Kristen's Vegan Crock-Pot Chili

Kristen's Vegan Crock-Pot Chili

Ingredients:

• Crushed Tomatoes-28 oz. can
• Diced Tomatoes-28 oz. can
• Red Kidney Beans-Two 15.5 oz. cans
• White Cannellini Beans-15.5 oz. can
• Black Beans-15.5 oz. can
• 1 Large White Onion, Diced
• Spices: Garlic Powder, Cumin, Italian Seasoning Blend, Chili Powder
• Optional-1 bag of browned Gardein Beefless Ground Crumbles

Brown the Gardein Beefless Ground Crumbles according to package instructions.

Meanwhile, add all other ingredients to your Crock-Pot.  Once browned, add the Beefless Crumbles.  I like to cook the chili on the highest heat setting for approximately 4 hours, but if you have more time and would like it to cook longer, by all means use the Crock-Pot setting that you're most comfortable with.  Stir occasionally and enjoy!

A note from Kristen regarding the spices:  You'll see I didn't put exact measurements in the ingredient list.  When it comes to flavoring with spices, I like to cook by taste rather than measurement.  However, for a guideline I would say I used approximately 2 Tablespoons of Chili Powder and 1 teaspoon of all other spices.

As with all of our recipes, please drop us a note or comment if you try them.  And please share, share, share our blog with your friends and family; we love sharing our joy of cooking (and eating!) with others.

Bowtie Pasta In Garlic Cream Sauce

Chef Chloe's Bowtie Pasta In Garlic Cream Sauce

It's no secret that Chef Chloe Coscarelli is one of my favorite vegan chefs, and this recipe once again reminds me why!  In her latest cookbook, Chloe's Vegan Italian Kitchen, you'll find this and many other amazing recipes.  Because I don't care for mushrooms, I replaced them with broccoli (thanks to Chloe for personally recommending this change to me!), but you can add just about any kind of veggie to this dish.  Chloe recently appeared on The Today Show and shared the recipe, which you can find at this link:  Chloe's Bowtie Pasta, but I highly recommend that you purchase the entire cookbook!  Give it a try and let us know what you think.

Ron Finley

Dear Friends,

Meet Ron Finley, without a doubt the most inspirational and awe-inspiring man (other than my Judd, of course!) that I've learned of in a long while!  Rather than attempting to tell his story in my own words, I'll let his TED Talk and Webpage speak for itself.  Please watch!  

~Kristen

“Growing your own food is like printing your own money.”

“Gardening is the most therapeutic and defiant act you can do, especially in the inner city. Plus, you get strawberries.”

“If kids grow kale, kids eat kale. If they grow tomatoes, they eat tomatoes.”

“We gotta flip the script on what a gangsta is — if you ain’t a gardener, you ain’t gangsta.”

Follow us on Twitter!

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Please follow us @ v4vegblog for quick recipe ideas 

and healthy living tips!

Island Roasters Coffee Company

After a day of paddle boarding, Kris and I needed some coffee and we decided to to check out Island Roasters Coffee Company, which is located at 394 N. Causeway in New Smyrna Beach.  A few weeks prior, I enjoyed a tasting at Love Whole Foods and was hooked!

On a hot day, you have to try the iced cold-pressed coffee!  It is served with coffee ice cubes so as not to water down the flavor, but that won't happen...it's gone before the ice melts!  They sell "Growlers" (see photo below) to take home with you to enjoy later.  Just add 1 part coffee to 2-3 parts water and your favorite sweetener, cream and flavor, if desired.  FYI: Cold-pressed coffee is less acidic than hot brewed and doesn't go stale when refrigerated.

Island Roasters provides the best,  fresh roasted, fair trade, organic coffee and treats in this area, not to mention their outstanding, friendly service.

Click here to follow Island Roasters Coffee Company on Facebook!

Buffalo-Style Cauliflower With Cashew-Dill Dipping Sauce

We tried a new recipe tonight, Buffalo-Style Cauliflower With Cashew-Dill Dipping Sauce, and let me tell you, it did not disappoint!  I (Kristen) am not a fan of super-spicy foods, so Judd added a little extra maple syrup to the sauce and it was just right for me!  Of course, you can make it as spicy as you'd like, depending on your preference.  If you make this recipe, please try to make the Cashew-Dill Dipping Sauce too.  It was the perfect addition to an already near perfect dish.  If you have a strong blender such as a Vitamix, there's no need to pre-soak the cashews.

Additional note:  This recipe calls for an ingredients called arrowroot.  If you don't have it in your pantry, you can also use EnerG Egg Replacer or cornstarch, anything that will help to thicken the buffalo sauce. 

As always, please send us a note if you try this recipe and let us know what you think.  It's definitely one of our new favorites!

"How To Live To 100"

I have been watching a new show on the Cooking Channel called "How To Live To 100".  I have already tried a few recipes and they are awesome.  The host Jason Wrobel is quirky to say the least!  After an episode or two, he grows on you and is rather entertaining.  I made dinner for Kris the other night, and tried the Peruvian Quinoa Stuffed Tomatoes.  She loved it!  I also made Agave-Lime Grilled Tofu from Chef Tal Ronnen's book "The Conscious Cook" to add to the meal, and the flavor was delicious.  If you like meals full of rich flavor, this cookbook is a must.  ~Judd