Earlier this week I told you that I would be posting recipes in a new series called ‘Colour Your Plate’. This is the second recipe and it is perfect for the upcoming weekend! Cheapest colour you can buy in the veggie aisle. An entire purple cabbage, which cost me $2 and I made this salad earlier in the week, used it as a topping on green salad, a side on a curry dish and now as a topper on vegan chili tacos.
If you are a wife/partner of a football lovin’ man, then you’ve probably made a few batches of chili in your day. Any other woman out there feel like you become a widow once football season starts? This weekend is American Thanksgiving – which means there will be tons of football on television. To add to it the Grey Cup is also happening this weekend (for my American readers that is like our Super Bowl). This means I will be spending the weekend by myself….with the occasional request by my husband to make “football food”. You might think that I would be able to cling the small parasite that I created for family time, but alas, no. My husband has converted our little 2 yrs old to the dark side of football. I knew it was over when my son started asking to wear his football jersey on non-football days while cheering “Go Bears, Go!”…sigh…
My go-to football food has always been chili. When we did the elimination diet we discovered that tomatoes have a negative effect on us. For my husband, he gets achy joints, for me, I get really bad acid reflux. So, chili was off the table for a while. However, I have revamped it and this vegan, gluten-free, tomato free version is just as delicious! Have your chili in a bowl or throw it in some gluten-free tacos topped with avocado, cabbage salad and some cilantro. Hot sauce is optional Perfect for game day and your man will never know that it is extra healthy for him!
This week I was introduced by Vega to an upcoming online series called Thrive Forward. This is a free video series to be released in January and will be providing you and me with information on how to eat more clean and incorporate more plant based eating into our every day lives. To pre-register for the event, click here and you will get a free eBook. Thursdays, Vega will pose a Thrive Forward question and this week it was “How do you get your Omega 3’s?” My response was that I eat my chia seed (which I use in a lot of my vegan baking). Here, I’ve thrown them in the chili to add even more nutrients! Hope you all enjoy game day. All game day widows are welcome to my house for sweet potato brownies (recipe to come) and wine…ahem…I mean tea, of course…
Purple Cabbage Salad
- 1 whole purple cabbage
- juice from 1 lemon
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp pepper
1. Remove one or two leaves from the cabbage and discard. Cut out core and slice the cabbage into thin strips.
2. Place all ingredients into a bowl and massage with your hands really well together. Place in glass jar, cover and put in fridge until ready to use.
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 1 head of garlic, crushed
- 2 tbsp maple syrup
- ¼ cup no salt added chili powder
- ¼ tsp nutmeg
- ½ cup water (or more if necessary)
- 3 medium sized carrots, diced
- 2 fresh basil leaves, finely chopped
- 1 can no salt added black beans, rinsed
- 1 can no salt added chickpeas, rinsed
- ¼ cup quinoa
- 1 head of broccoli, small chunks
- 1 leaves of Swiss chard, diced
- 1 tbsp chia seeds
- In a large pot, heat oil. Add onions, garlic and maple syrup. Cook until caramelized.
- Add spices and let heat for about 30 seconds for the aromas to awaken. Add water and stir.
- Add carrots, beans, quinoa and simmer for 5 mins. Stir in broccoli. If necessary, add more water to help everything cook.
- Once broccoli begins to get tender, add Swiss chard and chia seeds. Let simmer for a few more minutes.
- Serve in some gluten-free taco shells topped with avocado, cilantro, hot sauce (optional) and the purple cabbage salad.