#216 The Case of Chilli

1 340g pack Lightlife Plant-based Ground
1 tablespoon olive oil
1 orange pepper, roughly chopped
1 yellow pepper, roughly chopped
1 onion, roughly chopped
6 cloves garlic

1 cup water

3 rounded teaspoons (for 3 cups) vegetable bouillon powder
14-oz-can kidney beans, rinsed
14-oz-can black beans, rinsed
14-oz-can tomato sauce
14-oz-can diced tomatoes
1 rounded teaspoon cacao

3 teaspoons chilli powder
salt

vegan sour cream

1 green onion, chopped

In a very large pot, cook the Lightlife Plant-based Ground in the olive oil over medium heat, stirring frequently to avoid sticking and burning, for 4 min.

Pulse the orange pepper, yellow pepper, onion and garlic in a blender with the water to chop. Add to the pot.

Add the vegetable bouillon powder to salt to taste to the pot. Bring to a boil and simmer, stirring occasionally, until heated through.

Ladle into bowls and top each serving with a dollop of vegan sour cream and chopped green onion.

Serves 4.

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

" P outine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."— Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. For a vegan version, crumble vegan feta on French fries then pour vegan brown gravy over top (Bisto Instant Gravy For Beef Dishes is excellent).

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