Rich and Hearty Vegetarian Chili

Vegetarian Chili Fresh and Fit

Chili is a mainstay in my house during the cooler months because it can be made in large batches and reheated throughout the week. Today’s recipe is a vegetarian chili that sticks to the ribs and comforts after a long day of work or being outside on a crisp fall day. This chili gets its heartiness from meaty eggplant and mushrooms with a rich, creamy tomato broth. It is a perfect meatless Monday recipe.

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Rich and Hearty Vegetarian Chili

Rich and Hearty Vegetarian Chili

Ingredients

  • 1 can Pinto beans
  • 3 cans Fire roasted tomatoes
  • 1 Onion, finely chopped
  • 2 Carrots, diced
  • 1 Zucchini, diced
  • 1 small eggplant, diced
  • 1 c sliced mushrooms
  • 4 tbsp olive oil
  • 1/2 c half n' half
  • 1 4oz can of hatched green chiles
  • 1 tbsp Garlic, minced
  • 1 tsp Onion powder
  • 2 tbsp Cumin
  • 2 tbsp Chili powder
  • 1 tbsp Paprika
  • 1 handful Cilantro, chopped

Instructions

  1. In a large Dutch oven, sauté carrot and onion in four tbsp olive oil. Cover and cook 7 minutes.
  2. Add zucchini, mushrooms, eggplant and garlic, sauté 5 minutes longer.
  3. Add beans, tomatoes, chiles and seasonings. Bring to a simmer and cook 25 minutes.
  4. Stir in half and half.
  5. Serve with cilantro.
http://freshandfit.org/rich-and-hearty-vegetarian-chili/

Crispy Plantains Over Black Beans, Mango and Red Onion

Crispy Plantains ff

I have shared quite a few plantain recipes here on Fresh and Fit. From veggie burgers to tacos, plantains are a very versatile fruit that can be combined with sweet, savory or salty flavors. Todays recipe is a straight forward side dish that is comforting and hearty enough for fall, but with the tropical flavors of mango, lime and of course, plantains. The crispy outside with a soft inside make this recipe perfect for meatless mondays and hearty enough to stand on its own as a vegan entree. It would also pair nicely with steak, chicken and fish entrees.

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Crispy Plantains Over Black Beans, Mango and Red Onion

Crispy Plantains Over Black Beans, Mango and Red Onion

Ingredients

  • 1 ripe plantain, sliced into 1 inch pieces
  • 1 mango, diced
  • 1/4 c red onion, minced
  • 1 can black beans, drained
  • 1 handful cilantro, chopped
  • Juice of 1 lime
  • 2 tbsp coconut oil
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • Sea salt to taste

Instructions

  1. Toss plantain slices in cumin and chili powder.
  2. Heat olive oil in a medium skillet. Place plantain slices in skillet and cook 4-5 minutes each side. Season with sea salt.
  3. On a serving plate, spread out black beans, top with plantain slices, diced mango, chopped cilantro and squeezed lime.
http://freshandfit.org/crispy-plantains-over-black-beans-mango-and-red-onion/

Autumn Spaghetti with Brown Butter and Sage Sauce

Autumn Spaghetti Recipe

Nothing says “Fall” like a big bowl of pasta. Today’s recipe is full of autumn goodness with sweet and savory flavors running through it. Instead of a traditional tomato sauce, we are making a simple and delicious brown sugar and sage butter to coat the spaghetti. Roasted butternut squash, mushrooms, brussels sprouts and walnuts make this vegetarian autumn spaghetti a perfect entree for meatless mondays during the cooler months.
 

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Autumn Spaghetti with Brown Butter and Sage Sauce

Autumn Spaghetti with Brown Butter and Sage Sauce

Ingredients

  • 1 16 oz package of spaghetti
  • 1 c Brussels sprouts, coarsely chopped
  • 1 butternut squash
  • 1 c mushrooms, coarsely chopped
  • 1/2 c walnuts, chopped
  • 6 tbsp grass-fee butter
  • 1 tsp minced garlic
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • 5 sage leaves, finely chopped (reserve some for garnish)
  • 1/2 c grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.
  2. Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.
  3. Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.
  4. In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.
  5. Cook spaghetti according to package directions.
  6. Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.
  7. Stir in brown sugar and butter sauce.
  8. Top with grated Parmesan and extra sage.
http://freshandfit.org/autumn-spaghetti-with-brown-butter-and-sage-sauce/

Spicy African Peanut Stew with Freekah

Spicy Peanut Stew

 
One of my favorite go-to recipes during the cool months is this Spicy African Peanut Stew. I can’t think of a better way to kick off Autumn than with a hearty and healthy stew. This recipe has a lot of flavors going on which makes it very comforting. Spicy chilies add a kick while sweet potatoes and carrots add nice bulk and  although you don’t usually find peanut butter in stew recipes, it is what makes this recipe oh so good. Usually I ladle this stew over brown rice, but today I am using freekah; a chewy, earthy and nutty grain.

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Spicy African Peanut Stew with Freekah

Spicy African Peanut Stew with Freekah

Ingredients

  • 2 tbsp coconut oil
  • 2 celery stalks,chopped
  • 2 carrots, thinly sliced
  • 1 large sweet potato, diced
  • 1/2 c red onion, diced
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 cans petite diced tomatoes with green chiles
  • 2 cans diced tomatoes
  • 1/2 c peanut butter (I used chunky)
  • 1 c water
  • Handful of chopped cilantro, garnish
  • 1 lime, cut into wedges for garnish
  • 1 c freekah or brown rice

Instructions

  1. In a Dutch oven, heat coconut oil over medium heat. Add ginger and garlic. Stir and cook 5 minutes with lid on.
  2. Add carrots, sweet potato, celery and onion. Cook 7 minutes with lid on, stirring occasionally.
  3. Cook rice according to package directions.
  4. Add tomatoes. Stir and bring to a simmer. Allow to simmer 15 minutes.
  5. Add water and peanut butter. Stir to incorporate. Cook an additional 10 minutes.
  6. Add 1/2 c rice to a bowl and ladle stew over the top. Garnish with lime and cilantro.
http://freshandfit.org/spicy-african-peanut-stew-with-freekah/