Crock pot Chili

Today shall be a day for cooking. I love cooking, and since I've got nothing to do but study, and play soccer later, I thought I'd cook up a storm! I made (non-vegan) french toast for breakfast. And I'm making almond nut butter cup cakes later today. I will post a recipe for that. For now...

I’m in the “get rid of food and use what you have and spend less money” mode. So I threw together this one pot chili from some leftovers and a bit of fresh vegetables.

Crock pot veggie chili

1 can red beans, drained
1 can black beans, drained
1 large can (any heat) salsa (I used Pace brand) + a bit of leftover salsa
1 small zucchini, cut into quarter chunks
1 package fresh mushrooms (no idea what variety they were)
10 baby carrots, cut into bite sized chunks
½ package veggie crumbles (I used Yves brand)
left-over (frozen) rice
1/2 bag frozen fiesta mix (corn, black beans, onions, green and red peppers)
6 oz can tomato paste
water to allow for absorption


Dump everything into a crock pot and cook on low all day. If you’re in a hurry you can also cook it on high. Everything’s pretty much pre-cooked anyway, the flavors just need to blend together.

Risotto Helper

I've never had hamburger helper, but I imagine this is pretty much what it would have been like. I sorta made up this recipe on the spot. I was cooking at a friend's house, it was quite fun. We should do it more often! I love one pot meals as well. It was quick, and easy.

Ingredients
1 package butternut squash risotto (I forgot the brand): add water & soy milk
1/2 package veggie crumbles
1/2 large zucchini
a bit of olive oil
onion powder
garlic powder


1. Start cooking the risotto according to the directions in a medium size pan.
2. Break up the crumbles so they look like hamburger meat.
3. Heat a bit of olive oil in a pan and add the crumbles. Saute until browning and add the onion and garlic powder.
4. Cut up the zucchini into bite-sized pieces. Add to the risotto when there are about 10 minutes left to cook time.
5. When risotto is finished (still a little gloopy) add the crumbles.
6. Mix well and serve. Would be wonderful with some (veggie) grated cheese as well.

Quick Chilli

So I got back from Europe, where I spent a ginormous amount of money. So I'm trying my best to eat in as much as possible. I call it, the quick chilli, since it was a quick meal.

1 glass jar of Newman's Own tomato and garlic spagetti sauce
1 bag spinach
2 cans beans (kidney and chilli in my case)
1/2 packet of veggie crumbles (forgot the brand)
spices to season

1. Put the spagetti sauce and raw spinach in the blender and blend until well chopped and smooth.
2. Dump it into a pot and add beans and crumbles and spices.
3. Heat until warm.
4. Serve! I made some jasmine rice, but also served it over leftover pasta.

Middle Eastern Fusion

Magic! It's the name I have for the stuff I make up.

The meal started off wanting to sautee pistacchios. I forgot to do that (teehee). But I did use up some leftovers in the fridge and made a spicy slightly curried stew. I really threw everything together, so everything is an approximation.

Middle Eastern Fusion Stew with Israeli Couscous
Ingredients
A bunch of cherry tomatoes, quartered
2 small zucchini, cut in bite-sized pieces
1 medium onion
2 cloves garlic
1/2 packet veggie crumbles
leftover tempeh cacciatore
leftover 3 C soup
a dash of cinnamon
a dash of yellow mustard powder
black pepper
sea salt

Israeli couscous (cooked like rice in veggie broth)

Saute everything in a large pan (wok).
Enjoy!