All posts tagged: vegan

Vegan Beef Chili

Sometimes you watch a documentary about the horrendous ways in which animals are factory farmed, and it makes you want to be a vegetarian for a bit – but you love the taste of meat and still craaaave it. So, with that in mind, I decided to taste-test the “Beyond Beef” ground “beef” which comes in a 16 ounce package that looks like a pack of ground round. Here is the recipe and frankly it’s delicious: I went beanless for this one per my wife’s request, but you can increase liquids/seasonings and add beans to make this a vegan ground beef/bean chili. Here are the ingredients for a recipe to serve 2-3 people: INGREDIENTS 2 teaspoons of coconut oil 1/2 onion, diced 1 teaspoon oregano 2 teaspoons cumin 1 teaspoon smoked paprika 16 ounces of ‘Beyond Beef’ ground vegan beef protein 1/2 cup of pureed tomato sauce 1/2 cup of veggie stock or water 1 tablespoon of soy sauce or similar 1 teaspoon of cocoa powder (unsweetened) salt and black pepper to taste 1/2 teaspoon …

Crispy Roasted Kale Chips

Kale is admittedly still trending as a superfood. In our house, the kale recipe that everyone embraced is this one: the simple, roasted kale chip. The ingredients are simple: 1-2 bunches of kale (you can use green, red, lancinato – whatever looks good at the market); a couple of glugs of high quality evoo, and kosher salt or a nice finishing salt (I love Maldon, the french sea salt).   Start by preheating the oven to 350. Strip the leaves from the tough, fibrous stems of the kale and then rinse and spin dry the kale in your lettuce spinner. You need to get the kale really dry before laying it on a baking sheet. Add the glugs of evoo and give the kale a nice massage with your hands. Then sprinkle the salt over the kale and give it a quick toss to incorporate salt into the leaves many nooks and crannies. Place the kale in the oven. Total cooking time can be from 15-20 minutes; after 10 minutes, turn the kale over with …