Vegan Chili

April 25, 2007

So, I have come to the conclusion that I am either intolerant to wheat… or my tummy just hates when I eat it. Which is sort of the same thing. This is depressing to me beucase I LOVE to bake! I make bread, cookies, muffins, cakes, etc. and now that will change. Of course I will continue to make these things but I will have to start testing new flours and such. The process won’t be much different than switching to vegan. Perhaps a little more time-consuming, but it will just mean reading labels for more than just whey and such, and now looking for wheat byproducts. My first week or so of gluten free is going well. I messed up and had a cupcake and about died-actually more like I just felt like my tummy was going to explode-, and today I had a small bit of a cookie and again felt blech.
I console myself with the thought that there is a gluten-free cupcake recipe in VCTOTW, and that there are others out there who have done it as well. I will now be known as the weird teenager who doesn’t animal, but who also doesn’t eat anything ‘normal’ anymore. Ah well, I kind of stand out a lot already. Might as well up it.

Anyway, I made the most delicious chili last week. You know the canned Heinz stuff? That stuff tastes like mashed crap, but the consistency of the sauce is good. It is really thick and spicy. I came up with this recipe, and it came out really good. It is super thick and filling. Here I had it with dry ‘fried’ polenta:

I just cooked up the polenta, refridgerated (that looks so wrong) it, and then put it in a warm skillet until browned. On it’s own, polenta is kind of blah but the spiciness of the chili was a nice balance.

The first time I had the chili, I hadn’t quite figured out the whole wheat thing, so this one isn’t exactly wheat free.

I saw this idea on the PPK. A girl baked the cornbread right onto the chili. My omni-family devoured it:

Here is the recipe. After making it I did realize it could have used a tad more spice to it. I would add a chopped jalapeno to add a bit more flavor. This makes a LOT. I was making enough for 6 people, and I wanted leftovers. Feel free to half it.

Vegan Chili
6 cups beans (I used a mix of kidney, black beans and black eyed peas)
1 cup chopped onion
1 chopped bell pepper
1/4 cup roasted red pepper, minced
1 TB dry oregano
2 TB chili powder
2 TB molasses (I used black-strap)
4 cups veggie broth
3 TB fresh cilantro/1 TB dry
1 tsp. hot sauce
1 cup water mixed with 3 TB flour
Small can chopped tomatoes
4 TB tomato paste
2 cloves garlic
fresh lime juice, sour ‘cream’ and green onions (optional, though I do recommend the lime)

Soften onions, jalapenos and fresh bell pepper in a small amount of oil. Add in remaining ingredients EXCEPT for the water/flour mixture and the garnishes. Bring to a boil, and then simmer for about 45 minutes.

If you are making the cornbread version, simmer for 30 minutes. Pour into a 13×9 pan leaving 1.5 inches for the bread. Spread your favorite cornbread recipe on top, and bake according to cornbread recipe instructions.

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Macaroni and Cheese

April 17, 2007

I tried making the New Farm recipe for Mac and Cheez (found here), and I love this stuff. Seriously, it is even good cold…. but I like cold food =P
When my mom made macaroni and cheese, she would cut up ham and broccoli in it. Obviosuly I skipped the ham, but the broccoli was delicious. Maybe next time I’ll cut up some vegan soy dogs, and go super tacky and you all…

Sad news: I tihnk I am gluten intolerant. Phooey. I try to eat a variety of food, but sandwiches, muffins, etc. are very easy and quick for me. It’s not bad enough to where I can never eat it, it just makes me feel a little… off. This week I am trying gluten free, just to be sure. It is going to mean some more creative cooking, that’s for sure. I’m not worried about it. I’ve always had weird food allergies/intolerances and I’ve always figured out a way to eat well with them. Onto more pictures. (note: these are all kind of ‘saved’ up from the past few weeks. I don’t eat sugar that much. And I make up a lot of recipes, but I either forget them or I don’t take pictures. I’m working on it…)

‘Meatball” sandwich:

Just a simple lentil ball recipe. They were pretty good, but for some reason they crumbled like crazy. It made for some messy eating-but at leats it tasted good.
San-Francisco Style Sourdough Bread:

I’ve been trying to get a good starter for a while now, and I think that the slightly warmer/wetter weather has helped it along.

Lunch I had using the bread:

It is a piece of toasted sourdough, red pepper hummus, spinach and tomatoes. Slightly broiled, and really darkly toasted. Oops. It was good, but I didn’t care much for the hummus. Waste of chickpeas =P

Tomorrow will be the gigantic cookie post. I made up the best chocolate chip cookie recipe. I’m totally bragging, but I don’t care. They were a-mazing. Included will be some cupcakes from Easter. Boy am I behind.

March 19, 2007

Finally I can start getting caught up on all the stuff I have made. This weekend I cooked for my family and some friends (all omni’s), but more on that later.

For now, some pictures of what I have made over the past few weeks:



This was probably the hardest meals to photograph. It just looks so blah in EVERY picture. Oh well, it can’t really be helped.
Anyway, a couple weeks ago I was totally craving Split Pea Soup – even though I have only had it two other times in my life – I used this recipe. The bread is the Soda Bread recipe from La Dolce Vegan. I didn’t eat because I really hated the texture. It was like biscuits – which I really, really hate. I’m not sure why, but I cannot stand to eat biscuits of any kind. The soup was great though!


Peppers were on sale at the store this week, so I tossed this together to save them from going bad. It is just couscous, kale, zucchini, carrots stuffed into the peppers then topped with tomato sauce. They were o.k. – not the best thing I’ve ever made, but pretty good for just being thrown together.


I had never had Kale before, but I bought some becuase it looked kind of interesting. It is so great! You all probably knew that already though… Recipe is here . Just scroll a little and you’ll find it – it is the Sweet Potato and Kale Soup.

More exciting food tomorrow… hopefully.

Tofu, raw salad

March 9, 2007


I finally tried the General Tao’s Tofu everyone on VegWeb was raving about. The tofu had a very nice texture, and the broccoli was yummy- as always- but the sauce was far too sweet. I have never been very big on sugary foods, and I really did not like it in a dinner recipe.




I am trying my best to eat more raw foods. I eat very little processed food, but my raw vegetable intake is lower than I would like. I am shooting for 50/50 in my meals, and I sometimes don’t quite reach it, but I did pretty well with this salad. It is green leaf lettuce, homemade salsa, avacado, carrot, cabbage, red sweet pepper, black beans and baked tortillas.

Tomorrow I will have a few recipe posts. I made samosas for the first time tonight and they were delicious!

Does anyone know how to make my Flickr pictures, to my blog, without them getting all tiny? I don’t know how to fix it, but I know it is possible. I’ve seen quite a few blogs this way =/

Couscous:
1 1/4 cups water
1/4 teaspoon salt
1 teaspoon olive oil
1 cup uncooked Couscous

Bring water, salt, and oil to a boil. Pour in couscous, stir quickly, cover and remove from heat. Let sit for five minutes, then fluff with a fork and serve.

Spinach garnish
2 cups thinly shredded fresh rinsed spinach (do not dry the spinach)
1/2 cup sun-dried tomatoes, thinly sliced
2 teaspoons + 1 teaspoon olive oil
3 stalks chopped green onion
2 gloves garlic, minced

While the couscous is cooking, heat olive oil over medium heat. Add garlic and onions and cook until fragrant and slightly softened. Add in sun-dried tomatoes, and cook until warm. Quickly add in the wet spinach, and cook over low heat until wilted (be careful not to overcook or the spinach will become squishy).
Spoon couscous onto a plate, and top with spinach garnish. Sprinkle with a small amount of olive oil, and salt if desired.

O.K., kitchen appliance/accessory craving time. I want one of these like you would not believe. When you can make doughnuts as gorgeous as this, who could resist?
I always think I have so many more food pictures, but when I actually go to post, I realize how much more often I need to photograph things =/

Beans and Rice

February 21, 2007

Bountiful Beans and Brown Rice from La Dolce Vegan:

-It is next to impossible to take a good picture of beige food… especially beans =P

Basil Lasagna Rolls

February 14, 2007

This is one of my favorite dishes I have made. I love basil, and the sauce has quite a lot. I use the pesto for this recipe all the time! It is my favorite for sure.

2 Tablespoon olive oil
5 green onions, chopped
1 clove minced garlic
1 1/4 cups grated zucchini
1/4 cup chopped sun-dried tomatoes
1/4 cup vegan spinach pesto (you can use your own recipe, or the one I provide below)
1/3 cup fresh bread crumbs
1/8 teaspoon cayenne pepper
Salt to taste (Seriously do not add until you taste! I ended up oversalting, and omitted the salt from the sauce to cut down on the salty flavor)

Sauce:
2 Tablespoons tomato paste
1/4 cup water
14.5 oz can diced tomatoes- blended (I hate chunky tomato sauce, but you can just used diced tomatoes if you prefer)
1/4 fresh minced basil, or one Tablespoon dried

12 or so lasagna noodles

Heat half of the oil in over medium heat, add half of the green onions and all of the garlic. Cook until soft. Place in a food processor or blended with the sun dried tomatoes, pesto, bread crumbs, cayenne, and salt. Blend until smooth. Stir in the zucchini. Refrigerate until ready to use.

Heat the remaining oil, and lightly cook the remaining onions. Add in the sauce ingredients except for the basil, and season lightly with salt and pepper. Simmer for about 10 minutes, then stir in basil. Reduce heat and keep warm.
Cook lasagna noodles. Drain and spread on wax paper. Pat dry.
Divide the chilled filling among the noodles, roll each into a tight spiral and place in a lightly greased 13×9 glass pan. Lightly nap the tops with a small amount of the sauce. Cover with aluminium foil and cook in a 350 degree oven for 20 minites.
Spread a small amount of the sauce over each one and serve.

Pesto recipe:
2 cloves garlic
1/3 cup pine nuts
1/2 tsp salt
2 cups lossely packed fresh spinach
1/4 cup olive oil

Blend or process until smooth.

I am still working on an about me page- maybe by the weekend… maybe.
Also, does anyone know how to ‘hide’ part of my post behind a cut? I would like to figure it out so I can minimize the page stretching.