Buckwheat and Black Bean Chili

Growing up we had this great tradition of chili and cornbread on Christmas Eve. Here is a yummy recipe I derived for a church chili cookoff. Admittedly it didn't win anything, but those people who appreciate meatless, healthy meal met this recipe with rave reviews. I wish my family loved chili, because I do. They don't. So I make this and eat it for a week. I can't make it too often!.

P.S. Thanks so much to all of you who have shared your vegan recipes with me! I can't wait to try them. Merry Christmas to all!

Buckwheat and Black Bean Chili

from the kitchen of Rebecca

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 large yellow bell pepper,chopped

1 large red bell pepper,chopped

5 cloves garlic, minced

3 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon real salt

1/2 teaspoon freshly ground pepper

4 cups black beans

2 cups steamed buckwheat (cook as you would white rice, available at health food stores)

2 14-ounce cans no-salt-added diced tomatoes, undrained

2 cups water or vegetable broth

2 teaspoons real maple syrup (or to taste)

2 teaspoons molasses (or to taste)

2 cups steamed Wheat Berries (cook as you would brown rice)

Garnish with...

Juice of 1 lime

1 avocado, diced

1/2 cup chopped fresh cilantro

Saute the first five ingredients over medium heat. I put black beans, wheat and buckwheat in my pressure cooker and cook together for about 25 minutes. Or you make cook them separately on the stove top or in a rice cooker. Combine all ingredients in a crock pot and cook on high for 5 hours. Reduce to low and continue to simmer until ready to serve.

Kamut and Black Bean Tacos

My mom recently got a little cookbook for me from a class she attended on cooking with whole grains. It is a collection of recipes, basically using wheat berries (steamed wheat). I've tried several of the recipes and they are quite good. The author's name is Cary Ruggles. I like to substitute either my standard whole grain mix of wheat:kamut:spelt for the added health benefits. This particular time I used kamut (kah-moot) only. I like the large hardy size of the grains.

I used my pressure cooker for this recipe. First I rinsed 3 cups of whole grains and 2 cups of dried black beans. Popped them in my pressure cooker for 30 minutes, added water and coconut oil and wah-lah! Tender beans and plump whole grain berries. This made enough I froze several quart bags to have on hand at a later time.

If you don't have a pressure cooker you can cook your wheat over night in your crock pot and used canned beans.

However you get there...the results are worth it.

Kamut and Black Bean Tacos

1 T olive oil
1/2 c onion, diced
3/4 c water
3 T taco seasoning
3 c kamut, or any combo of whole grains, berries
1 1/2 c black beans (1 can)
1 c canned or frozen corn
1/2 c black olives, sliced
1 c grape tomatoes sliced, or 1 can diced tomatoes

Saute onion in olive oil until lightly browned. Add all the remaining ingredients (except for tomatoes) and heat mixture evenly.
Mix in tomatoes and serve in freshly, fried taco shells
Top with cilantro, cheese, sour cream, salsa, lettuce....go crazy!

Let's all take a moment and feel so sad for my sweet husband Brent. While he thinks the majority of my recipes are delicious, he has trouble keeping his weight up (why don't I have that problem). All these vegetarian recipes aren't as hardy as a giant steak, although he has never
been a huge eater. Poor guy. I find myself trying to think of ways to add fat and calories to the meals. I know, odd. Good thing I make him so many yummy cookies and treats too!

BTW...I went to another pressure cooker class tonight. I am very grateful for my electric pressure cooker. It is a piece of cake to use! I love it and use it at least 2x a week.

Quinoa Artichoke Skillet

Quinoa Artichoke Skillet (vegetarian version with red and white quinoa)

"Keen-wah" is how you pronounce it. For a first-timer to cooking with quinoa this is your dish. It is a favorite of ours. Often I leave out the chicken and make it vegetarian. Ounce for ounce, quinoa is the highest in protein of all the grains. I appreciate that. You can use red, black or white quinoa. Actually I think the presentation is prettiest as shown in the vegetarian above with the white and red combined.

Chicken Version, with white quinoa

But to be honest my kids much prefer it with the chicken. As do most of you meat-loving people out there. My children are already corrupted! It is a holiday in our house now when they get chicken or meat....they are so excited they can hardly contain themselves.

Quinoa Artichoke Skillet

Quinoa

1 cup quinoa
3 cloves garlic, minced
3 green onions, chopped fine
1/2-1 c toasted slivered almonds
3 T + olive oil

Let quinoa soak for 20 minutes immersed in water. Rinse well, until water is clear. Cook as you would white rice on stove top. 1:2 ratio quinoa:water. Add a little olive oil and salt. I use my rice cooker on the white rice setting,
it makes it that much more brainless, which I need.

Saute onions and garlic in olive oil. Toast almonds. Add cooked quinoa and almonds. Cook until desired crispiness. We like ours crispy.
If it gets too dry, add some artichoke juice or olive oil.

Chicken Artichoke with Sun-Dried Tomatoes

4 cloves garlic, minced
3 T olive oil
2 large chicken breasts, cut into cubes
(in a pinch canned chicken works if you are into it)
1 can artichoke hearts, chopped
1 c sundried tomatoes, chopped

Saute garlic in olive oil. Add chicken and artichoke juice. When chicken is almost done, add artichokes. Cook until done. Add tomatoes when you serve.
Serve hot over quinoa skillet.
You can combine the two, as seen in the vegetarian picture.

Serve with Scrumptious Whole Grain Honey Cornbread and a yummy salad, like the Anti-Oxidant packed Spinach Salad.

Mulitgrain Hot Cereal for the Rice Cooker

MultiGrain Hot Cereal for the Rice Cooker

4 c steel cut oats
1/2 c barley (whole not pearled)
1/2 c red quinoa
1/2 c kamut
1/2 c spelt
1/2 c rye
1/2 c amaranth
1/2 c millet

Combine all ingredients. Put desired amount of cereal into a strainer and rinse thoroughly. Add to rice cooker in 1:3 ratio of cereal to water. You can add a dash of salt and some coconut oil or butter, if desired. Set on brown rice setting for extra soft and a white rice or quick cook for a firmer texture. Add desired toppings. We love pure maple syrup, raisins and almond or coconut milk. Fresh or frozen berries and cream (if you do dairy), be creative. I have also put in vanilla or almond flavoring. Experiment and share.

I do all the prep the night before. It takes 2 minutes and is piping hot for us at 7:10 am. You could do this on a stove top, cook as you would rice. A crock pot would work. I would cook a large batch in a 1:2 ratio, and just keep the leftovers in the fridge.

I recommend buying your grains in bulk and mixing up a huge batch to keep in your pantry. I actually fill a 5 gallon bucket and put a gamma seal lid on. These grains are so healthy and this cereal is the perfect way to incorporate them everyday into your families diet.

If my 10-month-old with that adorable little sharptooth, is this happy about it, you have no excuse but to try it! Feel free to add new grains and in different ratios...varying taste and texture keeps things interesting.