Looking for something hearty that ignites the southwestern flavor? If so be sure to try this Southwestern Fire Roasted chili, vegan style.
In Seattle, there is a country music dance hall in Greenlake called, The Little Red Hen. I found this unique 1980's cowboy skirt and it was the perfect yee-haw outfit to where on one of my first dates with my boyfriend. We danced and laughed as we both got our cowgirl and cowboy shoes on.
A neighbor gave me this Morning Star black bean crumble and I randomly had fire roasted corn and tomatoes in the fridge. With my new found skirt, I was inspired to make a more cowboy-style chili that was hearty, and still healthy enough so it wouldn't slow me down for country dance lessons.
Before making this chili, I recently came back from Arizona where I experienced a variety of spices in the food that ignites the traditional southwest flavor of cumin, garlic and some heat. It's almost as if the spices of the food replicate the heat of the landscape. Although I cannot handle heat, I do recommend adding chili powder if you like spicy food.
If you do not have the morning star blend, you can make this with an additional can of black or pinto beans; however, you'll have to adjust the flavors, or add taco seasoning to give it more flavor. The morning star crumble is flavored with the main taco seasoning spices.
I hope one day we can get back to country dancing. It was a fun and unique atmosphere where an older southern lady named Mary taught country dance. Maybe one day we'll be able to hear those, "one two, cha, cha cha," words again. Until quarantine ends, we'll eat our way to our favorite memories.
"It ain't the clothes that make a cow girl, it's the attitude and heart."
This skirt + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
A Hearty Vegan Southwest Fireroasted Chili
Cook Time - 30 minutes
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, diced
1 yellow pepper, chopped
2 cups fire roasted corn (found at Trader Joe's)
2 14.5 oz cans diced fire roasted tomatoes
1 12 oz. package Morning Star Chipotle Black Bean Crumble
1.5 cup vegetable broth
1/2 tsp cumin
1/2 tsp salt
1/2 tsp oregano
1/4 cup cilantro
salt + pepper to taste
In a pot, cook he onions and garlic in olive oil until translucent. Next, add the peppers and cook for an additional minute. Add the remaining ingredients, except for the cilantro, and mix well. Simmer for about 20-25 minutes until flavorful. Serve warm in separate bowls. Add cilantro as a topping to each bowl.
**Note the Morning Star package had spices in it, so if you do not have this, you can use an additional can of beans. You will need to add additional spices.**
Let's Connect! Check out my other chili / hearty bean-based recipes!
I love the crockpot. I feel the crockpot is a savior for busy souls and families. What is great about this recipe is that it is hearty, healthy and only uses 8 main ingredients. The prep work takes about 5-8 minutes, and is an affordable recipe that can feed a family of four (or more) in about ten dollars.
This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!
My crockpot is smaller and can only fit four peppers, possibly 5 smaller peppers. If you're crockpot is large, I suggest adding one more can of beans to fill 5-6 peppers.
Dairy-Free Crockpot Black Bean Quinoa Stuffed Peppers
Cooktime: 5-6 hours
4 large peppers
1 can of black beans, drained and rinsed
1 can of fire-roasted diced tomatoes
1 cup uncooked quinoa
1 tsp taco seasoning
1 tsp cumin
1/2 tsp garlic powder
1/4-1/2 tsp salt
pinch of pepper
optional topping/serving: dairy-free cheese, avocado
Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs.
Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado).
Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark. Serve warm with slices of avocado.
If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans.
âLet's Connect! See additional slow cooker recipes below! .
Over the summer I admired the hydrangeas, specifically the pink ones, which are rare and not too common. Many people don't realize that the color that is give to the hydrangea flower comes from the Ph in the soil.
While admiring many dresses at an estate sale (mind you this woman's house was chocked full of old dresses), this folk dress caught my eye and my attention. The exact origins is unknown, but most likely a mid-century dress that comes from a Latin or South American country.
The hand embroidery work is amazing and the dress inspired me to think of a more native recipe. Corn was a significant food that nourished countless native tribes throughout the Americas. Still to this day, scientists do not know how corn was created, but the natives believe there is spiritual significance of the creation of corn.
The natives were wise, earth people. They gave praise and thanks to the earth, but understood agriculture on a deeper level. The natives had a planting technique where they would grow corn, beans and squash crops close to each other.
The corn stalk provided the beans a structure to climb up, the bean stalks gave nitrogen to the soil, and the squash grew and spread along the ground to prevent weeds from growing. Together, growing in harmony, these three crops were known as The Three Sisters.
Three sisters is not only hearty and nutritious, but provides a foundation in basic understanding of the wisdom of the earth. Together, I hope this meal brings warmth and hearth into your home. I adapted the Simply Recipes casserole slightly.
"My brother the star, my mother the earth. My father the sun, my sister the moon...to my life give beauty, to my body give strength, to my corn give goodness, to my house give peace, to my spirit give truth, to my elders give wisdom."
2 oz Sherry Wine
1 tsp powder sugar
Shake well with ice and pour into a 4 ounce glass, and top with grated nutmeg.
OMIT the Egg and enjoy a sweeter version of sherry with a bit of nutmeg.
Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed.
2 oz Mr Boston Sloe gin
White of 1 egg
1/2 tsp lemon juice
1/2 tsp raspberry juice
Shake well with ice and pour into a 4 ounce glass.
Omit the egg. Use cherry or raspberry juice. You can puree or blend raspberries and then press through a fine strainer to get some juice.
I used tart cherry juice and the 1/2 tsp gives this a nice blush pink color with regular gin. I added 1 tsp of cherry juice, which is what you see shown .I used 1 slice of lemon and squeezed it in.
Sloe gin is sweeter than regular gin, and red in color, so if you do use regular gin this will be strong and may require additional juice but the exact recipe without the egg will give this a blush pink color. The sweeter gin balances the tartness of the cherry/raspberry and sour of the lemon.
Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed.
Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods.
There is a reason and a season for everything, and hope you enjoy this recipe!
Discover many vintage linens & items available for purchase on my Etsy shop, The Elizabethan Closet.
Total Time: 40 minutes
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper
1 cup dried cranberries
1-1.5 cups orange juice
1 can chickpeas, washed and drained,
1-2 tbsp olive oil
1/4 tsp thyme
pinch garlic powder
1/4 cup pumpkin seeds
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
Preheat oven to 400 degrees.
Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes.
In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder.
In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total).
While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients.
Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy!
Let's Connect! Explore my other kale / chard salad recipes below!
During the harvest season, I was enamored by the color of the fall foliage and how the leaves were as bright as the golden kernels on the corn.
Most corn chowders, or corn soups, are flavored by thyme, which provides a robust, savory flavor. I chose to use Italian seasoning instead of just thyme to add additional flavors to the broth.
Feel free to adjust to what works best for you!
Make Time: 30-40 minutes
2 tbsp vegan butter
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
1 large white skin potato, diced
3-4 corn on the cob, shave kernels off cob (save 2 cobs)
3 cups water + 1.5 bouillon cubes (or 2 cups vegetable broth)
1/4 cup nondairy milk
1 bay leaf
1/2 tsp salt
1/4 tsp Italian herbs
1/8 tsp pepper
Wash and prep vegetables. Shave the corn kernels off the cob and save 2 of the cobs.
In a deep pot, cook the onion in the butter for 2-3 minutes. Add the celery + carrots and cook for an additional 2-3 minutes. Add the potatoes and cook for an additional 3 minutes. Add the remaining ingredients - except for the milk - plus two corn cobs and bring the soup to a simmer.
You don't want this overly runny with too much liquid. However, if you do need to add more liquid, do so by 1/4 cup and adjust spices if needed.
Simmer until the soup is fragrant and potatoes are edible, around 20 minutes. Once done, remove the cobs and bay leaf. Take 1-2 cups of the soup mixture and blend it with the. 1/4 cup of milk in a blender. Blend until smooth. Add the puree back to the stock pot and mix with the soup until well combined. Serve warm!
Let's Connect! Check out my other corn / soup recipes below!
Are you sick and tired of being sick and tired? Are you wanting to know the truth? Do you, deep down, desire a change?
Most of us don't realize that the reality of our human existence is to live in harmony. Nature is harmonious and God wants us to feel healthy, whole and complete.
Due to bad programming and mass marketing, many people have lost faith in themselves or are stuck in the lower mind, not realizing his or her potential.
Everything relates to math and science on this earth plane, so let us be our own math equation to discover the potential and personal power that we hold.
You Change Your World by Changing Yourself
One definition states that potential is, "existing in possibility, or having or showing the capacity to become or develop into something in the future." In one perspective, potential refers to a, "currently unrealized ability."
Every child is born innocent and with potential.
The more detours we take, the more challenging it is to get on the right path. At some point, you have to make a stand to want to change. You have to realize the lies, self-sabotage, the deceit - all of it has kept you back from your true potential.
“The only person you are destined to become is the person you decide to be.” --Ralph Waldo Emerson
It is defined as, "persistence in doing something despite difficulty or delay in achieving success."
If you really want something, you will do everything in your power to get that thing. Perseverance occurs when you put forth energy and action to reach a goal no matter how long it takes. It has laser sharp focus on the end sight, and understands that detours or road blocks may occur in life.
In modern times, we tend to preserve in the work world, but fail to work on ourselves, our inner world, our psyche or our spirit.
"If you're going through hell, keep going."
This is where potential resides. In the heart to become the best version of yourself. The heart doesn't know how it'll reach it's goal, it just knows it needs to go there.
The head is logical and analytical, it's the "how" part of us. This is where perseverance resides. No matter what happens in life, the mind, or mindset, has the ability to make or break us.
An easy example is say when an alcoholic finally admits he or she has a problem, the heart and spirit creates the change. The head initiates the path of change through research
When the head and the heart operate in harmony, profound changes occur because the will and spirit to succeed is in full belief.
"Great difficulties may be surmounted by perseverance and patience."
You have to believe in yourself. You have to believe you are worthy of change. You have to cut out of the distractions that keep you stuck in a rut. You have to keep moving FORWARD while learning lessons from the past.
BE YOUR OWN MATH EQUATION AND LIVE LIFE TO YOUR FULLEST POTENTIAL!
This recipe and photography I actually captured back in the fall of 2019, but I failed to post it in a timely manner. And sometimes the timing in life works out as it's meant to.
"The very center of your heart is where life begins. The most beautiful place on earth."
This coordinated beautifully with the fall foliage, and this vintage winter-style dress that bursted pink as bright as pomegranate juice.
The irony of posting this blog when the timing "was right," is that people are awakening to their hearts. There is growth and passion for changing the way we live.
Nutrition habits, lifestyle, mindset and spiritual soundness are all intermingled in our body's ecosystem. One helps the other, but when out of balance, the entire systems gets out of whack.
One way to start living in harmony is through the consumption of whole and real foods. Natural foods provide us the nutrients we need to survive, but also to live more sound on a conscious level. For so long, we've become unconscious through mass consumption of artificial food.
It's time to get back to nature, especially for women who want to live a healthier life.
For more information on foods that promote Women's Wellness, visit this blog: 5 Healing Plant-Based Foods Every Woman Should Eat in their Diet
On 1/26/20 at 6pm PST, I'll virtually present this recipe and two others on the Live Stream - Cooking 101 - Winter Detox Recipes That Don't Deprive. Registration for the public is only $5.
Discover many vintage clothes & items available for purchase on my Etsy shop, The Elizabethan Closet.
Prep Time: 5-10 minutes
Roast Time: 35 minutes
1 lb beets, skinned and cut into wedges
2 tbsp olive oil
1/2 orange juiced
1/2 orange zested
2 tbsp pumpkin seeds
1/2 pomegranate deseeded, (approx 1/4 cup)
salt and pepper to taste
optional: balsamic vinegar
Preheat oven to 425 degrees. Skin and cut the beets into wedges. In a bowl, mix the beets together with the olive oil, orange juice and salt and pepper.
Place on a baking sheet and place in the oven for 15 minutes. Next, flip the beets and bake for an additional 15-20 minutes. If you want roasted pumpkin seeds, add the seeds on top of the beets the last 5 minutes of cooking.
Once done, remove from the oven and add the orange zest and pomegranate. If the mixture is dry, add additional orange juice or olive oil or add some balsamic vinegar (1-2 tsp). Mix and serve warm!
Let's Connect! Check out my other beet and similar recipes below!
During the winter season, it is difficult to do detoxes that are summer-based through juice and raw-food detoxes. Most people live in colder climates, and the body naturally craves warmer and heartier foods.
Homemade broth is healing for the gut and your health.
Homemade broth also fills the body with so many nutrients that it can act as a natural detoxifying agent.
Detoxifying the body during any season is possible. And homemade broth makes it possible during the winter and cold months.
This recipe has been adapted from Bon Appetit, please see the link below in the recipe box.
Cook Time: 6-7 Hours
Makes: Approximately 7-8 cups
Recipe Adapted from Bon Appetit
3 tablespoons white miso
2 tablespoons grapeseed oil
6-7 dried shiitake mushrooms
4 pieces kombu approximately 6x4 inches
2 medium onions, unpeeled, halved through root, very thinly sliced
1 medium carrot, unpeeled, very thinly sliced
2 celery stalk, thinly sliced
1 head of garlic, halved crosswise
8 sprigs parsley
â1 teaspoon black peppercorns
Preheat oven to 300Âº. Whisk miso, oil, and 3 Tbsp. water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Slice/chop the onions, carrot and celery, and cut the garlic in half. Keep the skins for the onion and garlic.
Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat, (or do this in a bowl). Bake, tossing halfway through, until vegetables are slightly shriveled and mixture is fragrant, 60â75 minutes.
Once complete, add mixture to a crockpot with 9 cups of water. If your crockpot is bigger and can handle more water, add additional water. The original recipe uses 16 cups of water and after simmering reduces to 8 cups.
âAdd the one teaspoon of black peppercorns and place on the high setting for 4-6 hours. The broth was flavorful at 4 hours but deepened in flavor around 6. Drain broth through a sieve and eat immediately or store in an air tight container in the fridge. Compost the solids.
Sprinkle the broth with some salt to bring out the flavor. Enjoy!
Let's Connect! Enjoy my other soup based recipes!
Everything on this planet from the minerals to the animals to human beings are consciousness. From a spiritual perspective, everything is sending and receiving vibration, frequency and the most evolved energy, love.
Animals are biologically programmed to perform a function, which is not always kind. Luckily, humans are equipped with a consciousness that can depict the difference between moral and immoral. However we are losing that channel or intelligence.
Because of continuous programming of the mind, people have become so disconnected from basic understanding of human physiology. They'll believe in marketing commercials and lies sold to them from billionaire corporations, but refuse to listen to people who've spent their careers analyzing and studying various forms of science.
In terms of understanding how this applies to this topic, the more we fuel the ego, the more we set off our sympathetic nervous system. The adrenaline pumping through our body ignites the fight or flight response.
When grounded, calm, cool and collected, one taps into the parasympathetic nervous system, which is the rest and digest phase of the nervous system (opposite of fight or flight).
We have the choice everyday to fuel the ego and the polarity, or switch or consciousness to focus on the light and trust the path that the truth will be exposed one day.
In today's current situation, we are losing the path of our divine nature and the true consciousness of love. As planet earth is polar, we are witnessing the rise of polar opposite energies that have two fundamental different beliefs.
Like Moses parting the sea, the waves on each side is getting bigger and bigger. This is scary, but this also provides a path to walk in divine nature. It is important to be aware but not get lost in the sludge or lower consciousness. It's a place ofego and lower brain frequency that destroys other people for their opinion or belief.
What happens when two tidal waves collide?
In physics, when two or more waves meet, they interact with one another. Wave interference happens when two waves that are traveling in opposite directions meet. When the two waves meet, they create an amplitude, which is affected by the interference. There is a constructive or destructive interference.
The constructive interference is when two waves meet, the crest or highest point of one wave overlaps another to produce a greater, or larger amplitude.
When thinking about war, the energies collide, scatter and eventually one side becomes the winner.
Why is this important?
One side cannot rise in energy without the same polarity rising on the other side. That is in part of the lessons or "nature" of life on planet earth.
If we cannot ground ourselves, come in the middle and meet with reason and diplomacy, the unpredictability from two tidal waves crashing into one another will ignite a sense of chaos. Particles will spurt in the air, going in every which way and direction.
Water symbolizes emotion, and the emotional mess and chaos will lead to a clash like we've read in the history books.
As the polarity rises, this creates an opportunity to ground ourselves on the earth and with our emotions, and keep focus on the light.
From my experience over the last several months, the energy is dense, chaotic and negative.
We are lost in the heads and really need to ground ourselves. Like a balloon, we need to root our tether. If we don't ground eventually the balloon will get lost in the sky and pop.
What is interesting about the tidal wave image, is that in the far far distance one sees the light. As the wave curves, it almost creates a heart formation.
If anything changes, I hope it is in the direction of the world adopting a heart-centered culture.
What are your thoughts? Other readings you may find significant during this time.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com