hearty four bean chili

for all those cold fall and winter nights, this chili hits the SPOT. it’s super filling and only gets better with time. the flavors blend and it’s…..*sigh*….so good. its like healthy comfort food. not to over sell it, but it’s amazing.

let’s just get right to it then, shall we? here we go:


1 yellow or white onion, diced

3 bell peppers, different colors

1-2 jalapeno, seeded and diced

4 cloves garlic, minced

1-2 tbs olive oil

salt and pepper, to taste

2 sweet potatoes, peeled and diced

1 large can petitie diced tomatoes, unstrained

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can vegetarian chili beans

1 cup carrots, diced

1 46 fl oz. container of V8 juice

2 vegetarian bouillon cubes

1/2 cup (3 packages) taco seasoning

Optional Garnishes:

diced avocado

chopped cilantro

tortilla chips

vegan sour cream


In a large pot, saute onions, peppers, jalapenos, and garlic cloves in olive oil. Add salt and pepper to taste.  Saute until onions are translucent, and peppers start to soften. Add the sweet potato, tomatoes, beans, carrots, V8 juice, bouillon cubes, and taco seasoning. Bring all ingredients to a boil, then cover and simmer for at least 2 hours. Serve with your favorite corn bread (i use Trader Joe’s brand). Top with whatever garnishes you like, and serve hot!

happy fall everyone!

happy fall, indeed.

happy fall, indeed.

spicy stuffed green pepper soup

the weather has officially turned chilly, my fall boots are out loud and proud, and my neck is sufficiently toasty with an outfit matching scarf. in short: it’s fall, baby!

minus my HORRENDOUS allergies at the beginning of each fall season, i LOVE fall…..as does every girl with a pinterest account, no doubt. the colors, the warm drinks, the dressing in layers, but mostly the FOOOOOOOOD. fall food is the best. soups, stews, pot pies, all things pumpkin….i love it all.

so in honor of all things fall….here is a new soup recipe for you to try! my mother-in-law first introduced me to this little baby when we stayed with them a few weekends ago. after a little tweaking, here is my interpretation of this delish meal:

stuffed green pepper soup


2 cans drained black beans
1 small onion, diced
1 large green bell pepper, diced
2-3 cloves garlic minced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 oz) veggie broth
2 cups cooked brown rice or quinoa
1 tbsp. agave
1 tsp. garlic powder
pinch of red pepper flakes to taste
salt & pepper, to taste
shredded cheddar cheese, for topping, optional.

in a large pot saute diced green peppers, garlic and onion over medium-high heat.
add in diced tomatoes. add in veggie broth. then add in can of tomato soup or tomato sauce (whichever you are using). give it all a good stir. then add in rice or quinoa. stir again. then add seasonings; agave, garlic powder, salt & pepper and red pepper flakes (to taste).

cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend. enjoy!!

happy. fall.

happy. fall.

this is the soup a few days after making it. the rice really starts to soak up the liquid, so i would maybe even add a little more liquid than it calls for if you want to maintain the soup consistency. personally, i like this way. kinda stew-ish now.

this is the soup a few days after making it. the rice really starts to soak up the liquid, so i would maybe even add a little more liquid than it calls for if you want to maintain the soup consistency. personally, i like this way. kinda stew-ish now.

savory sweet potato burgers

yep. they really do taste as good as they look.

yep. they really do taste as good as they look. (these are made with the bread crumb coating)

man, i haven’t made these in a while, but looking back on this recipe reminded me how HA-mazing they are! although i do not claim to be a professional foodie by any means, i do have a couple super easy and delish recipes to share that i make *cough cough try to make* on the regular.. you know, whenever i am feeling particularly house-wifeish…………..now where did i put my darn pearls…….

anyway, these are a great fall weekend meal! really. go make them.


3 cups white beans, drained and rinsed

2 sweet potatoes, peeled and diced

2-3 heaping tbs sun butter, peanut butter, or tahini (sounds strange, but trust me it’s the game changer)

2 tbs agave

1/2 package taco seasoning

1 tsp cayenne pepper

2 tsp garlic powder

2 (or more) cups oats (as in uncooked oatmeal)

salt and pepper to taste

2-3 cups bread crumbs, seasoned with salt and pepper, and garlic powder


1 cup (or more) finely chopped walnuts ( i HIGHLY suggest this option for the coating. its RIDICULOUS.)

olive oil for pan frying


preheat oven to 400 degrees

place diced sweet potatoes in a glass baking dish and coat with olive oil, salt and pepper to taste. roast for 20-30 minutes or until potatoes are soft enough to mash.

in a large mixing bowl, combine beans, roasted potatoes, sun butter, agave, taco seasoning, cayenne, and garlic powder, and mash together with a potato masher until well mixed. Add the oats a cup or so at a time until the mixture starts to thicken and is easy to form into patties. you want the mixture to stick together well so it won’t fall apart when pan fried. form into patties.

on a large plate, place a cup or more of crushed walnuts (or seasoned bread crumbs). coat each patty in the crushed walnuts and pan fry in a large skillet with olive oil, over medium heat. cook on each side about 2 minutes or until golden brown.

serve on a bun, over spinach, or all by itself with your favorite toppings! these are great hot or cold!

you can check out these and other yummy recipes here too!

warm cinnamon vanilla pancakes

happy monday! be sure to like this post or save it in your recipe files because this is one you will want to make and make and make…..

these pancakes will change your life. and i am not kidding. i would not kid about warm cinnamon and vanilla. or pancakes. i never joke about pancakes. i make these anytime i feel the need to spoil myself. or, lately, anytime i feel the need……. to eat. i made them 3 times this weekend alone. yes. 3. and the best part is that they are really pretty healthy. no sugar. no dairy. BUT don’t let that scare you. it’s SUPER easy to make and you can substitute any of my ingredients for whatever you have in your house. (ex: no nondairy milk? no problem. add water or whatever milk you have in your fridge!)


1 2/3 cup oat flour (i make mine by blending oatmeal in a food processor or blender until it’s a flour like consistency)

3 T agave (or whatever sweetener you have in your house)

1 tsp baking powder

1 tsp salt

2 eggs

1/4 cup melted coconut oil

1-2 tsp vanilla

1 tsp cinnamon or to taste

1 cup water or non dairy milk

How to: 

Heat a large skillet over medium heat. Meanwhile, combine all ingredients in a large mixing bowl until well mixed. We use coconut oil to grease the pan before cooking the pancakes. Pour a 1/3 cup (or so, depending on how big you want your cakes..)  of batter onto heated skillet and cook until small bubbles start to form on the top of the batter, then flip.

Serve warm with heated, real maple syrup……. hey. look at me: real. 

ya welcome, my friends…. ya. welcome.

be still my pancake loving heart.

be still, my pancake loving heart.

let them eat beets!

okay okay okay. before you skip over this post, out of hatred for the beet, hear me out!! i normally HATE beets. BUT this salad i just made will rock. your. face. off! i promise.

i got the original recipe from my friend courtney, off her blog: www.vegmomrecipes.blogspot.com  recipe here. 

i have made it my own to a certain extent and present it to you now, in all of it’s glory!


okay this isn’t the best picture…it’s from my phone..i need to get a real camera someday….

but this salad will change your life. literally. it’s so fresh and summery, and EASY which is the most important part of anything i make.

here’s how you do it: (insert this awesome song, here:)


1 bag of match stick carrots

1 bunch of beets (they usually come in a bunch of 3 or 4) peeled and  shredded ( i do this in my food processor, but you could easily do this with a grater..)

3-4 stalks of celery chopped

1/2 cup orange juice

(just less than) 1/2 cup lime juice

2 small cans of mandarin oranges OR 2 oranges, peeled, sectioned apart, and chopped into bite size pieces

crunchy chinese noodles, for toppings

pumpkin seeds, for toppings

sunflower seeds, for toppings


so you just throw everything (minus the toppings) into a big bowl and mix to combine. if you want it a little sweeter, use mandarin oranges…less sugar use regular oranges. then plate yourself up a heaping helping and top with whatever toppings you like. or eat it as is!

please please please just TRY it. just, trust. me. it doesn’t have a beet-y taste at all, but tastes like oranges, and citrus and has a great crunchy factor….YUM!

okay, off to eat more beets!