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Vegan Chili – A Slow Cooker Meal

Vegan chili is the perfect meal for the rainy weather we have been having lately. I love when it’s gloomy and drizzly outside. I just want to curl up on the couch with a blanket, a good book, and a glass of wine! It seems to be clearing up just in time for the weekend, though, so I don’t think that we will be snuggling up during cloudy weather.

I love that this meal was so easy to prepare, but so tasty at the same time. It’s great when a dinner so good is so simple to make. I literally just woke up Thursday morning, threw all of the ingredients into the crock pot, turned it on, and left for work. When we came home the house smelled so nice.  Usually we eat around 9 pm because we get home so late, but slow cooker meals are the best because you walk in the door to a prepared dinner. Slow cooker meals also help keep dishes to a minimum, which is nice because our dishwasher is currently broken.

The other great thing about this chili is that it is so filling. You really don’t miss the meat at all. Lately I have been really into red lentils (I think they are orange lentils, but hey) as a ground beef replacement. They give a great texture and are packed with protein. This week I am going to try baked quinoa as a ground meat replacer. I saw a recipe for taco meat on Minimalist Baker’s website recently and think it would be fun to put a different twist on it! Hopefully it comes out great!

Coming home from vacation and getting back in the swing of things was difficult, but we are finally getting into a routine again. I really thrive on routine so it feels great to be on a schedule. We’re also starting to plan things for the year ahead, which is fun and exciting. Eric’s mom got us an awesome calendar with pictures of the family on it, so I’ve been marking everything in there. We already booked a trip to Portland, OR in May. So excited!!! Eric and I are taking the train up the west coast in a private sleeper car, staying a few days, then flying back. Usually we take our annual vacation in October, but we wanted to go a little earlier this year since I’ll be starting a new job in June (crazy). I’m really looking forward to the rest of 2017 and it has been great so far!

Vegan Chili - A Slow Cooker Meal
Print Recipe
This vegan chili is made with red lentils.
Servings
6 bowls
Servings
6 bowls
Vegan Chili - A Slow Cooker Meal
Print Recipe
This vegan chili is made with red lentils.
Servings
6 bowls
Servings
6 bowls
Ingredients
Servings: bowls
Instructions
  1. Add all ingredients into a crock pot.
  2. Cook on low for 8 hours or high for 4 hours.
  3. Serve with avocado or vegan sour cream.
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Vegan Cranberry Bliss Bars

cranberry-bliss-bars

When I was trying to figure out what dessert to make for Thanksgiving last week I knew pie was out. I made pecan pie the week before Thanksgiving and pumpkin pie two weeks in a row before that. I think poor Eric was all pie’d out so I had to get a little creative. Last year when we were home for Christmas my mom bought a pack of cranberry bliss bars from Starbucks for us to snack on. They were delicious. When I remembered this I figured it might be time to try to make a vegan version. Continue reading

Maple Pumpkin Pecan Scones (Vegan)

pumpkin pecan sconesHappy Pumpkin Day! It’s been a while since my last post, I can even believe that it is Halloween already.

What’s more fitting for Halloween than pumpkin? At dinner one night this week we realized we ran out of dessert (truly a travesty in this house). Eric suggested making these pumpkin cookies, but I realized we had been eating a lot of oats lately and thought it was time to switch it up. So these pumpkin scones were born, and really hit the spot for me. I still plan on making those cookies soon, though. They look delicious. Continue reading

Vegan Blueberry Cornmeal Cake

Blueberry Cornmeal CakeThis blueberry cornmeal cake has really been a recipe in patience. In the end it almost turned out to be humorous. Actually, I guess it was pretty darn funny along the way.

The last time Eric’s mom was in town she took us to a little cafe that I had been wanting to go to for ages, Huckleberry. I was super excited to try it out and of course it didn’t let me down. While at Huckleberry we tried a blueberry cornmeal cake that is popular there and I fell in love. The recipe was in the Huckleberry cookbook that my mom bought me, but is not a vegan recipe. So alas, I set out on a quest to alter this recipe to be vegan friendly. Continue reading

Classic Vegan Chocolate Chip Cookie Recipe

choc chip cookiesWho doesn’t love classic vegan chocolate chip cookies? My favorite way to eat chocolate chip cookies is to dip them (while still warm) into a glass of almond milk. Mmmmm. My mouth is watering just thinking about these. Over the past 3 years I’ve tested out many vegan chocolate chip cookie recipes and this one turned out to be my favorite.  Continue reading

Rum Balls Recipe – Vegan

Rum ballsWho doesn’t love rum balls?! Combining rum and chocolate is like the ultimate dessert, right? These vegan rum balls were actually inspired by a complete failure in the kitchen I experienced last weekend. We’ve been watching the olympics the past few weeks and I was inspired to try to make a traditional brazilian dessert, brigadeiros (but make them vegan). They are usually made with butter, sweetened condensed milk and cocoa powder. I recently found vegan sweetened condensed coconut milk in Sprout’s and really wanted to use it in a new recipe. Brigadeiros just seemed perfect. Continue reading