It Isn't About the Lack of Meat

It is not a sacrifice to eat plant-based

Eating a plant-based diet isn't about the lack of meat. It is about the abundance of fruits and vegetables. My goal isn't to try to replicate a meat-like taste or texture, it is to create food that can stand on its own merits for its flavorful appeal.  I like people to be surprised that they are eating a vegan foodstuff. It is not very satisfying for anyone to believe that something is "good for being vegan". No! Let us have it be good And vegan!

So why this buildup about not feeling sorry for vegans because they are missing out? Because, I do not think vegans are missing out on good food because of their dietary choice. I think good food is there for the picking. So with that in mind. I am picking fruits and veggies from the frig and making  a black bean and butternut squash chili, along with apple bread for dinner tonight.

This recipe was loosely based on Pampered Chef's Quick Cooker Cooking Guide.There are so many changes that it doesn't look much like the original. However, I just received the Quick Cooker and was not sure about cooking times for using dried beans that have not been soaked.  My old Instant Pot never got it quite right. This recipe seemed like a good starting place. The Pampered Chef recipe uses beef chuck roast and a green bell pepper. Those ingredients won't work for a family dinner at my house.This version was delicious!

Homemade Vegan Black Bean Quick Cooker Chili

2 or 3 tsps canola oil
1 large onion, chopped
1 red, orange, yellow, or green pepper (I used 4 of the tiny red and yellow mini peppers)
2 garlic cloves, pressed
2 teaspoons salt
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
3/4 teaspoon black pepper
1  can (14.5 ounce) diced tomatoes, undrained
1 can (6 ounce) tomato paste
1 cup dried black beans, rinsed
1 pound - approximately 3 cups butternut squash, cubed
1 cube vegetable boullion (the kind that makes two cups of bouillion)
2 1/2 cups water
Optional toppings: sliced green onions, jalepeno slices, tortilla chips, non-dairy shredded cheese or sour cream,

Directions

1. Set the Quick Cooker to SEAR and press START. Heat the oil for 2-3 minutes. Add the onion, red pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press CANCEL.
2. Add the remaining ingredients. Lock the lid, select the STEW/CHILI setting, and press START.
3. When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Press CANCEL.
4. Using the back of a long-handled, large spoon, mash the squash. This step is not necessary but it A) makes the chili a little less spicy because the squash  is mixed throughout and B) hides the squash from picky eaters. Serve with optional toppings.

Stovetop version:
To make this on the stovetop, use a can of black beans instead of dried and use roasted or microwaved butternut squash.  Cook for at least 30 minutes to develop the flavors.


If you are interested in learning more about the Pampered Chef Quick Cooker click here.

We had the chili with tator tots because we were in the mood for them. The apple bread was a nice treat to top off the meal. The house smelled like Autumn in all of the beautiful fall colors.

Let me know if you have any questions. I hope you get a chance to make some chili soon!
From my kitchen,
Beverly

Vegan Chocolate Chip Oatmeal Cookies and Bars

Vegan Chocolate Chip Oatmeal Walnut Bars

Some people have signature dishes. If I had to choose one from my kitchen, it would have to be Chocolate Chip Cookies. This recipe is a direct descendant of the Nestle Toll House Semi-Sweet package, the non-vegan kind.

Mostly, I make cookies. Sometimes it is nice to make bars instead. They are incredibly easy to make.  They do have a different texture than cookies, yet, they are equally yummy!

Egg Substitutes and a Note About Oatmeal

Any egg substitute will work for these bars. This particular recipe lists applesauce because it works well, and I think it gives them a wonderful chewy texture.  Aquafaba, or chia, hemp, or flax seeds mixed with water can be used when making them into cookies. The chart on this page has more information about making an egg substitute.
The amount of oatmeal can be increased by up to another 1/2 cup if desired, as it will not change the recipe too much if you are using white flour. Use what you like and enjoy your dessert!

Whole Wheat or All-Purpose Flour?

If you are new to using whole wheat in your baked goods, I recommend transitioning to whole wheat by using a combination of All-Purpose and White Whole Wheat or Whole Wheat Pastry flour. If you and your family enjoy the deeper flavor and the bit of nutty-like goodness of whole wheat then use 100% whole wheat from the start. Because this recipe has oatmeal in it, the whole wheat doesn't seem to make abnormally heavy cookies. My kids grew up with whole wheat in their cookies and they prefer them to white flour cookies.  They make you feel fuller, faster, so that you don't eat the whole batch at one time.

Vegan Chocolate Chips

About a year and a half ago we discovered that the gigantic bags of Kirkland brand Chocolate Chips were accidentally vegan.  It was a Major Find for my family because we really like chocolate in our baked goods.  Then they changed the recipe and they now have milkfat in them. This put us back on the search for vegan chocolate chips. As of October 2019, here are some other vegan options that were easily found in large supermarkets.

Vegan Chocolate Chips from Nestle

Vegan Chocolate Chips 

Vegan Chocolate Chip Oatmeal Bars

Set your oven to 365 degrees (adjust the temperature according to how your oven bakes).

Ingredients

1 cup plant-based butter - softened

¾ cup granulated sugar

¾ cup brown sugar

1 teaspoon vanilla extract

½ cup applesauce

1 teaspoon salt

1 teaspoon baking soda

2 ¼ cups flour (whole wheat pastry, white whole wheat (soft wheat,) and/or all-purpose flour)

1 1/2 cups oatmeal

1 package of dairy-free chocolate chips (11-12 ounces)

1 cup chopped walnuts (for extra flavor, toast them at 350 degrees for 5 minutes)

Cream butter and sugars together to make a smooth, soft paste.  Add vanilla and applesauce. Stir to thoroughly combine. Add salt, baking soda, and flour. Mix until dry items are no longer visible. Stir in oatmeal, chocolate chips, and walnuts.  If you don't like walnuts, use pecans. Bake for 20-28 minutes - until a medium golden brown on top and a toothpick comes out not super gooey. For thicker bars, use a 7 x 11-inch pan. For thinner bars use a 9 x 13-inch or a standard bar pan which is 15 x 10 inches. Reduce the baking time when cooking in a larger pan.

It should be a little bit gooey coming out of the oven

Enjoy!
Beverly