Soy-free

Discovering my Ancestral Roots Chili

by Heather Weightman, Open Heart Sangha

Ingredients

1 cup dried beans (black, tiger, mayocoba...), sorted, rinsed, and soaked in spring water overnight
2 tsp olive oil
1/2 medium onion, chopped
1-2 mild chilis (anaheim, pasilla, poblano, or jalapeño if you like it spicy), chopped
1 tsp ground cumin
1 tsp dried oregano (preferably Mexican) or a couple tsp fresh
cayenne to taste (start with a pinch; up to 1/4 tsp if you like it spicy)
1 1/2 tsp smoked paprika
1/2 tsp ancho chile powder
3 large cloves garlic, minced
3/4 cup chopped or crushed tomato (fresh or canned)
juice of a small orange
sea salt (about 1 tsp)

Directions

Sauté the onion, chilis, and spices in the oil in a medium pot on medium-low heat until soft, about 10 minutes, stirring (do not brown). Add garlic and tomato and cook for 5 minutes, stirring. Add orange juice and beans (drained well) and cover with spring water. Bring to a boil, reduce heat for a low simmer, and cook covered until soft, about 2 hours. Add salt to taste.

Garnish with avocado, cilantro, and green onions. Serve with corn tortillas.

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Braised Celery

Braised Celery
by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves)
1/2 cup of vegetable stock
1 tbsp sesame (or other) oil
Sea salt and black pepper to taste
Optional seasonings (e.g., nutmeg, smoked paprika)

Directions

1. Cut celery into 1-inch slices on the diagonal.
2. Heat oil in a large skillet over medium heat. Add celery and seasonings. Cook until celery starts to become tender.
3. Add broth, reduce heat to low, cover, and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to reduce and celery to caramelize a bit.
4. Garnish with chopped leaves and serve immediately.

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Vegetarian Chili

by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

1 tbsp olive oil
1 onion, chopped
2-3 celery stalks, diced
1 red pepper, deseeded and chopped
1 cup frozen or fresh corn (optional)
1-2 garlic cloves, crushed
24 oz can crushed tomatoes
15 oz can black beans, rinsed
15 oz can red beans, rinsed
1/2 c dried green lentils
1-2 chipotles
Seasonings of choice (e.g., paprika or smoked paprika, chili powder, cumin, smoked sea salt)
Sea salt & black pepper

Directions

Note: Chili can also be prepared in a slow cooker.

1. Rinse lentils and simmer in plenty of water until tender, about 45 minutes. Drain and set aside.
2. Heat oil in stockpot. Saute onion, celery, and red pepper until tender. Add garlic and chipotles and cook for 1-2 minutes.
3. Add rest of ingredients (including lentils) and more liquid if needed. Season to taste. Simmer for 20-30 minutes.
4. Discard chipotles before serving. Serve over tortilla chips, quinoa, long-grain rice, or pasta.

 

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Raw Lemon Cookies

by Kristina, Mountain Solid, Water Reflecting Sangha

Ingredients

1 cup cashews, soaked for 4 hours
Zest of 1 lemon
1/2 cup lemon juice (from about 2 lemons)
1 cup dry shredded coconut
1/4 cup agave nectar

Directions

1. Process cashews in food processor until they are pasty in consistency.
2. Mix in all other ingredients.
3. Place dough in 1 tbsp dollops on a dehydrator sheet.
4. Dehydrate for approximately 12 hours at 105°F (could also dehydrate at 115°F for 8-10 hours).

 

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Raw Vegan Chocolate

by Khanh Doan

Ingredients

1/2 cup cacao butter
1/2 cup coconut oil
1/2 cup organic cacao powder
1/4 – 1/2 cup maple syrup or any sweetener of your choice (if you prefer sweet
chocolate)

Directions

1. Melt the cacao butter and coconut oil in a heatproof bowl. Place the cup or
bowl in a shallow pan containing a small amount of hot (almost boiling)
water. Stir the oil and butter occasionally until they’re completely melted.
2. Stir in the cacao powder with a whisk or fork until the mixture is smooth and
without lumps. Allow the process of stirring in the powder to become a
meditative process and perhaps align your breath with your stirring
movements.
3. If you choose to sweeten your chocolate, pour the maple syrup/sweetener into
the mix and stir well. Feel free to add vanilla, mint essence, or other
flavorings to your creation of love.
4. Pour the melted chocolate into a pan lined with waxed paper or into an ice
cube tray. You may choose to add nuts or dried fruits to the chocolate.
Refrigerate the chocolate for 30 minutes or store it in the freezer for 30
minutes.
5. Once the chocolate has cooled and hardened, remove from the refrigerator and
break into small pieces for storage or to immediately enjoy! As this is raw
chocolate, be aware that it will likely melt quickly, so be certain to store it in
the refrigerator.

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