by Miriam Hahn

The holidays are upon us and for most that means we get a little less structured with our routines and have less time in the kitchen. So now is the time to pull out the one-pot recipes that taste great, are quick to make, store well in the fridge and keep us full and happy!

Here are 2 of my favorites:

Veggie Chili

Ingredients:

• 1 onion (any type), diced
• 3 cloves garlic, minced
• 1 red or green pepper, chopped
• 1 jalapeño, seeds removed and chopped
• 2 cans fire roasted tomatoes
• 3 Tbsp tomato paste
• 1 3/4 cup water
• 3/4 cup red lentils
• 1 can each: black beans, kidney beans (drained)
• 2 tbsp each: chili powder, cumin
• 1 tsp each: smoked paprika, pink salt
• 1-2 cups frozen corn 

Directions:

1. Sauté onion, garlic, pepper and jalapeño for a few minutes.
2. Add everything else except corn. Bring to boil, then simmer for 30 minutes. 
3. Add corn and stir until it is thawed.
4. Top with red onions, dairy free sour cream, avocado, crushed chips! 

Sweet Potato Curry

Ingredients:

• 1 medium red onion, cut into thin slices
• 2 cloves garlic, minced
• 2 tsp fresh ginger,minced
• 3 Tbsp curry powder
• 1, 14oz can diced tomatoes
• 1, 14oz can coconut milk  
• Juice and zest from 1 lime
• 1/2-1 tsp pink salt 
• 4 cups 1/4” cubed sweet potatoes (skin on if organic)
• Cooked rice, for serving
• Cilantro or parsley for topping
• Cashews for topping

1. Saute the red onion in a little avocado oil for 6-8 minutes. Then add garlic and ginger. Cook for one more minute.
2. Add in the curry powder and stir to coat. Then add the tomatoes, coconut milk, lime juice, lime zest and a pinch of salt.
3. Bring to boil, reduce to a simmer and add in sweet potatoes, cover and cook for 30 minutes or until the sweet potatoes are tender.
4. While that is cooking, cook up your rice. 
5. Serve with rice and fresh cilantro or parsley & cashews on top!

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Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.

Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/ group wellness classes held in Phoenix.

 Follow along on Instagram and Facebook for hundreds of plant-based recipes!