PUMPKIN lentil bean chili and plantains It’s my birthday! The first thing people…
??PUMPKIN lentil bean chili and plantains ??It’s my birthday! The first thing people say when they find out is, ‘Oh, you’re a Scorpio ?!’
✅Recipe: ✅Cook 1/2 cup green or brown lentils in enough water to cover by about 3 inches, until al dente. Drain and set aside. ✅Heat 1 tablespoon olive oil or veggie broth in a medium-large saucepan over medium-high heat. ✅Cook 1 diced onion for about 4 minutes until translucent. ✅Add 3 minced cloves garlic cloves and cook for 30 seconds more. ✅Add 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin, and 1/4 teaspoon cayenne. Cook for 1 more minute. ✅Add 2 tablespoons tomato paste and cook for another 2 minutes, stirring constantly. ✅Add 1 can unsweetened pumpkin purée (15 ounces), 1 cup tomato sauce, 1 cup vegetable broth, 1 tablespoon tamari, and 2 teaspoons fresh lime juice. Stir to combine. Heat until warmed through. ✅Stir in 2 tablespoons tahini. Mix well, making sure all of the tahini gets absorbed and that there are no chunks remaining. ✅Stir in 1 cup cooked green lentils, and 1 can kidney beans (15 ounces), drained and rinsed. Simmer until heated through. ✅Add maple syrup to taste. ✅Add salt and black pepper. ✅Adjust lime juice and tamari to taste. ?PLANTAINS Cooking Tips: Wait until just ripe (yellow with some black spots on skin and yields to touch.)✅Either: 1) Wash and boil gently in skin until fork tender. Peel and slice. ✅or 2)Peel and slice 3/4-inch. Brush generously with oil (optional). Bake on lined sheet until cooked through.✅or 3) Peel, slice to desired thickness (thinner is crispier like chips) and pan-fry in oil or vegan butter.
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