Frugal Yogi Crockpot Chili Recipe

1 1/4 cup dried kidney beans
1/2 cup dried black beans
1 large onion, chopped
2 – 3 garlic cloves, chopped
1/2 can diced tomatoes (giant sized can, 6 pounds 6 ounces)
1/2 bag frozen corn (12 ounce size)
Salt, pepper, sugar, chili powder, cumin, cayenne pepper to taste

Let beans soak overnight in several inches of water.
Rinse and drain.
Place beans in the crockpot (slow cooker). Cover beans with 1-2 inches of water.
Cook on high for 3-4 hours.
Add onion, garlic, tomatoes, and corn.
Add seasonings to taste.
Cook for 3-4 more hours on high or till beans are soft.

Note: 

• Make another batch with the leftover tomatoes and corn to freeze for later.
• Goes great with cornbread.
• Serves 4

Falafel Recipe

1 cup dried chickpeas, or 16 ounce can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves garlic, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt and pepper
Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Soak
overnight.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes. Omit this step, if using canned beans.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to
taste) in medium bowl. Add flour.
Mash chickpeas mixture well. Can also combine
ingredients in a food processor. The result should be a thick paste.
Form the mixture into small balls, about the size of a ping-pong ball.
Slightly flatten.
Fry in 2 inches of oil at 350°F., until golden brown (5-7 minutes).
Serve hot.

Note :

• Serves 4
• To reduce the spattering of oil on the stove, use a stockpot, instead of a frying pan, to fry the falafel.
• 
  
• Serving Suggestion
• Falafel can be served as an appetizer with hummus and tahini or as a main
• course. Stuff pita with falafel, lettuce, tomatoes, tahini, salt and pepper.
• As an alternative, falafel can be formed into patties and served like burgers

Eggplant Meatballs Recipe

3 tablespoons olive oil, divided
1 pound eggplant, peeled or unpeeled, cut into 1 inch cubes
1/4 cup water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion, diced
2 garlic cloves, minced, equals approximately 1 tablespoon
1 cup cooked or canned white beans
1/4 cup chopped fresh parsley, leaves only
1 cup breadcrumbs
2 cups marinara (pasta sauce)
Pinch of red chile flakes (optional)

Preheat oven to 375°F.

Use 1 tablespoon olive oil to grease a large rimmed baking sheet fitted with parchment paper. Put 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add eggplant and 1/4 cup water. Sprinkle with salt, pepper and cook, stirring occasionally, until eggplant pieces shrivel a bit and are tender and beginning to color, approximately 10 to 15 minutes. Transfer eggplant to the bowl of a food processor.
Add remaining 1 tablespoon olive oil to the skillet along with the onion and garlic and cook for 3 to 5 minutes, stirring frequently until onions are soft and translucent.
Drain the cooked beans. If using canned beans, drain and rinse them. Add the beans and parsley to the eggplant and pulse until well combined and chopped, but not pureed.
Place the eggplant mixture in a large bowl. Add the onion and garlic and toss. Then add the breadcrumbs and red chile flakes, if using and mix well. Taste and adjust seasonings. Roll mixture into approximately 12 balls, about 2 inches in diameter. Transfer meatballs to the baking sheet. Bake undisturbed, until they are firm and well-browned, 25 to 30 minutes.
Warm the pasta sauce. Serve the meatballs, hot or at room temperature along with the pasta sauce.
Serve over pasta, rice, quinoa or steamed greens.

Note: Meatballs can also be added to and warmed up in the pasta sauce. Serves 4-6.

Black Bean Chili-Topped Baked Sweet Potatoes Recipe

4 large sweet potatoes, washed well (do not peel)

1/2 cup onion, diced
1 1/2 teaspoons olive oil
1/2 cup green pepper, seeded, and diced
1/2 cup Roma tomatoes, seeded, and diced
2 teaspoons garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 ounce can black beans, rinsed, and drained
8 ounce can tomato sauce
hot pepper sauce, to taste

Preheat oven to 400°F.

Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, sauté the onion in the olive oil on medium heat for 3 minutes to soften.
Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.

Note : Serves 4

10 Minute Vegan Chili Recipe

16 ounce package ground vegan burger substitute
1 jar salsa (any brand will work)
15 ounce can kidney beans or pinto beans, drained
1/2 cup chopped green peppers
1/2 cup chopped onions
jalapeno peppers, chopped, if desired.

Mix all of the ingredients together in a pot. Heat until hot.

Note : Serves 2-4

Cherry Pie Recipe

1 or 2 No-Fail Pie Crusts (see No-Fail Pie Crust recipe) or your favorite pie crust recipe
4 cups fresh sour cherries, pitted (include juice produced in pitting) or
4 cups frozen unsweetened sour cherries, unthawed, or 2 cans of sour cherries; rinsed and drained
1 cup sugar
3 tablespoons cornstarch
almond milk
sugar

Preheat oven to 400°

Line baking sheet with foil and set on middle rack of oven.
In large bowl, combine cherries, sugar and cornstarch.
Mix well and let stand while rolling out crust.

If making a double crust pie, on a lightly floured surface with a floured rolling pin, roll out 1 recipe of “No-Fail Pie Crust” into 11-inch round (about 1/8 inch thick).
Fit dough into 9-inch pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
Roll out second pie dough disk into 11 inch round (about 1/8 inch thick).
Remove pie pan with bottom crust from refrigerator and pour in filling.
Brush rim of bottom crust lightly with water.
Add cherry mixture.
Place second crust on top and crimp/pinch edges to seal.
Cut 4 small slits to vent pie.
Brush top of pie with almond milk.
Sprinkle lightly with sugar.
Place on top of prepared baking sheet.
Bake for 60 minutes, or until crust is golden and filling is bubbling.
May need to add foil to the edges, if crust is browning to quickly.
Cool to room temperature before slicing.

Note : Serves 8

Black Bottom Cupcakes Recipe

1 1/2 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla

Chocolate Chip Filling

8 ounce non-dairy cream cheese
1 1/2 teaspoons egg replacer
2 tablespoons warm water
1/3 cup sugar
6 ounces vegan chocolate chips
1/3 cup finely chopped walnuts or pecans

Preheat oven to 350° F.

In large bowl, sift flour through salt. In a food processor, blend water through vanilla. Add flour mixture and pulse until well blended.
In another bowl, using a hand mixer or electric stand mixer, blend until frothy, egg replacer and water. Add cream cheese and sugar and beat until well blended. Stir in chocolate chips.
Fill 18 paper-lined cupcake cups half full of batter.
Top each with 1 tablespoon of chocolate chip filling and 1/2 teaspoon nuts.
Bake for 25 minutes, or until top springs back when gently pressed.

Note : Makes 18 cupcakes

Cooked Oatmeal Cereal Recipe

1 cup almond milk, or other non-dairy milk
1/2 cup rolled oats, old fashion or quick
1 T. protein powder
1 T. powdered peanut butter
1 t. ground flax seed
1/2 t. fresh, diced ginger, optional raisins, dried cherries, dried peaches, sliced bananas, optional

Mix almond milk with oats. Bring to a boil, stir. Lower heat to medium low and cover. Let it stand for 3 minutes. Stir in dried fruits, if using. Serve with sliced bananas, if using.

Note: Cereal can be eaten raw. Mix ingredients in a large glass measuring cup. Cover with plastic wrap. Refrigerate overnight. Serves 1.

Blueberry Pancakes Recipe

1 cup unbleached flour
1/2 cup unsweetened applesauce
3 teaspoons Ener G Egg Replacer
1/4 cup plus 4 tablespoons water, divided
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup fresh or frozen blueberries
2 tablespoons coconut oil, divided

Blend until frothy 3 teaspoons Ener G Egg Replacer and 4 tablespoons water.
Mix flour, applesauce, Ener G Egg Replacer mixture, 1/4 cup water, cinnamon and salt in
food processor, blender, or electric stand mixer until well mixed.
Gently fold the blueberries into mixture.
Heat 1 tablespoon coconut oil in large skillet over medium heat.
Drop batter by tablespoonfuls into skillet.
Flip pancakes over when small bubbles appear on surface.
Cook evenly on both sides.
Add the rest of the coconut oil to skillet to cook the additional pancakes.

Makes 12 – 3-inch pancakes

Belgian Waffles The Vegan Way Recipe

2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)

Grease, then preheat waffle iron

Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and oil and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.

Note: Serve with your favorite syrup, Serves 4.

Banana Oatmeal Cookies Recipe

1 soft, mashed banana
3/4 cup rolled oats (not instant)
Pinch of salt
1/4 cup walnuts or pecans, chopped
1/4 cup craisins, reconstituted in water, then drained

Preheat oven to 350°

Mix all of the ingredients together in a medium-size bowl. Spoon by tablespoon onto a cookie sheet fitted with parchment paper. Flatten each mound slightly.
Bake for 25 minutes. Remove from oven. Cool on a rack.

Makes 9 – 12 cookies

Note: Chocolate chips may be substituted for the craisins. Nuts can be roasted whole, then chopped, for a more intense flavor. Great breakfast treat!

Roasted Chickpea, Garlic Hummus Recipe

15 oz can chickpeas (garbanzo beans), drained and liquid reserved
seasoned to taste – salt, black pepper, cayenne pepper, etc,
oil for spraying
1/4 cup liquid from chickpeas
3 – 5 tablespoons fresh lemon juice (depending on taste)
1/2 cup tahini
2 – 4 garlic cloves (depending on taste)
1/2 teaspoon salt
Drop or two of hot sauce (optional)
1 – 2 tablespoons olive oil
Parsley, chopped (optional)

Directions for roasting chickpeas.

Preheat oven to 350°.

Evenly spread the chickpeas and garlic cloves (skin on) on a parchment-lined baking sheet with sides.
Mist with oil, sprinkle on the seasonings and stir.
Mist, stir and spread evenly once more.
Roast for 5 minutes. Check for doneness. Do not roast for more than 8 minutes.
Remove skins from garlic cloves
Add chickpeas, lemon juice, tahini, and garlic in blender or food processor. Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Garnish with parsley, if desired.

Note: Roasting the chickpeas first intensifies the flavor and texture of the hummus considerably.

Grilled Tofu Sandwich Recipe

1/2 package extra firm tofu, drained
8 ounce package mini sweet peppers, seeded and halved
medium sweet onion, cut in circles
2 cups water
1 teaspoon Dijon mustard
1/2 cup bread crumbs
1 teaspoon Kirkland 21 spice blend, or brand of your choice
1 teaspoon black pepper, freshly ground
1/8 teaspoon cayenne pepper
1/8 teaspoon sea salt
Salsa, to taste
Fresh mixed greens
Cook spray
Sandwich rolls or flatbread

Grease and Preheat indoor grill pan, Panini press or outdoor grill.

Slice tofu into thin 1/8 inch slices, approximately 8.
In a medium-sized bowl, combine water and mustard together.
Add tofu slices and marinate approximately 5 minutes.
In another bowl combine bread crumbs, spice blend, black pepper, cayenne pepper and salt.
Dip the tofu slices, one at a time, into the bread crumb mixture.
Place on wax paper.
Grill mini sweet peppers and onion circles. Set aside.
Grill tofu slices.
Spread bottom of sandwich roll or flatbread with salsa.
Top with one onion slice and some grilled pepper halves.
Add two slices of grilled tofu.
Finish it off with some mixed greens.
Place top half of sandwich roll on greens or, if using flatbread, roll it up.

Yield 4 sandwiches

Note: Leftover grilled onions and peppers can be refrigerated.