Chicken Fajita Salad With Lime-Cilantro Vinaigrette

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

Happy New Year and best wishes in 2018!!

I hope all of you enjoyed a wonderful holiday season together with family and friends! As the New Year starts so do the diets and getting back on track with eating healthy foods. I really like this time of year because Continue reading “Chicken Fajita Salad With Lime-Cilantro Vinaigrette”

Edgy Veggie – High Protein Spicy Quinoa Chili

High Protein Spicy Quinoa Chili - Vegetarian or Vegan Recipe from Coborn's

Coborn's Blog: Edgy Veggie with Andrew
Andrew

When someone finds out I’m of the Herbivore persuasion, one of the first questions I get asked, besides the occasional ‘WHY?!’ is “How do you get your protein?”. The question is usually followed by an explanation waaaaaaay longer than they expected or cared to endure. Protein is typically the center of most American plates, the main focus of home meal preparation, and even the way most restaurant menus are organized. With the right balance, your body thrives. I hate to be a downer, but if you fall into imbalance, your body starves and can endure a wide gamut of negative effects. Balance or bust!

Protein balance

Meat and dairy products, as well as some plants, contain what are called ‘complete proteins’. These proteins consist of a balance of the nine amino acids that your body can’t produce on its own. There are also several plant-based foods that you can combine in order to fulfill your body’s need for all nine aminos.

Complete Proteins of the Plant World

  • Quinoa
  • Soybeans – Including Tofu, Tempeh, TVP
  • Buckwheat
  • Spirulina
Plant Protein Pairs that Complete Each Other

  • Beans and Corn, Grains or Rice
  • Good Ol’ PB & J
  • Hummus on a Pita
  • Veggie Burger on a Bun

For more information on finding protein balance in a vegetarian diet, check out this link: http://www.savvyvegetarian.com/articles/get-enough-protein-veg-diet.php

In my trusty chili recipe, I’m combining complete proteins and protein pairs to make a fiery and robust, nutrient rich, supercharged meal. It’s full of fiber, chocked full of hearty vegetables, and the heat will melt away any of those lingering winter blues. Plus, the leftovers are honestly the best part.
High Protein Spicy Quinoa Chili - Vegetarian or Vegan Recipe from the Edgy Veggie Blog at Coborn's

 

Prep time: 10 minutes   Cook time: 90 minutes   Yield: 10 Servings (It’s a big batch!)

Ingredients

  • 1/2 Large White Onion, Diced
  • 8 Garlic Cloves (1 Bulb) – Minced
  • 3 Jalapenos – Seeded, Stemmed and Diced
  • 3 Celery Stalks, Chopped
  • 3 Large Peeled Carrots, Chopped into Coins
  • 2 Cups Spinach – Chopped
  • 1 15 Oz. Can – Pinto Beans – Drained & Rinsed
  • 2 15 Oz. Cans – Dark Red Kidney Beans – Drained & Rinsed
  • 1 15 Oz. Can – Sweet Kernel Corn (no salt added)
  • 5 Oz. Can Tomato Paste
  • 2 Cups Crushed Tomatoes
  • 1 28 Oz. Can stewed tomatoes (no salt added)
  • 3/4 Cup Dry Quinoa
  • 1 Cup – Bob’s Red Mill TVP
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Cup Cholula Hot Sauce
  • 2 Cups Water
Spice Mixture

  • 2 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • 1 Tbsp Black Pepper
  • 1 Tbsp Celery Salt
  • 1 Tbsp Table Salt

Garnish (optional)

  • Greek Yogurt or Sour Cream Substitute
  • Hot Sauce
  • Dried Parsley
  • Bac’Uns

 

High Protein Spicy Quinoa Chili - Vegetarian or Vegan Recipe from the Edgy Veggie Blog at Coborn's
Steps 1 – 4 – Saute and spice firm vegetables in a bit of oil

Step 1: Heat an 8-quart pot on medium and add extra virgin olive oil. When hot, add the white onions and 1/4 of your spice mixture and saute 5-10 minutes until browned and caramelized. Stir frequently.

Step 2: Stir in garlic and jalapenos and cook 5 minutes.

Step 3: Stir in celery and carrots and cook 5 minutes.

Step 4: Stir in spinach and cook until wilted. You guessed it, about 5 minutes.

High Protein Spicy Quinoa Chili - Vegetarian or Vegan Recipe from the Edgy Veggie Blog at Coborn's
Steps 5 – 7: Add moist ingredients, then dry ingredients and bring the heat up.

Step 5: Stir in the remains of your spice mixture and Cholula.

Step 6: Stir in tomato paste, crushed tomatoes and stewed tomatoes, undrained. Drain and rinse the beans and corn, and add them to the pot. Cook for a few minutes to get the heat back up.

Step 7: Add 2 cups of water and slowly stir in the quinoa and TVP.

High Protein Spicy Quinoa Chili - Vegetarian or Vegan Recipe from the Edgy Veggie Blog at Coborn's
Step 8 – Patience, young Padawan. Dinner soon you will have.

Step 8: Once the pot reaches a boil, reduce to a simmer and cover until the quinoa is fully cooked, approximately 45 minutes to an hour. The longer it cooks, the more the flavors soak into the quinoa and TVP.

Extra Credit – Beautify Your Bowl 

I garnish this with Greek Yogurt or a vegan alternative called “Better Than Sour Cream”. Drizzle some hot sauce and give it a BAM of ground parsley around the edge. It really adds the sizzle to the look of this dish. A sprinkle of Bac’Uns on top adds a smoky flavor that will satisfy even the most doubtful meat-eater at your table.

Also, since this recipe has a large yield, I usually freeze half the batch right away. It stays for up to a year in the freezer, and arguably tastes even better.

High Protein Spicy Quinoa Chili - Vegetarian or Vegan Recipe from the Edgy Veggie Blog at Coborn's
Extra credit: Make it look as good as it tastes.

 

Edgy Veggie - High Protein Spicy Quinoa Chili
Author: 
Recipe type: Chili, Stew, Hearty Soup
Cuisine: Vegetarian, Vegan, Southwest, Tex Mex
Prep time: 
Cook time: 
Total time: 
 
In my trusty chili recipe, I'm combining complete proteins and protein pairs to make a fiery and robust, nutrient rich, supercharged meal. It's full of fiber, chocked full of hearty vegetables, and the heat will melt away any of those lingering winter blues. Plus, the leftovers are honestly the best part.
Ingredients
  • ½ Large White Onion, Diced
  • 8 Garlic Cloves (1 Bulb) - Minced
  • 3 Jalapenos - Seeded, Stemmed and Diced
  • 3 Celery Stalks, Chopped
  • 3 Large Peeled Carrots, Chopped into Coins
  • 2 Cups Spinach - Chopped
  • 1 15 Oz. Can - Pinto Beans - Drained & Rinsed
  • 2 15 Oz. Cans - Dark Red Kidney Beans - Drained & Rinsed
  • 1 15 Oz. Can - Sweet Kernel Corn (no salt added)
  • 5 Oz. Can Tomato Paste
  • 2 Cups Crushed Tomatoes
  • 1 28 Oz. Can stewed tomatoes (no salt added)
  • ¾ Cup Dry Quinoa
  • 1 Cup - Bob's Red Mill TVP
  • 2 Tbsp Extra Virgin Olive Oil
  • ¼ Cup Cholula Hot Sauce
  • 2 Cups Water
  • Spice Mixture
  • 2 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • 1 Tbsp Black Pepper
  • 1 Tbsp Celery Salt
  • 1 Tbsp Table Salt
  • Garnish (optional)
  • Greek Yogurt or Sour Cream Substitute
  • Hot Sauce
  • Dried Parsley
  • Bac'Uns
Instructions
  1. Step 1: Heat an 8-quart pot on medium and add extra virgin olive oil. When hot, add the white onions and ¼ of your spice mixture and saute 5-10 minutes until browned and caramelized. Stir frequently.
  2. Step 2: Stir in garlic and jalapenos and cook 5 minutes.
  3. Step 3: Stir in celery and carrots and cook 5 minutes.
  4. Step 4: Stir in spinach and cook until wilted. You guessed it, about 5 minutes.
  5. Step 5: Stir in the remains of your spice mixture and Cholula.
  6. Step 6: Stir in tomato paste, crushed tomatoes and stewed tomatoes, undrained. Drain and rinse the beans and corn, and add them to the pot. Cook for a few minutes to get the heat back up.
  7. Step 7: Add 2 cups of water and slowly stir in the quinoa and TVP.
  8. Step 8: Once the pot reaches a boil, reduce to a simmer and cover until the quinoa is fully cooked, approximately 45 minutes to an hour. The longer it cooks, the more the flavors soak into the quinoa and TVP.
  9. Extra Credit - Beautify Your Bowl
  10. I garnish this with Greek Yogurt or a vegan alternative called "Better Than Sour Cream". Drizzle some hot sauce and give it a "BAM" of ground parsley around the edge. It really adds the sizzle to the look of this dish. A sprinkle of Bac'Uns on top adds a smoky flavor that will satisfy even the most doubtful meat-eater at your table.
  11. Also, since this recipe has a large yield, I usually freeze half the batch right away. It stays a long time in the freezer, and arguably tastes even better.

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

Getting Your Fruits and Vegetables

Summer weather means lots of fresh fruits and vegetables start appearing at the farmer’s market, in your garden and we have even more options rated “Best” at CobornsDelivers.com. In honor of June being National Fruit and Vegetable Month, we have some strategies for getting the most out of what you eat.

Each day you should get several servings of fruits and vegetables. The U.S. Department of Agriculture has charts to show you how much to eat, based on your age. A good rule of thumb is to think of filling up half your plate fruits and vegetables and you’ll get what your body needs. Continue reading “Getting Your Fruits and Vegetables”