Healthy Seminarians Healthy Church
Healthy Seminarians Healthy Church
  • About Us
    • History/Vision/Values
    • Staff & Board
    • Press & News
  • Seminarians
    • Overview
    • HSHC @ CTS
  • Congregations
    • Overview
  • Research and Advocacy
    • Overview
    • Health & Wholeness Assessment
  • Blog
  • Resources
    • Overview
  • Contact Us
  • Donate
    • Donate Now
Healthy Slow Cooker Chipotle Bean Chili

By: Karen Webster

dinner recipe vegan

Ingedients:

  • 2 tablespoons olive oil
  • 2 medium yellow onion (chopped)
  • 4 cloves garlic (minced or grated)
  • 2 tablespoons chili powder
  • 1 tablespoon each of chipotle chili powder, smoked paprika, and dried oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon each of ground cinnamon and cayenne pepper
  • kosher salt and black pepper
  • 1 (6 ounces) can tomato paste
  • 2 red peppers (seeded and chopped)
  • 3 carrots (chopped)
  • 3-4 cups low-sodium vegetable broth
  • 1 (28 ounces) can crushed, fire-roasted tomatoes
  • 2 tablespoons plant-based Worcestershire sauce (substitutes include: using same amount of soy sauce or liquid aminos, other options here)
  • 1 (14 ounces) can each of white, pinto, black, and kidney beans, all drained

To serve: plant-based plain unsweetened yogurt, plant-based cheddar cheese, avocado, green onions, and cilantro.

Directions:

Option #1: SLOW COOKER

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.

2. To the crockpot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #2: INSTANT POT

1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.

2. To the instant pot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #3: STOVE-TOP

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes.

2. Pour in 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with  plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Recipe adapted from halbakedharvest.com

Portobello Mushroom and Poblano Pepper Fajitas

By: Karen Webster

dinner recipe vegan

Ingredients:

Marinade

  • 1/4 cup olive oil
  • 1/4 cup lime juice (about 2 limes)
  • 1 small jalapeño (finely chopped)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground chile powder
  • sea salt and black pepper

Fajitas

  • 3 large portobello mushrooms (rinsed and pat dry)
  • 1 medium purple onion
  • 4 medium poblano peppers
  • 8 to 10 corn tortillas
  • 2/3 cup shredded plant-based cheese or sprinkle with some nutritional yeast (optional)

Avocado Sauce

  • 2 avocados
  • 1/3 cup fresh cilantro (lightly packed)
  • 2 tablespoons fresh parsley (lightly packed)
  • 1/2 lime (juiced)
  • 2 tablespoons water
  • sea salt and black pepper

Directions:

  1. Prepare the vegetables:
    • De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into ½-inch thick strips. 
    • Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into ½-inch thick strips, up to 3-inches in length.
    • Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into 1/2-inch wide strips by slicing from one flat side to the other. 
  2. Toss the mushroom slices, poblano pepper slices and onion slices into a large bowl.
  3. In a small bowl, whisk together the marinade ingredients until emulsified. 
  4. Pour the marinade over the bowl of prepared veggies. Toss well to evenly distribute the marinade. Let the veggies soak up the marinade for 30 minutes or so, tossing occasionally.
  5. In the meantime, make the avocado sauce. 
    • In a food processor, combine the avocados, cilantro, parsley, lime juice and water. 
    • Blend, and add sea salt and black pepper to taste. 
    • Transfer the sauce to a small serving bowl.
  1. In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, pour in the marinated vegetables. Cook, stirring occasionally, until the peppers are tender and the mushrooms are browning on the edges (ten minutes or more). Add more oil and reduce the heat if necessary; you don’t want the pan to start smoking. Remove from heat.
  2. Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, plant-based cheese, and hot sauce.

Recipe adapted from cookieandkate.com

Simple Coconut Quinoa and Lentil Curry with Lime Mango

By: Karen Webster

dinner recipe vegan

Ingredients:

  • 2 tablespoons coconut oil (other cooking vegetable oil, cooking wine, vegetable broth, or water)
  • 2 red bell peppers (chopped)
  • 2-3 carrots (chopped)
  • 2 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (grated)
  • 2-3 tablespoons thai red curry paste (I like to use 3)
  • 1 tablespoons curry powder (I like using spicy curry powder)
  • 1 (14 ounces) can full-fat (or low-fat) coconut milk
  • 4 cups coconut water OR vegetable broth OR water
  • 1 tablespoon plant-based fish sauce or soy sauce 
  • 1 cup green lentils (rinsed and drained)
  • 1 cup mixed red and white quinoa (rinsed and drained)
  • 3-4 big handful baby kale
  • 1/2 a lemon (juice + zest) 
  • 1/4 cup fresh cilantro + basil (chopped)

To serve: 1 mango (sliced, chopped), fresh limes (sliced), plant-based yogurt or sour cream, Fresno chiles, almonds (slivered, sliced, or chopped)

Directions:

  1. Heat the oil (or options listed) in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges. 
  2. Add the garlic and ginger and cook 30 seconds. 
  3. Add the Thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. 
  4. Slowly pour in the coconut milk, coconut water (or broth or just water) and plant-based fish sauce (or soy sauce). Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft. 
  5. Stir in the kale and continue cooking, uncovered for another 5 minutes. 
  6. Remove from the heat and stir in the lemon juice + zest, the cilantro, and basil.

Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry with a dollop of plant-based yogurt or plant-based sour cream, fresno chilies, and almonds. Serve with fresh naan (or gluten free option). EAT.

Recipe adapted from halfbakedharvest.com

Small Group Reflection

By: SuzanneYoder

faith seminarians wellness

January 2021 – Reflection provided by Debby Haralson, Chief Operating Officer of The WellHouse, D.Min. student at McAfee School of Theology, Mercer University (Atlanta, GA)

“I was intrigued to learn about Healthy Seminarians-Healthy Church’s online small- group program last fall. Working in a trauma-based ministry where every need feels absolutely immediate, I have seen many gifted caregivers exit the field early and exhausted.

Leaders tend to agree that caring for self is critical. But how? How, when a newly minted minister enters an arena that publicly praises sacrifice and servanthood while well-being, strength, and stamina are simply expected?

Healthy Seminarians-Healthy Church’s program effectively equips a minister for this conversation. Providing a much-needed Biblical/theological framework around caring for self, HSHC challenges participants to explore a holistic kind of spirituality that honors God through work and rest; activism along with contemplation. Here’s hoping that tomorrow’s ministry leaders can embody such balance. Those we serve will benefit from this kind of faith-filled service. We can’t do everything, but God can. Karen Webster and her team have much wisdom to share along these lines. We would be wise to take heed.”

Trail Notes: Living In Extraordinary Ordinary Time

By: Karen Webster

January 2021 – Happy New Year and welcome to ordinary time! Ordinary time? While vaccinations are starting to be distributed and hope is on the horizon, sheltering in place, social distancing, and wearing masks are still expected. If that is what is considered ordinary, no thank you! 

Ok, no, things are clearly not back to “normal” yet, but we have circled back to the liturgical time of the year that is called “Ordinary Time” and today is actually day two in ordinary time. It is the time of year that is not directly connected with either the Christmas or Easter seasons (second week in January through the start of Lent as well as the days after Easter through the beginning of Advent). So the meaning of “ordinary” comes from the ordinal numerals by which the weeks have been identified as opposed to how we might feel about our present circumstances. 

I don’t know about you, but even in previous years, when we were not faced by the challenges of COVID, this time of year between Christmas and Lent has always felt strange to me. Living in between the time of joy and celebration of Christ’s birth and the excitement of the New Year followed a few short weeks later by a season of penance and fasting during Lent. It feels a bit like some sort of spiritual and emotional whiplash. Given this tension I experience in “normal ordinary times,” I found myself pondering, “Is there something I can do this year to approach this ordinary time differently?” 

I found myself drawn to a piece I read years ago by author Kathleen Norris. In“The Quotidian Mysteries: Laundry, Liturgy, and Women’s Work,” Norris begins by defining “quotidian” as that which occurs every day; belonging to every day; commonplace, ordinary [1].” She goes on to discuss the challenges that can arise when “the daily routines that provide a modicum of discipline in our lives are perceived as a drag, a monotony that can occasion listlessness, apathy, and despair [2].”

I don’t know about you, but, yes, I’m tired of not being able to interact with others without fearing that “I” or “they” could make each other sick. Yes, I’m tired of trying to make plans, but then having to cancel them due to COVID. I’m tired of… fill in the blank… and quite frankly my patience is starting to wear thin! She then goes onto write, “Just when daily life seems most unbearable, stretching out before me like a prison sentence, when I seem more dead inside, reduced to mindlessness, bitter tears or both, that what is inmost breaks forth, and I realize that what has seemed ‘dead time” was actually a period of gestation [3].” 

During this ordinary time, I want to challenge us all to consider how God is using this time to birth something new within us – as individuals, in our communities, and in our world! Given all of the possibilities, I’d say we are truly living in an extraordinary ordinary time!

Peace and blessings be with you during this extraordinary time and beyond! 

Karen Webster 

“Forget the former things; do not dwell on the past. See, I am doing a new thing! Now it springs up; do you not perceive it?”


Isaiah 43:18-19 (NIV) 

Photo by Murray Campbell on Unsplash

[1] Norris, Kathleen. The Quotidian Mysteries: Laundry, Liturgy, and “Women’s Work”. New York: Paulist Press, 1998, preface.
[2] Ibid, p. 6. 
[3] Ibid, p. 10.

Sidebar
Recent Posts
  • Trail Notes Winter 2023: Winter Rest
  • Recipes (Healthy for You and Your Budget)
  • Tofu “Feta” Cheese
  • Mint Ginger (Kashayam) Tea
  • Lentil and Barley Salad
Recent Comments
    Archives
    • January 2023
    • October 2022
    • September 2022
    • August 2022
    • June 2022
    • May 2022
    • April 2022
    • March 2022
    • January 2022
    • December 2021
    • November 2021
    • September 2021
    • June 2021
    • April 2021
    • February 2021
    • January 2021
    • November 2020
    • September 2020
    • August 2020
    • June 2020
    • April 2020
    • January 2020
    Categories
    • Intern Field Notes
    • News
    • Recipes
    • Research
    • Small Group
    • Trail Notes
    • Uncategorized
    Meta
    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org
    Categories
    • Intern Field Notes
    • News
    • Recipes
    • Research
    • Small Group
    • Trail Notes
    • Uncategorized
    Tags
    anniversary bible body bread burnout change cheese church compost contagious COVID dessert dinner education evolution faith fall fasting garden health healthy holiday lent ministry plant recipe reformed church research rest salad seminarians seminary sleep slow soup spring stress summer sustainable tea tofu tools vegan vegetable wellness
    Donate Now
    Sign Up for Our Newsletter
    Silver Seal of Transparency

    Click for Financial Information

    Explore HSHC

    About Us
    Seminarians
    HSHC@CTS
    Congregations
    Research & Advocacy
    Contact Us
    Donate
    Privacy

    Copyright ©2020 Health Seminarians-Healthy Church. All rights reserved.