Now that the weather has started to turn cooler, we're all at the pumpkin patch and it's almost Halloween! We've been dying to start cooking with butternut squash, pumpkin and our fall veggies so I of course, could not wait to make chili and make it vegetarian, cause sometimes (okay most of the times) I don't eat meat. I can live on veggies, legumes and the like but I occasionally have meat. And I cannot nor will I be the meat police to others.  To each his own.

Anywho, I decided to make this chili with what I had in the fridge, cause most of the time I'm cooking for others and forget about eating. That's right. I forget to eat. I'm always at the grocery store, the farmers markets, seafood markets for others and hardly have time (or make time) to prepare my own meals these days. 

I just happen to have a butternut squash, 1 sweet potato, a few organic carrots, a can of corn, black beans, onion and garlic and spices. Viola! The makings of a perfect vegetarian chili, if I do say so myself. May I say, this chili messed with our (my families mostly) heads because the flavors and veggies were way out there when we think of traditional chili. But sometimes I like to go out in left field and do something different. And it really did work. It was a little spicy from the turmeric and chili seasonings, yet the squash, carrots and sweet potato calmed it down, along with the sour cream. I seared the corn at the last minute and threw that on for good measure. It seemed to give it another texture and flavor dimension as well. 

So, if you're feeling a little risky and want to try something super flavorful for Fall this is one great recipe you'll want to try! I hope you'll enjoy it as much as I did. And, it's so easy to make you can whip it up in no time. Don't forget to comment below and let me know if you're going to make it, or come back and let me know how you liked it or hated it, for that matter :)

​Bon Appetite! 

AUTUMN CHILI RECIPE

Ingredients:
1 small Butternut Squash (peeled and cubed)
1 Sweet Potato (peeled and cubed)
1 - 2 med Carrots (sliced)
(1) 14 oz can of Tomatoes with juice
(1) 14 oz. can of Black Beans (drained and rinsed)
(1) 14 oz. can of Corn (drained)
4 cups of veggie broth
1 Tbsp coconut oil
1 small - med onion (chopped)
1 clove of garlic (minced) more if you like garlic
1 tsp of cumin
1 tsp of coriander
1 tsp of turmeric 
1 Tbsp of chili powder

Top: with sour cream, cheese, and whatever - serve with tortilla chips

Instructions:
Heat your oil in a medium to large dutch oven or soup pot, add your onion saute until translucent, then add garlic for about 5 minutes. Add your seasonings, cook this for about 2 - 3 minutes then add your veggies. Saute this for a few minutes then add your tomatoes, then your beans, then add your veggie stock and bring to a boil. Then turn down to a simmer and simmer for about 45 minutes to an hour, you don't want to overcook your veggies, you will want them to have a little crunch but to be cooked. While this is cooking, sear your corn in one tablespoon of butter (or coconut oil) on med to high heat to char it. Add your chili to bowl, your cheese, sour cream, and serve with tortilla chips or cracker. 

If you are lazy, you can opt to roast all the veggies with a little oil and salt in the oven at 425 degrees beforehand. Once the veggies are roasted, you can start the chili as above and then add the veggies at the last minute, then cook for about 20 to 25 minutes. You will get a nice roasted flavor but be careful not to overcook as your veggies may come out mushy when you put them with the stock and cook.  But, it still works either way. I chose the lazy way (ha ha). 

Did you ever eat something you just new was going to be healthy and then unexpectedly, it was delicious - all at the same time? It messes with your mind - at first!

Now I know you are probably thinking EW, when you hear "Millet Burger" and that's what I thought when I first heard the term. As a matter of fact, I was discussing this dish with my 86 year-old dad who grew up on a farm in Georgia, and he kind of chuckled saying "We used to use millet on the farm - to feed the chickens."  I shrugged my shoulders and thought, those must have been the healthiest chickens around! 

When I realized I had to change my diet to a gluten-free diet and was in the process of changing my entire lifestyle of eating, I was looking for every cookbook imaginable to help me navigate the transition. And I knew that eating certain healthy allergy free grains were going to have to be included in my new diet plan. One of my favorite books quickly became (and still is to this day) "Eating Clean" by Amie Valpone. The book begins with a 21-Day Detox and helps you reset your body. I will tell you, it goes deep and talks about the chemicals in the every day items we use around the house, on our bodies, etc. along with the foods we eat. AND, it has some of the most amazing - CLEAN recipes. Some are a little challenging but I love a challenge. And this recipe came from this book. When I first tried it I did have to make some adjustments of my own, but I had never eaten millet in my entire life! I had no idea what to expect but knew it was healthy and thought, what they hey!

For those of you (like I was) who have never tried millet, it is a grain and one of the most least-allergenic grains out there. It is definitely gluten-free and great for celiacs, and those who are allergic or have sensitivities to wheat. It is so healthy and good for you and can be made into really great recipes if you have the patience and are willing to try new things (this is key). It's high in protein and fiber, iron, magnesium, phosphorus, manganese, and potassium, calcium & zinc. As far as taste is concerned is reminds me a little of couscous, in both taste and texture and it is very versatile. 

I will give you the heads up that when originally making this recipe a year or so ago, I remember having a big pile of mess while trying to form the burgers. They would NOT stick together. The only real binding ingredient being the flaxseed and water (flax egg) and it just wasn't enough for me. I wound up adding a free-range egg and a little gluten-free flour. Kudos to you, if you can get them to stick together without these alternate ingredients but beware! You'll want to throw it all in the trash because it can be quite aggravating. Don't hate the messenger. Simply add the egg and flour and you'll be good to go. 

Make sure your mango is ripe but not too ripe, and that you allow the salsa to sit a little bit so it can have time to mingle in the bowl with the other ingredients. The flavors will be so great and such a wonderful accompaniment, alongside the cashew cream. Also for the salsa, if you don't like cucumbers (or they don't like you), you can substitute with celery. The celery gives it a great crunch! Feel free to make these two items ahead of time, they will be fine in the refrigerator for a day or so. You can serve these millet burgers as burgers in lettuce or as a simple salad. To serve them as veggie burgers, simply place them inside a leave of Bibb or romaine. Enjoy this delicious, nutritious goodness! And feel good about your choice of eating healthy and trying something a little off the beaten path.

HERE'S THE SCOOP:​

​Cumin Cashew Cream Cheese
1 cup raw cashews (do not use reg salted and roasted you will regret it)
3/4 cup water
1/4 cup freshly squeezed lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon sea salt

Combine all ingredients in blender or processor until smooth. Serve shilled or at room temperature. Store remainder in fridge for up to 5 days. Use on other items like celery, salads, carrots, etc. 

​Mango Salsa
1 ripe mango, peeled, pitted, and finely diced
1 English cucumber, finely diced
3 tablespoons finely diced red onion
1 tablespoon finely chopped cilantro
2 teaspoons fresh squeezed lime juice
1/4 chopped jalapeno - seeds removed (optional)
Seas salt and fresh black pepper

Combine all ingredients in a bowl, toss to combine. 

                                                                                                                                                           Flax Egg Mixture
​

Lemon Basil Millet Burgers
1 cup cooked millet (go by instructions on package, it will vary - see note below)
1/2 teaspoon sea salt, plus a pinch
1 tablespoon ground flaxseeds
3 tablespoons water
1 large carrot, peeled and grated
4 scallions, thinly sliced
1 handful fresh basil leaves, finely chopped
2 tablespoons fresh lemon juice
2 1/2 teaspoons freshly grated lemon zest
1/2 teaspoon freshly ground black pepper
3 tablespoons coconut oil
6 large romaine or Bibb lettuce leave
Mango Salsa
Cumin Cashew Sauce

Cook millet with a pinch of salt according to the package directions. While the millet is cooking, combine the flaxseed and water in a small bowl; set aside until the mixture forms a gel, about 10 minutes. Then mix well. (Did you know this is what they call a flax egg?) 

Combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl with the flaxseed-carrot mixture into 6 burgers (at this stage is where you will want to add 1 range-free egg and a little flower to make them hold together, unless you get lucky) - or if you want to keep these VEGAN skip adding the egg - you could try a vegan egg. 

In a large skillet (I like to use my cast iron - it just seems to work great for this), heat the oil over medium. Cook them until golden brown, 7 - 8 minutes on each side. Serve warm, wrapped in lettuce leaves with a dollop of the Mango Salsa and a drizzle of Cumin Cashew Cream Sauce. Uncooked burgers will keep for up to (4) days in the fridge or (1) month in the freezer, stored between pieces of parchment paper in a sealed container. 

Note: If using organic sprouted millet, the cooking time will greatly increase. Mine took all of 90 minutes but so worth it. There are shorter cooking versions - I think Red Mill has one. I've used it before. 

I hope you will try these. And be sure to tag me to let me know. They are so fresh, different, healthy and delicious! And you don't want the chickens to have all the fun, do you?
​________________________

This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering Healthy Meal Prep, Meal Planning, Private Cooking Classes, Private Dinner Parties and Education on Healthy Eating. ​

You know those things in life you stumble across and you think, "I've just created a Masterpiece! I've done it! I'm now going to become a Millionaire!" Okay, maybe you never think like this but I occasionally do. I tell you, I'm a legend in my own mind! (LOL)

​Well, this past weekend, I was in the local grocery store looking for a shortcut, you know, one of those things you just need to have on hand that you can make in a hurry that will be somewhat healthy when you're on the go and you won't have to eat a bag of chips!

The week prior I had come across a recipe to make Veggie Burgers from scratch and will share that here on the blog in the future, but back to the story at hand. I came across these Veggie Burgers from Franklin Farms in the Vegetarian section of Publix that I thought I would pick up for those times mentioned above. 

So Friday night, me being single and all and having no where to go, I decided to make one for dinner. I thought I would make it into a VEGGIE WRAP instead of putting it on bread, and I added what I had in the fridge at the end of the week: shredded red cabbage for crunch, fresh local Slocomb tomatoes (for those of you that don't live around here - they are the shizzle be dizzle), a half of a hand-full of celery leaves (did you know they add so much flavor to salads, wraps, pesto's and more?), and THIS IS THE MAIN INGREDIENT THAT SET THIS DISH OVER THE TOP > I had some chipotle peppers in a jar leftover from a previous recipe that I had saved, I chopped that up and made an aioli. Let me tell you, this sauce was DIVINE! It was the perfect accompaniment and went so well with this burger and the remaining ingredients.  

It was messy as all get out! You could hardly keep it in your wrap. But when you think about it, what great burger or wrap is not a total mess fest?  And Saturday lunchtime came around. Guess what I made again? You guessed it, another veggie burger lettuce wrap with chipotle aioli. And then I had it again Sunday night for dinner. I tell you, I couldn't get enough of the stuff. Now I'm out of the burgers so I'll have to make my own. And I'm looking forward to trying out a new recipe I found for California Veggie Burgers!

Here's the RECIPE:

Veggie Burger with Chipotle Aioli
1 Package of Franklin Farms Vegetarian Burgers (or your favorite)
Romaine Leaves (washed and dried)
Tomatoes (sliced)
Celery leaves (picked and washed - try and go for the dark green ones)
Purple cabbage (shredded)
Chipotle Aioli (recipe below)

Saute veggie burger a couple minutes on each side in a little bit of coconut oil on med to low. Drain on a paper towel. While that is cooking, slice your tomato, shred your cabbage, prepare your celery leaves, gather your romaine - wash and dry and make your aioli. Once you have done all of this, assemble. Get ready to have an explosion of AWESOME on your taste buds!

Chipotle Aioli
1/4 cup Organic Mayo
sprinkle garlic powder
sprinkle onion powder
salt and pepper to taste
1 chipotle pepper from can or jar (minced)

Mix together all ingredients. Serve on top of burgers - especially great on Portobella burgers / Veggie Burgers.

Note: You will have to adjust the measurements according to how many burgers you make. I only made 1 - 2 burgers for this sauce recipe.