Spicy nuts are a good side item to have on a table of party food, and are especially good served warm over ice cream.

Source: Veg Web

Ingredients:

• 1/2 teaspoon ground organic cumin
• 1 teaspoon cayenne
• 1/2 teaspoon ground organic cinnamon
• 1 teaspoon salt
• 4 cups mixed unsalted organic nuts
• 1/4 cup organic Earth Balance
• 1/4 cup organic maple syrup or organic agave nectar
• 2-1/2 tablespoons water

Directions:

1. In a small bowl, mix the spices and salt and set aside.

2. In a large saucepan, heat nuts over medium heat, stirring often, for five minutes.

3. Place the nuts in a large bowl.

4. In the same saucepan over medium heat, place the margarine, maple syrup, water, and spices.

5. Cook, stirring often, until a glaze forms.

6. Return the nuts to the saucepan and toss to coat.

7. Cook for two more minutes.

8. Remove from heat and transfer the nuts to a baking sheet until cooled.

Whether your winter entertaining leans more toward casual gabfests with friends or TV-themed gatherings to watch awards shows or the Super Bowl, a big batch of chili is a sure bet for satisfying guests. This hearty three-bean recipe, featuring mushrooms and seitan, is chunky and chewy, with just the right balance of heat and spice. Paired with homemade cornbread muffins, Key lime pie, and a big tossed salad, it’s a party meal that’s worthy of a trophy, an award, or a toast from fellow diners.

This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two.

Nutritional information: 276 calories, 24g protein, 5g total fat, 1 g saturated fat, 33g carbohydrates, 0mg cholesterol, 844mg sodium, 9g fiber, and 4g sugar

Source: Vegetarian Times

Ingredients:

• 1 large organic onion, chopped (2 cups)
• 2 tablespoons organic olive oil
• 3 cloves organic garlic, minced (1 tablespoon)
• 1 chipotle chile in adobo sauce, drained and minced
• 8 ounces organic baby portabella mushrooms, finely chopped (1 1/2 cups)
• 16 ounces organic seitan, chopped (3 cups)
• 3 tablespoons organic tomato paste
• 2 teaspoons smoked paprika
• 2 teaspoons dried organic oregano
• 1 1/2 teaspoons chili powder
• 3/4 teaspoons celery salt
• 15 ounces cooked organic black beans
• 15 ounces cooked organic kidney beans
• 15 ounces cooked organic pinto beans
• 1 cup organic carrots, chopped (2 to 3 large carrots)
• 2 tablespoon organic tamari or organic soy sauce
• 1 tablespoon vegan Worcestershire sauce

Directions:

1. Heat oil in Dutch oven over medium-high heat.

2. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often.

3. Add garlic and chipotle chile, and sauté 1 minute more.

4. Stir in mushrooms; cook 3 to 4 minutes, or until softened.

5. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

6. Add beans, carrots, tamari, and Worcestershire sauce.

7. Cover, and reduce heat to medium-low.

8. Simmer 1 hour, or until carrots are tender.