I don’t know about you but I’m ready to heat things up! This Winter is just getting started but it’s been freezing out. There’s nothing like a warm bowl of soup after coming in from the cold. Today for my meatless Monday recipe, I’m sharing my cilantro and jalapeño corn chowder. It’s a different take on my Grilled Corn Chowder Recipe that I shared last year. This corn chowder recipe has a bit of heat to it (that you can adjust according to taste). I also used some different spices and loaded this corn chowder up with cumin and cilantro. Check it out:
Time: 45 mins Serves: 6 – 8
- 4 pds red potatoes – peeled and diced
- 4 cups corn or 3 cans drained
- 1 large jalapeño or 2 small ones – deseeded
- 1 14.5 oz can Hunt’s fire roasted tomatoes
- 3oz baby spinach (about 1/2 a bag)
- 1/2 sweet onion
- 3 garlic cloves – minced
- 32 oz vegetable broth
- 4 tbsp Earth Balance soy free buttery spread
- 1 tbsp olive oil
- 1 tsp agave syrup
- 1 cup cilantro
- 1 tsp cumin
- 1 tsp chilli powder
- 1/4 tsp paprika
- 2 drops liquid smoke
- salt + pepper to taste
- 1/4 – 1/2 tsp red chilli flakes
- 1 cup broccoli stems – steam and cook with potatoes – adds protein!
- Steam your potatoes – I used a double boiler set up (20 mins)
- Place potatoes in food processor and blend until mostly whipped (set aside)
- Place onion and jalapeño in food processor and mince. Toss into pot with olive oil until onions are golden. Add garlic and cook for an additional minute.
- Now add everything else EXCEPT for spinach and cilantro.
- Cook on low, stirring occasionally for 15 mins
- Add spinach and cilantro and cook for an additional 2 minutes.
- Serve warm
Today I’m sharing 9 recipes to get your pumpkin spice kick! Some are perfect for a warm Fall breakfast, others are tasty desserts and of course there’s a couple drinkable recipes in here as well. Click pics to check out any of these tasty recipes:
Pumpkin Spice Waffles via Lovely Little Kitchen
Pumpkin Spice Bedtime Drink via Apple of My Eye *vegan
Pumpkin Cookies via Just So Tasty
Pumpkin Muffins via This Grandma is Fun
Pumpkin Spice Latte via Inspired Taste
Pumpkin Energy Balls via Well Plated *vegan
Pumpkin Spice Pancakes via Hot for Food Blog *vegan
Pumpkin Spice Truffles via Sally’s Baking Addiction
Pumpkin Spice Spread via Jodeze Home and Garden
I’m excited to share my Top 7 early Fall recipes with you! I’m including both meat and vegan recipes in these delicious top 7 that are perfect for chilly nights or mornings. So there’s a little something for everyone.
It’s time for another Meatless Monday post! So lately I’ve been looking for quick and easy dinner ideas. Things have been so extremely busy in my jewelry studio that I haven’t had the time I usually put into cooking a dinner. What I love about this Green Goddess Pizza recipe is not only is it quick and crazy easy to make but it’s delicious and loaded with greens! Also instead of using a red sauce, I made a simple basil garlic sauce which adds nicely to the flavors of the fresh veggies. Grab the recipe below.
Time: 20 minutes or less!
- pre-made pizza crust – I used Mama Mary’s because it was diary free.
- 1/4 cup olive oil
- 1/2 cup fresh basil leaves
- 3 cloves of minced garlic
- 1/4 tsp sea salt
- 1/4 paprika
- pepper to taste
For this you can really add whatever you want! but here’s what I used:
- small handful – baby spinach
- 1/4 green peppers – thinly sliced
- 1/4 zucchini – thinly sliced
- 1/2 avocado – sliced
*I forgot to add some broccoli I had in the fridge, but I’m thinking artichokes and asparagus would be delicious too!
- preheat oven to 425′
- mix sauce ingredients together in the food processor
- brush sauce all over pizza crust including the edges (you’ll have extra sauce, just set this aside)
- pile on all veggies except avocado
- do an additional brushing of the sauce on top of the veggies
- place pizza in oven for about 8 minutes
- top with avocado and you’re ready to eat!
*I made an individual size pizza but it’s so easy to double or triple this recipe. There’s enough sauce for three individual size pizzas or one large one.
It’s Summer and all this warm weather has me itching to sit out in the sun and relax with a tasty cocktail! Try one of these 7 Summer cocktail recipes or try them all. I know I’m making my way down the list and through the produce isle.
This meatless Monday recipe for my black bean veggie burger has been my latest foodie obsession! It’s scrumptious and full of flavor. What started as a recipe for meatless meatballs, turned into a veggie burger recipe due to the fact that the meatballs fell flat. I mean, literally, they wouldn’t keep their shape as round meatballs but did resemble a very nice burger pattie. So now here I am, sharing my veggie burger recipe with you! One main thing that I love about this recipe, besides the fact that it’s super easy and quick to make, is that it’s also incredibly easy to make gluten-free. I have so many friends and family members who have some form of gluten intolerance. I’m pretty sure I’m not alone. All you have to do to make this recipe gluten free, is swap out the rolled oats for gluten free rolled oats. That’s it! Easy peasy!
- 1 can of black beans – drained and rinsed
- 3/4 cup water
- 1 cup rolled oats
- 2 cloves garlic – minced
- 1/4 minced sweet onion
- 1 1/2 tbsp hemp or flax seeds
- 1 1/2 tbsp nutritional yeast
- 1/4 tsp paprika
- 3/4 tsp sea salt
- 1/2 tsp crushed red pepper
- pepper to taste
- 1/2 tsp olive oil for frying
- optional: toppings of your choice – I used homemade guacamole, lettuce and cilantro
Serves 3 -4
Time: 15 – 20 minutes
- Pulse your rolled oats and hemp seeds in the food processor.
- Now add the rest of your ingredients and blend till smooth. Let sit for a few minutes and you’ll see the mixture start to thicken.
- Place some olive oil in the frying pan (you can skip this step if you’re bbq-ing) along with 1/3 – 1/4 of the black bean mixture.
- Cook on medium heat, about 4 – 5 minutes per side. Add your favorite toppings and you’re ready to eat!
Get ready to celebrate!