White Chili

• 2 cups vegetable broth
• 4 cloves garlic, peeled and minced
• 2 15 oz white beans, drained
• 1 7 oz can jalapeño slices, drained
• 8 oz vegan cream cheese
• white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
• salt, pepper to taste
• 1 cup chopped bell pepper
• 3/4 cup chopped white onion
• 1 cup corn cooked and peeled

First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
Divide onto plates and enjoy.


Homemade Cream Cheese:
Soak 1 cup cashews for 10 minutes in hot water drain them, put them in the blender. Sometimes I add 2 tsp lemon juice or apple cider, blend the mix with 1/4 cup water until smooth. Make sure you have a really thick cream. Bare in mind adjust if you need more or less vegan cream cheese. Also you can use seasonings like garlic, salt, pepper and more.

Recipe Inspiration Source:  Contentedness Cooking

Brunswick Stew

Simple Version

2 cans tomatoes
1 can whole kernel corn
1 can cream style corn
1 can Castleberry's BBQ Pork
1 can Castleberry’s BBQ Beef
1 can white chicken
1 onion chopped
2 Tbsp BBQ sauce


Combine all and cook slowly done. 
Great crock pot meal!

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Hickory House Brunswick Stew

Yields 1 gallon   (I think it makes more but that’s what the recipe says) 

FOR THE SAUCE:

In a 2 1/2 quart sauce pan, over low heat, melt 1/4 cup of butter

ADD AND BLEND UNTIL SMOOTH:

3 1/2 cups Catsup

1/4 cups French’s Yellow Mustard

1/2 cup white vinegar

THEN ADD AND BLEND UNTIL SMOOTHER:

1 tablespoon chopped garlic

2 teaspoons coarse grind black pepper

1 teaspoon crushed red pepper

1 oz. Liquid Smoke

2 oz. Worcestershire sauce

2 oz. Crystal hot sauce or 1 oz. Tabasco

1 tablespoon fresh lemon juice

TO THIS MIXTURE ADD:

1/2 cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce.  Set aside, or simmer on low if you wanna really make it good. 

THEN THE STEW:

In a 2 gallon pot, melt: 1/4 lb of butter  (don’t complain, this is the healthy version)

ADD TO THE POT:

3 cups small diced potatoes

1 cup small diced onion

2 cans (14 1/2 oz. each) chicken broth

1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)

8 to 10 oz. smoked pork  (I used part of a honey-baked ham)

Bring to a rolling boil, stirring until potatoes are near done.

ADD:

1 (8 1/2 oz.) can early peas

2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)

The prepared sauce (from above recipe)

1 16 oz. can of baby lima beans

1/4 cup Liquid Smoke

1 (14 to 15 oz.) can creamed corn

Slow simmer for 2 hours.  (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes.  When it’s done, it’s done.  You just can’t tamper with perfection)…

Brunswick Stew

Simple Version

2 cans tomatoes
1 can whole kernel corn
1 can cream style corn
1 can Castleberry's BBQ Pork
1 can Castleberry’s BBQ Beef
1 can white chicken
1 onion chopped
2 Tbsp BBQ sauce


Combine all and cook slowly done.
Great crock pot meal!

-------------------------------

Hickory House Brunswick Stew

Yields 1 gallon   (I think it makes more but that’s what the recipe says) 

FOR THE SAUCE:

In a 2 1/2 quart sauce pan, over low heat, melt 1/4 cup of butter

ADD AND BLEND UNTIL SMOOTH:

3 1/2 cups Catsup

1/4 cups French’s Yellow Mustard

1/2 cup white vinegar

THEN ADD AND BLEND UNTIL SMOOTHER:

1 tablespoon chopped garlic

2 teaspoons coarse grind black pepper

1 teaspoon crushed red pepper

1 oz. Liquid Smoke

2 oz. Worcestershire sauce

2 oz. Crystal hot sauce or 1 oz. Tabasco

1 tablespoon fresh lemon juice

TO THIS MIXTURE ADD:

1/2 cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce.  Set aside, or simmer on low if you wanna really make it good. 

THEN THE STEW:

In a 2 gallon pot, melt: 1/4 lb of butter  (don’t complain, this is the healthy version)

ADD TO THE POT:

3 cups small diced potatoes

1 cup small diced onion

2 cans (14 1/2 oz. each) chicken broth

1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)

8 to 10 oz. smoked pork  (I used part of a honey-baked ham)

Bring to a rolling boil, stirring until potatoes are near done.

ADD:

1 (8 1/2 oz.) can early peas

2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)

The prepared sauce (from above recipe)

1 16 oz. can of baby lima beans

1/4 cup Liquid Smoke

1 (14 to 15 oz.) can creamed corn

Slow simmer for 2 hours.  (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes.  When it’s done, it’s done.  You just can’t tamper with perfection)…