sunday eats~ spicy bean chili & carrot spice cake w/ coconut creme frosting

ah, sundays. the day of rest; snugging up with mugs of tea, books and my journal. getting various bits of tasks down around the house and town at a leisurely pace. whipping up some comforting food to slowly enjoy whilst staring out the window at pillowy whiteness.

yes, yes, sensuous, poetic sunday, how i love you.

today i am making spicy bean chili. slowly, it's simmering on the stove and i ever so often go to it for a taste and a touch of another spice. chock full of all the remaining dried beans that were in the cupboard, it's the perfect hearty meal for a blustery sunday afternoon.

spicy bean chili [v]
4 cups various beans [i used northern, pinto, adzuki and roman. just use up whatcha got.]
2 cloves garlic, minced
1 large yellow onion, chopped
3 medium carrots, diced
2 large cans of tomatoes, one crushed, one diced [i love muir garden's organic fire roasted]
3-5 cups vegetable stock [depending on preference of thickness]
1 cup corn nibs
3 tbsp soy sauce
hot sauce to preference [i used 1/2 tspn dave's insanity hot sauce]
tbsp salt
1/2 tbsp black pepper
tspn cumin, oregano, basil
1/2 tspn paprika, onion powder, sage

note; had i remember to pick them up from the grocery store, i would also add a few stalks of celery and a green bell pepper, diced. also, if you're using dried beans, ensure they are presoaked and cooked as necessary. here's a handy chart for your bean needs. if you don't want to go to the trouble, you can use canned beans, too.




in a large pot, sautee garlic and onion in olive oil for three minutes. add in carrots [and peppers and celery] and sautee an additonal five minuntes. dump in tomatoes and beans in and bring to a simmer. add stock, soy, corn and spices. let simmer low and slow for two hours to get maximum flavorage. serve with an awesome, super crusty multigrain bread.

and, for an added bonus, here's a new carrot spice cake recipe i made last night. you would NEVER guess it's both vegan and gluten free it came out perfectly moist and goes incredibly with my vegan coconut cream frosting [see below]


carrot spice cake [v][gf]
2 1/2 cups garbanzo bean flour [lovely for baking; nutty and delicious]
2 tbsp baking powder
1 tbsp vanilla
3 tbsp cinnamon
1 tspn nutmeg
1/2 tspn clove and allspice
1 tspn salt
2 tbsp flax meal
2 cups grated carrots [about four medium carrots]
2/3 cup sugar
1 cup vegan margarine [earthbalance!]
1/2 cup puree silken tofu
1/2 cup non-dairy milk [i always use almond milk in this scenario]


preheat oven to 350. grease a 12'' sheet pan. combine sugar and earthbalance until fluffy. cream together with tofu, milk and vanilla. set aside. in a seperate bowl, mix together flour, baking powder, flax, salt and spices. slowly, add dry ingrediants to the wet ones. once incorporated, mix in grated carrots. spread evenly into the pan, and bake for about 40 minutes, or until a toothpick stuck in the center comes out clean. one cool, top with coconut creme frosting;

coconut creme frosting [v][gf]
2 1/2 cups confectioner's sugar
1/2 cup earthbalance
1/4 cup non-dairy cream cheese [i use tofutti brand]
2 tbsp non-dairy milk
1/2 tspn vanilla
1/3 cup shreadded coconut

note; for best results, prepare frosting in a metal bowl prior chilled in the freezer


cream together margarine and cream cheese. slowly add confectioners sugar. add vanilla and milk slowly, to ensure your frosting stays thick. once frosting base is creamed, fold in coconut. keep chilled until ready to spread on cake.

hope you enjoy xoxo!