Vegan Three-Bean Chili

VEGAN THREE-BEAN CHILI

Serve this up over rice, cornbread or with crackers for a warming meal on a cold night!

1 cup EACH Red beans, pinto beans, and black beans, washed, soaked overnight, rinsed and drained

1 package Yves Meatless Ground Round

1 tablespoon extra virgin olive oil

2 large yellow onions (NOT sweet), chopped

1 large poblano pepper, chopped

5 cloves garlic, minced

1 16-ounce can diced tomatoes

5 tablespoons chili powder

2 teaspoons Mexican oregano

Bring bean mixture to a boil with enough water to cover. Add tomatoes, chili powder and Yves Meatless Ground Round, reduce heat to medium and simmer. In a frying pan, heat olive oil on high. Add onions, pepper, garlic and Mexican oregano. Saute until onion is transparent. Add to chili. Continue to simmer over low heat for 1 hour.

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Spicy Carrot Ginger Soup

SPICY CARROT GINGER SOUP

6-8 large carrots

1 Jalapeno, seeded and chopped

1 red bell pepper, seeded and chopped
1/2 cup cilantro, chopped
5 cloves of garlic, minced
3 tablespoons Ginger, peeled and minced
2 tablespoons olive oil
1 1/2 cups vegetable broth
1 1/2 cups soy milk
1 small onion, diced
2 green onions, chopped
1 tablespoons agave nectar
2 tablespoons lime juice

2 teaspoons Tony Cachere's Creole Seasoning, or to taste

In a dutch oven, heat oil over medium high heat. Saute onions, garlic, peppers and green onions for five minutes. Add remaining ingredients -- EXCEPT soy milk -- and bring to a boil, stirring often, cooking until carrots are very tender.

Using an immersion blender, blend until very smooth. Add soy milk, blending again until it is completely incorporated.

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Pumpkin Curry Soup

PUMPKIN CURRY SOUP

2 tablespoons olive oil

1 cup onion, chopped

2 cloves garlic, crushed

1 tablespoon yellow curry paste

1/2 teaspoon pink Himalaya salt

1/2 teaspoon pepper

1/2 teaspoon fresh ginger, grated

3 cups vegetable broth

2 cups pumpkin, baked and mashed

1 1/2 cups plain soy milk

In a medium dutch oven, saute onion and garlic over medium high heat. Stir in curry paste, salt, pepper and ginger, cooking for 5 minutes. Add pumpkin and soy milk, stirring to combine thoroughly. Simmer over medium heat for 20 minutes. Garnish with plain greek yogurt and cilantro if desired.

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