Chili - Vegan, vegetarian, GF, soy free

Who doesn't like chill!?! It's a comfort food, protein packed, and left overs are great! You can also freeze it and pull it out for a quick dinner whenever you want! 

Here is what you will need:

1 crock pot*

2 tbsp vegetable oil

2 sweet onions - minced

1 red bell pepper - chopped

1/4 c chili powder

1 tbsp cumin

1/2 tsp cayenne pepper

6 garlic cloves - minced

1  - 28 oz can  tomato puree

1 -  28 oz can diced tomatoes

1 - 15.5 oz can  kidney beans

1 - 15.5 oz can black beans

1-15.5 oz can navy beans

1-15.5 oz can white hominy

1-15.5 oz can corn

Turn you crock on to the 4 hour setting.

Put in oil, onions, red bell pepper, chili powder, cumin, and cayenne pepper, and stir all together in the crock pot. Let this all cook for an hour. 

Next put in the garlic, tomato puree, diced tomatoes, beans, hominy and corn. 

Stir it all together. 

Cook until the timer goes off on the crock, or until you really want to eat. The longer it cooks the more the flavors will combine, but there is nothing in there that could make you sick if it is not cooked properly.

So enjoy!

Love

Beka

*If you do not have a crock pot you can do this on a big pot on the stove over low heat. Just stir often so it does not burn. 

Homemade Ranch dressing - vegan, vegetarian, GF

I miss lots of food being vegan. One of the ones I REALLY miss is ranch dressing. It was my go-to for so long. I was determined to make a dairy free version of it.

AND I DID! I actually prefer it more than regular ranch because it is homemade!

Here is what you will need:

1/4 c almond milk

1/2 c veganaise *

6 tsp tofutti *

1 tbsp red onion - finely minced

1 tbsp fresh italian parsley - finely minced

1 tbsp fresh dill - finely minced

1 garlic clove - minced

1 tsp  lemon juice

1/2 tsp salt

1/2 tsp pepper

one pinch of sugar

Pour all these ingredients in a jar with a tight fitting lid (I prefer mason jars) 

 and shake that thang! 

This dressing can be refrigerated for about 5 days. I make a batch each week so I can have it on salads, sandwiches, and on anything that needs that comforting taste we are all so in love with. 

If you want a spicy ranch, or south west ranch, then sub cilantro for dill, puree a 1/2 c of salsa, and add to the mix.  Or I have added 2 tbsp of brown mustard to the mix for some flavor. Whatever way you make if your own, i am sure you will love it! 

Enjoy my friends!

Love

Beka

*veganaise and tofutti can be found in the refrigerated health section of your local grocery store. If not, then it will be at any whole foods for sure. 

Sweet and sour veggies and rice - Vegan, Vegetarian, GF, Soy Free

This is one of those meals that I cannot get enough of! I am not sure if any of you have ever eaten at Pei Wei, but they are delicious! My favorite dish there is the sweet and sour tofu and veggies. I love it so much I've been on a mission to recreate it. Here is my closest attempt.  

Here is what you will need: 

cooked rice (about a 1/2c to 1c for each person eating)

6 tbsp red wine vinegar

6 tbsp orange juice

6 tbsp sugar

3 tbsp ketchup 

1 tea corn starch 

2 tbsp vegetable oil

1 red onion - minced

2 c pineapple chunks

3 garlic cloves - minced

1 tbsp grated ginger

2 scallions - sliced thin

3 carrots - sliced thin

2 bunches broccoli 

1 handful snow peas

1 handful sugar snap peas

1 red bell pepper  - chopped into large chunks

you can also add any other veggies, or tofu, that you want. 

mo veggies, mo better

Here is how you do it:

Whisk the vinegar, OJ, sugar, ketchup, and cornstarch together in a bowl. 

Heat the oil in a large skillet

Once it is hot* add the onion and cook until soft and slightly brown.

Add the pineapple* and cook for 1 min

Next add garlic and ginger and cook until you can smell it, or about 20 secs.

Garlic cooking is one of my favorite smells!

re-whisk the vinegar mix, and pour it into the skillet. 

Add all your veggies in the pan, stir, cover and cook for 5 mins (if you want the veggies to be softer, then cook for longer, I like mine with some crunch to them)

If you want the sauce thinner you can add water 1/4 cup at a time until you get your desired consistency.

Serve the rice on plates or bowls, then spoon the sweet and sour veggies over the rice.

Top with the scallions, and enjoy!

Yes there is some sugar and ketchup, but other than those this dish is plant based and very healthy! So pig out my friend! You will not regret it the morning

 (unless you ate the whole dish, then you will wish you had more). 

Happy eats!

Love

Beka Oakley

*How can you tell if the oil in your skillet is hot enough to start cooking? I do one of two things: splash a drop of water in the skillet, if the oil freaks out, it is hot enough. Or throw in one kernel of pop corn. If it pops immediately, then the oil is hot enough.

*If you are using canned pineapple DO NOT drain the juice. Add it to the skillet. YUM!