Vegan Super Bowl Party Chili

I found a delicious vegan chili recipe and had to share! I made it tonight and Bob and I love it! It doesn't take very long to prepare and is so delicious that even if you're not vegan or vegetarian, you're gonna love it!

http://blog.fatfreevegan.com/2012/01/healthy-super-bowl-party-chili.html

I made a couple of changes to the recipe when I made this the second time: (You know I had to tweak!)

1. I sauteed my vegetables in water instead of oil. Heat your pot a bit then add the onions and the same amount of water as the recipe calls for oil. Keep a little water handy and add more as needed. You won't need much; the onions will release their own moisture as they soften.
2. I doubled the chili powder. The recipe calls for 1 tablespoon and I put 2. We like a little more chili flavor.
3. I didn't use salt at the end. I added the black pepper and the chili tasted great as it was so I left out the salt; we all need to cut down on salt anyway.
4. I'm not a hot sauce person since my wls, but I still enjoy using a little tabasco vinegar. Just a few drops in my bowl really livened up this chili.

 



Italian Bean and Tuna Salad

After one of our long walks, my new walking buddy, Marilyn, invited me to her house to try out a new dish. A friend of hers had emailed it to her and it looked so good she tried it right away and I was invited to be a co-guinea pig! I was kind of wondering how it would taste...after all, here in the South we smother tuna with mayonnaise and this tuna salad not only didn't have mayo, but it had beans in it! But I went and shared a lovely meal with Marilyn and the tuna salad was d.e.l.i.c.i.o.u.s! Perfect for a light lunch or dinner!

Italian Bean and Tuna Salad

1-15 ounce can navy beans, drained and rinsed
6 ounce can or packet water packed tuna, drained and flaked
2/3 cup finely chopped celery
1/3 cup finely chopped red bell pepper
1/3 cup fresh or frozen cut (1 inch) green beans, cooked, rinsed with cold water
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 cup Italian salad dressing
1/2 teaspoon dried oregano
mixed greens or spinach

In a medium bowl combine all the ingredients except the lettuce/spinach and mix well. Refrigerate for at least 10 minutes to let the flavors blend. Line plates with the lettuce or spinach, spoon salad onto lettuce and enjoy.

Note: You can also add some black olives, grape tomatoes, or green onions to this salad to jazz it up any way you want to!

TIP: If you're like me and don't keep fresh herbs around but have the dried herbs that's fine, just use one-third the amount called for in the recipe.

Salad Vinaigrette

When I was a kid, we never bought salad dressing. My Mom always made the same vinaigrette and we all loved it. I've tweaked it just a little to suit my tastes, but it's still my favorite and what I use most of the time on my salads.

Salad Vinaigrette

1 tablespoon Gourmet Salad Vinegar
2 tablespoons water
salt and pepper to taste
2 dashes Salad Supreme

You can whisk all the ingredients together if you want to, or just do like me and add them one at a time and toss your salad. There's no oil in this vinaigrette, so there's really no need to whisk if you don't want to. Note: The picture makes it look like the vinegar is clear. It's actually amber; the bottle's just mostly empty! :)