1 can (14 oz.) diced tomatoes w/ green chilis, with juices
1 can (14 oz.) sweet corn, drained
8 oz. package tempeh, crumbled or 1 can (14 oz.) pinto beans
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) black beans, drained and rinsed
1 can (6 oz.) tomato paste
1/4 cup dried quinoa
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon coriander
3/4 teaspoon garlic powder
1/2 teaspoon chipotle powder or cayenne pepper
3 cups water
mineral salt to taste
optional toppings
sliced jalapeno
diced avocado
chopped cilantro
Directions:
Crock-Pot: Place ingredients into the bottom of a 4 – 6 qt. slow-cooker and give a good stir. Cook on high for 3 – 4 hours, or low for 5 – 7 hours.
Stove-top: Place ingredients in a large dutch oven or pot, give a good stir, bring to a boil, reduce heat to low and simmer for 1 to 1 and 1/2 hours, stirring occasionally.
Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with a parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough.
Press about ⅔ of the crust dough firmly onto the bottom of the pan. Prepare the filling. Mix 1 cup blueberries, banana and vanilla extract in a blender until smooth.
Scoop into a small bowl and stir in the whole blueberries and chia. Leave to thicked for about 15 minutes. Spread the berry mixture onto the crust.
Sprinkle on the remaining crust dough. Bake for about 25-30 minutes, until the pie gets a nice golden color. Take out from the oven and let cool completely.
Cut to pieces, top with blueberries and flowers and sprinkle on some coconut milk powder. Store in a fridge.
½ to 1 hot green or red chili pepper, finely chopped
red pepper flakes to taste
10 oz firm Tofu, cubed ( ¾ of the 14 oz slab)
For the veggies and noodles:
6 oz brown rice noodles (I use pad thai noodles)
1 heaping cup chopped broccoli
1 tsp oil
½ cup thinly sliced carrots
2 tbsp chopped peanuts or cashews (optional)
½ to 1 cup Other veggies of choice
salt and pepper flakes to taste
Directions:
Wrap the Tofu in paper towels then kitchen towel and press with a heavy weight for 5 mins to remove excess water. Then slice into small cubes or rectangles. Mix everything under marinade until the mixture is smooth. It will take a minute for the nut butter to mix in. Add Tofu to the marinade, toss to coat and let it sit for atleast 10 minutes.
Meanwhile, Prep the noodles accordingly to package instruction ( Bring apot of water to a boil, add noodles and cook for 4 minutes for brown rice pad thai noodles). You can blanch the broccoli with the boiling noodles by adding the broccoli in the last 3 minutes of cooking. Or blanch separately for 2 minutes.
In a skillet, add oil and heat over medium heat.
Add the marinating tofu along with the marinade. Cover and cook for 5 minutes.
Uncover, move the tofu around and cook for another minute or 2 until the sauce thickens and forms a light glaze over the tofu. Remove half of the tofu and set aside.
Add the carrots and nuts to the sauce skillet and mix well. Cook for a minute. Add the noodles and broccoli and toss to mix in the sauce. Taste and adjust salt and spice. Add a good dash of salt and mix in. Add red pepper flakes if needed. Cover and cook for a minute. Add the reserved tofu back to the noodles. Do not toss. Take off heat. Let it sit covered for another 1 to 2 minutes before serving.
Lightly oil a large baking dish, such as a cast iron dutch oven or a soufflé dish. Drain water from the tofu and rinse. Wrap in paper towel and press to remove a bit of the excess water. Cut into small 1/2 cubes and put in a bowl. Top with 1/4 cup worcestershire sauce, garlic, turmeric, and cinnamon; mix to combine then let marinate in fridge for 30 minutes.
Using a sharp knife, cut the pumpkin in half and scrape out the seeds (save for later) (roasting, holllaaaa). Cut pumpkin in 1/2-1″ slices and then into small chunks. Put in prepared baking dish.
Toss pumpkin with the remaining 1/4 cup worcestershire sauce, oil, kale, onion, and sea salt. Remove tofu from fridge and toss with pumpkin mixture – make sure you scrape out as much of the marinade as you can. Cover pan with lid or tin foil and bake at 375˚F until pumpkin is soft, about 45 minutes (could be up to an hour if your pumpkin is dry).
Can be served with your favorite grain or enjoyed as is. Salt to your desire. Refrigerate in an air tight container for up to two days.
