Posts Tagged ‘vegetarian’

Black Bean and Pumpkin Vegetarian Chilli

Sunday, August 31st, 2014

Chili www.cubitsorganics.com

Summer’s not over but with school starting this week I’m thinking ahead to more autumn like meals and making some dinners to freeze for busy days.

This recipe for Black Bean and Pumpkin Vegetarian Chilli freezes well, is easy to cook, everyone eats it, and it fun to serve with a bunch of extras. We like corn on the cob, brown rice, avocado and cheese curds like these Ivanhoe ones from Gay Lea Foods

Chili www.cubitsorganics.com

Ingredients:

1 tbsp cooking oil
2 medium onions
2 large jars of tomatoes
2 cups pumpkin puree
2 cans of black beans, rinsed
1 tbsp sugar
1 tsp salt
2 bay leaves
1 tsp chilli powder
1 tsp cocca
2 bay leaves
Chili www.cubitsorganics.com

Start by frying your diced up onion in cooking oil. Once it’s transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.  Bring to  a boil and then reduce heat and cook for at least 1 hour.

Chili www.cubitsorganics.com

We like making chill night extra fun by letting every one choose what they want with it.  Cheese melts on top and makes it milder for little mouths.

This tastes even better the second day and freezes perfectly.

Black Bean and Pumpkin Vegetarian Chilli

Black Bean and Pumpkin Vegetarian Chilli

Ingredients

  • 1 tbsp cooking oil
  • 2 medium onions
  • 2 large jars of tomatoes
  • 2 cups pumpkin puree
  • 2 cans of black beans, rinsed
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 1 tsp chilli powder
  • 1 tsp cocca
  • 2 bay leaves

Instructions

  1. Start by frying your diced up onion in cooking oil.
  2. Once it's transparent add tomatoes (we cut ours up with kitchen sheers first), pumpkin puree, beans, spices.
  3. Bring to a boil and then reduce heat and cook for at least 1 hour.
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Disclosure: I’m part of the Gay Lea Foods program with mom central and I receive compensation as part of my affiliation withthis group.  The opinions on this blog are my own

Cauliflower Curry

Saturday, October 26th, 2013

It’s officially cold out side.  It’s also raining and the roof is leaking. So if you need me I’ll be in the kitchen making curry and taking photographs of cauliflower.

Cauliflower www.CubitsOrganics.com

Curry Spices www.CubitsOrganics.com

Join me in the kitchen. You will need a bunch of seasonal vegetables and a whole bowl of spice;

1 cauliflower

1 large sweet potato

1 can of chick peas

1 cup chopped kale or spinach

1/2 teaspoon of salt

1/2 teaspoon of tumeric

1 teaspoon curry

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon cumin seeds

the juice and zest of 1 lemon

1/2 cup of water.

Cauliflower Curry Ingredients www.CubitsOrganics.com

Put a pot of water on to boil.

Peel the sweet potato and chop it into 1 inch cubes.

Throw the cubes in the boiling water for 5 minutes.

Break the cauliflower into florettes and add them to the boiling sweet potato and boil it all together for another 5 minutes.

Drain the vegetables.

Now on to the curry.

Chickpea Curry www.CubitsOrganics.com

Cauliflower Curry Ingredients www.CubitsOrganics.com

Pour a few glugs of olive oil into your dutch oven or pot and start heating on medium heat. Toss the veggies in along with a strained and rinsed can of chickpeas.  Add all the spices and then 1/2  a cup of water while stirring to evenly coat the veggies with spice. Cover and cook for 15 minutes. After 15 minutes add the kale or spinach along with the lemon juice and zest.  Cook for another 5 minutes. We serve it with brown rice and socca.

Cauliflower Curry www.CubitsOrganics.com

We love this protein packed vegetarian meal and curry is a regular feature on our cold weather meal plans.

Cauliflower Curry

Cauliflower Curry

Ingredients

  • 1 cauliflower
  • 1 large sweet potato
  • I can of chick peas
  • 1 cup chopped kale or spinach
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of tumeric
  • 1 teaspoon curry
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon cumin seeds
  • the juice and zest of 1 lemon
  • 1/2 cup of water.

Instructions

  1. Put a pot of water on to boil.
  2. Peel the sweet potato and chop it into 1 inch cubes.
  3. Throw them in the boiling water for 5 minutes.
  4. Break the cauliflower into florettes and add them to the boiling sweet potato and boil it all together for another 5 minutes.
  5. Drain the vegetables.
  6. Pour a few glugs of olive oil into your dutch over or pot and start heating on medium heat. Toss the veggies in along with a strained and rinsed can of chickpeas. Add all the spices and then 1/2 a cup of water while stirring to evenly coat the veggies with spice. Cover and cook for 15 minutes.
  7. After 15 minutes add the kale or spinach along with the lemon juice and zest. Cook for another 5 minutes.
  8. Serve with brown rice and socca bread.
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