Meaty Beany Chili

My fav goddess of all things vegan, Isa Chandra Moskowitz, recently published a new cookbook.  Naturally, I felt I NEEDED to buy it, so I did (with a little help from a timely coupon from Barnes and Noble).  Her cookbooks have become the go-tos of my journey into vegan land; great recipes that come together quickly and easily, peppered with Isa’s entertaining brand of snark.  What’s not to love?!  Make this recipe and then trot on out or click into your favorite bookstore to buy a copy of Isa Does It.  You’ll be glad you did!

On with the recipe then.  This is now my go-to chili.  Really meaty without even a touch of real or vegan meat.  Warming.  Spicy.  Satisfying.  You can make it in a crockpot.  Bazinga!  Have a look and see for yourself:

I altered the original recipe ever so slightly–I only had a 14-oz can of tomatoes, so subbed in some cherry tomatoes I froze from last summer, subbed pinto beans for the kidney beans, and used No Chicken broth to saute the onion, pepper and garlic, as well as in place of the water called for in the original.

• enough No Chicken Broth or Veggie Broth to saute
• 1 yellow onion, diced medium
• 1 green pepper, seeded, diced medium
• 6 cloves garlic, minced
• 2 jalapenos, thinly sliced (seeded, if you want it less spicy)
• 3 to 4 tablespoons mild chili powder
• 1 tablespoon dried mexican oregano
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• Several dashes fresh black pepper
• 1/8th teaspoon ground cloves
• 2 cups No Chicken Broth (plus extra as needed)
• 1 cup dried brown lentils
• 1 28 oz can crushed tomatoes (or 1 14-oz can diced tomatoes plus 2 cups frozen, pureed tomatoes)
• 1 1/2 cups cooked pinto beans, rinsed and drained (15 oz can)
• 1 1/2 cups cooked black beans, rinsed and drained (15 oz can)
• 1 tablespoon pure maple syrup
• 2 tablespoons lime juice

Seems like an intimidating list of ingredients, but fear not.  You’ll just methodically measure things out and pretty much dump things into a slow cooker!

First, saute the onion, green pepper and jalapeno until the onion is translucent, about 7 minutes or so.

Add the garlic, and continue to saute until the garlic becomes fragrant, about 30 seconds.

Dump the saute into your crock pot along with everything else on the list. Give it a stir, cover, set the cooker on low, and leave it alone for 8 hours–lentils should be tender.  You may want to adjust seasonings after cooking, and possibly add a bit more broth to thin as needed.

Voila!  Get home from work, your house smells amazing and you get to enjoy the yummiest chili ever for dinner!

This is a hearty chili that will not only satisfy, but take the chill out of a winter day.

You can also make this in a pot on the stove–see the original recipe for instructions.

 

Vegan Enchiladas

Today I was scrounging around for lunch and found a bunch of related leftovers: a bit of Spanish rice, a cup or so of cooked plain rice, half a lentil burger, less than a serving of black bean soup, a tiny bit of sauteed onions, mushrooms and green chiles.  I grabbed a couple tortillas, combined all the little bits of this and that and thought I’d whip up a couple burritoes.  As the mixture was heating in the microwave, something said enchiladas.  A clear picture of enchiladas appeared in my head.  I stopped the microwave, we had leftover “turkey” burgers for lunch instead and enchiladas for dinner!

So scrounge around in your fridge for leftovers or make some beans and rice and you’re well on your way!

• 2 cups (or so) filling:  beans, rice, tomatoes, peppers, corn…..
• 8 corn tortillas

For the enchilada sauce: (based on a recipe from The Happy Herbivore)

• 2 TBSP whole wheat flour
• 1 tsp unsweetened cocoa powder
• 2 TBSP chili powder (I used chipotle chili powder and my sauce was HOT!  You may want to start with one TBSP and add more if you want it hotter!)
• 1 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp garlic powder
• 2 cups No Chicken broth (or veggie broth)
• 1 cup water
• 4 TBSP tomato paste
• salt to taste

Preheat oven to 350F and spray an enchilada or other baking pan large enough to hold 8 enchiladas.  Set aside filling and tortillas for now.

Whisk flour, cocoa and spices in a pan without turning on the heat.

Add 1/4 cup of broth and whisk into a smooth paste.

Slowly whisk in the rest of the broth and water.  Bring to a boil over medium heat and add tomato paste.

Reduce to a simmer and cook until sauce has the thickness of tomato soup.  Remove from heat and add salt if needed.

Set up an assembly line for your enchiladas with the sauce, tortillas, filling and  pan.  I also included leftover “cheesy sauce.”

Dip each tortilla in sauce, place in the pan and roll.  Place edges down.

Continue rolling until you run out of filling.  Spoon a bit more enchilada sauce over the tops, making sure tortillas are sauced all the way to the edges of the pan.  Bake for 20-25 minutes.

While enchiladas bake (they smell sooooo yummy!), dice a tomato, shred some lettuce, chop a few scallions and tear up some cilantro.  Serve up a couple enchiladas with a schmear of cheesy sauce, and topped with the tomato, lettuce, scallions and cilantro.

OMG my sauce was HOT!  It was well flavored and super-yummy, but wow.  It was perfect for Michael, lover of all things hot-hot-hot, but for me, I’m cutting back on the chili powder or using a milder chili powder next time.  Leave it alone if you’re in the hot camp with Michael.  🙂

Vegan Cheesy Sauce

I’m vegan for health reasons, and mostly I have no cravings from my former way of eating.  But sometimes, sometimes I want cheese on something.  I want that melty smoothness that can bring the other flavors in a dish all together.  Take for instance, one of my fall and winter favs: Stuffed Squash.  To make it low fat, I sprayed the cut edges of the squash with cooking spray rather than using butter.  I think it’d be OK without cheese, but I found this cool recipe in my current go-to cookbook, The Happy Herbivore.  A melty smooth cheesy sauce with no dairy at all.  How yummy and cheesy-licious does this sauce look on my stuffed squash?  What about flavor?  Not cheese exactly, but yummy and satisfying in a cheesy sort of way.

I had all the ingredients on hand (Hurray!)

• 1 1/4 cup non-dairy milk  (I used unsweetened almond milk.)
• 1/2 cup nutritional yeast  (Find in the bulk food area of a health food market.)
• 2 TBSP yellow miso  (I had white miso.  Find this near the dairy section.)
• 2 TBSP cornstarch
• 1 tsp granulated onion powder
• 1 tsp granulated garlic powder
• 1/2 tsp paprika  (Smoked paprika would give you a smoky cheese sauce–mmmm!)
• 1/4 tsp turmeric

This is so quick and easy you’ll have cheese sauce in no time!  Place all ingredients in a small pan over medium heat.

Whisk and bring to a boil.  Reduce heat to low and stir frequently until it thickens.

Spoon over whatever you want; this yummy stuffed squash, perhaps.  This is the place in the recipe where the squash get stuffed, cheesed, and then baked for an additional 15 minutes.

The sauce browns and I added a bit more before topping with a bit of cilantro–excellent flavor addition!

One of the most fun things about being vegan after being not vegan for over 50 years, is experimenting with new ingredients and recipes.  I don’t feel like I’m on a “diet” because the food is sooo satisfying.

Usually diets make me feel like I’m being punished.  Being vegan makes me feel pampered, happy and healthy.  I highly recommend vegan food, even for just a couple of days a week.  Really!  Yummy!!!

Meatless Monday Stuffed Winter Squash

Oh how I loves me a roasted winter squash!  I have yet to find one I don’t like.  Generally I roast them and serve them as a side dish, but a hearty stuffing brings squash to main course level. Mmmmmm……satisfying!  Perfect for a chilly fall evening, quick and easy-peasy enough to serve on a weekday.  Small squash are perfectly portioned, making them just the thing when cooking for one or two or the whole family.

My favs for stuffing are acorn and the buttercups I used in this recipe.  Use whichever you can find.

• acorn or buttercup squash, 1 per person as a main course, 1/2 per person as  side dish
• black beans, I used half a can for the two squash I stuffed
• Spanish rice, I had some left over and used about 1/2 cup per squash
• shredded cheese, I like cheddar or a Mexican mix
• butter, salt
• green chili sauce for a topping, optional

Preheat oven to 400F.

Cut squash in half.  Buttercups have their seed cavity more toward the bottom of the squash, so need to be cut lengthwise, acorns can be cut either way.

Clean out the seeds and stringy stuff.  Cut a little slice from the back of each half so they will sit flat when stuffed.

Butter and salt all the cut edges and insides.

Turn face down on a baking sheet, lined with a silicone mat or buttered foil or parchment.

Bake for 30 minutes and remove from oven.

Mix beans and rice together.

Turn squash over with tongs and stuff with the bean and rice mixture.  Top with shredded cheese.

Return to oven and bake an additional 10-15 minutes; until cheese is melty and browned.

Serve with green chili sauce if desired.  I personally love the whole “sweet and heat” combo of the squash and green chili–yum!   Carnivores won’t even miss the meat!

Stuffed with beans and rice, squash can be a nice alternative to turkey for your vegetarian Thanksgiving guests.  What else do you like to serve for Thanksgiving?

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