Best Vegetarian Chili

Olive oil
1 12 oz jar roasted red peppers, process in food processor or chop fine
¼ cup chili powder
3 tablespoons dried oregano
1-2 teaspoons coriander seed
Black pepper
¼ teaspoon smoked paprika
2 15-ounce cans black beans (no or low sodium)
A couple of pickled jalapeno slices (or more if you want it hotter) cut up fine
1 cup bulgur wheat
¾ cup frozen corn
Some broth or water as needed (if too dry)

Garnishes:
Sour cream
Shredded cheese
Cilantro
Hot sauce

In a large pot, heat the olive oil. Add the spices and cook for a minute or two. Add roasted red pepper puree; sauté about 5 minutes, stirring occasionally. Add the rest of the ingredients. Mix to combine. If necessary, add a bit of broth or water to make sure everything is covered. Bring to a boil; simmer until the bulgur is soft. Serve with garnishes of choice.

By K2


Grilled Burrito Bowls

2 zucchinis
2 red bell pepper
Dried oregano
Black pepper
Olive oil
1-2 cups cooked brown rice (used Trader Joe’s frozen and heated)
1 box/can black beans, drained
1-2 t. chili powder
1 t.  ground cumin
1 t. coriander seed
Haloumi cheese, slice into three thick pieces (longwise)

Garnishes:
Bunch of cilantro, chopped
Chives, chopped
Tomatillo sauce
Limes
Sour cream

Chop up zucchini and red pepper. Put veggies on skewers (I use wooden). Sprinkle with olive oil, oregano and freshly ground black pepper. Grill until the vegetables are cooked with a slight char. At the same time place the cheese on the grill and cook until grill marks appear (both sides).

Put beans in a bowl with cumin, chili powder, coriander and black pepper. Place in a saucepan or microwave in a bowl and heat up. Smash beans a bit with a fork. Add rice and mix.

Take veggies off skewers and cut up more if need. Cut cheese into bite sized cubes.  Place beans and rice into individual serving bowls. Top with veggies and cheese and any of the garnishes of your choice.

By: K2


Tostadas with Black Beans and Pickled Vegetables

1 carton no-salt black beans
Cumin to taste
Coriander to taste
Pepper to taste
12 corn tortillas
Reduced fat cheddar cheese brick (I like Cabot’s), shredded
Pickled veggies (Trader Joe’s are good), cut smaller if needed
Cilantro, a small bunch chopped
Guacamole e.g., TJ’s
Yogurt, plain, 0 fat Greek

Add beans to a bowl and mash. Add cumin, coriander and some pepper. Heat it up (e.g., microwave). Place tortillas on baking sheets. Add bean mixture followed by pickled veggies and then cheese. Bake 350 degrees until tortillas are crisp. Add some of the guacamole to 1 C yogurt and stir (I do this to cut the guacamole but there is extra for those that like it as is). Serve tostadas with guac/yogurt and cilantro.


Tuna Salad #2

Canned tuna (yellowfin), in oil (2 cans)
Green olives (about 8, I get Sicilian spiced at a local market), chopped
1 red or orange bell pepper, diced
Peas (fresh preferably), about 1/4 cup
Parsley, about 1-2 T minced
Sweet pickles, about 1-2 T diced
Matzo cracker, no salt – about a quarter of a sheet, crunched-up
Yogurt, plain, 0 fat Greek
Olive oil
Lettuce
Bread of choice, sliced

Mix the first seven ingredients together in a bowl. Add some olive oil to yogurt and mix; add to bowl. Put tuna salad on bread, add some lettuce and it’s done!


White Bean and Kale Chowder

White Bean and Kale Chowder

Olive oil
2-3 stalks celery, chopped
2 sprigs rosemary, finely chopped
Salt, pepper
Bag frozen cubed hash-browns (no added oil or salt), defrost
2 large parsnips, peeled and chopped
Bag of prewashed kale, cut into ribbons
1 box no-salt white beans, drained but not completely (leave a little “bean juice”)
Chicken or veggie broth

Heat oil in a pot. Add celery and parsnips, cook until softens. Add broth, potatoes, rosemary, salt and pepper. Cook until potatoes are cooked through. Add beans and kale and cook for a bit more so flavors meld. Serve in bowls.

By: K2


Sheet Pan Tortilla and Eggs with Tomatillo Sauce

1.5 packages corn tortillas, each cut into small squares, about 1.5 x 1.5 inches
Ground cumin
Coriander seed, grind using a mortar/pestle
Chili powder
Tomatillo sauce (easy to make your own – blend 10 cut-up tomatillos and a handful of cilantro, add a bit of salt and pepper)
Cilantro, chopped
Salt, pepper
Olive oil
1 box no-salt black beans, drained
3 eggs
Crumbled Cotija cheese

Heat oven to 375. Line a sheet-pan with bleach-free parchment paper. Place tortillas on sheet, bake for about 20 minutes, stir up tortillas about half way through. Take out when crisp and set aside. While tortillas bake, smash the black beans with a fork. Add some olive oil, cumin, black pepper and coriander seed; stir and set aside. Crack eggs into a small bowl, add a little milk (can be non-dairy like unsweetened almond milk). Add a little salt and pepper and lightly beat eggs.

Add to sheet-pan with cooked tortillas: beans, tomatillo sauce, drizzle on eggs, chili powder, crumbled cotija cheese. Bake for about 20 minutes. Serve with fresh cilantro.

By: K2


May Day Salad

Lettuce, good leafy kind (e.g., oakleaf) – cleaned; tear into salad size pieces
Shredded carrot
Tarragon, chopped – about ¼ C
Fresh peas, cook with a little water in microwave
Cabbot 50% light cheddar, cut into very small cubes
Olive oil

Add all veggies in a bowl. Add some olive oil to taste. Add cheese and toss. Good with toasted multigrain bread (I cook slices in the oven with a little olive oil sprayed on top).

By: K2


Polenta Bake with Goat Cheese, Spinach and Red Pepper

2 cups polenta
7 cups water
1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms.
Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.

Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.

Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.

By: K2


Black Bean Tostadas with Pickled Radish

Bunch of radishes sliced thin
½ C apple cider
½ t sugar
Cumin and coriander
Box of black beans
Cilantro
Corn tortilla
Cotija cheese
Optional – guacamole, sour cream, shredded lettuce, shredded carrots

Radishes:
Place radishes in a bowl, add vinegar and sugar. Add a little salt. Stir and let sit at least 10 minutes; drain. So good!

Add some olive oil to a skillet and heat. Add beans and cook. I mash them a bit. Add cumin and coriander. Cook about 5 minutes more and add cilantro. Take off heat.

Cook tortilla on a grill (the best) or in the oven on baking sheets.

Assemble: tortilla, beans, picked radish, cotija cheese and more cilantro. Add guac and sour cream if you desire. Also good with tomatillo salsa.

By: K2