Vegan Chili

Today's recipe is brought to you as a collaboration between myself and fellow blogger kolorbynumber (although really, she lead the charge on this one). This hearty chili is entirely vegan (no milk and eggs, bitch.....or chicken for that matter), so unless you have a friend who happens to have some random allergy to cumin or something, this is a recipe that can be enjoyed by any and all. And you're going to want to have some friends over, because this recipe makes enough to feed a lot of people. Or you know, you could also just pack up a ton of leftovers, and enjoy the deliciousness yourself.

-=Vegan Chili=-

2 small sweet onions, chopped

6 cloves garlic, crushed

2 jalapeno peppers, diced, (seed one if you don't want it too spicy)

2 large green bell peppers, julienned

2 heads broccoli, chopped

1/2 head cauliflower, chopped

6 tomatoes, chopped

1 cup frozen corn

2 cups pinto beans

2 cups black beans

1 cup water

1 tsp vegetable bouillon (~ 1 cube)

6 oz baby bella mushrooms

1.5 cups kale

1 tsp garlic salt

2 tsp paprika

1 Tbsp chili powder

2 Tbsp cumin

black pepper

Start by pouring some oil into a large pot, heating on high. Add the onions, garlic, jalapeno, and bell peppers, and cook until ingredients are tender. Turn the heat down to medium. Next, add the broccoli and cauliflower and continue cooking until soft, stirring often so everything cooks evenly. Then add the tomatoes, followed by the corn, and then the beans. Add the water and bouillon, and stir to mix. Lastly, add the mushrooms and kale, followed by the spices, and black pepper to taste. Let simmer on low heat for about 30 minutes, and you're done!

.zip Recipes 1: Steamed Salmon

As January rolls along, people are starting to return to college, or for some, may even already have started class. Therefore, I wanted to go back to some simpler recipes like the ones I posted when this blog first started. These .zip Recipes will mostly be quick meals that can be thrown together with little to no prior preparation and use a minimum of pots to cook. This first one only requires 1 saucepot, and only takes about 15 minutes.

-=.zip Recipes: Steamed Salmon=-

3/4 cup rice

1 cup water

chopped cabbage, about 1 cup

1 salmon filet, about 6 oz.

dried herbs, spices

In a medium saucepot, combine the rice and water and swirl around to even out the rice a bit. place the chopped cabbage over the rice, and the salmon on top. Add seasonings to taste (I used garlic salt, rosemary, dill, and paprika) over both the fish and the rice beneath. Cover, and heat on high until the water boils. You should see the steam leaking out from under the lid. Turn the heat down to low, and simmer until liquid is absorbed by the rice and the fish is soft and flaky, about 10 minutes. Move the fish to a plate, and stir the cabbage and rice together, then serve. Quick and easy.