Breakfast, lunch & dinner, plus getting ready for Bake Sale for Haiti

I've been cooking but nothing too exciting.  I've also been holding off on baking due to all of the baking I'm going to be doing tomorrow.  Why do you ask?  The vegetarian/vegan meetup group of San Luis Obispo is getting together and we are having a bake sale for Haiti this Sat. the 30th, outside of Vons Grocery Store located on Broad St.  I figured we would get more help having it up their in SLO because most of the group is from that area.  I'm looking forward to meeting some of the people in the group to which I've not gotten a chance to as of yet.  Let's hope this is a success and I'll let everyone know how we did afterwards.

 

This morning I whipped up a tofu breakfast for my son do to being out of non-dairy milk, bagels, bread, (this was our last slice of bread), bananas, etc.  I have to get to the store today.  Since I had a short time to make this breakfast I thinly sliced up a sweet onion and potato, sauteed it in a pan with olive oil.  Then threw on some thyme and salt.  Set aside then in the same pan sauteed up some thinly sliced sprouted tofu and chard.  Next I added back the potatoes for a quick reheat and wallah!  A yummy filling breakfast.  Oh and 1 piece of toast! :)

You know that tempeh salad I made the other day and had it in a salad?  This is how I ate it the next day.  One toasted spelt english muffin(these muffins rock)!  Smeared on some avocado, lettuce, tempeh salad and topped with a pretty red roma tomato.   The tomato was pretty tasty so what I didn't put on the sandwich  I just ate.

Since it's been rather cold in the evenings I made some chilli since I haven't made it in a while.  This is a sweet potato chilli with kidney beans, cannelini and a little bit of black beans.  Chilli always hits the spot and makes me all warm inside. It always taste great the next day as well.  So I leave you this and will be back soon!
Oh, quite a while ago I had made some coconut cookies that I never posted or at least never posted the recipe.  What made me think of this is because I was just looking through some recipes and stumbled upon the coconut cookie recipe.  So I'll be posting about them next post!  Until then.  Have a great day!

Chilli

Although the weather is starting to warm up a bit, I think yesterday we were in the 60's, the nights cool way down. We were in the mood for some chilli and cornbread. This particular chilli I've been making for quite a few years now and my husband and son love it! When I first started making this chilli I used to add a meatless ground product to satisfy my husband, then I just gradually added more beans and took out the faux meat product and the end result is he likes it better this way! Every once in a while I will have a guest that eats animal products and hardly any vegetables, so I will make it like the original and they never know that it's a faux meat product until they see me eating it too. hee hee. Also our favorite cornbread recipe is from The Joy of Vegan Baking.

Chilli

Canola or olive oil
1 1/4 C. yellow or white onion
3 cloves garlic, minced
1 med. - lg. red or orange bell pepper, chopped
1 1/4 C. butternut squash, diced
2 tsp. cocoa powder, unsweetened
1 T. oregano
2 tsp. cumin
2 T. chilli or to your liking
1/2 tsp. salt
1/2 tsp. -1 tsp. chipotle chilli in adobe sauce
1 1/4 C. water
1 28 oz. can diced tomato(do not drain)
1 15 oz can black beans, rinsed
1 15 oz can cannelini beans, rinsed
1 15 oz can kidney beans, rinsed
cilantro for the top

In a large soup pot, heat oil and add onion, bell pepper and garlic, saute until almost soft. Next add the butternut squash for about 10 minutes, saute until butternut squash starts to soften a bit. Add together the cocoa powder, oregano, cumin, chilli powder, salt and chipotle (the chipotle has alot of heat so adjust accordingly to what you can handle). Stir for about 2 minutes until seasonings are thoroughly mixed in. Next add water & tomato, you will simmer this with the lid closed for about 15 min. stir every so often. Next you will stir in the beans and again simmer with the lid on for about 30 minutes, just to let the flavors cook in. When it is done you can serve with cilantro or any topping of your choice. Enjoy!