Jeff Tritten

PP One Pot Red Lentil Masala

Jeff Tritten Red Lentil Masala 3.jpg

Chef: Jeff Tritten, ARespectfullife.com

Makes: 6-8 servings

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min






INGREDIENTS

  • 4 c low sodium vegetable broth

  • 1 15 oz can diced tomatoes (including juice from can)

  • 1 7 oz can tomato paste

  • 2 ¼ c red lentils

  • 1 can cooked chickpeas

  • 1 lg onion

  • 4 garlic cloves

  • 1 t ground ginger (OK to substitute 1 T fresh ground ginger)

  • 2 ¼ t Garam Masala

  • Salt and pepper to taste

  • 1 ¾ light coconut milk (add at the end!)

DIRECTIONS

Jeff Tritten Red Lentil Masala 2.jpg
  1. In one 5 qt pot, add all ingredients except the coconut milk (or it scorches).

  2. Bring to a boil and simmer for 25 min.

  3. Add 1 ¾ c of light coconut milk, stir well – cook until hot.

  4. Serve over rice, quinoa or your favorite whole grain.

Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/,https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

Jeff Tritten Red Lentil Masala 1.jpg







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PP Pumpkin Pancakes

Jeff Tritten Pumpkin Pancakes 1.jpg

Chef: Jeff Tritten; ARespectfulLife.com

Makes: 3 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min



INGREDIENTS

  • 2 ½ c oats

  • 1 ½ c Pumpkin fresh cooked or 1 15 oz canned

  • 1 ½ c Nut Milk Almond or flax (Start w/ 1 c add more if needed-depends on liquid in pumpkin)

  • 2 t baking powder

  • 1 ¼ t cinnamon

  • ½ t nutmeg

  • 1 T brown rice syrup

  • 1 pinch salt

Jeff Tritten Pancakes 2.jpg

DIRECTIONS

  1. Add oats to food processor, blend on medium until oats turn into flour. Do not turn it into a powder, you want it slightly course.

  2. Add all ingredients into food processor and blend until mixed thoroughly and its batter.

  3. Let batter stand at least 10 min so oats can absorb liquid.

  4. Using a good non-stick pan – turn on medium heat. If you have a good pan, no oil is necessary. I usually wipe the pan with a tiny bit of oil, (Esselstyn recommends this method in his book Prevent and Reverse Heart Disease.)

  5. Note: Do NOT cook pancakes on more than medium heat! These pancakes are dense, and it takes a little while for oats to cook. If your stove top cooks hot, you are better off turning it down a little and being patient. These are NOT 5 min flap jacks and take a while to cook. About 7-8 min per side.

  6. Serv! I love to add walnuts (This would make the recipe PS), a sprinkle of cinnamon and pure Michigan maple syrup.

  7. NOTE: Do not expect these to be like a fluffy flapjack. If your batter is too thick, they will be gummy in the middle. This recipe can only be made without oil if you have a high quality hard anodized non-stick pan (like Scan Pan brand.) If you are not sure about the temperature setting, start lower than you think.


    Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/,

    https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Pumpkin and Leek Soup

Jeff Tritten Pumpkin Leek Soup Main.jpg

Chef: Jeff Tritten; Respectful Living

Makes: 4-6 servings

Prep Time: 30 min

Cooking Time: 25 min




INGREDIENTS

  • 4 c pumpkin, organic canned or par cooked & mashed

  • 4 c low sodium vegetable broth

  • 2 lg leeks, sliced in 1/4’ slices

  • 2 stalks celery sliced

  • 1 clove fresh garlic, minced or pressed

  • 1 T fresh rosemary chopped

  • ¼ t black pepper, fresh ground

  • Optional, salt to taste

DIRECTIONS

Jeff Tritten Pumpkin Leek Soup.jpg
  1. Start with Leeks, celery and garlic and about 1 c veggie broth – Simmer until tender (about 5 min or so)

  2. Add pumpkin, pepper, rosemary and remaining vegetable broth.

  3. Cook about 25 min.

  4. Use ladle and spoon soup into blender until about half full, blend until smooth. (Entire batch will not fit into a household size blender)

  5. Continue to do this until all the ingredients have been blended.

  6. Stir together in a mixing bowl.

  7. Serve and garnish with a sprig of fresh rosemary.

Jeff Tritten Pumpkin Leek Soup 2.jpg

Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/,

https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

Jeff Tritten Pumpkin Leek Soup Options.jpg
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PP Refreshing Cucumber Bruschetta Pasta Salad

Jeff Tritten Refreshing Cucumber Pasta Salad.jpg

Chef: Jeff Tritten; Respectfullife.com

Makes: 8-10 servings

Prep time: 20 min

Cook time: 8 min

Total time: 28 min


INGREDIENTS

  • 1 lg tomato, diced

  • 2 medium cucumbers, diced

  • 1 medium white or sweet onion, finely diced

  • 4 medium garlic cloves, minced or pressed

  • 10-12 lg fresh basil leaves

  • 4 sprigs fresh chives

  • 1 ½ T infused champagne vinegar (alternatively red wine vinegar)

Jeff Tritten Refreshing Cucumber Pasta Salad #2.jpg

DIRECTIONS

  1. Dice tomatoes and cucumber.

  2. Finely diced onion, chives, basil and garlic (using a garlic press is OK, too)

  3. In a lg bowl, combine all ingredients and thoroughly mix.

  4. Allow to stand and marinate for approximately one hour at room temperature.

  5. Toss with your favorite pasta, chill and serve cold.

  6. ~or~

  7. Serve on a toasted baguette.

Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PS Rice Pilaf Stuffed Zucchini Boats

Jeff Tritten PS Rice Pilaf Stuffed Zucchini Boats.jpg

Chef: Jeff Tritten; Respectful Living

Makes: 4 Servings

Prep Time: 10 min

Cook Time: 40 min (could be more depending on type of brown rice)

INGREDIENTS

  • 1 lg zucchini, cut into quarters, remove seeds

  • 2 ¼ c Low Sodium Vegetable broth

  • 1 t thyme

  • 2 medium garlic cloves, minced

  • 1/3 c white onion, diced

  • 1 c brown rice

  • 1/3 c raw walnuts, chopped

  • 1/3 c dried Michigan cherries, chopped (alternatively cranberries)

  • 1 lg celery stalk, chopped

  • ¼ c mushrooms, chopped

DIRECTIONS

  1. Chop all vegetables.

  2. Prepare zucchini by cutting into quarters, scooping out the seeds with a spoon to make a “boat”.

  3. Place zucchini face down in a cast iron pan or on a baking sheet with parchment paper.

  4. Bake at 350 for 30-35 minutes until tender. (Alternatively, you can also steam the zucchini. make sure it is “tender crisp” and NOT mushy.)

  5. While zucchini is baking, in a medium sauce pan, add vegetable broth, onion, garlic and thyme and bring the mixture to a boil.

  6. Add brown rice and cook according to the instructions.

  7. During the last 7 min of cook time of your rice, add walnuts, cherries, celery and mushrooms.

  8. Spoon rice pilaf into zucchini boats and serve.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP One Pan Tuscan Farro & Bean Skillet

Jeff Tritten Farro Skillet #4.jpg

Chef:  Jeff Tritten
Makes:  2-3 Servings
Prep Time:  10 min
Cook Time:  45 min
Total Time:  55 min

 

INGREDIENTS

  • ½ medium yellow onion, diced

  • 2 medium garlic cloves minced or pressed

  • 2 ½ c low sodium vegetable broth

  • 1 c organic farro

  • 1 can organic beans (white, garbanzo, others OK)

  • 1 15 oz can diced tomatoes drained (1 ½ for fresh tomatoes)

  • 1 c fresh spinach

  • ¼ c fresh basil (save a bit to garnish)

  • 1 t oregano

  • ½ t fennel seed

  • ½ t dried Rosemary

  • ¼ t red pepper flakes (or more to taste)

  • Salt to taste

  • Black pepper to taste

DIRECTIONS

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  1. In a large skillet, add 2/3 c vegetable broth, garlic and onions-sauté until onions are translucent.

  2. Add farro and all spices, bring to boil and simmer 25 min.

  3. Add all other ingredients and heat until spinach is cooked and beans are hot. Depending on liquid content, it could take a few extra min. Simmer until liquids are absorbed.

  4. This is what it will look like when it is almost done cooking. If you need to drain off a little liquid, that is okay. Just continue simmering.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

Jeff Tritan Farro Skillet.jpg

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PP Baked Tempeh or Tofu Marinade

Jeff Tritten Marinade and Marinated Tofu or Tempeh.jpg

Chef:  Jeff Tritten; A RespectfulLife.com
Makes:  4 Servings (Enough for 1 16 oz pkg of tofu or tempeh)
Prep Time:  5 minutes (to make Marinade)  10 min each side (for marinating)
Cook Time:  45 min  
Total Time:  1 hr 10 min (Making marinade, marinating & baking)

INGREDIENTS

Marinade

  • 2 medium garlic cloves, minced or pressed
  • ¼ c low sodium tamari (or low sodium soy sauce or coconut aminos)
  • 1 T ginger, freshly grated
  • 1 T Dijon mustard
  • 1 t ground cumin

To flavor & marinate

  • 1 16 oz pkg Extra Firm Tofu or Tempeh

DIRECTIONS

Marinade

  1. Whisk all marinade ingredients together.
  2. Place in a 9 x9 or pie pan.
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Tofu or Tempeh

  1. Preheat oven 300 degrees F
  2. Slice into ¼“ strips
  3. Place Tofu or Tempeh into marinade, let soak up marinade for 10 minutes, flip.
  4. Spoon the marinade over the other side of Tofu or Tempeh, let sit an additional 10 minutes.
  5. Bake in oven for 30 minutes.  
  6. Flip and bake for an additional 15 minutes.
Jeff Tritten Marinade Baked Tempeh.jpg

TIPS

  1. Tofu will brown and puff up, Tempeh will brown.
  2. You can use hot-out-of-the-oven Tofu/Tempeh immediately for a sandwich.
  3. You can cool Tofu/Tempeh, and then use in a sandwich or stir fry, too.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, 
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP or PS Hearts of Palm Salad with Ginger Mandarin Dressing

Jeff Tritten Hearts of Palm Salad #1.jpg

Chef:  Jeff Tritten; ARespectfulLiving.com
Makes:  4 Servings
Prep Time:  20 min

 

 

 

 

 

INGREDIENTS

Salad

  • 1 14 oz can Heart of Palm, cut into rounds
  • 1 14 oz can artichoke hearts, chopped
  • 1 15 os can red kidney beans, drained and rinsed
  • 4 medium radishes, diced
  • ½ medium yellow bell pepper, diced
  • ½ medium red or yellow onion, diced
  • 1/8 c fresh parsley, finely chopped
  • 1 t sesame seeds (optional, PS, not PP, if used)

Dressing

  • 1 15 oz can Mandarin oranges ( or 1 ½ c fresh mandarin oranges with 1 c water)
  • ¼ c green onions
  • 1 t ginger freshly grated
  • 1 t orange zest freshly grated
  • 2 T low sodium Tamari
  • 1 T rice wine vinegar
  • 3/4 T date sugar (or 1 T brown sugar)
  • 1 T brown rice syrup (or maple syrup)
  • 2 t sesame seeds (optional, PS, not PP, if used)
  • 2 t arrow root

DIRECTIONS

Salad

  1. Cut Hearts of Palm, into rounds
  2. Remove “woody” outer layer of artichoke hearts and roughly chop
  3. Dice radishes, onion, yellow and red peppers
  4. Finely chop parsley
  5. Combine all ingredients
Jeff Tritten Hearts of Palm Salad #2.jpg

Dressing

  1. Combine mandarin oranges, green onion, ginger, orange zest, Tamari, date sugar, brown rice syrup and 1 t sesame seeds (if using) in blender and puree.
  2. Dump contents from blender into a non-stick pan.  
  3. Add additional sesame seeds (if using) and simmer on medium heat for 15 min.
  4. Whisk 2 t arrow root with 2 T water together and add to simmering sauce.  
  5. Whisk gently until mixture thickens.
  6. Place cooked and thickened dressing in a container to chill for use on salad.
  7. Gently mix salad and cooled dressing together and serve.   
Jeff Tritten Ginger Mandarin Dressing.jpg

TIP

  1. You can use “hot” dressing in vegan dishes of your choice.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

Jeff Tritten Hearts of Palm Salad Logo.jpg

 

 

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PP or PS Vegan Banana and Oat Pancakes ~ Gluten Free

Jeff Tritten, Banana Oat Pancakes #2.jpg

Chef:  Jeff Tritten
Makes:  3 Servings
Prep Time:  15 min
Cook Time:  16 min
Total Time:  31 min

INGREDIENTS

  • 2 ½ c oats (Oatmeal)
  • 2 medium Bananas, Ripe
  • 1 ½ c nut milk (I used almond milk)
  • 2 t baking powder
  • ¾ t cinnamon
  • 1 T brown rice syrup (maple okay)
  • 1 pinch salt (optional)
  • Garnish with fruit & or slivered almonds (PS if using almonds(

DIRECTIONS

Jeff Tritten, Banana Oat Pancakes #3.jpg
  1. Add oat to food processor, blend on medium until oats turn into oat flour.
  2. Add all ingredients into food processor and blend until mixed thoroughly and is a batter.
  3. Let batter stand at least 10 min in order for oats to absorb liquids.
  4. Using a good non-stick pan – turn on medium heat.  If you have a good pan no oil is necessary.  Esselstyne says if needed, you can use cooking spray and wipe out the excess.  
  5. Use ¼ scoop per pancake.
Jeff Tritten, Banana oat Pancakes #5.jpg

TIPS

  1. Do not cook pancakes on more than medium heat!  These pancakes are dense and it takes a little while for the oats to cook. 
  2. If your stove top cooks hot, you are better off turning it down a little and being patient.  

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

Jeff Tritten, Banana Oat Pancakes.jpg
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PP Black Bean and Sweet Potato Lettuce Wraps

Jeff Tritten, Black Bean Seet Potato Lettuce Wraps.jpg

Chef:  Jeff Tritten, ARespectfullife.com
Makes:  4 Servings
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

INGREDIENTS

  • ½ medium onion, diced
  • 2 medium garlic cloves, minced or pressed
  • ¼ c Fresh Cilantro, chopped
  • 2 medium sweet potatoes, cubed
  • 1 15 oz can black beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes, drained
  • 1 t lime juice (for deglazing pan)
  • 1 t ground cumin
  • ¾ t chili powder
  • 1 t oregano
  • ½ t black pepper
  • ¼ t cayenne pepper (Optional; use if you want it spicy)
  • salt to taste (Optional)
Jeff Tritten,Black Bean Sweet Potatoe Lettuce Wraps #2.jpg

DIRECTIONS

  1. In a non-stick pan, steam cubed sweet potatoes on medium-high heat with a little bit of water for 8-10 min until soft (but not mushy and set aside.
  2. Sauté cilantro, onion and garlic until onions are translucent.  Deglaze pan with lime juice.
  3. Add ALL ingredients together, stir in spices and heat on medium heat until hot.  About 15 min. 
  4. I usually wait a few minutes to add the black beans so they do not get mushy.
  5. Serve in tacos, burritos, lettuce wraps or on salad greens.  

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

Jeff Tritten Black Bean Sweet Potato Logo.jpg
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PP Vegan Jambalaya-Smokey Creole Style

JT Jambalaya.jpg

Chef:  Jeff Tritten
Makes:  4 servings
Prep Time:  15 min
Cook Time:  60 min
Total Time:  1 hr 15 min

INGREDIENTS

  • 1 medium white onion, diced
  • 1 lg red bell pepper, diced
  • 4 cloves garlic, finely diced or minced
  • 1 c fresh Okra, chopped in rounds
  • 2 stalks celery, chopped
  • 3 c low sodium vegetable broth
  • 1 15 oz can diced tomatoes, NOT drained
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 7 oz can tomato paste
  • 1 T low sodium tamari
  • ¾ t oregano
  • 3/5 t thyme
  • 1 & ½ t smoked paprika
  • 2 bay leaves
  • ¼ t cayenne pepper (optional-or more to taste)
  • 1/8 t Red Pepper Flakes (optional-spicy)
  • 1 c brown rice
Jt Jambalaya 3.jpg

DIRECTIONS

  1. Sauté onions, garlic, red pepper and okra.  Okra will be a bit slimy which is normal.  Sauté with a splash of water.
  2. Sauté until onions begin to get translucent.
  3. Add diced tomatoes, kidney beans, celery and tomato paste and stir.   
  4. Stir in all spices.  Simmer 15 minutes.
  5. Add rice.  Brown rice takes at least 40 minutes to cook.  Alternatively, white rice works and will only take about 20 minutes.  Cook until rice is tender and most liquids are absorbed. 

TIPS

  1. If you like, feel free add to add to taste.  Alternatively, you could use low sodium soy sauce which will make it saltier. 
  2. You may use cooked beans and fresh tomato if you prefer.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Ultimate Rich Chili

JT Chili.jpg

Chef:  Jeff Tritten
Makes:  4 servings
Prep Time:  20 min
Cook Time:  1 hr
Total Time:  1 hr 20 min

INGREDIENTS

  • 1 medium red onion, diced
  • 4 medium garlic cloves minced or pressed
  • 1 average jalapeño finely diced
  • 1 lg red bell pepper
  • 2 15 oz cans diced tomatoes, including liquid contents, don’t drain
  • 1 6 oz can tomato paste
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can garbanzo beans drained and rinsed (or large white beans)
  • 2 T chili powder
  • 2 t ground cumin
  • 1 t oregano
  • ½ t salt
  • ½ t black pepper
  • ½ t paprika
  • ½ t smoked paprika
  • 1/3 c strongly brewed coffee
  • ½ c pureed frozen black cherries (or strawberries)
  • ½ c frozen or canned corn, OPTIONAL (not my personal preference)
  • ¼ t cayenne pepper, OPTIONAL (if you prefer spicy chili)
  • 1 T brown rice syrup, OPTIONAL (if you prefer a sweeter chili; alternately you can use agave syrup, date sugar or brown sugar-brown rice syrup is very non-descript)
  • 1 c water (more as needed)
  • Splash red wine or strawberry champagne vinegar to deglaze pan 

DIRECTIONS

  1. In a large pot, sauté onion, garlic, jalapeno pepper and red bell pepper with water or vegetable broth, until onions become slightly translucent.
  2. Deglaze pan with a splash red wine or strawberry champagne vinegar to deglaze pan.  (note in picture I am also using yellow peppers because I did not have enough reds on hand)
  3. Add tomatoes, tomato paste, all spices, coffee and pureed cherries and stir together.  Bring it to a light boil and simmer for 20 minutes
  4. Add drained beans (and corn if desired).  
  5. Simmer all until chili is to desired thickness, approximately 30 minutes.  If you want to speed up the process and make a very thick chili, add a little mesa flour.

TIPS

  1. When using canned beans, I prefer to add the beans later in the recipe so they don’t become mushy.
  2. Chili is always best the next day if you cool it and allow the beans to absorb all of the seasoning.
  3. If you prefer to cook your own beans, they tend to be a little firmer and the cooked beans can be added at the same time as the tomatoes and would require a bit more salt.  Canned beans already have salt added.
  4. Deglazing is a fancy and intimidating word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan.  Those brown bits are where all the flavors are, and it is called “fond’.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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