Tasty Vegetarian White Chicken Chili Recipe In 4 Simple Steps

My husband and I used to work at Ruby Tuesday's as waiters back in the day when we were in college and by far the most popular item that patrons would buy from their menu, without any suggestion from the waiters, would be the White Chicken Chili. My husband used to rave about how good it tasted, and obviously, I was never able to join in all the reindeer games because I didn't eat meat. It didn't occur to me, till now, to attempt to cook a White Chicken Chili Recipe and make it not only meat-free and tasty but also vegan friendly. I must say, this recipe has now become a staple and a favorite in my home, no matter how hot it is outdoors, we never mind eating a bowl of this Vegetarian White "Chixen" Chili.

You will discover that most of the ingredients, for this vegetarian recipe, are items that you likely already have within your kitchen and are simple to find. This Vegetarian White "Chixen" Chili is undoubtedly tasty and will have any vegetarian or meat-eater addicted. I have never eaten the meat version of White Chicken Chili but I am certain it does not have anything on the vegetarian and vegan version.

Vegetarian White "Chixen" Chili Recipe

Ingredients:

·1/4 cup of vegetable oil

·1/2 lb (which is about 12 nuggets) of thawed Soy Delight Vegan Chicken Nuggets, diced in to chunks (these are not breaded)

·3 cloves of garlic, minced

·1 medium onion, chopped

·1 large or 2 small jalapeño peppers, seeded and chopped

·1 fresh green chile, chopped (you can substitute for 1 small can of green chillies with the liquid)

·3 sprigs of fresh oregano, chopped or 1 tsp of dried oregano

·1/4 tsp of black pepper

·1 tsp cumin

·1/2 tsp coriander

·1 1/2 tsp of chili powder

·1/2 tsp cayenne pepper

·2 cans of Northern White Beans, with liquid

·3 cups of vegetable broth

·2 cups of water

·1 vegetable bouillon

·3 tablespoons of cornstarch, mixed with a 2 tsp. of water

Directions:

1. In a large pot, add the vegetable oil and heat on medium heat. Once oil is warm, add the vegan chicken nuggets and sauté for about 5 minutes. Next add the garlic, onion, jalapeño peppers, and green chile. Saute until the onions are soft and clear which should be another 5 minutes.

2. Add the oregano, black pepper, cumin, coriander, chili powder, cayenne pepper to the soy chicken and saute for another minute.

3. Next add, the northern white beans, vegetable broth, water and bouillon to the pot. Stir and cover and let simmer on low for 45 minutes. After 45 minutes, add the cornstarch and water mix, stir, and continue to simmer on low for another 20 minutes.

4. Serve and garnish with cilantro, sour cream and cheese...if you like...but it is so good as is, you may not need to add anything else.

By the way, in case you can not find the Delight Soy Vegan Chicken Nuggets, feel free to work with some other "mock chicken" nugget or patty. Just make sure it is not breaded. You can also use seitan which is a great option!

Enjoy cooking and eating vegetarian and vegan meals? Get your totally free vegan and vegetarian cookbook with over 100 meat and dairy free recipes plus 5 Free Meat-Free Instructional Video Recipes by visiting http://www.freemeatlessrecipes.com/ Join hundreds of other vegetarians who have already experienced the easy but tasty method of preparing and eating vegetarian and vegan food.

Article Source: http://EzineArticles.com/?expert=Ebony_Johnson

Original article

Raw White and Dark Chocolate Layer Torte

This raw cake is incredibly quick and easy to make. One can use any type of nuts and dried fruit as sweetener. The cacao flavour of this cake can also be changed into a more fruity one, by blending in frozen or fresh fruit and the cake will still set perfectly.

Crust

3/4 cup raw almonds (not soaked; but if soaked already, dehydrate first until dry)

1/2 cup coconut chips

3 Tbsp carob powder

1 tsp vanilla powder

pinch of Himalayan salt

5 fresh dates, chopped

2 - 3 Tbsp apple juice/water

Method for crust

1. Place the almonds in a food processor fitted with an S-blade and process until coarsely chopped.

2. Add the coconut chips, carob powder, vanilla and salt. Process to coarse-fine.

3. Add the dates and apple juice or water. Blend briefly. Add more liquid if the mixture is too crumbly.

4. Press the mixture into the bottom only of a cake tin with a removable bottom (spring-form).

5. Place in the freezer while you make the dark chocolate filling.

Dark chocolate layer

1 1/2 cups raw cashews, soaked 2 - 3 hours and drained

1/2 cup thick home-made almond milk

4 Tbsp apple juice

4 Tbsp raw cacao powder

3 Tbsp Irish moss blend *

1 tsp vanilla powder

1 tsp balsamic vinegar

Method for dark chocolate layer

1. Place all the ingredients in a strong liquidizer. Use the plunger to make it easier on the blades.

2. Pour the smooth mixture onto the crust in the cake tin. Keep about 2 Tbsp back to decorate the torte with later.

3. Level the surface as best you can. Wipe off any spills on the sides of the cake tin with a damp piece of kitchen paper. The torte displays more beautifully if the layers are level and clear with no smears.

4. Place in the freezer for the chocolate layer to set quicker.

White chocolate layer

1 cup cashew nuts, soaked 2 - 3 hours and drained

1 cup thick home-made almond milk

1 ripe banana

4 Tbsp raw white coloured honey OR 4 Tbsp light agave syrup (not a raw product though)

2 Tbsp Irish moss blend

pinch of Himalayan salt

Method for white chocolate layer

1. Place all the ingredients in a strong blender. Use the plunger again to assist the blades.

2. Pour carefully on top of the dark chocolate layer.

3. Drop half teaspoonfuls of the dark chocolate filling on top of the white layer and with a chopstick draw curly-tails beyond the circles onto the white layer for decorative effect.

4. Place in the refrigerator for at least 3 hours to set.

Makes 1 medium large torte, enough for 12 - 16 slices.

* Make your Irish moss blend by soaking a handful of dried Irish moss in a bowl of water for 2 hours. Rinse well. Place in blender with about 1/4 cup of filtered water. Blend until smooth and thick. Add a little more water if the mixture seems too thick. Store what you don't need for this recipe in the refrigerator.

Hint: If you don't have a strong blender such as the Vitamix or Blendtec, crush the nuts first with a mortar and pestle until soft crumbs form (not a butter). Blend then with the liquids until as smooth as you can manage.

Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers and with vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com/ and her book can be viewed at http://www.veganwellbeing.net/.

Original article