Vegan Sweet Potato, Black Bean
& Quinoa Chili
Serves 6
Ingredients:
1 cup dry red quinoa
1 quart vegetable stock
1 large sweet potato, peeled and
chopped
1 can black beans
1/2 white onion, chopped
2 cloves garlic, diced
1 15 oz. can tomato sauce
1 dash Worcestershire (not vegan,
optional)
1/2 tsp liquid smoke
1 tsp Cholula hot sauce (add more or
less depending on your taste)
1 large chipotle pepper, use
the kind found in a can of
adobo sauce
2 tsp sea salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp chili powder
1 Tbsp honey
Directions:
In saucepan, combine 2 cups vegetable stock and 1 cup dry red quinoa. Bring
to a boil. Turn down heat and let simmer until most of the liquid is absorbed.
Transfer to Crock-Pot, including any excess liquid and remaining vegetable
stock. Peel and chop sweet potato into 1/4-inch bites. Add to Crock-Pot with
all remaining ingredients. Close lid and cook on high for two to three hours, or
until sweet potato is softened. Serve with your favorite chili toppings.
Pulled Barbecue Leftover Turkey Sliders
Serves 6
Ingredients:
1 turkey breast, 1 turkey leg, trimmed
1 1/2 cups of your favorite jarred smoky
barbecue sauce
2 cups apple cider vinegar
3 Tbsp brown sugar
1 tsp cayenne
1 tsp red pepper flakes
1 tsp molasses
1 tsp salt
1 tsp black pepper
1 package of brioche slider buns
Leftover cranberry relish
Directions:
Add leftover Thanksgiving turkey meat and jarred smoky
sauce to Crock-Pot. Cover and cook on low for three
hours. Remove turkey, and using a strainer, rinse the
barbecue sauce off. On a cutting board, take two
forks and shred the meat until desired consistency.
In a metal bowl, whisk apple cider vinegar, brown
sugar, cayenne, red pepper flakes, molasses, salt
and black pepper. Portion turkey onto bottoms of
brioche buns and pour desired amount of vinegar
barbecue sauce over the turkey. Spread the other side of
the bun with leftover cranberry relish for a holiday twist.
76
WBM
november 2019
savor
Green Chili, Hominy &
Chicken Tortilla Soup
Serves 6
Ingredients:
2 chicken breasts, chopped into 1-inch cubes
2 Tbsp sunflower seed oil
2 cloves garlic, minced
1/2 cup white onion, minced
1/2 cup celery, minced
1/2 cup carrots, minced
2 small cans green chilies, chopped
1 can green chili enchilada sauce
1 can hominy (corn works as a substitute)
1 quart chicken stock
1/2 tsp cumin
1/2 tsp ancho chili powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
Toppings:
1 cup shredded white cheddar cheese
1/2 cup cilantro, chopped
Tortilla chips
Directions:
Turn Crock-Pot on high and add sunflower
seed oil. Mince onions, garlic, celery, carrots
and onion and add to Crock-Pot. Cut chicken
breasts into 1-inch cubes and add to Crock-Pot.
Allow to sear for two minutes. Add all remaining
ingredients and cook on high for four hours, or
low for seven hours. Garnish with tortilla chips,
cheese, cilantro and green onions.