Guacamole
3 Hass Avocados
2 Roma Tomatoes
1 Lime
1 bunch Green Onions
2 cloves of Garlic
1 tbsp Chopped Cilantro
1/4-1/2 tsp Cumin
1/4-1/2 tsp Salt to taste
1/4-1/2 tsp cayenne pepper
Cut the avocados in half, remove the pit and scoop the avocado pulp from the skin and place in a large bowl. Juice 1/2 the lime and pour it into the bowl with the avocado and set it aside.
Remove the seeds from the tomatoes and dice them. Chop the green onions using all of the white bulb and about 1/3 of the green part. Mince the garlic using a garlic press.
Add the cumin, salt and cayenne pepper to the avocados. I would start with 1/4 tsp of each and adjust to your own personal taste from there. Mash the spices and avocados together with a potato masher.
Fold the tomatoes, green onions, cilantro and garlic into the avocado and spice mixture and add more lime juice to taste from the remaining 1/2 lime. Let it sit for 30 minutes and enjoy with chips, vegan nachos, or vegan tacos.
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Easy Vegan Chilli
1 package frozen Gardein Beefless Ground Crumbles
1 Onion chopped
1 Bell Pepper chopped (any color will do)
3 cloves Garlic minced with a garlic press
2-3 tbsp Olive Oil
1 28 oz can Crushed Tomatoes
1 15 oz can Diced Tomatoes
2 15 oz cans Chilli Beans (you can also use red kidney beans, white beans, black beans, or a combination)
2 tbsp Chilli Powder
1 tbsp Cumin
Salt and Pepper to taste
Heat the olive oil in a large pan over medium heat. Add onion and pepper. Cook till they start to soften and add the garlic. Cook for another couple of minutes and add the Gardein crumbles. Continue cooking until the Gardein is heated through.
Add the crushed tomatoes, diced tomatoes, beans and stir together. If you use the chills beans, add the entire contents of the can, if using the kidney, white, or black beans, be sure and drain them before adding them in. Add the chills powder, cumin, salt and pepper. Continue cooking. Taste it to see if you think it needs any more spicing up. If so, add it. If not, let it cook on low heat for about an hour stirring occasionally.
Often when I make this I’ll put it together in the afternoon and cook it for awhile and then shut the heat off, cover it and let it sit. I then reheat it for dinner. You can also refrigerate it and have it the next day. Things like chilli and pasta sauce always taste better after you reheat them.
Try topping it with some vegan cheese shreds, green onion, and or vegan sour cream and serve. You can also use the left overs to top vegan hot dogs.
Try this: A vegan hot dog on a bun with mustard and topped with the left over vegan chilli and vegan cheese shreds. You can also top them with green onions or jalapeno peppers.