As part of our non-traditional Christmas dinner this year, I offered to bring chili over to my parents’ house.  I found this recipe on Hangry Tales through Pinterest.  It was relatively easy to make and the extras froze well for satisfying lunches.  The chili was smoky and flavorful and absolutely awesome with some vegan scoop-shaped corn chips.

Ingredients:

• 1 large yellow onion, chopped (1 3/4 cup)
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 (14.5 ounce) cans diced, fire-roasted tomatoes
• 1 (15 ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 2 (4 ounce) cans diced green chiles
• 2 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons cocoa powder
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can…

Kind of shatters the stereotype, doesn’t he? Just goes to show meat does not make the man.

Serves 2

Ingredients:

200g Pasta of your choice

1 large Avocado

1 tbsp lemon juice

1 Garlic clove, crushed

1 tbsp Vegan Pesto (optional)

1 Large Tomato, diced

Directions:

Cook the pasta until al dente (or desired).

Meanwhile, mash or blend the avocado and mix in the seasoning, garlic, lemon juice , optional pesto and tomato.

Stir in the avocado sauce to the drained pasta, and serve.

Serving suggestions: sprinkle pine nuts on top and serve with wild rocket or a green leaf salad.

This dish could also be spiced up by removing the pesto and adding lime juice instead of lemon, and adding a tsp of chilli powder or chipotle paste, for a more guacamole flavour.  Sauteed vegetables such as mushrooms could be added to the sauce too.