Monthly Archives: September 2014

AUTUMN ALE CHILI

Autumn Ale Chili

This post is dedicated to my sister, Elysa. Minus my lovely followers on Instagram, I get inspiration and motivation from my friends and family. This is the beauty of being a blogger and your own chef, you’re the boss in the kitchen.

My sister suggested I should make a vegan chili recipe now that the weather is starting to “chilly” (pun ALL intended) up. Although it is still high 70’s and a warm here in LA, it’s cold and sweater weather somewhere out there. If you are not a fan of ale, you can always sub out for more vegetable broth, but I don’t know why you wouldn’t love ale during this time of year. Or in fact at all:)

Serve warm with a few slices of avocado and fresh cilantro on top! Perfect for football season.

Autumn Ale Chili

Autumn Ale Chili

 Ingredients:
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 small jalapeno, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small squash, chopped
1 12 oz. bottle pale ale
1 28 oz. can diced tomato
1 15oz. low-sodium black beans, drained
1 15oz. can red kidney beans
1 tbsp chili powder
2 tbsp tomato paste
1 tbsp cumin
¼  tsp cinnamon
1 tbsp garlic powder
dash hot sauce (I used Tabasco)
sea salt and pepper, to taste

 Steps:
In large pot or dutch oven, heat oil and saute onions for 2-3 minutes until translucent. Add garlic, peppers, squash and season with salt and pepper.

Add in rest of seasoning  and stir for additional 2 minutes. Add tomato paste and ale and simmer for BOUT 8-10 minutes until mixture is reduced to half.

Add diced can tomato, beans and simmer for 20-25 minutes until mixture thickens. Serve with avocado pieces, chopped cilantro, or hot sauce.

Enjoy!
xoxo Sarah

 

 

 

Pumpkin Spice Smoothie

Pumpkin Spice Smoothie

Today marks the first day of Fall! Boots and a light jacket Season is the way to go. Although it’s still high 80’s and sunny here in LA, I still #pumpkinspiceeverything. (Yes, I really just made that a hash tag…)

Fall only means the best things ever to come. Halloween, “pumpkin spice EVERYTHING”, cool brisk nights, leaves changing and more reason to eat vegan comfort foods.

Let’s start with something small like this Pumpkin Spice Smoothie that will be even more tasty with a shot of espresso and then you can call it the PS Mock-acinno. This is super simple, quick and easily can be made into a super food by adding in chia seeds or hemp seeds.

Pumpkin Spice Smoothie

Pumpkin Spice Smoothie

Pumpkin Spice Smoothie

Ingredients:
1/2 cup organic pumpkin puree (not pumpkin pie)
1 1/2 cup almond milk
1 banana, frozen
1 tsp pumpkin spice
1 tsp agave or any vegan sweetener of choice
1/4 tsp cinnamon
1/4 tsp all spice
3-4 ice cubes, optional

Steps:
Blend ingredients together until nice and creamy. Add a few ice cubes if need be for a more frappe like consistency.

A few shakes of pumpkin spice on top is always a good idea!
Enjoy!
xoxo Sarah

BABY EGGPLANT AND MUSHROOM PIE

Baby Eggplant and Mushroom Pie

The perfect way to celebrate the first few days of Autumn is by making comfort meals including savory pies of some sort. This is a different and healthier take on a Shepard’s pie. Instead of using potatoes, the cauliflower mash not only gives this dish a satisfying healthier approach but doesn’t have you feeling the need to put your fork down halfway through this deliciousness of a meal!

I would like to describe this as Thanksgiving in your mouth!

Baby eggplant & Mushroom pie

Baby Eggplant & Mushroom Pie

Baby Eggplant & Mushroom Pie

 

Ingredients:

(Eggplant and Mushroom Filling)
3-4 baby eggplants, chopped (about 1 cup)
1 cup mushrooms, chopped
½ medium onion, chopped
¼ cup vegetable broth
2 tsp fresh rosemary, chopped
1 clove garlic, minced
salt & pepper, to taste

(Cauliflower Mash)
1 head cauliflower
1 clove garlic, minced
2 tsp apple cider vinegar, optional
2 tsp vegan butter  (Earth Balance)
1 tbsp almond milk, add more if thick
salt and pepper, to taste

Steps:

(Eggplant and Mushroom Filling)
Preheat oven to 400 degrees.
In a medium bowl, mix all ingredients and season to taste. Transfer vegetable mixture to two mini casserole dish and bake for 10-12 minutes. Set aside

(Cauliflower Mash)
De-stem and cut cauliflower into florets. Steam florets for about 15 minutes until tender soft.

In a food processor,  pulse florets and the remaining ingredients until mixture is creamy. Add more almond milk if mixture is too thick.

Add cauliflower mash on top of the vegetables and bake for an additional 25 minutes. Serve warm with a few fresh rosemary pieces on top.

Enjoy!
xoxo Sarah

 

 

 

GRILLED FIG & ARUGULA FLATBREAD

Grilled Fig & Arugula Flatbread

Getting every bit of grilling in before the Summer comes to an end. This idea came when a friend asked me if I ever missed cheese, especially eating fruits with savory cheese. I answered by making this bleu “cheese” grilled fig flat bread.  I would describe this as a triple “S” recipe.
-Satisfying
-Sophisticated
-Simple

Grilled Fig & Arugula flatbread

Grilled Fig & Arugula Flatbread

Grilled fig & arugula flatbread

Ingredients:
4 flour tortillas
1 cup vegan bleu cheese
4 green or black figs, halved
2 cups arugula, washed
1/2 tbsp olive oil
1/4 cup balsamic vinegar
1/2 tbsp agave
salt & pepper, to taste (optional)

Steps:
Preheat oven to 350 degrees. Lightly brush oil on the inside half of figs and place face side down on a grill pan. Grill or bake for 7-8 minutes or until lightly brown and soft. Set aside to cool and cut each halves into thirds.

In a small bowl, whisk oil, balsamic and agave. Season with salt and pepper to taste. Lightly dress arugula with dressing and quick a quick toss. Set aside.

Warm tortillas on the stove top or in the oven for 2-3 minutes. Spread each tortilla with vegan bleu cheese, fig slices and top with balsamic arugula.

Best served immediately.

Enjoy!
xoxo Sarah