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foodbulous:

Veggie Chilli

For those cold spring days when you need something to warm you up from the inside.

I usually make an arseload of this and stockpile it in the freezer or eat nothing but chilli an entire weekend. It takes a while to make but I like sometimes spending time on just cooking, it’s a nice way to relax your mind.

Cost: About 2 Big Macs (assuming you don’t need to invest in spices)

Time: 1 hour or thereabouts

Suitable for: Vegans, vegetarians, anyone and especially you.

 

You will need – For 4-5 persons or a bunch of meals for yourself:

• 2  red peppers
• 2 red onions
• 2 handfuls of mushrooms
• 6 tomatoes (canned will do but I prefer fresh ones)
• 1 can of kidney beans
• 2 cloves of garlic
• 2 carrots
• Jalapeños (I use the ones you get in a jar)
  
• Oil for frying
  
• Paprika, cayenne pepper, chilli (dried spices will do just fine)
• Salt + Pepper
• For serving: Rice, cheese or whatever you like on your chilli

What to do:

I use a wok, but a regular pot would do too as long as it’s big enough for all your ingredients.

Chop up everything in nice little chewable pieces. I usually sort things into bowls so I’ll have:

1 bowl for spices, 1 for garlic and jalapeños, 1 for onions and carrots, 1 for red pepper and mushrooms and 1 with tomatoes.

When using spices you should always start off with “burning” the spices in your pan no oil or anything just spices a while over the heat, when they start to smell nice and spicy you’re ready to roll. I use a small mountain of spices every time because I like my food to taste like the insides of a dragon’s mouth but spicing is a very personal thing so just go with however much it takes to make you swing. Remember you can always make it hotter in the end.

Add in oil and the bowl of garlic and jalapeño.

Fry a while and add in the one with onion and carrots.

Fry until the onions start to look glazy then add in the red pepper and mushroom.

When the mushrooms are beginning to shrink add in the beans and tomatoes.

Let it all simmer for a while (this would be good time to get your rice cooking).

Add salt and pepper to taste. If it’s too strong you can serve it with yoghurt or cheese. If it’s not strong enough try adding Tabasco or more jalapeños. Adding more dried spices at this point won’t do you much good but salt will bring forth the taste of those you’ve already used.

 

When it all looks good and comfy in your pan/pot/wok/younameit  you can go ahead and eat it. I usually have it with rice and a bit of mozzarella cheese but you can eat it however you like.

Enjoy :D

superveggie:

Hot Apple Cider (with no-added sugar)

I’m one of those people who drinks chilled shakes and eats ice cream in the middle of Winter ;) But it is nice to sup a warming beverage now and then too!

(via rawrveganrawr)

runs-on-cupcakes:

Lunch: brown rice, black bean, tofu (sautéed in olive oil, red pepper flakes, and lemon juice), kale, avocado, and tomato.

xmugre:

step by step
vegan sushi, 
igualito a rolar hierba.