This is a simple chili recipe that takes less than an hour of actual work. Use at least a four or five-quart crockpot, because this recipe makes a lot of food. I enjoy it with cornbread (the Post-Punk Kitchen has a good recipe) or tortilla chips.
Ingredients
2 large or 4 small boullion cubes
2 cans kidney beans
1 can pinto beans
1 can black beans
1 can great white northern beans
1 28 oz can diced tomatoes
1 6 oz can tomato paste
1/4 cup vegan butter
2 yellow onions, diced
4 stalks celery, diced
2 red peppers, diced
4 jalapenos, seeded and minced
4 cloves garlic, sliced thinly
4 bay leaves
2 dried New Mexico chiles, seeded (optional)
2 dried California chiles, seeded (optional)
2 tbsp chili powder (4 tbsp if omitting dried chiles)
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1/4 tsp cayenne
15 cracks or 1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp molasses
1 tbsp Bragg's Liquid Aminos (optional)
1 can corn, drained
1 cup TVP
Equipment
Large crockpot
Saute pan
Instructions
Drain the cans of beans and dump the beans in the crockpot with the boullion cubes, tomatoes and tomato paste. Set the crockpot to high.
Saute the vegetables in the vegan butter at medium-high. Start with the onions and add the peppers, celery and jalapenos after a few minutes. After a few more minutes add the garlic and saute till fragrant, then toss the vegetables into the crockpot.
Now place the bay leaves and dried peppers into the pan and saute until the bay leaves start to brown, about 1 to 2 minutes. Add these to the crockpot as well.
Clean your kitchen and go do something else for two to three hours.
After the beans have been cooking for about three hours, come back to the kitchen. Fish through the chili and try to remove the bay leaves and whole chiles.
Blend the cornstarch and spices together in a small bowl, and add enough water to make a smooth liquid. Stir that into the crockpot. Add the remaining ingredients (molasses, Bragg's Aminos, corn and TVP), stir, and let simmer for an hour.
This is a good time to make some vegan cornbread.
Variations
For stove-top chili, saute the veggies, bay leaves and chiles in a large soup pot. Once they're approaching tenderness, add the beans, tomatoes and boullion and simmer for 30 minutes. Toss in all the other ingredients and simmer for another 30 minutes.
Sunday, October 31, 2010
Saturday, October 16, 2010
Oatmeal
Easy, fast, nutritious: the breakfast of champions. This recipe is for two servings; reduce everything by half except the water (reduce that to 1 1/4 cup) for one serving.
Ingredients
2 cups water
pinch of salt
1 cup oats, traditional not quick-cooking
1/2 cup raisins
2 tbsp brown sugar
1/2 tsp cinnamon
Directions
Bring the water and salt to a boil. Reduce heat to medium and add oats, stir for five minutes. Mix in the raisins and brown sugar, remove from heat and cover. Let sit five minutes and enjoy.
Ingredients
2 cups water
pinch of salt
1 cup oats, traditional not quick-cooking
1/2 cup raisins
2 tbsp brown sugar
1/2 tsp cinnamon
Directions
Bring the water and salt to a boil. Reduce heat to medium and add oats, stir for five minutes. Mix in the raisins and brown sugar, remove from heat and cover. Let sit five minutes and enjoy.
Friday, October 15, 2010
Guacamole
I fucking love guac. Molly and I tried it tonight on our black bean tacos, and damn does it add depth and creaminess. Delicious.
Ingredients
1 avocado, diced
1/2 small red onion, minced
1 roma tomato, minced
1 clove garlic, smashed and minced
1 1/2 tsp lime juice
1/2 jalapeno, minced
1/2 tsp dried cilantro, or 1 tsp fresh
1/2 tsp cumin
1/2 tsp paprika, or 1/4 tsp cayenne
1/4 tsp salt
Directions
Mix it all together in a bowl, and let it sit at room temperature for thirty minutes (if you have the patience) so the flavors can meld. I like to leave the avocado fairly chunky, but some people prefer a puree. The spices, too, are up to you: I like the flavor, but sometimes it's nice to let the avocado shine on its own.
Ingredients
1 avocado, diced
1/2 small red onion, minced
1 roma tomato, minced
1 clove garlic, smashed and minced
1 1/2 tsp lime juice
1/2 jalapeno, minced
1/2 tsp dried cilantro, or 1 tsp fresh
1/2 tsp cumin
1/2 tsp paprika, or 1/4 tsp cayenne
1/4 tsp salt
Directions
Mix it all together in a bowl, and let it sit at room temperature for thirty minutes (if you have the patience) so the flavors can meld. I like to leave the avocado fairly chunky, but some people prefer a puree. The spices, too, are up to you: I like the flavor, but sometimes it's nice to let the avocado shine on its own.
Sunday, October 10, 2010
Molly's Roasted Red Pepper Hummus
Roasted red pepper hummus is a popular variation on plain hummus. It's great as a dip for pitas, carrots (and other veggies) or corn chips, and also makes a great sandwich spread. Sometimes I even like to dip falafel straight into a big bowl of hummus! Chickpea-a-licious.
Ingredients
1 can Garbanzons (drained) or 1 1/2 cups precooked Garbanzos
1 red pepper
2 tbsp tahini
3 tbsp lemon juice
4 tbs extra virgin olive oil
2 tsp pre-minced garlic or 5 cloves, mashed or grated
1 tsp cumin
1/2 tsp salt
1/2 tsp basil
1/2 tsp smoked paprika
1/4 tsp fresh-ground black pepper, or 1/2 tsp pre-ground
1/8 tsp cayenne pepper
Equipment
Food processor or blender (you'll achieve a creamier texture with a good blender, but a food processor can be easier to work with)
Directions
To roast the pepper, place it in your oven on the broiler setting on the highest rack it'll fit on. Turn as each side blackens and blisters, which should take five or six minutes per side. When it is pretty uniformly roasted (70%+ blackened) remove from the oven and wrap in foil. Let sit for 10-15 minutes while the steam softens the skin. Once it's cooled, remove skin, stem and seeds. Be careful not to get scalded by escaping steam.
Place all the ingredients in a blender or food processor in the order listed. If you are using a food processor, use the pulse setting. If you are using a blender, escalate from low settings to high. Process until you have achieved a uniformly smooth, creamy texture. If you have trouble getting everything to blend, either scrape the sides or add a couple tablespoons of water.
After it's thoroughly blended, taste it. If it seems bland, consider adding more salt, smoked paprika, cayenne or black pepper. If it lacks tartness, add more lemon juice. If it seems dry, add more olive oil or a couple tablespoons of water.
Ingredients
1 can Garbanzons (drained) or 1 1/2 cups precooked Garbanzos
1 red pepper
2 tbsp tahini
3 tbsp lemon juice
4 tbs extra virgin olive oil
2 tsp pre-minced garlic or 5 cloves, mashed or grated
1 tsp cumin
1/2 tsp salt
1/2 tsp basil
1/2 tsp smoked paprika
1/4 tsp fresh-ground black pepper, or 1/2 tsp pre-ground
1/8 tsp cayenne pepper
Equipment
Food processor or blender (you'll achieve a creamier texture with a good blender, but a food processor can be easier to work with)
Directions
To roast the pepper, place it in your oven on the broiler setting on the highest rack it'll fit on. Turn as each side blackens and blisters, which should take five or six minutes per side. When it is pretty uniformly roasted (70%+ blackened) remove from the oven and wrap in foil. Let sit for 10-15 minutes while the steam softens the skin. Once it's cooled, remove skin, stem and seeds. Be careful not to get scalded by escaping steam.
Place all the ingredients in a blender or food processor in the order listed. If you are using a food processor, use the pulse setting. If you are using a blender, escalate from low settings to high. Process until you have achieved a uniformly smooth, creamy texture. If you have trouble getting everything to blend, either scrape the sides or add a couple tablespoons of water.
After it's thoroughly blended, taste it. If it seems bland, consider adding more salt, smoked paprika, cayenne or black pepper. If it lacks tartness, add more lemon juice. If it seems dry, add more olive oil or a couple tablespoons of water.
Thursday, October 7, 2010
Sweet Potato Fries
These fries are best on a cold Fall evening, served with a hearty soup and a crusty sandwich. Take advantage of the season before the season passes you by!
Ingredients
2 sweet potatoes
2 tbsp olive oil
1 tsp kosher salt
10 cracks black pepper
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika (or 1/2 tsp regular paprika)
Equipment
Cutting board and sharp knife
Large mixing bowl
Baking sheet
Spatula
Directions
Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with aluminum foil.
Scrub and wash the sweet potatoes. Slice them into 1/4 to 1/3-inch slices, and then again into 1/4 to 1/3-inch strips (french-fry sized). Trim any thin ends or edges, as these will probably burn.
Place the sweet potato strips into a large bowl. Drizzle with the olive oil and shake to coat. Sprinkle the salt and spices over top; shake to coat again. Spread in a single layer in the baking sheet.
Bake for 30 to 35 minutes, using the spatula to flip the fries at the 15-minute mark. When the fries are browning at the edges, dump them into a bowl (or on a plate) lined with a paper towel. Serve with ketchup or Vegenaise, or ketchup mixed with Vegenaise. Or Vegenaise mixed with Sriracha. Or dijon mustard. Or dijon mustard mixed with Vegenaise. Et cetera.
Enjoy while hot!
Variations
*Chop the sweet potatoes into 1/2-inch cubes instead of strips and mix with diced onions and red peppers before baking for home fries, instead.
*Mix up the spices however you like. Use cayenne and extra cumin for Southwestern fries. Use coriander, tumeric and garam masala for Indian fries. Be creative!
Ingredients
2 sweet potatoes
2 tbsp olive oil
1 tsp kosher salt
10 cracks black pepper
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika (or 1/2 tsp regular paprika)
Equipment
Cutting board and sharp knife
Large mixing bowl
Baking sheet
Spatula
Directions
Preheat the oven to 450 degrees Fahrenheit, and line a baking sheet with aluminum foil.
Scrub and wash the sweet potatoes. Slice them into 1/4 to 1/3-inch slices, and then again into 1/4 to 1/3-inch strips (french-fry sized). Trim any thin ends or edges, as these will probably burn.
Place the sweet potato strips into a large bowl. Drizzle with the olive oil and shake to coat. Sprinkle the salt and spices over top; shake to coat again. Spread in a single layer in the baking sheet.
Bake for 30 to 35 minutes, using the spatula to flip the fries at the 15-minute mark. When the fries are browning at the edges, dump them into a bowl (or on a plate) lined with a paper towel. Serve with ketchup or Vegenaise, or ketchup mixed with Vegenaise. Or Vegenaise mixed with Sriracha. Or dijon mustard. Or dijon mustard mixed with Vegenaise. Et cetera.
Enjoy while hot!
Variations
*Chop the sweet potatoes into 1/2-inch cubes instead of strips and mix with diced onions and red peppers before baking for home fries, instead.
*Mix up the spices however you like. Use cayenne and extra cumin for Southwestern fries. Use coriander, tumeric and garam masala for Indian fries. Be creative!
Tuesday, October 5, 2010
Vegetable Lentil Soup
This soup is wholesome and straightforward. Great for cool days and cold nights, serve it with toasted, crusty rye or sourdough... and a beer or two.
Ingredients
4 tbsp Earth Balance vegan butter (or olive oil)
6 carrots, chopped
6 celery stalks, chopped
2 white onions, chopped
4 bay leaves
4 cloves garlic, minced
8 cups water
4 large or 8 small vegetable bouillon cubes
2 cups green lentils, sorted and rinsed
4 potatoes, chopped
4 tomatoes, chopped
small handful of parsley, minced
1 tsp cumin
1 tsp thyme
1/4 tsp crushed red pepper
30 cracks of black pepper (or 1 tsp pre-ground)
1 bunch spinach, washed and chopped
2 tbsp red wine vinegar
1 tbsp Bragg's Liquid Aminos (optional, but worth the $5 or $6 for a bottle)
Equipment
Large stockpot
Directions
Heat the stockpot to medium-high. Add the butter and move it around the pot, until a bit has melted. Add the onions, celery, carrots, bay leaves and garlic. Saute until soft, stirring occasionally, about 10 to 12 minutes.
Add the water, bouillon and lentils. Bring to a boil, reduce heat to medium and cover partially, allowing steam to escape. Simmer for 20 minutes.
Add the potatoes, tomatoes, parsley, cumin, thyme, black pepper and crushed red pepper. Return to a boil and then simmer for another 10 minutes.
The lentils and potatoes should be soft -- if not, simmer until they are. Once they are soft, add the spinach and simmer for 2 or 3 more minutes, just until the spinach wilts. Stir in the red wine vinegar and Bragg's Liquid Aminos, and serve!
Alterations
*Switch out the spices in the recipe for turmeric, coriander, cumin, garam masala, and dashes of cinnamon and cayenne. Blammo, Indian dahl!
*This soup, like all soups and stews, is more theory than recipe. It's an easy way to use up whatever vegetables you have leftover from previous meals in the week, so feel encouraged to get experimental.
Ingredients
4 tbsp Earth Balance vegan butter (or olive oil)
6 carrots, chopped
6 celery stalks, chopped
2 white onions, chopped
4 bay leaves
4 cloves garlic, minced
8 cups water
4 large or 8 small vegetable bouillon cubes
2 cups green lentils, sorted and rinsed
4 potatoes, chopped
4 tomatoes, chopped
small handful of parsley, minced
1 tsp cumin
1 tsp thyme
1/4 tsp crushed red pepper
30 cracks of black pepper (or 1 tsp pre-ground)
1 bunch spinach, washed and chopped
2 tbsp red wine vinegar
1 tbsp Bragg's Liquid Aminos (optional, but worth the $5 or $6 for a bottle)
Equipment
Large stockpot
Directions
Heat the stockpot to medium-high. Add the butter and move it around the pot, until a bit has melted. Add the onions, celery, carrots, bay leaves and garlic. Saute until soft, stirring occasionally, about 10 to 12 minutes.
Add the water, bouillon and lentils. Bring to a boil, reduce heat to medium and cover partially, allowing steam to escape. Simmer for 20 minutes.
Add the potatoes, tomatoes, parsley, cumin, thyme, black pepper and crushed red pepper. Return to a boil and then simmer for another 10 minutes.
The lentils and potatoes should be soft -- if not, simmer until they are. Once they are soft, add the spinach and simmer for 2 or 3 more minutes, just until the spinach wilts. Stir in the red wine vinegar and Bragg's Liquid Aminos, and serve!
Alterations
*Switch out the spices in the recipe for turmeric, coriander, cumin, garam masala, and dashes of cinnamon and cayenne. Blammo, Indian dahl!
*This soup, like all soups and stews, is more theory than recipe. It's an easy way to use up whatever vegetables you have leftover from previous meals in the week, so feel encouraged to get experimental.
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