byanygreensnecessary.com » Recipes

Summer Chili Recipe

admin — Tue, 19 Jul 2011 20:28:18 +0000

I stopped by my mom’s house around lunchtime today and, lucky for me, she’d just made this Summer Chili recipe from The Washington Post.

It was absolutely delish! Had to share it with you. (She used fresh organic corn from the farmers market and I could taste the sweetness!)

Here’s the recipe:

Summer Chili

The Washington Post, July 13, 2011

Dinner in 40 Minutes

Course: Main Course
Features: Meatless, Fast

Summary:

There’s something bright-tasting about this meatless one-pot meal. If time’s not a big issue, use fresh tomatoes.

Serve with baked tortilla chips.

Makes about 12 cups (6 servings)

Ingredients:

1 tablespoon plus 2 teaspoons olive oil
2 poblano peppers, on the smaller side (may substitute 4.5 ounces canned chopped green chili peppers, drained)
1 medium yellow or sweet onion
2 to 3 medium cloves garlic
1 medium zucchini
3 ears fresh corn
14 ounces extra-firm tofu
15 ounces canned no-salt-added black beans
15 ounces canned no-salt-added pinto beans
28 ounces canned low-sodium crushed tomatoes, with juices
14 1/2 ounces canned no-salt-added diced tomatoes, with juices
3 tablespoons chili powder
1/2 to 1 tablespoon ground cumin
1/2 to 1 teaspoon fine sea salt

Directions:

Heat the oil in a large pot over medium-high heat.

As you prep the following 3 ingredients, toss them into the pot: Stem and seed the poblanos, then coarsely chop (to yield about 2 cups). Cut the onion into small dice (about 1 cup). Mince the garlic cloves to yield 1 tablespoon. Cook for about 5 minutes, stirring, until the vegetables have softened. Adjust the heat as needed to keep the garlic from browning.

Trim off the zucchini ends and cut the remaining vegetable into 1/2-inch dice (to yield about 1 3/4 cups). Shuck the corn and discard any silk, then cut the kernels from the ears to yield at least 3 cups.

Drain the tofu or pat it dry with paper towels, then cut it into 1/2-inch cubes. Drain and rinse the black beans and pinto beans.

Add the zucchini, tofu, corn, black beans, pinto beans, the crushed and diced tomatoes (with their juices), chili powder and cumin (to taste); stir gently to mix well. Once the mixture starts to bubble at the edges (increase the heat as needed if you had reduced it because of the garlic), then reduce the heat to medium-low and cook for 20 minutes. Taste, then stir in the salt to taste.

Divide among individual bowls; serve hot.

Recipe Source: Adapted from “The Woman’s Day Everyday Cookbook,” by the editors of Woman’s Day magazine (Filipacchi, 2011).

For The Washington Post article, click here.

Spicy Collard Greens, Anyone?

admin — Mon, 14 Mar 2011 18:41:30 +0000

Surprise! My Spicy Collard Greens recipe is featured on CrazySexyLife.com as the Recipe of the Week.

I LOVE this dish! In fact, I just bought some beautiful organic collards yesterday to make it. The sun-dried tomatoes, garlic and cayenne pepper make it absolutely deelish!

And speaking of delicious dishes, the annual Great American Meatout is 6 days away, on March 20th, the first day of spring.

If you’re not already veg, I hope you participate by going meat-free. If you’re veg already, I hope you do something out of the ordinary to honor the day. For example, it’s a wonderful time to do a gentle spring detox with all raw foods or green smoothies for 3 days or more. That’s my personal favorite.

Let me know how you plan to recognize the Great American Meatout this year. And let me know how much you love the Spicy Collards!

Ginger Broccoli Stir-fry Over Corn-Quinoa Pasta

admin — Sat, 30 Jan 2010 21:42:12 +0000

Broccoli Ginger Stir-Fry Over Corn-Quinoa Pasta

3 tablespoons sesame oil

1 medium red onion, chopped

2 cloves garlic, peeled and chopped

1 tablespoon minced fresh ginger

1 red bell pepper, cored, seeded, and chopped

1 head broccoli, chopped (florets only)

¼ cup cashew pieces

1 tablespoon Bragg Liquid Aminos

Dash cayenne

1 tablespoon Thai curry paste (optional)

1 package of Ancient Harvest Brand corn and quinoa spaghetti-style pasta, cooked according to package instructions. (Found at most health food stores.)

Heat the sesame oil in a skillet or wok. Add the onion, garlic, ginger, and red pepper and sauté until soft. Remove these vegetables from the oil and set aside. Using the same oil, turn up the heat and add the broccoli to the hot oil. Stir-fry for about 10 minutes. Reduce heat, add the vegetables back in, and add remaining ingredients. Stir and let sit covered on low heat for another 5 minutes. Serve over corn-quinoa pasta. Makes 4 servings. Enjoy!

Tracye

Tonight’s Dinner: Black Bean Tortillas

admin — Sun, 24 Jan 2010 23:13:50 +0000

Tonight I had open-faced black bean tortillas for dinner. Deelish! I hope these pictures do them justice. Here’s how I made them.

I already had a pot of cooked black beans from yesterday. So I sauteed some chopped red onions and 4 cloves of garlic in a little olive oil, then drained the beans and sauteed them in the pan with the onions and garlic. I added lots of cayenne pepper, Bragg Liquid Amino, and 3 tablespoons of tomato sauce.
I used three Food For Life brand organic sprouted corn tortillas and put them in the broiler for a few minutes to get them slightly crispy but still chewy.
I removed the tortillas from the oven, then spread on the toppings:
About a teaspoon of Follow Your Heart Grapeseed Oil Vegenaise spread
About a teaspoon of nutritional yeast
Shredded raw red cabbage
Sauteed black beans
Chopped avocados
Chopped red cherry tomatoes
Black Kalamata olives (I didn’t have any, but they would have been sooo good!)

So, there you have it. Try them for yourself and let me know what you think. Be sure to come back to the web site and comment under this blog post so everyone can read your comments.

You can also check out more recipes here. Enjoy!

Recipes from Food Demo @ Central Union Mission

admin — Fri, 30 Oct 2009 22:39:49 +0000

Today I presented four food demonstrations at the annual Central Union Mission health fair in DC, as part of my consulting work with the UDC Center for Nutrition, Diet, and Health.

Central Union Mission is the oldest social service agency in DC, opening in 1884 to serve the needs of homeless men. Today, the organization operates an 18-month rehabilitation program for men with life-controlling issues, a free meals program, and other community services.

I had a wonderful experience sharing vegan dishes with so many people who said they were trying them for the first time. The health fair was open to the community, so lots of people came through. I also had a Spanish translator, which was a first (and a bit humbling because I oughta be fluent by now).

I made Blueberry Smoothies (with a leaf of kale added), Mediterranean Chick Pea Salad, Spicy Kale Salad, and a no-bake Apple Crumb Pie. The dishes were a hit, especially with one little girl who kept coming back for more smoothies. A few people said they were going to buy the ingredients for the Spicy Kale Salad tonight and fix it for dinner. And some folks said they were going to make the Apple Crumb Pie for Thanksgiving. That was really gratifying. Special thanks to our team at UDC: Marshelle Hailstock, Hoora Taheri, and Paul Brown, Jr.

Here are the recipes, except for the Spicy Kale Salad, which you can find in a previous blog post. Enjoy! (You can see more photos from the health fair here.)

Blueberry Smoothie

1 cup of water

1 cup of soy milk, almond milk, or rice milk

3/4 cup of blueberries (fresh or frozen)

1-2 ripe bananas

1 apple

2 medjooj dates, pitted

1 leaf of kale

2 TB nuts (optional: walnuts, cashews, pecans, etc.)

Place all ingredients in a blender and blend until smooth and creamy.

Mediterranean Chick Pea Salad

1 cup dried chickpeas, soaked overnight, drained, and rinsed (or canned organic chick peas, drained, and rinsed)

3~4 cups water

1 small red onion, chopped

4 cloves garlic, peeled and chopped

½ tsp curry powder

2 TB nutritional yeast (optional; cheesy taste and a great source of B vitamins)

1 red bell pepper, cored, seeded, and chopped

5 leaves fresh basil, chopped

1 TB Grapeseed Oil Vegenaise (egg- and dairy-free mayonnaise)

2-3 TB Bragg Liquid Aminos

1 avocado, peeled, seeded, and chopped

Place the chickpeas and water in a large saucepan. Bring to a boil, then simmer for 2 to 3 hours until soft. Drain and transfer the chickpeas to a large bowl. Add the remaining ingredients and stir gently. Cover and let the ingredients marinate for 5 to 10 minutes.

Apple Crumb Pie

Crumb Pie Crust:

2 cups dry almonds or pecans, unroasted and unsalted

1 tsp sea salt

8 medjool dates, pitted

Syrup:

2 medjool dates, pitted

1 orange, peeled and sliced

1 tsp of water (or more, as needed)

Filling:

4 apples, thinly sliced

1 TB cinnamon

Crust: Pulse nuts, sea salt, and dates in food processor until a crumbly mixture is formed. Set aside.

Syrup: Blend orange and dates in blender. Add water as needed.

Filling: Stir chopped apples with syrup and cinnamon. Spoon the filling into pie crust.

Sprinkle crust on top of apples and serve. Note: the Apple Crumb Pie is an adaptation of a recipe by chef Sandra Mederos (adding an orange was brilliant!) and my Fresh Peach Cobbler recipe, posted in a previous blog post.

Sensational Salad & Soul Food Recipes

admin — Sun, 18 Oct 2009 04:55:17 +0000

In this photo, I’m sitting between 2 fabulous vegan chefs, Saundra Woods to the left and LeVita Mondie to the right. Both divas did food demos for the Vegetarian Society of DC Eat Smart classes I teach. Saundra made Simple Salad Sensations last week and LeVita made Vibrant Vegan Soul Food today. It was all delicious! LeVita’s recipes, including BBQ Tofu and Orange-Glazed Sweet Potatoes, can be found in this Washington Post article about her work. Saundra’s recipes are listed below (and look out for more of them in my book). Enjoy!

HEARTS OF PALM SEAFOOD SALAD

1 jar of hearts of palm, diced

1 small red onion, chopped

2 cloves garlic, chopped

2 stalks of celery, chopped

½ red bell pepper, diced

1 tsp Old Bay Seasoning

1 tsp Spike seasoning

2 tsp plum vinegar

¼ cup Veganaise (non-dairy mayonnaise)

¼ tsp Nori granules

¼ cup seaweed, torn into pieces and wetted

Mix the ingredients together and serve.

CURRIED CABBAGE SALAD

1 head of Savoy or Napa cabbage, chopped finely

1 small red onion, chopped

1 stalk celery, chopped

2 tsp raisins

2 TB walnuts

¼ cup Veganaise (non-dairy mayonnaise)

2 TB curry powder

Mix the ingredients together and serve.

SPICY KUSH SALAD

1 cup bulgur wheat or cracked wheat, soaked overnight

2 TB Bragg Liquid Aminos

½ tsp Spike

¼ cup grapeseed oil or olive oil

2 TB plum vinegar

1 carrot, grated

1 red bell pepper, diced

1 small red onion, chopped

2 cloves garlic, chopped

1 small apple, chopped

2 TB dried cranberries

Mix the ingredients together and serve.

Both Saundra and LeVita teach classes on preparing cooked and raw vegan foods. You can reach Saundra at saundra_j_woods@mcpsmd.org and LeVita at vita@vitaseatery.com.

Kale Salad Recipe & DC VegFest

admin — Sun, 13 Sep 2009 03:16:53 +0000

I had a fabulous time at DC VegFest today! The turnout was tremendous. Thanks to so many of you who came out to see my food demo. I really appreciate the love! As promised, here’s my kale salad recipe. (I posted the fresh peach cobbler recipe a few days ago, so look for it two posts back.) If you were at VegFest today, write a note in the comment section below and let everyone know what you thought!

All Hail the Kale Salad

Ingredients:

2-3 bunches curly kale, chopped or torn into small pieces

1 red onion, chopped

5 cloves of garlic, chopped

3 TB olive oil

2-3 TB Bragg liquid amino

2 TB nutritional yeast

Cayenne pepper to taste

Put kale in bowl and pour on olive oil. Stir with salad tongs to make sure all leaves are coated. Add in rest of ingredients and mix well with tongs. If possible, let marinate at room temperature for about 15-30 minutes before serving. Yields 6-8 servings. Enjoy!

Fresh Peach Cobbler Recipe

admin — Sat, 05 Sep 2009 23:06:45 +0000

I just made a fresh peach cobbler and it is scrumptious! So, of course I’m going to share the recipe with you. It took me all of 15 minutes to prepare because there’s no oven needed. It’s my take on a dessert from one of my favorite raw food books: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. Ripe peaches, crumb topping–it’s a perfect treat for the holiday weekend. Add some nondairy vanilla ice cream and feel the love!

Crumb Topping:

2 cups pecans

1/2 cup unsweetened dried shredded coconut

1 tsp fresh lime juice

1/4 tsp cinnamin

8 pitted medjool dates

Filling

5 ripe peaches

1/2 tsp fresh lime juice

1/2 tsp agave nectar

Put all crumb topping ingredients in food processer with the ”S” blade and process until crumbly (do not overprocess). Next, peel and thinly chop only 4 of the 5 peaches. Spread chopped peaches on bottom of glass pie plate. Peel and halve remaining peach and place in food processor with lime juice and agave nectar. Process until smooth. (Add more lime juice or agave nectar to taste, if desired). Stir this mixture with chopped peaches in pie plate. Next, use a spoon to sprinkle crumb topping over peaches. Voila!

Vegan Pizza Video

admin — Sun, 12 Apr 2009 20:24:52 +0000

Here’s how I make a delicious vegan pizza from scratch. Well, almost. I did buy the pizza crust from the store (it’s a Vicolo brand organic, cornmeal pizza crust in the frozen bread section at Whole Foods). But when I took it home, I added my own fresh veggie toppings. Delights like avocados, cherry tomatoes, capers, garlic, onions, nutritional yeast, and olive oil. It’s quick, it’s easy, and it’s soooo good! But don’t take my word for it. Give it a try and see for yourself (it’s quick, remember?). I think it’s gonna become a new Friday night favorite. Drop me a line and let me know what you think.