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.

sweet things

April 20, 2007

So, I know I promised the sugar overload post yesterday… but I ran out of time. I hate that. Time either goes by so fast, or crawls by and it always seems like I have stuff to do on the days it just won’t slow down.
ANYWAY, here it is one day late. I even included my chocolate chip cookie recipe which is so good. Now I just need to figure out a wheat free version….

For these, I made this recipe and subbed 1/3 cup cocoa powder for part of the flour. They had such a good texture, and I was having so much fun making these I put little hearts on the front and sprinkled them with sugar. If you are going to try them, I would sub slightly more cocoa in (1/2-3/4 cups). They were delicious, but the chocolate flavor was a little too subtle.

And a VCTOTW recipe. I made mint chocolate ones, but the remaining ones were smashed and the pictures were crepe. So you get the Coconut Lime cupcake picture. They were so good. Funny story: I brought these to an Easter dinner with family and everyone was either fascinated at the idea of vegan cupcakes or they made fun of me. But that was only the adults who were poking fun =D
Anyway, an elderly woman was there and she has bad vision. She thought these were cucumber cupcakes, and thought perhaps I was taking the whole vegan thing a little far. lol.


On most every vegan community I have ever visited, there is a large discussion on the best chocolate cookie recipe. I personally dislike cakey cookies, but the thin crunchy ones seem to much like crackers. My favorite cookies are slightly crunchy on the outside, and soft and chewy on the inside. The batter also has to taste good raw-that’s half the fun of making cookies. I just veganized the recipe I made before going vegan, and they taste the same if not better. Actually, of course they taste better. Everything tastes better when it’s vegan.
These taste so good with a glass of rice or soymilk.

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup slightly softened Earth Balance
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 TB cornstarch mixed with 5 TB rice/soy milk
* 1 3/4 cups Chocolate Chips

375 F
Cream Earth Balance and sugars. In a seperate bowl, stir together all of the dry ingredients. Stir sugar mixture and dry ingredients together. Stir in the cornstarch mixture and the vanilla. Fold in chocolate chips. Drop by spponful onto a cookie sheet, and bake for 9-11 minutes until slightly browned on the bottom.