Sweet Potato Black Bean Chili

 

For as long as I can remember, my mom has been making homemade chili.  She would start by soaking the kidney beans the night before and then she would slow cook the beans with spices and tomatoes in a crock pot ALL day!  As dinner time approached, we'd all crack open the pot of chili whenever we passed the kitchen to steal a quick bite!  Now, if you've ever made homemade beans, then you know the smell is intoxicating.  The aroma of garlic, spices, and cooking beans would fill the house and everyone would have to breathe in the goodness for hours before it was ready to eat.  Cooking beans on the stovetop is my definition of home goodness and comfort food.  Canned beans just do not compare.  However, if you are in a pinch then adding canned beans to a stew or chili will work fine.  If you're going to take the plunge and cook your own beans at home, the extra effort will be more than worth it.  A basic rule of thumb: soak your beans overnight on the counter in a bowl filled with water.  The beans will swell so make sure there is extra water at the top.  In the morning, drain the water (save soaking water to water your plants because it is full of nutrients) and add the beans to a stock pot.  Cover with water so that it comes to about 1-2" over the top of the beans.  Add lots and lots of spice.  A safe option if you are new to home cooking beans is to cook them in vegetable broth.  Or use water and add garlic salt, garlic powder, a bit of fresh black pepper, then you can add some dried red chili's, some herbs liked dried cilantro and a pinch of cayenne pepper, if you like.  Bring the beans to a boil, cover and reduce to simmer.  On average, beans need to cook for 1 -2 hours after having been soaked overnight.  Pinto and kidney beans cook more quickly than black beans so set the timer for an hour then test them.  If they are still firm, keep on cooking.  Once you make your first batch of homemade beans and experience the joy and flavor they bring, you'll never go back to canned beans again!

Now that we've got all these home cooked beans lying around, let's make some chili!!

Ingredients:

• 1 1/2 Tbsp. olive oil
• 1 large sweet potato, peeled, cubed (about 1 1/2 cups)
• 1 cup yellow onion, diced
• 1 cup green bell pepper, diced
• 4 cloves garlic, pressed and minced
• 1 28 oz. can diced tomatoes, undrained
•  1 1/2 cups cooked blacked beans or 1 15 oz. can black beans, drained
• 2 Tbsp. Chili powder
• 3 tsp. ground cumin
• 1/4 tsp. smoked paprika
• 1/4 tsp. cayenne pepper
• 1/4 tsp. sea salt
• water as needed
• 4 tsp. lime juice (optional when served)
• 1/2 cup fresh cilantro (optional when served)

Method:

Heat oil in the bottom of a large stock pot over medium-high heat.  Add the sweet potato and onion once the pan is warm and stir to coat with oil.  Stir often until the onion begins to soften which is about 4 minutes of cooking time.  Add garlic and spices and cook for about 30 seconds stirring constantly.  Add the canned tomatoes with liquid, bell pepper, and beans.  Cover, reduce heat to a gentle simmer and allow to cook for about 5 to 10 minutes.  Add more water if needed.  To serve, scoop chili into a bowl, squeeze a bit of fresh lime juice on top and garnish with freshly chopped cilantro.  The cayenne pepper gives this chili a warming kick so extra hot sauce should not be needed.

Enjoy!

Quinoa Sushi, Ginger Pate Sushi, Raw Soy Sauce

 

Right now, I am in the middle of a New Years cleanse that a friend invited me to join.  If you follow this blog regularly, then you know that I usually eat clean on a daily basis.  However, one of my favorite staples, rice, is not allowed on this cleanse.  So, I give to you two cleanse friendly sushi recipes!  We've got a Quinoa Sushi Roll and a Ginger Pate Sushi roll.  Both are incredibly easy to make and top notch deliciousness!  Quinoa actually works very well in sushi because it holds together a lot like rice does.  The main difference is that quinoa allows for a lighter roll and a fresher taste.  It is now my favorite type of sushi by far.

Here is what you're going to need for the Quinoa Sushi Roll:

• 2 cups quinoa
• 3 3/4 cups water
• 1/3 cup vinegar
• 4-6 sheets of nori
• 1 avocado, sliced
• 1-2 Persian cucumbers, julienned

Method:

1. Place water and quinoa in a pot and bring to boil.  Cover and reduce to simmer.  Cook quinoa for about 15 minutes or until the water is absorbed, the quinoa have little tails and is slightly translucent.
2. Transfer cooked quinoa to a non-metallic bowl.  Gently stir in the rice vinegar with a non-metallic spoon.  Cover and set aside.
3. Slice the avocado and julienne the cucumber.  Set on a plate for easy access while making sushi.
4. If you have a bamboo rolling mat, place the nori sheet shiny side down.  Gently press quinoa onto the sheet leaving about 2 inches of space at the top of the roll.  Lay veggies horizontally along the bottom.  To roll, just take the side closest to you and gently fold the end over the veggies and tuck.  Keep rolling until you are at then end of the roll and a little bit of nori wrapper is exposed.  To seal the roll, wet the end of the nori sheet with water and seal.  If you need a little more help, click here for my picture tutorial. 

*Sushi rolling tip: Wet fingers will keep pieces of quinoa from sticking to your hands and will make for easier rolling.

 

To serve, just slice the roll into 1" pieces and serve with soy sauce or my Raw Soy Sauce.

 

 

 

 

Ginger Pate Sushi:

 

Ginger Almond Pate:

• 3 Tbsp. grated fresh ginger
• 2 cloves of garlic
• 1 tsp. sea salt (optional)
• 2 cups raw almonds
• 2 lemons, juiced
• 1/2 cup filtered water, use as needed

Sushi Roll:

• 1 batch ginger almond pate
• 2-3 romaine leaves, chiffonade
• 1 medium carrot, julienned
• 1 red bell pepper, julienned
• 1 cucumber, julienned
• 1 soft yellow squash, julienned
• 4-6 nori sheets

Raw Soy Sauce

• 1 Portobello mushroom, chopped
• 1 Tbsp. sea salt
• 2 cups filtered water

Method for Soy Sauce:

1. Add mushroom, salt and 1/2 cup water to blender.  Blend on high speed for about 10 seconds then begin to slowly add the rest of the water.  Blend until smooth.
2. Strain to remove any mushroom pieces before serving.

Method for the pate:

1. To a food processor fitted with the "S-blade" add the ginger, garlic and salt.  Process into small pieces.
2. Add the almonds and lemon juice and process until smooth.
3. With the processor running, add the water as needed for a hummus like consistency.  Put into a small bowl and set aside.

To Roll the Sushi:

1. Prepare all of your veggies on a plate and set near your rolling space.

2. Just like the roll above, lay the nori sheet shiny side down and place on top of the bamboo rolling mat if you have one.  Add the pate to the nori sheet in a rectangle at the end closest to you.  On top of that, add your veggies.  Then rock n' roll!
   

 

Enjoy your homemade vegan sushi!  Filling options are limitless and I encourage everyone to play around with ingredients.  Happy sushi making!

Itadakimasu,
Venturing Vegan

 

How To: Sushi Rolling

Quinoa Sushi and Ginger Pate Sushi

 

Sushi is easy and fun to make and if you want the freshest sushi then you need to learn to make it at home.  My first time  making sushi was when I living in Australia.  My roommates threw a sushi making party (genius idea, by the way!) and I was blown away by how easy it is to make beautiful and delicious sushi!

 

Step 1: Lay out your rolling station.  If you have a bamboo rolling mat, then lay that out.  Otherwise, lay your nori sheet right onto a clean surface.  Without a mat, the sushi will still be delicious but it might be a little looser than what can be rolled with the mat.  Either way, it will be easy to make a lovely sushi platter.  Put your sushi filling within arms reach.

Step 2: Decide if you want little bite-sized sushi or larger rolls.  If you want little bite-sized sushi then prepare as pictured.  Place rice in a rectangle coving half of the nori sheet.  If you want a thicker roll, add rice to the nori sheet leaving only a 2" gap at the top.  Add desired filling to the bottom in a horizontal line.

 

Step 3: Lift the edge of your mat while holding the base your ingredients to keep everything in place.  Roll mat over the top of your nori sheet forming a roll.

 

 

Step 4:  Tuck in along the edge of the roll to make the roll nice and tight.  Keeping your roll tight will keep everything snugly placed inside the roll and will make slicing much easier.  If you don't have a mat, then just tuck in gently with your fingers being careful not to tear the nori sheet.  An option is to lay down a piece of plastic wrap to use instead of a mat if you are struggling to make a tight roll.

 

 

Step 5: Lay the mat back down and take a look at your work.  It should look something like the picture.  To roll again, just lift up the bamboo mat and repeat the process until you have about 1' left of nori sheet at the end.

 

 

 

Step 6: To seal just dab water along the edge of your nori sheet and press the roll into it.  For a good seal, let the roll sit for a few minutes, with seal side down, before slicing.

 

 

This is what the finished roll looks like.  To finish, just slice:

 

For a beautiful platter, add a few slices of lemon, some wasabi paste and pickled ginger with your sliced sushi rolls.

 

Serve alongside my Ginger Salad, Miso Soup, and Sake for a complete Japanese meal. 

 

As you guys know, I am a bit of a venturing vegan!  I love sushi and I love Japan! On my last trip to Japan I was fortunate enough to have an authentic New Years experience.  My best friends grandmother dressed me in a traditional kimono, we traveled to a temple near Ropongi in Tokyo and tossed coins with wishes for the New Year.  This New Year, I encourage everyone to give sushi making a try!  I hope this tutorial helps everyone with their culinary skills this year. 

 

 

Happy Sushi Making!

 

xoxo,

Venturing Vegan