by Lisa Viger Gotte

Cooking with Lisa

Lisa Viger Gotte is a Chelsea resident passionate about plant-based cuisine and loves showing others how simple, delicious, healthy, and joyful it can be. A vegan diet improved her own physical, mental, emotional, and spiritual health and she’s seen it do the same in others! She is also an artist, cookbook author, MSVA Vegan Life Coach, and RYT 200 yoga teacher. You can learn more about her and find more tasty recipes at planted365.com.

Secret Ingredient Sweet Potato Chili

Warming and hearty, sweet potato chili is a delicious dish for when the days turn cool. There are two secret and unexpected ingredients that add a wonderful depth of flavor; balsamic vinegar and cocoa powder. This recipe makes six servings and is affordable at about $2.00 per serving.

Smoky Rosemary Hummus

This smoky rosemary hummus recipe is delicious and easy to make. It takes just a few minutes and uses simple ingredients found on hand in most pantries. It’s perfect as a fall snack with chips or as a sandwich spread in place of mayo. The smoked paprika is what gives it a rich smoky flavor. But if you don’t have it, just use regular paprika. Makes about 1 ½ cups. Approximately 35 Calories per tablespoon.

Ingredients:

4 cups peeled and cubed raw sweet potatoes 1 cup peeled and chopped carrots 1 cup chopped celery, stalks and leaves 1/2 cup chopped red bell pepper 1 cup chopped onions and/or shallots 15 oz crushed tomatoes, canned 15 oz diced tomatoes, canned include liquid 15 oz garbanzo beans, canned include liquid 15 oz black-eyed peas, canned or black beans, include liquid 1/4 cup balsamic vinegar 2 Tbsp chili powder

Instructions:

2 Tbsp cocoa powder 1 Tbsp paprika

1 tsp cumin 1/2 tsp crushed red pepper flakes 1/2 tsp cayenne powder or to taste 1/4 tsp nutmeg 1 tsp salt or to taste

1 tsp black pepper or to taste 2 cubes vegetable bouillon 1 cup water, as needed 2 bay leaves remove before serving fresh lime quarters

Use a large, heavy-bottomed soup pot. Clean and prepare the produce. The celery, onions, carrots, and bell pepper can be sauteed in a bit of oil first in the bottom of the pot. Then add the remaining ingredients and simmer for about 30 minutes until everything is tender. Add more water when needed if it evaporates. For an Instant Pot or crockpot, follow the manufacturer’s instructions for your appliance.

Ingredients:

15 oz garbanzo beans aka chickpeas canned or cooked from dried 1/4 cup lemon juice 1/4 cup oil, optional 1/4 cup tahini 2 tsp dried rosemary pulsed in herb grinder 1 clove fresh garlic or 1 tsp powdered 1 tsp smoked paprika

1/4 tsp black pepper pinch crushed red pepper flakes salt to taste

Instructions:

Add all ingredients to a food processor or high-speed blender and process until very smooth and creamy. Omit oil if desired without substitution.

Place in a bowl and garnish with rosemary, red pepper flakes, salt and pepper, and a drizzle of oil.

Serve with toast, crackers, chips, or use as veggie dip or as a base for dressings.