Top Recipes of 2018!

12/31/2018

Top Recipes of 2018!
http://bit.ly/2EZVMWb

Where did the time go?! It feels like just yesterday that I was sitting here writing about last year’s top recipes and here we are again. 2018 was a busy one… we settled into our Chicago home and cooked up a storm of yummy food. We have some exciting things happening in 2019, but before we get there, here are the greatest hits of this past year. I think it’s fun to check our analytics to see which of your favorite recipes were also my favorite recipes… and this list really aligns. So without further ado…

(Click on the photos to go directly to each recipe)

Roasted Vegetable Lasagna (pictured above)

This is my ultimate winter comfort food. It’s hot, it’s saucy, and it’s packed with tons of flavorful, roasted vegetables like fennel, leeks, and mushrooms. It’s hearty, yet healthy (for lasagna). Just writing this post has me craving it all over again.

Best Darn Veggie Burgers

I knew this one would make it to this “top” list because so many of you have tagged me on your Instagram photos of this recipe :). These burgers start with an umami-rich mixture of mushrooms, tamari, and balsamic vinegar. There’s some paprika for a little smoky flavor. They’re held together with sticky brown rice and they have a nice non-mushy texture thanks to the walnuts and panko.

Creamy Vegan Tomato Soup

I could eat soup every single day – especially this soup. The creaminess in this one comes from chickpeas instead of cream or cashews. It’s so healthy that you won’t feel guilty topping your soup with fun little vegan grilled cheese croutons!

Mango Black Bean Ginger Rice Bowls

When January hits and you crave fresh, vibrant foods – this is your bowl. It’s full of crispy veggies, hearty black beans, and sweet mango. It’s drizzled with a light, tangy tamari lime sauce that I’m obsessed with – the same sauce that’s in the Brussels Sprout & Coconut Rice recipe in our first cookbook which you should also try!

Cauliflower Turmeric Rice

I’m happy to see that this one was a fan favorite because it’s also one of my personal favorites. I based it on a curried rice dish that I love, but subbed in cauliflower rice, which worked better than I expected! Make it a full meal by serving it with naan bread to dip in the yummy cardamom yogurt.

Chipotle Cauliflower Nachos with Pineapple Salsa

Nacho “cheese” sauce made from cauliflower. Need I say more?

Roasted Cherry Tomato Herbed Couscous Salad

It’s not exactly tomato season right now, but stick this recipe in your back pocket and make it the second cherry tomatoes show up at your farmers market! This recipe is a celebration of tomatoes with a tasty, contrasting combination of savory roasted tomatoes with bursty fresh tomatoes.

Raw Peanut Butter Cookie Dough Superfood Bars

In the post for this recipe, I wrote “if you make one dessert recipe from this blog, it should be this one…” and you did! I loved seeing all of your photos on Instagram of these delectable bars. ?

Butternut Cauliflower Vegetable Curry

Make this punchy, flavorful coconut curry and then freeze the leftovers – you’ll thank yourself later.

Blueberry Lemon Zest Breakfast Cookies

Speaking of freezing things, I regularly make a batch of these and freeze them for a quick on-the-go breakfast. If you don’t have fresh blueberries, they’re super delicious with dried tart cherries.

Wishing you all a happy & healthy new year – as always, let me know if you have any recipe requests for 2019! xo, Jeanine

Click here to browse more recipes!

Vegan in 2019: Flash Sale!

12/31/2018

0 Comments

Vegan in 2019: Flash Sale!
http://bit.ly/2Qg6SHy
Hey guys! In honor of a fresh new year just around the corner, I have a FVMeals flash sale to share with you. Details ahead..Read more »

This is a summary, images and full post available on HHL website!

Recipes

via Healthy. Happy. Life. http://bit.ly/ygHPsr

December 31, 2018 at 01:56PM

0 Comments

Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)

12/31/2018

0 Comments

Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)
http://bit.ly/2EZ78IY

Salmorejo (stewed crab) has a very special place in my heart. This comforting recipe always reminds me of my late suegro (father-in-law) who was actually my husband Hector’s maternal grandfather, Abuelo Toño. This is the person who raised Hector from the age of nine until he joined the Army at age 17.

When I came home to meet Abuelo for the first time, he made Salmorejo de Jueyes. He was so excited to cook for a chef who was going to be his future daughter-in-law!

HUNTING FOR CRABS IN PUERTO RICO

Abuelo told me how the man from whom he bought his land crabs hunts them in the mangroves of Loíza, Puerto Rico (a town in the northeastern part of the island).

To purge the gaminess out of the crab’s diet and improve their taste, Abuelo would throw them into the center of an old truck tire and feed them corn and rice. He knew the crabs were ready for the pot when their legs grew hairy.

Taking that first bite of salmorejo and white rice instantly transports me to Abuelo’s patio and seeing his face full of pride over my satisfaction.

The traditional salmorejo is the Puerto Rican equivalent of a New England Lobster Boil or a Cajun Crawfish Boil — in other words, it’s a labor-intensive family affair. This is because it takes a while to trap and purge the crabs, steam them, pick the meat, and, finally, prepare the salmorejo; it’s typically all hands on deck.

Thankfully, with the quality canned crab meat that’s now available, the process becomes much shorter and therefore enjoyable.

Caribbean Salmorejo vs. Spanish Salmorejo

Don’t confuse this Caribbean version of salmorejo with the Spanish version, which is a tomato and bread soup. I’m sure Spanish salmorejo was the predecessor for our Puerto Rican version, but the similarities end with the name and use of tomatoes.

While its proper name is Salmorejo de Jueyes, on the island and in other countries where this is made, it’s referred to simply as “salmorejo.”

Puerto Rican Stewed Crab

THE KEY INGREDIENTS FOR SALMOREJO

I’m happy to see that international cuisines are becoming so popular these days, which means you should be able to find the ingredients used in this recipe, such as sazón and recaito, in the Hispanic foods section of your grocery store without trouble.

Be sure to buy sazón “con culantro y achiote” (with coriander and annatto), because it gives the dish its unique reddish-orange color and flavor.

The mini sweet peppers used in this recipe are found with the bell peppers in the produce section. These small, multi-colored peppers have a milder, sweeter flavor than traditional bell peppers; if you can’t find them, feel free to use a mix of red, yellow and/or orange bell peppers.

The olive/capers mix is known as “alcaparrado” brings a salty-umami flavor to most Hispanic stews and meat dishes. You can find Manzanilla olives stuffed with pimentos and the capers in the pickle section of your grocery store. If you’re not a fan of the pair, just omit them and increase the salt in the recipe to 1 1/4 teaspoon instead.

HOW TO SHOP FOR CRAB MEAT

Sadly, most of us have to purchase processed crabmeat, but that’s okay with me. It means less prep and less waiting until dinner. Just make sure you feel through the meat for any rogue bits of shell. Discard any that you find.

A mix of lump, backfin, and/or claw crabmeat is ideal because it closely mimics the whole crab that is traditionally used in the recipe.

If you have access to fresh crabs, by all means, use those! Blue crabs are the best type of crab to use because they’re economical and flavorful. You’ll just need to steam them fully prior to picking the meat to use in the recipe.

Puerto Rican Crab and Rice

HOW TO MAKE and SERVE SALMOREJO

Don’t let the “stew” in the name discourage you. This full-flavored dish is ready in under thirty minutes. The sauce base is sautéed and quickly simmered for just a few minutes, and then the crab meat is gently folded in.

Serving it over steamed white rice is the best way to enjoy salmorejo’s many flavors. If you multi-task and steam the rice while you’re prepping the stew, you’ll have ready on the table in a jiffy.

A great accompaniment is thinly sliced green plantain chips that are deep fried until crispy. Platanutres, or plantain chips, can sometimes be found in the Hispanic foods section of your grocery store.

MORE FAVORITE PUERTO RICAN RECIPES

Recipes

via Simply Recipes http://bit.ly/2F9fkDA

December 31, 2018 at 09:07AM

0 Comments

The Best Way To Cook Spaghetti Squash

12/31/2018

0 Comments

The Best Way To Cook Spaghetti Squash
http://bit.ly/2SuaYxI

Here’s how to cook spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.

As I plan content for the year ahead, I really want Eating Bird Food to be a resource for you! Wondering how to prepare a certain ingredient? Have questions about why certain foods are considered healthy and others aren’t? Want to learn more about meal prepping? I want to be your go-to girl for all things healthy eating.

So in light of that, let’s talk all about spaghetti squash! You’ve probably seen it at the grocery store or pinned recipes with spaghetti squash on Pinterest, but have you ever made it? If not, get excited because I’m diving into all the nitty gritty details for you!

What is spaghetti squash?

Let’s back wayyy up… what the heck is spaghetti squash? It’s a yellow, oval shaped squash that is in season in the fall and winter months. When cooked, you can shred the insides into long, noodle-like strands. Hence the name: spaghetti squash. The texture is a tiny bit more fibrous than pasta, but makes a great substitute for regular spaghetti noodles.

What does spaghetti squash taste like?

Don’t hate me for this answer, but it doesn’t really have a ton of flavor. Although, I do think it has a little bit of sweetness to it. It is amazing as a sub for pasta because it lets whatever sauce you’re using shine. You can get crazy with your sauce flavorings and know that the spaghetti squash will truly be a base and not impart too much flavor.

Fork twirling a forkful of roasted spaghetti squash.

How do you cut spaghetti squash?

First thing first, before you even get to the cooking part, you have to cut it. I’ll be honest and say I don’t love cutting spaghetti squash, but it’s so much easier if you have a large, sharp knife. We have a Shun chef’s knife and I recently got this knife from Material that I love as well. Another option is to poke a couple small holes in the squash using a fork and then microwave the entire squash for about 5 minutes to soften the squash a bit and make the process a little easier. Go slow and be extra careful!

When it comes to which way to cut spaghetti squash there are two main ways — widthwise and lengthwise. I used to cut my squash lengthwise all the time until I realized that the squash’s strands run horizontally in circles around the inside of the squash and if you cut it widthwise into rings you get longer spaghetti strands. And the rings help reduce moisture as well so the spaghetti squash isn’t watery after it’s done roasting.

Of course, there are certain spaghetti squash recipes (like these lasagna bowls and these tuna noodle casserole bowls) that require cutting spaghetti squash lengthwise, but I prefer cutting it widthwise if I’m not making spaghetti squash bowls!

After cutting, spaghetti squash is really simple to cook! There are a few different methods you can use.

How to cook spaghetti squash

1. Bake/Roast

Whole: Preheat your oven to 375°F degrees. Use a knife to prick a few holes in the squash. Place on a rimmed baking sheet and bake for about 1 hour and 20 minutes (flipping half way through). You’ll know the squash is done when it feels tender when pierced with a knife. Let squash cool before cutting it open, scooping out seeds and separating the strands.
Cut widthwise: Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into halves or rings. Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.) Place squash on rimmed baking sheet. Use hands to coat each piece with a little olive oil, salt and pepper. Bake for 30 minutes. Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long “spaghetti noodles”.
Cut lengthwise: Preheat your oven to 400°F. Slice your spaghetti squash in half, lengthwise. Scoop out the seeds and drizzle with olive oil, salt and pepper. Flip your halves over so the cut side is on a baking sheet and bake for about 45 minutes. You know your squash is done when you can press in the skin fairly easily. Remove from the oven and let cool for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”.

2. Microwave

Slice your spaghetti squash in half, lengthwise or widthwise. Scoop out the seeds and place the cut side down in a microwave-safe dish. Fill the dish with about 1 inch of water. Microwave on high for 10-12 minutes or until you can press into the skin fairly easily. Remove and let cool for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”.

3. Instant Pot

Slice your spaghetti squash in half, lengthwise or widthwise. Scoop out the seeds. Place the steamer basket in the bottom of the Instant Pot and add 1 cup of water. Place the squash halves on top of the basket and secure the lid. Make sure the vent is turned to “sealed” and set the pressure cooker to 7 minutes on high pressure. Use the quick release when finished. Remove and let cool for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”.

Is spaghetti squash healthy?

Spaghetti squash is low in calories, containing only 42 calories in one cup cooked. It also contains a small amount of carbohydrates, 10 grams, and a good amount of fiber, 2.2 grams or 9 percent of your daily needs. When substituting spaghetti squash for pasta you can save about 170 calories and 30 grams of carbs in a one cup serving!

I love using spaghetti squash in so many recipes. It’s a great spaghetti substitute when you’re looking for a grain-free option, but I also love batch cooking spaghetti squash to have on hand for weekly salads and bowls.

Sliced and roasted spaghetti squash.

Are you ready to tackle spaghetti squash? Do you have any other spaghetti squash questions I can answer? If not, let’s get cooking! See below for my go-to recipe.

The BEST Way To Cook Spaghetti Squash

Author: Brittany Mullins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 cups
Category: Side
Method: Bake
Cuisine: American

Ingredients

1 large spaghetti squash
1-2 teaspoons olive oil
sea salt and pepper

Instructions

Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into halves or rings. If you cut the squash into rings, try to make the rings about the same size, around 1-1/2 inches.
Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
Place squash on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.
Bake for 30-40 minutes, filling rings once about 15 minutes in.
Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

Nutrition

Serving Size: 2 cups
Calories: 114
Sugar: 6g
Sodium: 56mg
Fat: 4g
Saturated Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: roasted spaghetti squash, spaghetti squash, how to cook spaghetti squash

The post The Best Way To Cook Spaghetti Squash appeared first on Eating Bird Food.

Recipes

via Eating Bird Food http://bit.ly/1L45wsH

December 31, 2018 at 05:28AM

0 Comments

Pan-Seared Pork Chops with Garlic and Greens

12/30/2018

0 Comments

Pan-Seared Pork Chops with Garlic and Greens
http://bit.ly/2GMq948

These pork chops, served with crispy sage leaves, charred lemon slices, and greens, are quick to make (minus the brining time!) and a fabulous treat for any weeknight. They would also be great on a stay-at-home Saturday night (hello, binge TV!).

WHICH PORK CHOPS SHOULD I BUY?

Thick pork chops (about 1- to 1 1/4-inches thick) are best for brining and cooking if you want to keep the meat from drying out.

The bone-in chops are my favorite—I think they have more flavor, like anything that is cooked on the bone. You can also use boneless chops, which are actually bone-in rib chops with the bone cut away. Both are very lean, which leads me to the next point.

How to Pan Sear Pork Chops cook the chops

BRINED PORK CHOPS ARE JUICIER

I confess that since I am not much of a planner, I am therefore not much of a briner. Still, I took the plunge this time and added patience to my cooking style.

I was delighted with the taste and texture of these cooked chops: perfectly moist inside with a touch of sweetness from the brine.

Yes, you can make this recipe without the brining, but I heartily recommend doing it. Why? Pork chops are ultra lean, and the lack of fat content makes them susceptible to drying out during the cooking process.

Brining helps counter this. A brine is a liquid solution with salt and other flavorful ingredients, into which the chops are submerged for a period of time. This brining causes the protein strands in the meat to relax and uncoil, forming a web that traps moisture.

I took my cue for the brine from Elise’s brined chops. Preparing the brine takes only about five minutes, so you can pop the chops into a zipper bag with the brine and leave them all day or overnight in the refrigerator until you’re ready to cook. You just have to remember to do it!

How to Cook Pork Chops

HOW TO PAN SEAR PORK CHOPS

Start by heating the oil in a large skillet until it glides easily across the pan when you tilt it. Add the brined chops, sear them on both sides, then continue to cook, turning every minute or so, or until they’re cooked through and a deep golden brown. This only takes about 10 minutes!

After the pork chops are browned, the fun begins.

Add some sage leaves to the pan with smashed garlic cloves and lemon slices. Wait twenty to thirty seconds for the sage leaves to crisp and remove them.

Meanwhile, the lemon slices and garlic flavor the oil in the pan, and once the oil is infused and the lemons look pretty (save them for garnish), out they go, and in go the rinsed greens.

The greens soak up all the porky, garlicky, lemony deliciousness already in the pan. As if that wasn’t enough, you only have one pan to wash!

GREENS COOK IN MINUTES!

The beauty of greens is that they cook quickly (in this case, while the pork rests), and they pick up all the flavors from the pan in the process. You’ll want to rinse them and shake a bit of the water off—not all. Do this even if the package says they’ve been washed—you need that moisture to help them wilt.

Also, their hint of bitterness contrasts well with the richness of the meat. I used kale (two bunches) in this recipe, but you could use chard, or any other sturdy green you choose.

CRISPY SAGE LEAVES MAKE IT FANCY

You are such a fancy-pants with these sage leaves! Magic without a wand! Who knew that with 20 to 30 seconds in hot oil the leaves could become your own secret little chef-like touch?

They’re great to garnish squash soup, pasta or roasted winter vegetables, too.

LOVE PORK CHOPS? TRY THESE RECIPES NEXT TIME!

Recipes

via Simply Recipes http://bit.ly/2F9fkDA

December 30, 2018 at 09:07AM

0 Comments

Top 21 Recipes of 2018

12/29/2018

0 Comments

Top 21 Recipes of 2018
http://bit.ly/2ETgCWg
This is probably my favorite post to do each and every year. My Top 20 (or so) recipe round-up, looking back on my year of blog posts. So just in case you may have missed out on anyt fan-faves, here are my Top 21 Recipes of 2018. Plus, I share three things I learned about food + recipes in 2018, my personal fave two recipes and what I hope to bring to 2019!...Read more »

This is a summary, images and full post available on HHL website!

Recipes

via Healthy. Happy. Life. http://bit.ly/ygHPsr

December 29, 2018 at 05:58PM

0 Comments

Maple Ginger Hot Toddy

12/29/2018

0 Comments

Maple Ginger Hot Toddy
http://bit.ly/2EV35O8

Maple Ginger Hot Toddy

Here’s one last recipe to close out 2019! I hope you all have some fun and festive New Year’s plans coming up this week. Jack and I will likely stay in on New Year’s Eve and drink these hot toddy cocktails by the fire… that is, if we can figure out how to use our fireplace. I think it’s even supposed to snow – how perfect does that sound? Cozy cocktails by the fire while watching the snow fall?

Yeah, yeah, I know, too perfect. We’ll probably binge a Netflix show while I test January recipes and then go to bed early. A perfect celebration in my book! ?

Either way – this cocktail is happening. I love it because it’s half-healthy. It’s basically spiked ginger tea with lemon and a little bit of maple syrup to lightly sweeten it. You can make it fancy by garnishing it with orange slices, pomegranates, and fresh thyme- all are optional, but I highly recommend the thyme, as they add a nice savory aromatic touch.

Maple Ginger Hot Toddy

Cheers, friends!

Maple Ginger Hot Toddy

Author: Jeanine Donofrio

Serves: 1

Ingredients

1 cup steeped ginger tea
3 ounces whiskey
2 tablespoons fresh lemon juice
2 teaspoons maple syrup
for garnish: orange or apple slices, pomegranates, fresh thyme

Instructions

Pour the tea, whisky, lemon juice, maple syrup in a glass or mug and stir. Adjust sweetener to taste. Garnish with orange or apple slices, pomegranates, and fresh thyme.

3.4.3177

Recipes

via Love and Lemons http://bit.ly/2h2Uz32

December 29, 2018 at 03:35PM

0 Comments

Even/Odd Treadmill Hill Workout

12/29/2018

0 Comments

Even/Odd Treadmill Hill Workout
http://bit.ly/2RlAY0T

Amp up your treadmill walk with this even/odd walking hill workout. It will get your heart rate up and burn a good amount of calories in only 35 minutes!

I’m a firm believer in the fact that walking is one of the best workouts you can do! It’s a lower impact exercise and puts less stress on your body than running. In the spring, summer and fall months I like to walk outside, but I purchased a treadmill last year and I’m obsessed with it. I did a ton of research and ended up buying a ProForm 5000 because it had all the features I wanted and fit my budget. Having this machine in our basement has made it so much easier for me to get my steps in (I have a goal to get 10K steps every day) — even on days where the weather is too cold, hot or rainy. I still like to go to go to workout classes and do strength training, but if something comes up and I can’t make it to the gym I love making up quick treadmill workouts like the one I’m sharing today. It’s only 35 minutes long, but it will get your heart rate up! Trust me.

Incline (or hill) workouts are no joke! By increasing the incline level of your treadmill you’ll increase your heart rate and calorie burn. Incline walking also works your leg muscles in a different way and provides an awesome cardiovascular workout without having to increase your speed.

I love this specific walking hill workout because you’re taking the incline up pretty steep, then reducing it all the way back down for a little break before staring to climb again. It’s a fun workout that goes by relatively quickly because you never stay at one speed or incline for too long. If you try this walking workout definitely let me know how it goes in the comment section. Also let me know if you enjoy seeing treadmill workouts like this. I’m hoping to post them more often!

A graphic with a walking will workout including time, speed and incline.

The post Even/Odd Treadmill Hill Workout appeared first on Eating Bird Food.

Recipes

via Eating Bird Food http://bit.ly/1L45wsH

December 29, 2018 at 09:10AM

0 Comments

Simply Recipes 2019 Meal Plan: January Week 1

12/29/2018

0 Comments

Simply Recipes 2019 Meal Plan: January Week 1
http://bit.ly/2Aik0GX

Simply Recipes 2019 Meal Plan: January Week 1

Welcome to the New Year! Let's get things started off on the right foot, shall we? In this week's meal plan, we have Turkey White Chili, a creamy vegan spaghetti, Albondigas soup, and more!

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife!

Happy New Year from my family to yours! I don’t know about you, but 2018 flew by at warp-speed for me. What didn’t slip by me, though, was all of the work that went into planning — and pulling off — a festive holiday season. I’m beat!

Meals still need to be prepared, though, so it’s time to get back into the kitchen. My plan this week is to cook meals that are less labor-intensive than what I’ve been doing for the past few months.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Recipes

via Simply Recipes http://bit.ly/2F9fkDA

December 29, 2018 at 09:08AM

0 Comments

Easy Vegetarian Chili with Mushrooms

12/29/2018

0 Comments

Easy Vegetarian Chili with Mushrooms
http://bit.ly/2SwYbed

With a well-stocked pantry, this Vegetarian Chili is an easy weeknight meal! Let it simmer while you set the table, unload the dishwasher, or relax on the couch. Loaded with beans, tomatoes, and spices, it's a good one to add to your chili rotation.

Photography Credit: Alison Bickel

Vegan chili is my favorite pantry dinner. I know that no matter how harried my day, I always have spices, cans of beans, tomato sauce, and an onion laying around the house, which I can transform into an easy weeknight chili.

Great Chili without the Meat!

For this recipe, I take basic vegan chili up a notch by adding quick-cooking bulgur wheat, which can be found in health food sections at the grocery store, and minced mushrooms. The combination of bulgur and mushrooms mimics the texture of ground beef.

Don’t like mushrooms? No biggie. Skip the mushrooms and double the amount of bulgur.
Have a wheat allergy? Just leave out the bulgur and double the amount of mushrooms.
Don’t like or can’t eat either? How about brown rice? (You’d probably want to skip quinoa, however—it just won’t stand up to the liquids in this recipe and instead will get too mushy.)

Don’t Skip the Toppings!

The best part about chili is that it tastes great when comprised of the most basic elements, but it’s even better dressed up with toppings such as minced red onion, fresh cilantro, and avocado.

A Word about Cleaning Mushrooms

You can clean mushrooms by rubbing them with a paper towel, or feel free to rinse whole mushrooms under running water just before you’re going to use them. Cook’s Illustrated broke down the dos and don’ts of mushroom cleaning. It turns out a quick rinse before you chop them is indeed just fine.

Liquid Smoke is a Liquid, but not Smoke

I’ve called for Liquid Smoke in this recipe. You can usually find it in the spice or vinegar aisle of your local supermarket. It adds that hint of smoky flavor you would usually get if you smoked meat for hours on end.

It’s just a little something extra and is commonly made from hickory smoke flavor, vinegar, and sugar. If you don’t have it or can’t find it, don’t worry about it. The chili will still be delicious.

How to Store or Freeze Vegan Chili

Vegan chili is great for a weeknight pantry meal, is highly adaptable, and can satisfy even the most dedicated meat eaters among us.

Leftovers keep for five days in the fridge, and I’ve been known to freeze them for up to 3 months.

Check out these other Great Chili Recipes!

Easy Vegetarian Chili with Mushrooms Recipe

Ingredients

For the chili:

1 tablespoon olive oil
8 ounces baby portabella mushrooms, cleaned and quartered
1 teaspoon kosher salt
3/4 teaspoon freshly cracked black pepper
1 medium yellow onion, peeled and quartered
1 medium green bell pepper, chopped
1 jalapeño, seeded and minced
3 large cloves garlic, minced
1 1/2 tablespoons mild chili powder
1 1/4 teaspoons oregano
1 1/4 teaspoons ground cumin
1/4 teaspoon smoked paprika
Pinch of cinnamon
1 tablespoon plus 1 teaspoon brown sugar
1 (15-ounce) can fire-roasted tomatoes, undrained
1 (15-ounce) can tomato sauce
3 cups vegetable stock or water
1/2 cup bulgur wheat
1/2 teaspoon liquid smoke, optional
2 (15-ounce) cans kidney beans (light or dark or a combination), drained

For the toppings:

1 handful cilantro, minced
1/2 small red onion, minced
1 avocado, diced
Lime wedges

Method

1 Prep and begin cooking the mushrooms: Put the mushrooms in a food processor fitted with the blade attachment. Pulse for about 30 seconds until they are smaller than a pea.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add mushrooms to the pot with 1 teaspoon kosher salt and 3/4 teaspoon freshly cracked pepper.

Cook for about 7 minutes until the mushrooms release some of their liquid and turn a darker color.

How to Make Vegan Chili load the mushrooms into the food processor Vegan Chili with Bulgur Wheat process the mushrooms How to Make Vegan Chili cook the mushrooms

2 Cook the veggies and spices: Add the onion to the food processor (no need to clean) and pulse about 6 to 8 times until the onions are the size of a small dice. Add the onion, along with the chopped green bell pepper, minced jalapeño pepper, garlic, chili powder, oregano, cumin, smoked paprika, and cinnamon to the pot.

Cook for about 8 minutes until the onions are translucent and the green peppers just begin to soften. Stir in the brown sugar. Cook for about 1 minute just to incorporate it.

Vegan Chili with Bulgur Wheat process the onions Best Vegan Chili add the peppers

3 Simmer the chili: Add the fire roasted tomatoes (and all their juices), tomato sauce, and three cups of stock or water. Stir to combine.

Cover the pot and bring the chili up to a boil. This should take about 4 to 5 minutes.

Once the chili is boiling, stir in the bulgur, then reduce the heat to medium low. Let the chili simmer for about 12 minutes until the bulgur is cooked through. It should be chewy and tender.

Add the drained beans to the beans and liquid smoke to the pot. Stir to combine. Let it simmer on the stove for about 10 minutes.

How to Make Vegan Chili add the bulgur

4 Season and serve: Stir. Taste, and add salt or pepper as you see fit. Ladle into bowls, and top with the cilantro, red onion and avocado. Serve the lime wedges alongside the bowl.

Vegetarian Chili with Mushrooms

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Easy Vegetarian Chili with Mushrooms on Simply Recipes. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Summer Miller

Summer Miller is an Associate Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

Recipes

Other posts you may enjoy...

HUNTING FOR CRABS IN PUERTO RICO

Caribbean Salmorejo vs. Spanish Salmorejo

THE KEY INGREDIENTS FOR SALMOREJO

HOW TO SHOP FOR CRAB MEAT

HOW TO MAKE and SERVE SALMOREJO

MORE FAVORITE PUERTO RICAN RECIPES

What is spaghetti squash?

What does spaghetti squash taste like?

How do you cut spaghetti squash?

How to cook spaghetti squash

1. Bake/Roast

2. Microwave

3. Instant Pot

Is spaghetti squash healthy?

Ingredients

Instructions

Nutrition

WHICH PORK CHOPS SHOULD I BUY?

BRINED PORK CHOPS ARE JUICIER

HOW TO PAN SEAR PORK CHOPS

GREENS COOK IN MINUTES!

CRISPY SAGE LEAVES MAKE IT FANCY

LOVE PORK CHOPS? TRY THESE RECIPES NEXT TIME!

Great Chili without the Meat!

Don’t Skip the Toppings!

A Word about Cleaning Mushrooms

Liquid Smoke is a Liquid, but not Smoke

How to Store or Freeze Vegan Chili

Check out these other Great Chili Recipes!

Easy Vegetarian Chili with Mushrooms Recipe

Ingredients

Method

Products We Love

Categories

Archives