Chef Collette Haw studied at the prestigious Culinary Institute of America. After training in some of the country’s most honored restaurants, she became a personal chef for celebrities. She then launched her own business, Collette’s Clean Eats, to provide healthy, prepared meals to busy families. Haw is now a restauranteur, partnering with the Winter Park Health Foundation to operate Nourish Coffee Bar + Kitchen in the Center for Health & Wellbeing in Winter Park, Florida.
Fall is my favorite time of year. There is just something about the warm, savory flavors of fall that inspire me to cook up cozy new dishes for friends and family. This vegan chili is perfect for cooler days. It packs a powerful protein-packed punch of flavor. I also love to set up a topping bar to make it really decadent.Experiment with your favorites! And I can’t let autumn pass without paying tribute to the true star of the season— pumpkin! These pumpkin donuts are the pinnacle of fall desserts. And for those who are watching their sugar intake, they’re made with monk fruit, which is low on the glycemic index.
Vegan Chili
INGREDIENTS:
16 ounce can pinto beans
16 ounce can red beans
15.5 ounce can white hominy
16 ounce can butter beans
16 ounce can navy beans
16 ounce can black beans
16 ounce can cannellini beans
2 tablespoons avocado oil
1 large onion, medium-diced
1 large green bell pepper, medium-diced
1 large red bell pepper, medium-diced
2/3 cup chopped garlic
1 can mild diced green chilies
½ cup chili powder
4 teaspoons cumin
4 teaspoons paprika
½ teaspoon cayenne powder
28 ounce can diced tomatoes
4 cups vegetable stock
DIRECTIONS:
Open all the cans of beans and the can of hominy; strain and rinse with water. Set to the side. Heat a medium pot and add the avocado oil. Once the oil is hot, add the onion, red pepper, green pepper and garlic. Sauté until translucent, then add the chili powder, cumin, paprika, cayenne powder, diced green chilies, the beans and hominy, tomatoes and vegetable stock.Simmer for 30 minutes, then enjoy!
Calories 771, Total Fat 5.1 g, Cholesterol 0 mg, Sodium539 mg, Total Carbohydrate 41 g, Dietary Fiber 42.7 g,Protein 47.5 g
Pumpkin Donuts
INGREDIENTS:
½ cup coconut oil (melted)
3 large eggs
1 cup monk fruit granules
1 ½ cups canned pumpkin
1 ½ teaspoons pumpkin pie spice
½ teaspoon pink Himalayan salt
1 ½ teaspoons baking powder
2 cups all-purpose flour
Donut Coating
2 tablespoons monk fruit granules
2 teaspoons cinnamon
DIRECTIONS:
In a large mixing bowl, whisk together the melted coconut oil, eggs, monk fruit granules, canned pumpkin, pumpkin pie spice and salt. In a separate bowl, whisk together the flour and baking powder. Slowly add the dry ingredients to the wet ingredients; fold together until batter forms. Preheat oven to 350 degrees and spray a donut-baking mold with cooking spray. Bake for 15 minutes or until a toothpick comes out dry. After the donuts are done baking, let them rest in the mold for 5 minutes, then remove them from the mold and sprinkle with the cinnamon and monk fruit mixture.
Calories 184, Fat 10.6 g, Sodium 43 mg, Carbs 18.9 g, Fiber 1.5 g, Sugar 1.2 g, Protein 4.2 g
