Vegan Chili

28 ounce can crushed tomatoes
14 ounce can pinto beans
14 ounce can black beans
14 ounce can kidney beans
1 onion chopped
2 cloves garlic minced
1 Tbsp chili powder
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp ground cumin
1 tsp garlic powder
1 tsp crushed red pepper
1/2 tsp black pepper
1 tsp paprika, preferably smoked
1/2 tsp ground coffee
1 Tbsp kosher salt
Oil

Measure and mix spices in a small bowl.

In a pot, heat oil over medium heat. Add the onion and garlic and sweat until translucent. Add the spices and toast for 3 minutes, stirring so nothing burns. Add the tomatoes, pinto, black, and kidney beans. Stir a bring to a boil. Reduce to a simmer and cook for at least 30 minutes. Serve over brown rice with fresh tomato, cilantro, and avocado.

Chocolate Banana Smoothie

1 banana
1/2 c. coconut milk
1 Tbsp. unsweetened cocoa powder
1 + 1/2 Tbsp almond butter
Splash of vanilla extract
4 dried dates
Handful of ice cubes

In a blender, food processor, or preferably Vitamix, if you have the fortune to have one, combine all ingredients except the ice. Pulse until combined and thoroughly incorporated. Add the handful of ice. Blend for at least 30 seconds straight to break down any chunks of ice. Serve and enjoy. *This serves 1-2 people. Easily multiplied to accommodate extra mouths.

Dear Raging Fans,
Due to my absence of posts, I will give you two. Two in a row! The next two recipes are vegan but that does not mean I have changed my diet. I just ate at an incredible restaurant, Cafe Gratitude, in the Kansas City Crossroads district. Their entire menu is plant based, so I took some inspiration from the delicious food I ate and decided to run with it. Enjoy!

Bacon and Brussels Sprout Salad

20 (or so) brussels sprouts cut in half
8 slices of bacon (preferably thick cut)
1/3 c. golden raisins
2 T. sunflower seeds
Splash of red wine vinegar
Salt

Preheat oven to 350 degrees. Place the bacon slices onto a pan with sides and bake for 20 minutes. After twenty minutes, check for doneness every successive three minutes till crispy. Remove from the pan and reserve the excess fat. Dress the brussels sprouts with reserved bacon fat to cover and pour the rest of the bacon fat into a bowl of the golden raisins. Season the sprouts with salt and place into the oven and bake for 40-50 minutes. Periodically, shake the pan to keep the sprouts from sticking. Meanwhile chop the bacon. Remove the sprouts and combine the golden raisins, sunflower seeds, and bacon. Stir to combine. Place back into the oven for 5 minutes and remove. Enjoy warm or cold!