Engine 2 Chili

I recently made a big ol' batch of chili from the Engine 2 cookbook. I love making chili because it goes a long way, it's inexpensive, most people love and it and fills you up! This recipe not only fills you up, but fills you up with tons of good stuff!

Like peppers!

 

Chickpeas, black beans and corn!

And unexpected ingredients like blackstrap molasses!

Getting hungry yet?

Chopping up peeled tomatoes? Just cut them in the can!

The finished product! Enough to feed a fire house! 

Great on its own, or served over brown rice. And it just gets better each day!

1 large onion, chopped
2 cloves garlic, minced or pressed
2 bay leaves2 green or red peppers, seeded and chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup chopped mushrooms
1 jalapeno pepper, seeded and chopped
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can chickpeas, drained and rinsed
3 cups water
2 28 oz cans sodium free diced tomatoes, with juice
1 6 oz can tomato paste
1 1-lb block tofu, drained and crumbled
1 can corn or 1 cup frozen niblets
1 apple, chopped
2 tbsp. chili powder
2 tsp. coriander
2 tbsp. Dijon mustard
1 tbsp. blackstrap molasses
1/2 cup chopped parsley or cilantro
salt and pepper to taste

Chop onion. Set aside. Chop bell peppers, celery, carrots, mushrooms and jalapeno. Put together in big bowl. Saute onion on medium-high heat in large sprayed soup pot for 5 minutes. While onion is cooking, start opening cans of beans, rinsing and draining them. Add bowl of peppers,etc. Cook on medium for 5 more minutes. Continue opening the rest of the cans. Add beans, water, tomatoes, tomato paste, tofu crumbled, corn, apple, seasonings, mustard, molasses and parsley, Cover and simmer on low heat for 15-20 minutes.

Engine 2 Video

If you've followed me for a while, you know I'm a huge fan of all things Engine 2. Rip and this father, Caldwell Esselstyn are helping to change the face of veganism, a.k.a. "Plant Strong" eating. I love the term "Plant Strong" because that's really what I strive for in my diet. You can be a really unhealthy vegan, eating lots of vegan desserts and processed foods...that is NOT what we're about here :) This video features a lot of guys, which I love because plant strong is not a female thing, it's a people thing! Plus, who doesn't love firefighters?

Click right here to watch:

http://www.youtube.com/watch?v=kItn6Tn16rw&feature=player_embedded#!

What I Ate Wednesday

Good Morning and welcome back to "What I Ate Wednesday!" For those who have reached out to me to tell me they enjoy this series of posts, THANK YOU! I appreciate feedback and love knowing it's helping you get ideas!

Breakfast was fruity and delicious. I started with a peach smoothie (frozen peaches blended with some ice and almond milk...that's it!) and a bowl of the usual (Rip's Big Bowl, Engine 2) topped with fruit. I always keep it simple and never skip breakfast.


This lunch was gooood. Looks like a pile of randomness, but it's actually a recipe I followed from the Engine 2 Diet book. click Here is the recipe. What you can't see buried underneath all the vegetables is the Engine 2 hummus spread all over the bread. It's an oil-free hummus, so you can really pile it on. Plus, my kids love it! That recipe is right here:

• 1 can chickpeas, rinsed and drained
• 2 cloves garlic, chopped
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon Bragg Liquid Aminos (whole foods) or low-sodium tamari
• 3 tablespoons water or vegetable broth

Basically blend it all together in a food processor until it's the consistency you favor. If you want it thinner, just add some water. When I first made it I really missed the taste of tahini, but I've grown to really like it. If you're a heart patient, this is a perfect spread or dip :)

You didn't really think I'd go a day without a green smoothie, did you? Nope! They really are a daily addiction!

Dinner was a"date" to the big Legacy Place Whole Foods with my husband and two kids. I am friends with Whole Foods on Facebook (I'm sure you're shocked!) and ended up winning a $25 gift card that week (thank you, thank you!). Dinner was on veganmama! This was actually the "Engine 2" burrito bowl from their Mexican station. That grain on the right is red quinoa :) The tofu was marinated in some sort of awesomeness. Looks like a small dinner, but it was actually quite large! I think it's amazing that the Engine 2 stuff is catching on in such a huge way! But you know, the more people like us ask for what we want in stores and restaurants, the more we'll see changes in our markets, restaurants and cafeterias.

Dessert :)

Have a great day, my friends!

Rip Esselstyn on Good Morning America

I love a few different things about this video. First off, Rip reminds us of the amount of protein in plant-based foods, since a lot of non-vegetarians get fixated on that. Also, so great to see Rip's Big Bowl on national tv! My family loves it and eats it (without the grapefruit and not as huge!) almost every day, so it's a favorite. Have you tried it? What I recommend is measuring about a week's worth all at once and storing it in a sealed container. Lastly, Rip reminds us of the importance of knowing our numbers. If you don't know your cholesterol, now's the time! It's a simple blood test that could really give you a wake up call. Don't be scared...know your body and what it needs!

Super simple Kale Avocado Lime salad

We all know by now that kale is one of THE most nutritious leafy greens on the planet, but might also agree we need new ways to serve it if we're supposed to be eating it weekly :) You remember my recent post about meeting Rip Esselstyn of the Engine 2 Diet?


I made this recipe right after watching Rip's Engine 2 Diet video and I love it. The one thing I added, simply because I already had some peeled and cut was some jicama. Otherwise, it's very similar to Rip's recipe:

My version:
Chopped kale
One avocado
One lime (Rip uses lemon)
Peeled and chopped jicama
Sprinkle of sea salt

Put the chopped kale in a bowl. Then, add one ripe avocado and the lime juice and (with clean hands!) smash it all up together until the kale starts to relax and the avocado and lime make an awesome dressing! That's pretty much all there is to it. Any recipe this easy needs attention drawn to it, so have fun with it and spread the word!

Meeting firefighter Rip of "Engine 2 Diet" fame!

If you've been following me here on veganmama for some time you know I'm a fan of Rip Esselstyn, the ex-firefighter, triathlete who wrote "The Engine 2 Diet." I first learned about Rip when I had just finished reading his father's book, "Prevent and Reserve Heart Disease." (note: you actually CAN do both by following a strict plant-based diet! I was skeptical, but after reading the book know it's possible) I saw Rip's book at my local Whole Foods and recognized his last name. I now couldn't imagine a morning without eating his cereal concoction, "Rip's Big Bowl!"

Rip's Big Bowl

oats (raw, old-fashioned) - 2 ounces grape nuts (or Ezekiel brand equivalent) - 2 ounces shredded wheat (bite-size) - 2 ounces uncle sam's - 2 ounces flaxseed meal (ground) - 1 ounces raisins - 1 ounces walnuts - 2 ounces grapefruit - 1 whole (veganmama uses red grapes cut in half instead) milk substitute (of choice) - 6 ounces banana - 8 ounces kiwi - 4 ounces

DIRECTIONS

Toss all ingredients except the grapefruit and milk substitute into a bowl. After cutting the grapefruit in half, use a small, sharp knife to remove the segments. Add the segments to the top of the bowl and squeeze in the juice. Top the bowl with milk substitute.

Rip recently came to Providence to give a talk about his lifestyle (our lifestyle :) and my father and I were lucky enough to attend.

Rip spoke to a full room, some of whom had taken his "28-day" challenge from his book, which spells out exactly how to jump into a plant-strong way of life. One of my favorite parts of the night was when people walked to the front of the room to share their proud stories. Stories not only weight loss, but of a new approach to food. THAT is really what it's all about, right? Feeling good about yourself and good about your choices. That goodness is contagious and exciting to see. And that's exactly what I try to do here at veganmama.



Go Veganmama go? I love this guy.



Rip stuck around for a book signing and shared some of his chocolate chip cookies with the group, baked by one of the women from the local Whole Foods. What an informative and inspiring night. Thank you, Rip!