Some Pictures and a Recipe

 

My second attempt at a Vegan Cupcake. It was the best so far!

Some Roasted Veggies- Yum!!!

Spicy Pasta Sauce…This was my hottest batch yet, my son was inhaling before every bite- it was so funny!

 

Vegan Pancakes. They were such “comfort food” with some Earth Balance Butter and Maple Syrup … Oh, and some had blueberries in them!

 

That’s it for the photo portion of the blog. Here is my first recipe that I’ll be sharing! It is from my Sister, and I don’t know where she got it, but you’ll be glad to have this recipe if you like  Chili! It’s pretty much perfect for a cold winters’ day, and really filling. Serve with some cornbread muffins and you’re good to go!

You could also add other ingredients that you prefer, and omit some if you don’t like what you find in the recipe! Good luck!

 

Half Hour Chili

4 Tblsp. Vegetable Broth

2 Onions, Chopped (or less, if preferred)

1 Carrot, Chopped (more, if preferred)

1 minced Jalapeño

2 Garlic cloves, minced

1 1/2 Tblsp. Cumin

3 –14 oz cans diced tomatoes

1 tsp. brown sugar

2 –15oz cans Red Kidney Beans, rinsed and drained

1/3 C bulgur

In large saucepan, heat vegetable broth over medium heat. Add Onions, carrots, jalapeño,garlic, and cumin. Braise, covered for 5-7 minutes, until veggies are soft.

Add tomatoes with juice and sugar, cook 5 minutes over high heat. Stir in beans and bulgur, turn heat to low. Simmer, uncovered for 15 minutes, until thickened.