Something cool happened yesterday. I submitted a recipe to one of my favorite blogs: Oh She Glows and it was featured in a post! Angela (the author) is doing a series of vegan recipes from other bloggers and mine was listed here (it’s #18). The mention of my blog resulted in an all-time record number of visits yesterday. So, welcome new readers!
If you’re deciding whether or not to read my blog on a continual basis, I’ll just say that my goal here is to inspire readers to make healthy, plant-based recipes that are low in added fats, sugar and salt. I’ll also add that I’m a student of nutrition currently pursuing my master’s degree in public health nutrition [Editor’s note: I completed my MPH in Nutrition degree as of December, 2013]. I try to make my posts (and my recipes) simple because we are all leading busy lives.
Today for lunch I deviated from my usual giant salad and re-heated a tempeh chili I made a few weeks ago. Apparently I never posted this recipe but it’s a good one! I served it with some of the world’s easiest guacamole (see recipe below):
- 1 onion
- 1 red bell pepper
- 1 cup button mushrooms
- 3 cloves garlic
- 2 tablespoons water
- 8 ounces tempeh
- 3 cups cooked or canned pinto beans
- 2 cups low-sodium vegetable broth
- 1 small bunch fresh parsley
- 1 cup crushed tomatoes
- Chop onion and pepper. Slice mushrooms. Mince garlic.
- In a saucepan, bring water to a boil. Add onion (setting aside a few tablespoons for topping) and cook over medium heat for 3 to 4 minutes. Add pepper, mushrooms, and garlic. Cook for an additional 3 to 4 minutes or until vegetables are soft. Add another tablespoon water if mixture starts to become dry.
- Crumble tempeh and stir into vegetables.
- Rinse and drain beans and add to the pan along with broth and crushed tomatoes. Stir to blend. Bring mixture to a boil, reduce heat, and simmer for 8 minutes.
- Pull leaves off parsley and chop. Serve chili hot, sprinkled with parsley. Top with avocado and onion or guacamole, if desired.
- Alternatively, this chili can be made in the slow cooker. Simply combine all of the ingredients and cook on low for at least 6 hours. When cooking is complete, stir in the fresh herbs and top with guacamole, if desired.
- 2 large ripe Haas avocados
- 2 limes
- ½ medium red onion
- 1 Roma tomato
- ½ small bunch fresh cilantro
- 1 tablespoon white wine vinegar
- Halve, pit, and peel avocados. Place in a medium bowl.
- Squeeze juice from limes and add to avocado. Mash them together with a fork.
- Chop onion and tomato. Add to avocado mixture.
- Pull leaves from cilantro and chop. Add to avocado mixture along with the vinegar and stir to combine.
My excitement at my bump in readership today was balanced by the frustration of having to deal with my first self-hosting problem. Running a website isn’t as easy as it looks! I’m okay with it though, I love blogging and the challenges that come along with it.
P.S. Is anyone else attending the Vida Vegan Conference in August in Portland, OR? I just bought my ticket and I can’t wait!
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring healthy, whole food recipes made using minimal oil, salt, or added sugars.