Tofu Chili

Serves 6

Ingredients:

• 1 tbsp oil (Olive, avocado, sunflower, flax, etc.)
• 1 (14 oz) package of firm or extra firm tofu, crumbled
• 1 small onion, diced
• 1 medium green bell pepper, diced
• 1 cup frozen corn
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 tbsp chili powder (or more if you like)
• fresh cracked pepper to taste
• ¼ tsp cayenne pepper
• 1 tsp cumin
• 1 &1/3 cups tomato sauce (we made a homemade salt-free sauce that worked awesomely! Ask me about it, if you’re interested)
• 24 oz  of tomatoes, diced (about 6 medium tomatoes or 3 cups)
• 3 cups beans of your choice, rinsed & drained (we used what we had, black eyed peas, black beans, & pinto beans)
• Optional: 
• 1 Jalapeno, diced 
• 1 Serrano pepper, diced
• 1 tsp red pepper flakes  

Directions:
In a large pan, sauté the tofu in the oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, pepper, cayenne, cumin, & frozen corn. Cook until veggies are just barely tender, about 5 minutes.

Add the tomato sauce, diced tomatoes, & beans. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Nom, nom, nom!

Recipe adapted from, http://vegetarian.about.com/od/tofurecipes/r/tofuchili.htm

Spicy/Sweet Pinto bean dip

Makes about 3 cups

Ingredients:

• 2 cups pinto beans, rinsed & drained
• ¼ cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 lemon juiced
• 1 tbsp cider vinegar
• 1 tbsp tahini
• ½  tsp ground cardamom (if you don’t have cardamom, use equal parts cinnamon & nutmeg)
• ½ tsp chilli powder
• ½ tsp ground cumin

Directions:
Place the pinto beans in a food processor & pulse until smooth.  Add the remaining ingredients & continue to blend until thoroughly mixed. You can heat this over the stove with a bit of vegan cheese or oil for a nice, warm bean dip. We used it as a bean burrito mix, layering hummus, sriracha, vegan cheese, sun dried tomatoes, & a mixture of greens. It is so Unique with the sweetness from the cinnamon & nutmeg. MMMmm...








Recipe adapted from, http://mouthwateringvegan.com/2010/08/17/my-spicy-greek-indian-style-pinto-bean-dip/

Edamame Hummus

Makes about 6 cups (you may want to cut the recipe in half)

Ingredients:

• 2 ½ cups frozen shelled edamame
• 2 cups frozen peas
• ½ cup fresh lemon juice
• 5 cloves garlic, minced
• ½  tsp ground coriander
• ¼ tsp ground cumin
• 2 tbsp oil (Olive, avocado, sunflower, flax, etc.)
• ¼ cup fresh cilantro, Finely chopped
• ¼ cup chopped fresh mint (if you don’t have any mint handy, try using 1 tbsp oregano) 
• Freshly ground black pepper

Directions:
Cook edamame & peas according to the package. Add the edamame & peas to the food processor & pulse until a coarse purée forms, about 30 seconds. Add in the remaining ingredients & pulse until thoroughly mixed. Season with pepper to taste. 








Recipe adapted from, http://www.bonappetit.com/recipes/2011/12/edamame-hummus