Vegan Bean Chili Dinner :: Chili Rellenos Appetizer :: Collard Wraps Lunch :: A Vegan Weekend of Eats!

Spicy dinner last night! I was sweating. The man ate his with pickled jalapenos, so it's all a matter of taste :)

About 2 cups pinto and black beans. I soaked them all day yesterday and over night. I drained and rinsed them well. Then I cooked them about an hour and a half, until they were soft with 1 tsp each curry, paprika, cumin, salt, sage, and oregano and 1/2 tsp cayenne. (HOT!!!), 3 smashed cloves of garlic and half an onion, quartered.
















I added water and let it cook until the beans were almost dry.















Then added more water and some chopped celery and tomatoes.















I cooked that for about 4 more hours, stirring it a lot so it didn't stick and I kept adding water as it cooked down. Juicy is good.

One hour before dinner I added about a cup of finely chopped tomatoes, one finely chopped onion and about half a cup of chopped fresh parsley and some cubed seitan.



Done.















I served it with Irish Soda Bread and Seed cheese. Also a big salad. The chili was REALLY spicy. Next time I will not use as much cayenne, woo.


We also made these cute little chili rellenos from small sweet peppers.















I cut the end off of two, removed the membrane from the inside. The other two I split on one side and removed the membrane and seeds. The second way was easier but the first way would hold up better under adverse conditions. I filled them with seed cheese and dehydrated them for about 4 hours at 115F.


The boy stayed the night at his grandparents last night so we slept in, then juiced all morning. I made a green smoothie for the man. The around three, we had collard green wraps.















Contains red bell, zuke, cuke, red lettuce, green onion, seed cheese and lentil sprouts. MMM messy!