano
1 tablespoon salt

(optional) 2 stalks celery, chopped 2 green bell peppers
1 jalapeno peppers, chopped 3 cloves garlic, chopped 2 (4 ounce) cans chopped green chile peppers, drained 2 (optional)
(12 ounce) packages vegetarian burger crumbles 3
(28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can black beans

Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.

Baked Oatmealo ok o

Our family really enjoys this baked oatmeal. To serve, with some fruit- raspberries and strawberries are great on it! 

 3 cups oatmeal 

1/2 cup brown sugar / granulated sugar works fine if you run out of brown sugar 

1/2 cup butter or oil 

2 cups milk 

2 teaspoons baking powder 

1 teaspoon salt

 1 tsp. vanilla

2 tbls cinnamon 

1/4 nutmeg 

1/8 cloves 

Preparation:Preheat oven to 375 degrees Farenheit. Mix all ingredients together and pour into 13 x 9 inch buttered pan. Bake at 375 degrees for 25 minutes.

Sweet Potato Fries

Oven Baked Sweet Potato Fries

4-5 sweet potatoes
1/4 cup canola oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a plastic container. Add oil, salt, paprika and cinnamon. Seal the container and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Make Ahead Meatballs

Make Ahead Meatless-Meatballs

1 pound protein crumbles
1 medium onion, chopped (1/2 cup)
1/3 cup dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper


1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard

1.Heat oven to 400ºF.

2.Mix protein crumbles, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.

3.Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)

4.Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.

5.About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Tips:

Partially freezing the meatballs before putting them in a plastic bag ensures that the meatballs won’t stick together and lose their shape when thawed.

These meatballs don’t have to look the same the second time around. Crumble leftovers and stir into chili, pasta sauce or a sloppy joe or taco mix