Crockpot Enchilada Soup

January 13, 2012 by Leave a Comment

There’s not much better on a chilly day than a nice spicy soup and this definitely hits the spot!  Top with your favorite toppings like cheese, tortilla strips, sour cream, avocado, and cilantro.  So Good!!!

 

Crockpot Enchilada Soup
(Print this recipe!)

by Sarah Collins Chapman

Prep Time: 5-10 min

Cook Time: 6-8 hrs

Keywords: slow-cooker soup/stew vegan vegetarian fire roasted tomatoes Mexican

 

Ingredients (4 large servings)

  • 3 cups vegetable broth
  • 2 t cumin
  • 2 t chili powder
  • 1/2 t cayenne
  • 28 oz fire roasted crushed tomatoes
  • 2 jalapenos, seeded and diced
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can black beans
  • 1 small can tomato paste
  • 2 big handfuls of tortilla chips, crushed (this will be added at the end to thicken the soup and add a fantastic flavor)

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    Instructions

    Add all ingredients except tortilla chips into crockpot.

    Let cook on low for at least 6 hours.

    Add crushed tortilla chips and stir well- this will not only thicken the soup more but it will add more of an enchilada flavor as the crushed chips melt into the hot soup.

    Let cook for another hour.

    Ladle into bowls and top with your favorite toppings- cheese, more crushed tortilla chips, avocado, sour cream, etc…

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    Enjoy!

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    Chocolate Chip Scones

    December 29, 2011 by 1 Comment

    Weather you make these as a sweet treat or to go with some tea, coffee and girl talk they’re delicious!  They come together very quickly and the ingredients are things I typically keep on hand so if I need to make them in a hurry it’s a cinch!

     

    Chocolate Chip Scones
    (Print this recipe!)

    Ingredients:
    1 1/2 Cup whole wheat pastry flour
    1 cup all purpose flour
    1 T baking powder
    1/2 t salt
    6 T earth balance (or butter)
    1 cup chocolate chips
    3/4 cup nondairy milk, plus more for brushing on top of scones
    1 t vanilla
    1/2 cup sugar

    Directions:
    Preheat oven to 400 degrees F

    Mix together flours, baking powder, salt.

    Cut in butter (you can use a pastry cutter or knives but I think it’s simpler to just use your fingers!) until it resembles little pebbles.

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    Stir in chocolate chips (yes, before the wet ingredients)

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    In a separate bowl or a measuring cup mix together sugar, nondairy milk, and vanilla.

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    Mix the wet mixture into the dry mixture until combined.

    Turn dough out onto a lightly floured surface and shape into a circle.

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    Cut into 8 wedges.

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    Place wedges on baking sheet (I use a baking stone- I love it more than anything else in my kitchen!), brush tops with nondairy milk, and bake at 400 degrees for 20 minutes.

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    Allow to cool for a few minutes before serving.  Serve warm with your favorite tea or coffee.

     

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    De. Lish.

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    Dark Chocolate Almond Butter

    December 27, 2011 by 3 Comments

    I’ve been sitting on this recipe for a few weeks because I sent my foodie penpal Lindsay some this month and I wanted her to get a chance to sample it before I posted the recipe.  I’m super excited to get to share it today!

    There’s a certain brand name of chocolate almond butter that I sometimes buy.  It’s delicious but it’s $10 for a jar so I don’t buy it often!  Here is my version of that, which is much much less expensive seeing that I typically always have these ingredients in my cupboard.  And it tastes exactly the same!

    So move over chocolate and peanut butter… there’s a new match made in heaven- chocolate and almond butter!

    P.S.  If you’ve never made your own nut butter before I suggest taking a peek at my almond butter tutorial before you start!

     

    Dark Chocolate Almond Butter
    (Print this recipe!)

    Ingredients:
    2 cups raw almonds
    1/2 cup dark chocolate chips (I’m in love with the Guittard brand)
    1/2 tsp vanilla
    pinch of salt

    Directions:
    Preheat oven to 300 degrees F.

    Pour almonds onto a baking sheet and roast for 25 minutes, stirring occasionally.

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    Let almonds cool to room temperature and pour the almonds in a food processor and process until the almond butter just starts to come together(this will take a little while so be patient!).

    Melt chocolate chips in the microwave or in a small saucepan on the stove.

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    Add melted chocolate, vanilla, and salt and process until all ingredients are combined and almond butter is smooth in consistency.

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    Delicious chocolatey almond butter!

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    Enjoy!

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    Apple Spice Donuts

    December 21, 2011 by 2 Comments

    There’s not much that’s more cozy when it’s cold outside that any thing that is apple-spiced!  If you don’t have a donut pan you could totally make these into muffins and they would be amazing!

    Apple Spice Donuts  (makes 10 regular sized donuts)
    (Print this recipe)

    Ingredients:
    For Donuts:
    1 cup AP flour
    1 cup whole wheat pastry flour
    1 T baking powder
    1/2 cup sugar
    1/2 t cinnamon
    1/4 t nutmeg
    1/4 t ginger
    1/2 cup applesauce
    1/2 cup peeled, grated apple
    1 cup nondairy milk
    1 t vanilla
    pinch of salt

    For Icing:
    1/2 cup powdered sugar
    2 T nondairy milk
    a small pinch each of cinnamon, nutmeg, and ginger

    Directions:
    Preheat oven to 350 degrees F.

    Combine dry ingredients in a medium sized bowl.

    In a small bowl combine applesauce, grated apple, nondairy milk, and vanilla

    Add wet to dry and stir until just combined.

    Spoon mixture into a donut pan that’s been sprayed with cooking spray.

    Bake for 12-13 minutes until donuts are firm and slightly brown.

    Let cool in pan for 5 minutes.

    For glaze mix together the confectioners sugar and milk and dip each donut into glaze.  Let donuts sit until glaze hardens. (NOTE: if you store these in an airtight container the glaze will melt so plan accordingly!)

     

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    These are SO good!

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    Whole Wheat Cinnamon Rolls

    December 19, 2011 by 5 Comments

    Good morning!!!  School is officially OVER for the semester, grades are in (p.s. I got a 4.0 this semester- woo hoo!!!), and it’s Christmas break!!

    When I think of winter break I automatically think of sleeping in, lounging with a cup of coffee, reading, and home made goodies like these cinnamon rolls.  These would also be great to serve on Christmas morning!

    I make my dough with a bread machine on the dough setting, but if you don’t have a bread machine (first of all, why in the world don’t you have a bread machine- they’re amazing!) you can certainly make this dough by hand.

    Whole Wheat Cinnamon Rolls
    (Print this recipe!)

    Ingredients:
    For Dough:
    1 cup warm water
    2 t yeast
    2 t sugar
    1 1/2 cup AP flour
    1 1/2 cup whole wheat flour
    2 T Earth Balance (or butter)
    1/4 cup agave nectar
    1/2 t salt

    For Filling:
    1/4 cup Earth Balance, softened (room temperature)
    1/4 cup brown sugar
    1 T cinnamon
    1/2 cup chopped walnuts or pecans

    For Icing:
    1 cup confectioners sugar
    2 T nondairy milk
    1/2 t vanilla

     

    Directions:
    Combine warm water, sugar and yeast in bread machine and allow the yeast to “proof” for 10 minutes.

    Add the rest of the dough ingredients, turn the bread machine to “dough” setting and let it do it’s thing.  (If you’re making the dough by hand you’ll combine the dough ingredients after the yeast “proofs” and knead the dough until it’s smooth and elastic.  Then cover and let rise in a warm place for 1 to 2 hours)

    When dough is ready it will be a tiny bit sticky coming out of the bread machine- sprinkle with a little flour before you try to roll it out.

    Roll dough into a rectangle (around 12 inches or so)

     

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    Brush on softened Earth Balance, sprinkle the brown sugar, cinnamon, and chopped nuts evenly over the dough.

     

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    Roll the dough into a log and slice into 16 pieces for regular sized cinnamon rolls or 8 pieces for gigantic cinnamon rolls.

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    Arrange pieces on a baking sheet, cover, and let rise for about an hour, or until they’re doubled in size.

    Preheat oven to 350 degrees F.

    Bake for 20-25 minutes until golden brown.

    Let cool for 5 minutes before icing.

    To prepare icing, combine confectioner’s sugar, nondairy milk, and vanilla in a bowl.

    Drizzle icing on top of cinnamon rolls.

     

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    Delish!  Enjoy!!

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