It’s been a while since I made vegetarian chili but it’s one of my favourite recipes to make.
1 can whole tomatoes, with juice 1 can black beans 1 can corn 1 can kidney beans 1 can chick peas
Drain all the cans except for the tomatoes. Add everything into a crock pot (or a regular pot if you are making it later in the day). I add the tomatoes whole but cut them up a bit in the pot. For spices, I add chili powder, chipotle, oregano, salt, pepper, and if you like it spicy, add some Frank’s Red Hot sauce (or equivalent).
If it’s in the crock pot, turn it on low and let it simmer all day. If you are cooking it on the stove, turn it up high for 20 minutes, then lower it to simmer, put the lid on and let simmer for 20 minutes.
1 whole bay leaf (I like lots of bay leaves in my soup, so I added 3)
2 tablespoons freshly squeezed lemon juice (from 1/2 large lemon)
Heat the oil. In a medium (2- to 3-quart) saucepan or Dutch oven over medium heat until shimmering. Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.
Turn off the heat and stir in the lemon juice. Taste and season with salt as needed.
This was the first time I made this and I questioned the lemon juice in it – but definitely add it because it gives it a very nice taste! Enjoy!
Some people also call these macaroons- whatever you call it they are quick and easy and don’t require turning the oven on!
1/2 cup butter 1/2 cup milk 1/2 tsp. vanilla 2 cups granulated sugar 6 tbsp. cocoa 3 cups quick cooking oats 1 cup coconut
Combine butter, milk, vanilla, sugar and cocoa in large saucepan. Heat to boiling. Add oats and coconut. Drop by teaspoon on to parchment paper (or waxed paper) and allow to cool. Store in refrigerator in hot climates.
In large bowl, mix flour, sugar, baking powder and salt. Cut cold butter in until crumbly. Make a well in centre. Pour milk into well. Stir to form soft dough, adding a bit more milk if needed. Turn out on lightly floured board. Knead 8-10 times. Roll into rectangle about 1/3″ thick and 12 inches long.
Cream butter, brown sugar and cinnamon together. Drop 1 tsp. into each of 12 greased muffin tins. Spread remaining cinnamon mixture over dough rectangle. Roll up lengthwise (as a jelly roll). Cut into 12 slices. Place cut side down in muffin tin.
Bake at 400 degrees for 20-25 minutes. Turn out on cookie sheet (or tray).
Add enough milk to icing sugar to make a thin glaze. Drizzle over warm rolls.