Smoky Chipotle 4-Bean Chili

You can make this chili as spicy (or not) as you like by adjusting the chili powder and fresh chili peppers. Try to keep the chipotle powder though as it adds great dimension!

Smoky Chipotle 4-Bean Chili

Ingredients:

-2 tbsp. veg. oil

-1 white onion, roughly chopped

-2 red onions, roughly chopped

-1 lb. ground meat substitute (optional)

-3 cloves minced garlic

-1 cup water with 2 cubes vegetable boullion dissolved in it

-1 bottle of your favorite dark beer

-1 cup strong coffee or espresso

-1 can (14.5 oz.) of diced tomatoes

-6-10 oz. tomato paste

-1/3 cup brown sugar

-1 tbsp. coriander

-1 tbsp. cumin

-1 tbsp. cocoa powder

-1 tsp. ancho chili powder

-1 tsp. cayenne pepper

-1 tsp. salt

-2 tsp. oregano

-3 small green serrano peppers or hot red chilies, chopped very small (adjust to taste)

-2 cans red kidney beans

-1 can white kidney beans

-2 cans pinto beans

-1 can black beans

Method:

 

In a very large pot on medium heat, put chopped onions, vegetable oil, garlic, and meat substitute (if using). Add boullion, beer, espresso, tomatoes, and tomato paste and simmer until hot.

Add brown sugar, spices, peppers, red kidney beans, and black beans. Lower heat to low/med and simmer for 60-90 minutes.

Add pinto beans and white kidney beans and simmer for an additional 30 minutes. Serve with fresh chopped onion if desired.

Coconut Rum-Chocolate Muffins

This recipe makes about 25-28 rich, very chocolate-y muffins. The rum keeps everything super moist and delicious!

Coconut Rum-Chocolate Muffins

Ingredients:
-3 cups flour
-1 2/3 cup sugar
-2 cups shredded coconut
-6 tbsp. cocoa powder (unsweetened)
-4 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. cinnamon
-1/2 cup coconut oil
-2 tbsp. vinegar
-3/4 cup coconut rum
-1 3/4 cups soy milk (or oat or rice)
-2 tsp. vanilla

Method:
Preheat the oven to 350F and prep a muffin tin with liners. In a medium sized bowl, mix the flour, cocoa powder, salt, cinnamon and baking powder to combine. Add the coconut.

In a large bowl, mix the oil, rum, milk, vinegar and vanilla. Add the sugar and whisk to combine. Add the dry ingredients to the wet, mixing until combined.

Spoon batter into the prepared muffin tin (3/4 full). Bake for 20-25 minutes or until a toothpick comes out clean.

Mini Coconut Cream Pies

These mini cream pies could also be made as a full-sized pie.  I just like the mini versions so I can bring some to the office, etc. They turned out great and are so much better for you than regular cream pies! Even my very carnivorous testers raved about them.

Mini Coconut Cream Pies
 
Ingredients for filling:
-6 ounces soft silken tofu

-1/3 cup sugar
-5 tablespoons cornstarch
-1 can ounces coconut milk
-1 teaspoon vanilla
-1/2 cup shredded coconut 

-dark chocolate pieces or flakes, for garnish (if desired)

Ingredients for crust:

-1 1/2 cups graham cracker or cookie crumbs (I used oat cookies and ran them through the food processor to get crumbs)

-1 tbsp. sugar

-1/4 cup melted margarine or vegan butter

Method:

Preheat oven to 350F. Combine graham cracker crumbs, sugar and vegan butter and mix with a spatula or your hands. Then gently pat the crust into muffin tins or one big pie pan. I made mine fairly thick. Make sure there are no empty spots. Put it in the oven and bake for about 10 minutes. Remove and cool.

Meanwhile, blend the tofu in a food processor until creamy with no lumps. Set aside. In a saucepan over medium heat, whisk together the cornstarch and sugar until combined then slowly pour in the coconut milk. Whisk continuously until it has thickened quite a bit. Then add in the tofu, vanilla, and coconut. Keep whisking a bit more over lower heat until you get your desired consistency. Note that once you chill it, it will become even thicker, so if you you like a pudding-y pie, don't keep it on the stove until it's too thick. 

Once the pie crusts have cooled, spoon the filling into them to the top and chill in the fridge. Remove from the fridge about 30 min before serving. Enjoy!

Dark Chocolate Mousse with Raspberries

This mousse is so deep and rich you almost need the berries to counteract the richness of the chocolate. Enjoy!

Dark Chocolate Mousse with Raspberries
(yields 2 generous portions)


Ingredients:
-1 avocado
-1 small overly ripe (or as ripe as you can find) banana
-1/4 cup maple syrup
-1/2 cup dark unsweetened cocoa powder
-2-4 tbsp. soy (or other non dairy) milk
-raspberries (or berry of your choice) for topping





Method:
Mix everything but the raspberries and soy milk in a food processor until very, very smooth. Mine was pretty thick before the milk, so I added one tbsp at a time until I got the consistency I wanted. Spoon into serving dishes, top with berries, and put in the fridge until you're ready to serve! (Can also be served immediately.)