SPICED VEGAN CHILI - HOLIDAY PARTY STYLE

What you need: Olive Oil 1 tablespoon Yellow Onion, diced 1 each Garlic, minced 1 tablespoon Carrot, shredded 1 each Mushroom, diced 1 cup Jalapeno, minced 1 tablespoon Tomato, diced 1 cup Corn 1 cup Chili Powder 2 tablespoon Cumin 1 tablespoon Tomato Sauce 1 ½ cup Kidney Beans 1 15 oz can Black Beans 1 15 oz can Garbanzo Beans 1 15 oz can Molasses ½ teaspoon Salt 1 ½ teaspoon Pepper 1 teaspoon Fresh Cilantro, chopped Method: -Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, mushroom, and jalapeno. Sweat out until onion is soft and translucent. -Add chili powder, cumin, salt, and pepper, saute for 2 minutes -Add in tomato, tomato sauce, all beans, and molasses and cook for another 10 minutes, until a small bit of the liquid has reduced -Serve with chopped cilantro and avocado

HOMEMADE VEGAN PHO BROTH

What you need: 3 cloves garlic 2 1/2 Tbsp fresh grated ginger 1/2 Jalapeno- sliced 6 star aninse pods 2 cinnamon sticks 3 lemongrass stalks - chopped 3 leeks- trimmed and sliced 2 ribs celery- chopped 4 carrots- chopped 4 shiitake mushrooms- thinly sliced 1/4 cup soy sauce or tamari 2 tsp pepper 2 tsp pink salt 1/2 tsp toasted sesame oil 10 cups water

Method: Prepare your ingredients as listed above. Add everything into a large soup pot and bring to a boil. Then lower heat to simmer, cover and cook for 3-4 hours. Then strain out the ingredients and discard. Thats it! delicious!

CITRUS-Y GREEN BEANS WITH ALMOND & CASHEW CRUMBLE

What you need:

1/2 cup blanched and slivered almonds 1/2 cup cashew pieces 2 Tbsp coconut oil 4 Tbsp extra virgin olive oil, divided 1 garlic clove, minced Zest and juice of 1 lemon 2 tablespoons finely chopped flat-leaf parsley Flaky sea salt Pepper 1 1/2 pounds green beans, trimmed

Method: Lightly toast almonds and cashews in a skillet over medium heat. Let cool, then crush with your hands into little pieces.

Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add almonds, cashews, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.

Place lemon juice in a small bowl and slowly whisk in the olive oil. Season to taste with salt and pepper. Set aside.

Prepare a bowl with ice and water. Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 2-4 minutes. Transfer the green beans to the bowl of ice water, let sit for a minute to stop the cooking then drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.

Arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and cashew crumble mixture on top. Enjoy!

Stay tuned to Cara's Kitchen because I will be posting healthy alternatives to your favorite holiday dishes!

xoxox, Cara