Tag Archives | chili powder

Plant-based Chile Relleno

Vegan Chile Relleno

On Cinco de Mayo this year, my husband and I arrived at a ski resort in California where we were hoping to do some forest-y hiking (I packed only shorts to hike in because California, right?). It was snowing, we were literally the only humans there and as we were driving in, the local radio station was explaining in great detail what not to do (with no mention of what to do) when (not if) you come into contact with a mountain lion.

Vegan Chile Relleno

This may seem very asparagus princess naïve of me, but we’re from BC and are used to the ski resorts that don’t have off seasons, just times when the skiing and mountain biking cross over, the local hikes are so heavily populated that unless you go deep woods, the wildlife usually know how to not put a human between themselves and their babies, and if you pack wrong, you can probably find yourself a touristy hoodie or toque to make up for it.

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Squash & Black-eyed Pea Chili

Squash and Black-eyed Pea Chili

If you are like me and have had more chili in your life than anyone probably needs (thanks to plenty of time spent skiing in the mountains, and a recipe that my sisters and I knew how to make, growing up), you probably don’t get crazy excited over the idea of a nice, warm bowl of chili for dinner. This one is different though. It’s the perfect recipe for possibly the first thing you eat this year.

Squash and Black-eyed Pea Chili

I have made it with black-eyed peas, because some say that eating black-eyed peas on January 1st brings us good luck. I am willing to buy into anything that may bring some luck, especially if it will definitely bring the delicious (and feed a crowd/freeze well). I have another lucky black-eyed pea recipe here if you’re looking for options.

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Chili-Lime Jicama with Muscular Guacamole

Have you ever moved the guacamole to the other room, just to get people out of the kitchen? It works, doesn’t it? Because everyone loves guacamole (even more than sitting at the kitchen bar asking you questions). It is one of the healthiest and easiest to make snacks out there. It’s also really, really delicious. Guacamole even has power over those of us who plug our ears when health food convos come up. It’s that good.

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This makes it the perfect vessel for some muscular activity. I am not trying to change the classic guacamole with this recipe, I am just trying to gently point out a few super-food opportunities. As it turns out, guacamole is one of the easiest places to add some cancer-fighting beasts, and here is a little hint: you’re probably already adding most of them. Now you just need to consciously add them every time you make it, perhaps in greater volume and possibly with a little more variety. Do you add cilantro to your guac? Add twice as much. You don’t like cilantro? (I’ve heard about you!) add some Italian parsley instead. Or maybe some kale, sliced very thin as though it was a herb. Or maybe both cilantro/parsley and kale.

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Do you already add a bit of onion or garlic to your guac? Try adding both. Or if raw garlic doesn’t fly with you, add some roasted garlic. And dice up some red onion (pigment power) and green onion. Same but different, and complimentary. And what about turmeric? I know, I sound like a broken record, but it is a powerful anti-inflammatory. It’s not that I want your whole life to be yellow-spiced, I just want to point out places where it could work. I think it works in guacamole, that’s all. Not your morning millet porridge with blueberries or your tomato and basil salad with almond cheese. I promise not to talk about turmeric in those posts.

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