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rachelsteiman

Vegetarian Chili

Warm-up with a spicy vegetarian mixed bean and Vegetarian Chili. For those cold, overcast, and downright miserable days, this vegetarian chili may just be the perfect pick-me-up.

Vegetarian Chili

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Prep Time 15

Cook Time 1

Ingredients

1 cups Corn fresh or frozen
2 cups Zucchini
1 Eggplant diced
2 Red Peppers cored and diced
2 Yellow Onion chopped
1/2 cup Garlic Cloves
1/4 Olive Oil
4 quarts Vegetable Broth
2 cans Stewed Tomatoes
2 cans Tomatoe Puree
1/4 cup Lime Juice
4 tbsp Chili Powder
1 1/4 tsp Cayenne pepper
1 tsp Cumin ground
1/2 cup Butter
1/2 cup All-Purpose Flour
3 cans Cannellini beans 15 ounces (rinsed and drained)
1/2 cup Cilantro minced
Sour cream and chopped green onions optional

Instructions

Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400F for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
In a Dutch oven, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans, and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Black Bean Chocolate Brownies

Easy vegan black bean brownies that are so simple, and unbelievably fudgy and decadent. No one would guess that black beans are the main ingredient!

Black Bean Chocolate Chip Brownies

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Prep Time 15

Cook Time 40

Ingredients

2 15-oz can Black Beans rinsed and drained
2 Flax eggs (2 Tbsp Ground Flaxseed meal + 6 Tbsp Hot Water)
1/2 cup Canola Oil
2 tsp Vanilla Extract
1/2 cup All Purpose Flour
3/4 cup Cocoa Powder unsweetened
1 1/2 cup Coconut Sugar
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Coffee grounded
1 cup Chocolate Chips

Instructions

Preheat the oven to 350 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with parchment paper. Grease the parchment paper.
Prepare flax eggs by mixing 2 tbsp of ground flaxseed meal with 6 tbsp of hot water. Let it sit for a minute to become sticky.
Drain and rinse black beans and puree in a food processer or blender along with flax eggs, vanilla extract, and canola oil.
In a separate bowl, combine all-purpose flour, cocoa powder, sugar, baking powder, salt, and ground coffee. Add the dry ingredients to the wets, then stir in chocolate chips.
Pour in batter and sprinkle on more chocolate chips directly on top of the brownies. Bake on the lower rack for about 40 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the brownies in the pan on a baking rack.
Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 squares.

Brown Butter Chocolate Chip Cookies

These Nutty Brown Butter Chocolate Chip Cookies have a surprisingly pleasant flavour and aroma that’ll leave you wanting more. Just the right amount of crisp on the outside and chewy on the inside! It’s the perfect cookie with a deep caramelized flavour!

Brown Butter Chocolate Chip Cookies

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Prep Time 2 30

Cook Time 10

Servings 24

Ingredients

1 cup Unsalted Butter
2 1/4 cup All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Dark Brown Sugar
1/4 cup Granulated Sugar
2 eggs 1 large egg + 1 additional egg yolk
1 tbsp Greek yogurt (vanilla/ plain)
1 1/2 cup Your Favourite Chocolate Bar chopped
1 tbsp Maldon sea salt for sprinkling

Instructions

Add butter to a large saucepan and place over medium heat, whisk constantly. After a couple of minutes, the butter will begin to brown and turn a nice golden colour on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and gives off a slightly nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside until cool enough to touch.
Using an electric mixer, mix the brown butter and both sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined.
In a separate large bowl, mix together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Add both chopped chocolate and mix with spoon until just incorporated.
Chill the dough for 2 hours in the refrigerator.
Once dough is chilled, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. You might need to take out the dough and thaw it out a bit before measuring the dough Once your ready to bake, measure 2 heaping tablespoons of the dough or use a medium cookie scoop. It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart.
Bake the cookies 9 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with sea salt. Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with sea salt.

Rustic Apple Galette

I love having any excuse to make apple anything. So when I came across some pictures of these rustic apple-cinnamon tarts the other day I knew I had to make them. The key thing for this tasty dessert is having a great homemade pie crust. Happy baking everyone!

This Rustic Apple Galette is easier than pie, but just as delicious. Drizzled with a Salted Maple Glaze and served with a scoop of vanilla ice cream, this is the tastiest way to eat the season’s best apples.

Be sure to check out my homemade pie crust recipe on the blog.

Rustic Apple Galette

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Prep Time 25

Cook Time 55

Servings 6

Ingredients

4 Apples peeled and thinly sliced
1 tsp Vanilla Extract
1/2 tsp Cinnamon
1 tbsp All-Purpose Flour
1/2 tsp Salt
1 Egg beaten well
2 tbsp Coconut Sugar
Homemade Pie Dough (listed on the blog)
1/4 cup Pecans chopped

Maple Glaze

2 cups Powdered Sugar
4 tbsp Unsalted Butter melted
2 tbsp Maple Syrup
1/8 tsp Salt
2/4 tbsp Oat Milk or to desired consistency

Instructions

Put the apples in a large bowl. Toss with ¼ cup coconut sugar. Taste the fruit; if it’s more tart than you like, add up to 2 tsp. more sugar. Add the flour, vanilla extract, cinnamon, and salt and toss until everything is evenly mixed.
Roll out your dough until about 1/2 inch thick. Heap the apple mixture in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit. Line baking sheet with parchment paper. Then bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. In the last 10 mins sprinkle pecans loosely over the top of the galette.
(It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving. 15 minutes before serving make the maple glaze to drizzle over top.
To make the glaze, mix together powdered sugar unsalted butter, maple syrup, salt and oat milk to desired consistency

Simple Focaccia Bread

Who doesn’t love freshly made Focaccia bread? Served fresh with a little balsamic vinegar and olive oil or sliced to make your favourite sandwich, this recipe won’t disappoint.

Simple Focaccia Bread

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Prep Time 2

Cook Time 30

Ingredients

1 1/3 Warm Water
2 tsp Honey
1 package Active-Dry Instant Yeast
3 1/2 cup All-purpose FLour
1/4 cup Extra-Virgin Olive Oil plus more for drizzling
2 tsp Flaky Sea Salt plus more for sprinkling
2 sprigs Fresh Rosemary

Instructions

In a medium-large bowl, warm water warm, honey and active-dry yeast. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minutes until the yeast is foamy.
Next, combine flour, extra virgin olive oil, and salt. Using a sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated.
Once combined, remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or coconut oil cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
After the dough has risen for the first time. Turn the dough onto a floured surface and split it in two. Roll each piece of dough out into a circle until that the dough is about 1/2-inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a circular baking pan. Use your fingers to poke deep dents all through the surface of the dough.
Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake for 20-35 minutes. Remove from the oven, and drizzle with a little more olive oil. Slice, and serve warm.

Creamy Roasted Cauliflower Soup

Warm-up this November with this simple yet filling roasted cauliflower soup recipe. Full of plenty of flavour and a bit of spice, you’ll be nice and toasty in no time.

With less than 5 weeks until Baby Sims arrival. I’ve been busy cooking up some freeze ahead meals so that Dan and I have plenty of nutritious and ready-to-eat food at home while we settle into this new chapter. I will be sharing out a round-up in the coming weeks which will include some of my favourite plant-based dishes.

Creamy Roasted Cauliflower Soup

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Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Ingredients

3 tbsp Extra-virgin Olive Oil
1 head Cauliflower 4-5 cups total
3 Garlic Cloves peeled and chopped
1 tsp Cumin ground
1/2 tsp salt
1/8 tsp Paprika
1 tsp coconut oil
1 Yellow Onion chopped
2 Medium Yukon Gold Potatoes peeled and cubed 2-2 1/2 cups total
1/4 tsp Black Pepper
4 cups Vegtable Broth
1 cup Water
1/2 cup Silk Coconut Milk

GARNISH

1 tbsp Red Pepper Flakes
4 sprigs Fresh Thyme
2 tsp Extra-virgin Olive Oil
1/4 cup Roasted Cauliflower

Instructions

Preheat the oven to 400 degrees Fahrenheit.
On a large rimmed baking sheet toss chopped cauliflower, garlic with the cumin, salt, paprika and 3 tablespoons of extra-virgin olive oil.
Bake until the cauliflower and garlic is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Remove from oven and set aside.
Meanwhile, once the cauliflower is almost done, in a soup pot warm the coconut oil over medium heat until shimmering. Add the chopped onion, cubed potatoes and salt and pepper. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain a simmer and cook uncovered, until the potatoes are very soft, about 15-20 minitues
Remove the pot from the heat and stir in roasted cauliflower/garlic mixture, reserving about 1/4 cup of the cauliflower for garnish.
Allow the soup to cool slightly, then carefully puree the soup using an immersion blender, regular blender.
Return the pureed soup to the pot and rewarm it over low-medium heat. Stir in the coconut milk (I personally love Silk's plant-based Coconut Milk).
Taste and adjust for salt and pepper, if necessary.
To serve, ladle the soup into bowls and top with some of the reserved cauliflower and a sprinkle of red pepper flakes, fresh thyme leaves and a drizzle of olive oil.

Turkey Skillet Meatballs

This addictive Turkey Meatball Skillet bathing in kicked up marinara are juicy, delicious, and healthy! Made with only a handful of simple ingredients, they’re quick and fast to prepare and deliver a delicious result. Serve alone or alongside your favorite sauce and pasta.

Turkey Meatballs

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Prep Time 10

Cook Time 20

Ingredients

2 lbs Turkey ground
1/4 cup Italian Bread Crumbs
3/4 cup Parsley finely chopped
3/4 cup Basil finely chopped
1 tsp Red Pepper Flakes
1 1/2 cup Ricotta Cheese
1/2 cup Parmesan Cheese grated
2 tsp Minced Garlic
Salt & Pepper to taste
3 tbsp Olive Oil

Instructions

Preheat oven to 425 degrees fahrenheit and line a baking sheet with parchment paper.
In a large bowl, mix turkey, bread crumbs, parsley, basil, ricotta cheese, red pepper flakes, parmesan cheese, garlic, salt, and pepper in one bowl until well combined.
Roll mixture into 2-3 tbsp sizes or a little big larger than a golf ball.
Place onto sheet and brush tops with a bit of olive oil.
Bake for 20 minutes until slightly browned.
Let rest ten minutes before serving or add to your favorite sauce simmering over low on a stove.

Creamy Mushroom Soup

Looking for something to warm your belly up this autumn? This creamy vegan mushroom soup is the perfect thing to make that happen. I was inspired to recreate one of my favourite soups from The Red Tea Box restaurant in Toronto, which unfortunately closed a few years ago. I can still remember my first mouthful and how completely blown away with the herb seasoning.

The combination of dill and pepper made me rethink the way I traditionally made mushroom soup. To finish it off I always make a handful of homemade croutons for garnish.

Mushroom Soup

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Prep Time 15

Cook Time 35

Servings 4

Ingredients

2 cups Cauliflower Florets
1/4 cup Cashews soaked overnight
2 cups Vegetable Broth
1 tsp Onion Powder
1 clove Garlic chopped
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Extra-Virgin olive oil
1 cup White Mushrooms
1/2 Yellow Onion diced
1/2 tsp Thyme
1/2 tsp Garlic Power
2 tbsp Fresh Dill chopped

CROUTONS

5 slices Sourdough Bread
1/4 cup Vegan Butter melted
2 tbsp Garlic Salt

Instructions

Place cauliflower, cashews, vegetable broth, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor.
Meanwhile, add olive oil, mushrooms, and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
Add pureed cauliflower mixture to sautéed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.

CROUTONS

Preheat oven to 350F.
Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Challah Bread

With Rosh Hashana right around the corner what better way to bring in the New Year then baking some Challah bread. Unlike the straight Challah braid prepared weekly for Shabbat dinners, Challah for Rosh Hashanah is formed into a ring. This symbolizes the cyclical nature of one year drawing to a close and another beginning. To learn more about what Rosh Hashana is all about– you can check out this quick video here.

I started baking Challah bread in my early teens and since then I have enjoyed baking it in a number of shapes and sizes for countless occasions. If you enjoy french toast I highly suggest swapping out traditional bread for Challah, it’s a complete game-changer.

Challah Bread

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Prep Time 30

Cook Time 40

Servings 4

Ingredients

1 tbsp Dry Active Yeast
2 1/2 cup Warm Water 625mL
1/2 cup Honey
4 tbsp Vegetable Oil
3 Eggs
1 tbsp Salt
8 cups All-purpose flour unbleached
1 tbsp poppy seeds

Instructions

In a large bowl, sprinkle yeast over warm water. Beat in honey, vegetable oil, 2 eggs, and salt.
Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for about 1 1/2 hours or until the dough has doubled in bulk.
Punch down the risen dough and turn out onto a floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.
Divide each half into thirds and roll into a long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from the middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together.
Grease two baking trays and place finished braid or round on each. Cover with a towel and let rise for about one hour.
Preheat oven to 375F
Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
Bake at 375F for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Chocolate Pomegranate Brownies

What do pomegranates and chocolate have in common? A delicious chocolate brownie of course! I have always been a fan of unique flavour combinations and this one has my name all over it. Before we move forward into the wonderful world of desserts I suggest using good quality chocolate that way you will enjoy it that much better.

If you haven’t quite mastered deseeding a pomegranate I suggest you take 5 minutes to watch this video here . My first attempt didn’t quite go as planned but after consulting a couple of youtube videos I found an easy way to do so.

These chocolate brownies are bursting with ooey gooey chocolatey flavour and will be sure to satisfy any sweet tooth.

Chocolate Pomegranate Brownies

Print Recipe

Prep Time 15

Cook Time 30

Ingredients

1 cup Almond Milk plus 2 tbsp
1/2 cup Olive Oil plus 3 tbsp
1 tbsp Pure Vanilla Extract
1 cup All-Purpose Flour
1 cup Cacao unsweetened
1/4 tsp Salt plus 1/8 tsp
1/2 tsp Baking Powder
1/2 cup Coconut Sugar
1/2 cup Unrefined Sugar
2 tbsp Cornstarch loosely packed
2/3 cup Chocolate Chips
1/4 cup pomegranate seeds

Instructions

Preheat the oven to 180 degrees C.
Lightly grease a 20 cm x 30 cm baking tray.
In a large bowl stir together the flour, sugars, cocoa powder, baking powder salt, and cornstarch. Pour in almond milk, olive oil, vanilla, and chocolate chips; mix until well blended.
Spread evenly in a baking tray and sprinkle in pomegranate seeds.
Bake for 25 to 30 minutes in the preheated oven until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

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