Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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Mar 01 2012

Vegan Lentil Chili

Vegan Lentil Chili

In my journey to become healthy, I pretty much forced my family into going Vegan with me. With equal parts of indifference and compassion I tried to create a dish that would satisfy my determination to become vegan, but would also fulfill my families' desire for "regular" food. In this mind-set, a Vegan Lentil Chili was cooked up.

I had purchased a bag of Tru Roots Sprouted Bean Trio and was dying to try the mix of lentils, adzuki and mung beans in a soup. And, since it was a particularly chilly this early spring day, I thought a nice and hearty chili was the answer. This vegan chili was a perfect warm-up, and completely filling — for the entire family.  I served it with sliced lime, diced onions and a side salad. Everyone needs an easy go-to recipe for cool days, especially in the snowy brisk winters of central Washington. This vegan chili could just be it.  It was fast, easy and best of all, delicious!

Ingredients

Vegan Lentil Chili

  • 2 tsp coconut oil
  • 1 large purple onion, diced
  • 2 tsp minced garlic
  • 2 Tbsp Chili Powder
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (optional)
  • 1-1/2 cup lentils (I used Sported Bean Trio with lentils, adzuki and mung beans)
  • 56 ounces vegetable broth (4 - 14 oz cans)
  • 1 8oz Can of tomato sauce
  • 1/2 cup green onions, sliced
  • 1 6oz can of black olives, sliced & drained
  • 4 oz can of chopped green chiles
  • Salt & Pepper to taste

Garnish

  • Lime slices
  • Chopped purple or green onions
  • Optional Tabasco sauce

 

Directions

Step 1: Using a large stock pot, heat coconut oil over medium heat.  Add the chopped onion and saute until it is tarting to brown. Add the minced garlic and saute for another minute. Sprinkle the chili powder, cumin, oregano and cayenne pepper over the veggies and completely mix together as you saute for about two more minutes. Add the minced garlic and saute for another minute. Sprinkle the chili powder, cumin, oregano and cayenne pepper over the veggies and completely mix together as you saute for about two more minutes.

Step 2: Once the spices are fragrant, add the lentils, vegetable broth and tomato sauce and heat until boiling. Reduce to a simmer and cook until the lentils are soft (approximately 45-60 minutes).

Step 3: While the lentils are cooking, prepare the green onions and olives. Once the lentils are tender, stir in the green onions, olives and chiles. Add salt and pepper to taste. Let simmer for about 15 more minutes.

Serve: Serve hot. Squeeze fresh lemon over the top and garnish with diced onions. Add a few drops of Tabasco sauce if you like more heat.

Vegan Lentil Chili

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