Vegetarian chili

(a super easy recipe)

2 cans pinto beans

1 can kidney beans

2 cans black beans

(or you can do 1 pinto, 2 kidney)

1 can corn, or about 1- 1.5 cups frozen corn (I prefer the frozen)

1 small can tomato paste

1 16 oz can diced or chopped tomatoes

olive oil

garlic (jarred is fine)

tumeric

cumin

chili pepper flakes

add about 4 tbs olive oil to a large pot.

Add in about 4 tsp crushed garlic

Let garlic brown. Add about 1.5 tsp chili pepper flakes. This wont make it too spicy and its important to let the pepper sauté at this point

Add about 1 tbs cumin and 2 tsp tumeric.

Quickly stir in all the beans. If cant stir them all in make sure to stir in at least one can so that the spices don’t burn.

Let simmer for about 5 min.

Then add in all the tomato products

Let simmer.

Will be done in 5 min, but gets tastier if you let it simmer on low for closer to 20 min.

If you want to make it spicier- put in more pepper flakes at the beginning and then add some ground cayenne pepper while its simmering.

chana masala

2 tomatoes
3-4 medium onions
1 small can tomato paste
5 tsp cumin
3 tsp turmeric
5 tsp corriander powder
1.5 tsp red pepper flakes
1.5 tsp cinnamon or 1 cinnamon stick (the stick is best)
sea salt
black pepper
1/2 tsp ground cloves
1 tsp ginger powder
1/4 -1/2 cup heavy cream OR 1/3-1/2 cup of sour cream, yogurt or labne
3-4 cans chick peas
1 large bunch cilantro- chopped (or 2 bunches if you're a big cilantro fan)

Directions:
saute onions in olive oil till translucent in a large pot. add the spices.

add 3 -4 cans of chick peas. let simmer for a while.
add the chopped tomatoes and the tomato paste. let simmer. if its drying out add small amounts of water. when it looks well steeped and flavored, add the cream. Let simmer for about 5-8 more minutes. add the chopped cilantro. stir till it wilts.

vegan spinach mac n cheese

Cheese:
3 cups milk (i use 1-2%. soy milk also works wonderfully)
1 tbps paprika
1 tbsp garlic or 3 cloves minced (generous w the garlic is fine)
1/3 c. braggs liquid aminos (or 1/4 c. soy or tamari sauce)
3/4 c. nutritional yeast
1/2 block of firm tofu ( i sometimes put in 3/4)
1/2 c. vegetable oil
1 package frozen chopped sminach- defrosted
1 tbsp mustard (optional)

Casserole:
1 box macaroni noodles
2 tbsp dijon mustard

Preheat oven to 350. Blend cheese ingredients in blender. make sure
the spinach really gets pureed.

Cook noodles according to package directions, place in casserole dish. mix in mustard.
Pour soy cheese over the noodles until they're just covered. Mixture
should be pretty liquidy. Make sure the cheese isn't too dry because
it will thicken in the oven.

Bake for 25-30 minutes or until cheese darkens slightly and begins to
bubble on top.