Super simple rich and savory WFBPno chili from dry beans

I’ve had to copy and send this so many times I thought I would post it on the blog so I can just send a link. I will take a photo next time I make it and add it in as well as use copy not full of pepperplate complications.

Click to view the recipe on pepperplate or add the recipe to your pepperplate account. 3-Bean IP Chili Good chili from dried beans - toss it in and go! INGREDIENTS vegetables large onion, chopped optional 8 oz cremini mushrooms chopped 2 stalks celery chopped 2 lg carrots chopped cabbage chopped (about one cup) red pepper, green pepper chopped (one-half large or more) one cup frozen corn can petite diced tomatoes beans one cup dry white beans one cup dry black beans one cup dry small red beans 2/3 cup red lentils liquid 7 cups extra rich veggie broth large can crushed tomatoes seasonings 4 to 6 cloves garlic pressed or minced 1 Tb dried oregano 1 + Tb dried cilantro 1 skimpy tsp adobo seasoning 1/2 tsp ancho chili powder 1 1/2 tsp cumin 1 tsp smokey turmeric a few grinds fresh black pepper 1 Tb Braggs aminos or soy or Worcestershire optional toppings chopped avocado fresh cilantro chopped tomato tortilla strips green onion INSTRUCTIONS 1. sautee onion and mushrooms and garlic 2. rinse beans and pick over 3. add everything except crushed tomato, stir, pour crushed tomato on top 4. set to pressure for 28 minutes, NPR 5. go to the movies Your use of Pepperplate is subject to the Pepperplate Terms of Use and Privacy Policy.

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Meatless Balls

Meatless Balls (Or Cutlets)

good in spaghetti, BBQ meatballs, etc

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Ingredients

• • one can chickpeas drained and rinsed (save 1/4 cup liquid) or 1 1/2 cups cooked chickpeas  (batch cook and freeze ahead) 
  • 3 Tb aquafaba (or more broth) 
  • 1/2 to 2/3 cup well-cooked red quinoa (overcooked is good)
  • 3/4 cup vital wheat gluten
  • 1 cup dry breadcrumbs (can use partly wheat germ)
  • 1/3 cup beefy broth
  • 3 Tb soy or braggs or tamari
  • tsp apple cider vinegar
  • 2 tsp lemon juice
  • 4 cloves garlic (or garlic powder)
  • 1 tsp dried thyme (crush)
  • 1 tsp paprika
  • 1 tsp onion powder 
   
  • other optional seasonings or use favorites:                                                                    
  • Mural of Flavor
  • Krakow sausage seasoning
  • Italian herb mix
  • Garlic and Herb chicken seasoning 
  • add fennel if you want sausage balls                                                                    

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Instructions

1. Mash chickpeas with aquafaba until no whole ones are left, or put in food processor with garlic and process until roughly chopped (not hummus!)
2. Add remaining ingredients and knead together for two or three minutes until strings of gluten have formed
3. Shape into small balls, this should make about 60-70, and place on silpat
4. Bake at 375 for 20 minutes

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Notes

for cutlets, skip quinoa and use chicken-ish broth and seasonings - sage, poultry seasoning, garlic and herb, foxpoint. Crumbs can be partly oats, wheat germ, panko.
Form into cutlets and put seasoned crumbs under and over and press in, bake 20 minutes, flip and bake 10 more, serve with potatoes and gravy

You could also use some leftover brown rice in the meatless balls.