Sweet Potatoes with Vegetarian-Vegan Black Bean Chili

As I mentioned to you in the near past, that we have vegetarian, and vegan meals at least 3, 4 times a week, seafood once a week, and the weekend is pretty "iffy"...never knowing what we're going to eat. That's where I get in trouble with my WW points system, even though I'm allowed extra points, every weekend I gain back at least 2 or 3 pounds; then, start again on Monday, and it takes an entire week to lose those extra pounds, and struggling to lose another pound or two. So, this is the "lifestyle". As long as I'm on track and know what's taking place, I'm more conscious of it!

This dish is the ultimate vegetarian...vegan, if you don't top the chili with the Lebni (kefir/yogurt)...but I must confess that Lebni is so creamy, tangy, thick, and the perfect topping to tame the hot and spicy flavor of this gorgeous chili topped baked sweet potato! I don't claim to be a recipe developer, or a food stylist, but then, I am a professionally trained chef, for decades now... which I never talk about, but I do mention it on the bottom of my  "about me" section. I guarantee, that you haven't seen a chili assembled like this, but there are plenty of sweet potato chili recipes out there. This way, you have the best of both...baked sweet potato, cooked black beans, and separately cooked spicy vegetables, all assembled...with LOVE!

I totally went off the original subject that I want to post about...oh yes! The Red Gold Tomato Giveaway winner!
As you can see these beautiful spicy vegetables that are still simmering, and steaming (you could actually see the steam)...they are made with the Red Gold Tomato Diced Tomato Chili Ready tomatoes.

Here's the tricky part. I did calculate the winner on my handy little Random.Org widget, and wouldn't you know who came up as #14 winner? Wendy @ The Weekend Gourmet. She specifically asked me not to include her, since she also hosted a giveaway last year, and this year, she had the opportunity to visit the Red Gold Tomato plant in person...you can read about her fabulous trip on her blog!

Next, the generator picked my Hungarian food blogger friend, Erzsi @ Troll a Konnyhamban...so sorry, but only U.S. and Canada are eligible....that was # 7...so now, I didn't want to spin the numbers again, that's how I went to the next number, which is # 8...Claudia @ What's Cookin' Italian Style!

Congratulations, Claudia...I will get in touch with you by e-mail...to get your address, so I can send it to Red Gold, and they will ship your giveaway package to you, directly!

Linking to: Full Plate Thursday @ Miz Helen's Country Cottage
                Thursday Favorite Things @ Katherines Corner

Sweet Potatoes with Vegetarian-Vegan Black Bean Chili
my own recipe

1 Tablespoon olive oil
1 red bell pepper chopped
1 medium onion chopped
3 cloves of garlic chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1-14 1/2 to 16 ounce can diced tomatoes with juices
(I used Red Gold diced tomatoes, Chili Ready)
1 15- to 16 ounce can black beans, rinsed, and drained
( I made a large pot of black dried beans, the day before, and used 2 cups of it, rinsed and drained)
3 small yellow crookneck squash diced 
1 Tablespoon minced seeded if you like, jalapeno chili
4 lime wedges

Plain nonfat, Lebni, our sour cream (optional)
Chopped fresh cilantro (optional)

Preheat oven to 375 degrees F. Pierce sweet potatoes with a fork, and wrap them separately in foil paper. Place sweet potatoes in baking dish and bake until tender, about 1 hr. 15 minutes.




Note: the day before, make a large batch of dried black beans, and refrigerate in large plastic container, to make at least 3 different meals out of it, or just season it to make a side dish chili, or black bean soup. This is optional, you can use a good quality canned beans for this recipe, as well!

Meanwhile, heat olive oil in large nonstick skillet over medium-low heat. Add diced bell pepper and shopped onions and saute until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then the diced yellow squash. tomatoes.Reduce heat to low, and cook for about 15 minutes, adding about 1/4 cup of water if it's needed.
Add diced tomatoes with their juices, and cook for another 10 to 15 minutes...not longer, to keep the diced pieces whole.

Heat the black beans separately in a small saucepan. You can add an extra can of beans, or the fresh cooked beans to make sure you have enough. Important: in order to spice up the beans, take a small portion from the spicy veggies, and stir them into the beans.


Arrange 1 sweet potato on each of 4 plates. Split potatoes open; mash slightly. Spoon some black beans in center of each. top with the spicy vegetables, and squeeze lime juice over.

Top with Lebni, Greek yogurt, or sour cream (optional)
 

This is an amazing healthy, colorful, and filling dish.
I figured out the WW points value, which is 7 points.
Even if you're not a vegetarian, you will love this!
Enjoy!












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Israeli Couscous Salad

Even though you are not a vegetarian, and for sure not a vegan, have you wondered lately that what you are consciously cooking might be...could be vegetarian, or vegan?...well it happens to me a lot, without even thinking or planning it, do to the fact that I always have fresh veggies on hand and like to use them up with whatever I happen to think of making. Same goes for the dry beans, and for the canned beans, rice, lentils, and couscous that I like to prepare to have around as a snack, or a side dish!

Israeli couscous is made of small, round pearls of pasta. Similar to regular couscous, it resembles a grain but is made of wheat flour. Because of its large surface area, it holds sauce well and is very versatile; Israeli Couscous can go in soup, be baked, served as a pie, or made into a risotto. It is widely used in the Middle East, and in Portugal, Spain, and Italy. So delicious with cooked vegetables or used as a side dish with stews. It has a nutty flavor, and it does not get a sticky texture when it is cooked properly. I love to eat this as a cold salad, but you can eat it warm as well!

Spaghetti with Porcini Mushrooms

Now that Halloween is behind us, and taking a breather from contacting all the award participants, I can now start posting some of the dishes that I have made in the past week. You will be seeing a lot more vegetarian dishes, since my son and daughter-in-law have become vegetarians, with their on-again, off-again...OK, lets eat some meat...special occasion excuses, so now it's official once more. As for me, I make vegetarian dishes at least twice or 3 times a week and the rest of the week it's usually chicken, anyway. Once in a while beef, or pork, which is rarely. This porcini mushroom comes from Italy, in a small packet. When my daughter visits once a year, all I ask of her is to bring me Italian spices, and porcini mushrooms. All you do to reconstitute the dried mushrooms, is to put them into a small pot, fill it up with water, let it come to a boil, leave it alone to cool the water...do not use for at least one hour, or just put it into a mason jar with the liquid, which is so important, and use it within a few days, or so...all of it, or some of it. It has a nice woodsy flavor, and it is oh so rich, and oh so very expensive, if you can even buy it! The broccoli florets was an (option) which was steamed and added in there at the end.

...I forgot to include in my Halloween "show& tell" dear departed grandma Fran, and Grandpa Ronny (comment from my 4yr old granddaughter)
...OK enough of that. My recipe to follow, the way I made the porcini with the spaghetti...some of you that do not like the broccoli, just ignore it. 

Spaghetti with Porcini Mushrooms

1 small packet of dried porcini mushrooms (about 1 cup dried)

1 onion chopped

3 Tbsp extra virgin olive oil

3 cloves garlic minced

1 cup tomato sauce

salt and pepper to taste

small amount of dried red pepper flakes

1 jalapeno seeded and sliced thin (optional)

few leaves of fresh basil

1 cup liquid from porcini mushrooms

1 cup porcini mushrooms that have been boiled and soaked in water

1 lb. dry spaghetti (save 1 cup water, from the cooked pasta)

In a medium saucepan, add water about halfway, empty the dried mushrooms and let it come to a boil. Do not boil any longer, just let the mushroom soak in the liquid, let it cool down, and save in a medium mason jar with a lid, with liquid. You should end up with about 2 cups of mushroom. Do not discard the liquid, you will need it in the cooking process.

In the meantime boil the water for the spaghetti, and cook according to directions. In a large skillet, saute onions, jalapeno and garlic till onions are nicely wilted, add the mushrooms, and the liquid from the mushrooms, the salt and pepper, and the basil. Let the liquid cook down for a few minutes, until you see it thickening. Add the tomato sauce, and let it cook until the sauce thickens You can add steamed broccoli florets to fold into the sauce at this time. (optional) Serves 4.