#I also add about a quarter cup of shredded cheese into mine most times | Explore Tumblr posts and blogs

elminx · 8 months ago

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This is so very close to my tried and true gluten-free biscuit recipe. So I can say for sure to any of my gluten-free witches out there, you can definitely sub Bob's Redmill 1 for 1 in for the rego flour in this and it will work perfectly.

Rosemary Drop Biscuits

Every year, I put together a spread for each of the equinoxes and solstices. This is the first recipe in a new series for this year's Spring Equinox. My focuses for the meal are growth, prosperity, peace, happiness, and celebration. You’ll see that reflected in all of these recipes.

I’m publishing this recipe first, because I’ll be making it first. Anytime I make a big meal, I like to do my baking ahead of time to save space and ensure it’s done at the same time as the meal. But also, I find it’s a great opportunity to prime the kitchen for cooking in quantity. The goal is to cleanse and prepare the area without scouring the energy, something I use rosemary for frequently in a variety of ways.

This recipe is ultra-simple and comes together within half an hour. I suggest making it right before you cook the rest of your meal, but you can make it earlier in the day or even the day before.

Ingredients:

2 c All-Purpose Flour

1 T Baking Powder

1 t Salt

1 T Dried Rosemary

1/2 c Butter, cold

3/4 to 1 c Milk

2 T Butter, melted (optional)

Instructions:

Preheat the over to 450 degrees F.

In a large mixing bowl, whisk together the flour, baking powder, salt, and rosemary.

Cut in the cold butter.

Add the milk slowly until just combined and the batter is thick and lumpy.

Drop about a quarter cup of batter at a time onto a prepared baking sheet.

Bake for 18 to 22 minutes or until golden.

Optionally, brush the warm biscuits with melted butter.

Recipe Notes:

There are a few methods to cut in the butter. You can grate it into the bowl, use a fork, or use a pastry cutter to do so. Be sure that the butter is very cold for this step. This is what gives the biscuits their flaky, buttery texture once baked.

These biscuits will keep for a few days in an air-tight container. They make excellent companions to leftover gravy!

Magic Notes:

Rosemary is one of those swiss army knife ingredients to me. It has a place in so many recipes and spells, and with good reason. Here, I’m leveraging the cleansing aspect for my Spring Equinox spread. I plan on making these biscuits first to prepare the kitchen for cooking the rest of the meal. This cleanses the air and oven of any lingering energy from other workings, leaving behind a relatively clean slate for me to work with.

I also like to make rosemary-based breads or rolls whenever my space needs a refresh. It’s a gentle cleanser that won’t scour away the cast-iron-like seasoning of the space. Rather, it sweeps away the excess and leaves the kitchen (and adjoining rooms) feeling light and fresh. Some cleansing rituals can be irritating to resident spirits; in my experience, this particular recipe is generally spirit-friendly…

…Especially if you plan on offering one to the spirits! These biscuits make excellent altar offerings. As mentioned above, I’ll be making these first for my spread. Part of that ritual is offering the first biscuit on my spirit work altar for my allies to enjoy. Invite them into the space to partake, and offer space in the kitchen while you cook the rest of the meal.

Consider the properties of the humble biscuit. Thick, flaky, absorbent. In a meal, they soak up rogue gravy and are slathered with butter and other rich deliciousness on the plate. I try to have a biscuit or roll in any large spread, because there’s always energy lost at the table. These biscuits serve the purpose of soaking up anything that escapes from other dishes so that the person enjoying the meal doesn’t miss out on any of the energy on offer.

After you make your biscuits, take time to clean your kitchen surfaces. Wipe away any rogue flour, sweep the floors, and give everything at least a quick once-over. Then, you’ll be ready to work on the rest of your meal — or go about your day, depending on when you make these.

If you enjoyed this recipe or like what I do, consider throwing a couple dollars in my tip jar, buying a recipe card, or commissioning me for a tarot reading or custom spell! All supporters will get exclusive access to all of my equinox recipes as they go up this week — plus access to my backlog of exclusive articles. Support helps me keep my bills paid, since this is currently my full-time gig.

All of these recipes will be sold as a recipe card bundle starting this Saturday (3/16), so stay tuned!

You can also check out this same post over on Ko-Fi:

#kitchen witchery #I am definitely putting rosemary in mine the next time that I make it #I also add about a quarter cup of shredded cheese into mine most times

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collegewriting2 · 6 years ago

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Pepperoni Lasagna

by Travis G.

My recipe I chose to make a tumblr post about is one that holds a place at my family’s dinner table and is specifically made for me. Holiday food is something many people look forward to when that time of year comes around. People get excited for the turkey and mashed potatoes and third and fourth helpings of stuffing at Thanksgiving. Christmas also brings many special foods that each family prepares whether it be a traditional dish or cultural dish. However, for me holidays always meant I had to eat before we left to go to whatever house was hosting. I am not a fan of turkey, ham or any of the traditional holiday dishes many people serve at the gatherings. Nothing against any of the cooks who prepared the meals, I just have a very peculiar pallet and a particular taste for things. I have always been a picky eater no matter how hard I tried not to be. Some people were more understanding and some told me to just suck it up and eat what was there, which is what happened most of the time.

Then one Christmas, around nine or ten years ago, my grandma Carolyn formed an idea. She is such a sweet lady and is always trying to make sure everyone is taken care of and comfortable. She never was a fan of hearing me say that I wasn’t having anything because I already ate because she wanted me to not feel left out. This lead her to make me something special for me so that I could have something to eat as well. I am a huge fan of pizza and I love her homemade lasagna. She combined these two things that I like and she knew I ate into one dish. She found pepperoni lasagna recipes on the internet and surprised me with it on Christmas. It was revolutionary to say the least. Not only was it a big hit for me, but everyone else was a fan of it too. So now there is a family tradition, and a little running joke, that grandma makes pepperoni lasagna for me when it’s actually not just for me, but it’s for everyone.

This was very significant to me and my holiday experience from then on because I always did feel a little left out when it came time to eat. I would always sit there awkwardly just drinking whatever beverage I had while my brothers and cousins would be chowing down on all sorts of different foods. No one would ever make fun of me for not having anything to eat, but you could tell that everyone was kind of curious as to why I wouldn’t be eating. The fact that my grandma went the extra mile to make it so that I was part of the group and didn’t feel like I wasn’t part of the holiday festivities. Even better was the fact that she did it in a way as to never make me feel that I was burdening her with making something extra.

There are several great things about making pepperoni lasagna. I chose this also because it is a very simple and minimal effort dish to make. I am a huge fan of food that is easy preparation and you can just toss it in the oven and forget about it for a while. Also this dish is very customizable as you can add or take out whatever ingredients you want without straying away from being still being pepperoni lasagna. The dish allows for some creativity as well as being a very cheap option. This is not going to bust the bank to make and you are able to make a decent amount of it to feed several people. Overall the dish can take from 30 minutes or longer depending on how “done” you prefer your lasagna noodles. This way it is not an all day project but you’re getting more out of it than something you toss in the microwave. As a broke college student this was always a go to meal of mine and it always gave me that nostalgic feeling from being that special dish my grandma made me for Christmas.

First, gather up all of your ingredients.

Then comes boiling the lasagna noodles. You do this for about 7-9 minutes to cook the pasta until almost done.

Next, start layering your lasagna in your tray. I prefer to use tongs for this part because I don’t like touching the slimy pasta.

Now you start pouring in your pasta and have your mom take a not so flattering picture of you while doing it. I used a spoon to help spread the sauce evenly over the layers of noodles.

Following the sauce, I layered the pepperoni over top of the sauce. You can layer as much pepperoni into each section as you want, but I prefer to keep it lighter and to one layer.

After the pepperoni layering I started with the cheese. If you are like me I like to use a lot of cheese and this is ok, no one will judge you.

Now you repeat those steps of pasta, sauce, pepperoni, and cheese layering until you have used up all of your pasta and finish with some sauce and cheese on top.

You now have your beautiful finished product. Doesn’t that just look delicious and ready to eat? Well if you’re thinking this, stop right there because you have to cook it first.

Put it in the oven at 375 degrees for around 45 minutes. Now you can pull that hot mess out of the oven and give it some time to cool. You’re ready for some lasagna and to enjoy the food you worked semi-hard on.

Blazy’s Pepperoni Studded Lasagna

https://www.google.com/amp/s/www.foodnetwork.com/recipes/guy-fieri/blazys-pepperoni-studded-lasagna-recipe-1946752.amp

Total: 1 hr 35 min

Prep: 20 min

Cook: 1 hr Yield: 8 to 10 servings

Ingredients Salt 1 pound lasagna sheets 8 ounces sliced pepperoni (about 2 cups) 4 cups Tomato Sauce 1 pound ricotta 1 pound shredded mozzarella 2 pounds bulk Italian sausage, cooked ¾ cup grated Parmesan

Directions Preheat the oven to 375 degrees F. Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath. In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel. In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by ½ inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times. On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it’s bubbly. Cover loosely with foil if it’s browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.

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vegancookbooks0 · 5 years ago

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Lentil Cincinnati Chili

Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.

I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.

Cincinnati Chili

Some of you might be asking what exactly is Cincinnati chili?

Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.

But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.

Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!

Green Plate Club

Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.

If you follow lots of vegan and vegetarian food blogs you might know Green Plate Club’s creator Kiersten from Oh My Veggies, a site that she started nearly ten years ago. I worked with Kiersten as a contributor for Oh My Veggies for a while before she sold the site and I left to devote my full attention to Connoisseurus Veg.

I’ve made many of Kiersten’s recipes over the years and can personally attest to the fact that they are excellent. Always delicious, easy to follow, and in the case of her recipes on Green Plate Club, nutritionist-approved!

If you struggle with meal planning, are newly vegan and looking for ideas, or just need some easy weeknight recipe ideas, definitely check out Green Plate Club. The plans are well put-together, designed to minimize food waste, and come complete with tips and shopping lists. Also, it’s the most affordable meal planning service I know of, with the plans costing just $6 a month, $15 a quarter or $50 a year.

Click here to check out Green Plate Club. And by the way, these are affiliate links, meaning I will earn a small commission (at no additional cost to you) if you sign up, BUT also know that I was totally ready to tell you guys about this service before I knew it even had an affiliate program, because I really do believe the recipes and plans are great!

So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!

How to Make Vegan Cincinnati Chili

This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!

Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.

Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.

When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.

Grab a fork and enjoy!

Cincinnati Chili Tips & FAQ

Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.

Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.

My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.

Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Lentil Cincinnati Chili

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 481 kcal

Ingredients

1 tablespoon olive oil (or any cooking oil you have on hand)

1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)

1 tablespoon chili powder

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 cups low-sodium vegetable broth

1 8-ounce can tomato sauce

8 ounces dry brown lentils, rinsed

1 tablespoon apple cider vinegar

1 bay leaf

Salt and pepper, to taste

8 ounces dry whole wheat spaghetti, cooked according to package directions

Chopped onion and vegan shredded cheese, for serving

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.

Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.

Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.

Nutrition Facts

Lentil Cincinnati Chili

Amount Per Serving

Calories 481 Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Saturated Fat 1g5%

Sodium 404mg17%

Potassium 993mg28%

Carbohydrates 86.4g29%

Fiber 20.5g82%

Sugar 5.2g6%

Protein 26.3g53%

Calcium 7mg1%

Iron 46mg256%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/lentil-cincinnati-chili/?utm_source=rss&utm_medium=rss&utm_campaign=lentil-cincinnati-chili from http://easyveganbreakfasts.blogspot.com/2020/04/lentil-cincinnati-chili.html

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easyveganbreakfasts · 5 years ago

Text

Lentil Cincinnati Chili

Cincinnati Chili

Some of you might be asking what exactly is Cincinnati chili?

Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.

But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.

Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!

Green Plate Club

Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.

So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!

How to Make Vegan Cincinnati Chili

This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!

Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.

Grab a fork and enjoy!

Cincinnati Chili Tips & FAQ

Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.

My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.

Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Lentil Cincinnati Chili

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 481 kcal

Ingredients

1 tablespoon olive oil (or any cooking oil you have on hand)

1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)

1 tablespoon chili powder

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 cups low-sodium vegetable broth

1 8-ounce can tomato sauce

8 ounces dry brown lentils, rinsed

1 tablespoon apple cider vinegar

1 bay leaf

Salt and pepper, to taste

8 ounces dry whole wheat spaghetti, cooked according to package directions

Chopped onion and vegan shredded cheese, for serving

Instructions

Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.

Nutrition Facts

Lentil Cincinnati Chili

Amount Per Serving

Calories 481 Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Saturated Fat 1g5%

Sodium 404mg17%

Potassium 993mg28%

Carbohydrates 86.4g29%

Fiber 20.5g82%

Sugar 5.2g6%

Protein 26.3g53%

Calcium 7mg1%

Iron 46mg256%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/lentil-cincinnati-chili/?utm_source=rss&utm_medium=rss&utm_campaign=lentil-cincinnati-chili

0 notes

vegancookbooks0 · 5 years ago

Text

Lentil Cincinnati Chili

Cincinnati Chili

Some of you might be asking what exactly is Cincinnati chili?

Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.

But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.

Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!

Green Plate Club

Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.

So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!

How to Make Vegan Cincinnati Chili

This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!

Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.

Grab a fork and enjoy!

Cincinnati Chili Tips & FAQ

Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.

My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.

Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Lentil Cincinnati Chili

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 481 kcal

Ingredients

1 tablespoon olive oil (or any cooking oil you have on hand)

1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)

1 tablespoon chili powder

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 cups low-sodium vegetable broth

1 8-ounce can tomato sauce

8 ounces dry brown lentils, rinsed

1 tablespoon apple cider vinegar

1 bay leaf

Salt and pepper, to taste

8 ounces dry whole wheat spaghetti, cooked according to package directions

Chopped onion and vegan shredded cheese, for serving

Instructions

Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.

Nutrition Facts

Lentil Cincinnati Chili

Amount Per Serving

Calories 481 Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Saturated Fat 1g5%

Sodium 404mg17%

Potassium 993mg28%

Carbohydrates 86.4g29%

Fiber 20.5g82%

Sugar 5.2g6%

Protein 26.3g53%

Calcium 7mg1%

Iron 46mg256%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

0 notes

easyveganbreakfasts · 5 years ago

Text

Lentil Cincinnati Chili

Cincinnati Chili

Some of you might be asking what exactly is Cincinnati chili?

Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.

But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.

Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!

Green Plate Club

Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.

So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!

How to Make Vegan Cincinnati Chili

This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!

Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.

Grab a fork and enjoy!

Cincinnati Chili Tips & FAQ

Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.

My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.

Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Lentil Cincinnati Chili

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 481 kcal

Ingredients

1 tablespoon olive oil (or any cooking oil you have on hand)

1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)

1 tablespoon chili powder

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 cups low-sodium vegetable broth

1 8-ounce can tomato sauce

8 ounces dry brown lentils, rinsed

1 tablespoon apple cider vinegar

1 bay leaf

Salt and pepper, to taste

8 ounces dry whole wheat spaghetti, cooked according to package directions

Chopped onion and vegan shredded cheese, for serving

Instructions

Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.

Nutrition Facts

Lentil Cincinnati Chili

Amount Per Serving

Calories 481 Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Saturated Fat 1g5%

Sodium 404mg17%

Potassium 993mg28%

Carbohydrates 86.4g29%

Fiber 20.5g82%

Sugar 5.2g6%

Protein 26.3g53%

Calcium 7mg1%

Iron 46mg256%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/lentil-cincinnati-chili/?utm_source=rss&utm_medium=rss&utm_campaign=lentil-cincinnati-chili

0 notes

vegancookbooks0 · 5 years ago

Text

Lentil Cincinnati Chili

Cincinnati Chili

Some of you might be asking what exactly is Cincinnati chili?

Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.

But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.

Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!

Green Plate Club

Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.

So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!

How to Make Vegan Cincinnati Chili

This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!

Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.

Grab a fork and enjoy!

Cincinnati Chili Tips & FAQ

Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.

My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.

Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Lentil Cincinnati Chili

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 481 kcal

Ingredients

1 tablespoon olive oil (or any cooking oil you have on hand)

1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)

1 tablespoon chili powder

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 cups low-sodium vegetable broth

1 8-ounce can tomato sauce

8 ounces dry brown lentils, rinsed

1 tablespoon apple cider vinegar

1 bay leaf

Salt and pepper, to taste

8 ounces dry whole wheat spaghetti, cooked according to package directions

Chopped onion and vegan shredded cheese, for serving

Instructions

Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.

Nutrition Facts

Lentil Cincinnati Chili

Amount Per Serving

Calories 481 Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Saturated Fat 1g5%

Sodium 404mg17%

Potassium 993mg28%

Carbohydrates 86.4g29%

Fiber 20.5g82%

Sugar 5.2g6%

Protein 26.3g53%

Calcium 7mg1%

Iron 46mg256%

* Percent Daily Values are based on a 2000 calorie diet.

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from http://easyveganrecipes.info/lentil-cincinnati-chili/ from http://easyveganbreakfasts.blogspot.com/2020/01/lentil-cincinnati-chili.html

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easyveganbreakfasts · 5 years ago

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Lentil Cincinnati Chili

Cincinnati Chili

Some of you might be asking what exactly is Cincinnati chili?

Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.

But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.

Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!

Green Plate Club

Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.

So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!

How to Make Vegan Cincinnati Chili

This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!

Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.

Grab a fork and enjoy!

Cincinnati Chili Tips & FAQ

Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.

My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.

Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Lentil Cincinnati Chili

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 481 kcal

Ingredients

1 tablespoon olive oil (or any cooking oil you have on hand)

1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)

1 tablespoon chili powder

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 cups low-sodium vegetable broth

1 8-ounce can tomato sauce

8 ounces dry brown lentils, rinsed

1 tablespoon apple cider vinegar

1 bay leaf

Salt and pepper, to taste

8 ounces dry whole wheat spaghetti, cooked according to package directions

Chopped onion and vegan shredded cheese, for serving

Instructions

Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.

Nutrition Facts

Lentil Cincinnati Chili

Amount Per Serving

Calories 481 Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Saturated Fat 1g5%

Sodium 404mg17%

Potassium 993mg28%

Carbohydrates 86.4g29%

Fiber 20.5g82%

Sugar 5.2g6%

Protein 26.3g53%

Calcium 7mg1%

Iron 46mg256%

* Percent Daily Values are based on a 2000 calorie diet.

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from http://easyveganrecipes.info/lentil-cincinnati-chili/

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