Chili Season!

Just made this on Saturday for my first chili of the year. After a nice long bike ride to our company picnic and three hours hanging out in the cold and rain, coming home to drink a few stouts and cook this chili made for a perfect afternoon. Note the relatively small batch size. If you’re cooking for many or want to have leftovers you’ll want to double or triple the recipe.

  • 1 small onion, chopped
  • 1 tbsp olive oil
  • ½ small red bell pepper, chopped
  • 1 cup water or vegetable stock
  • 1 cup apple juice
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 3.8-oz can pickled green chilies (I used three dried chilies instead)
  • 1 19-oz can black beans, drained and rinsed
  • 1 5.5-oz can tomato paste
  • ¼ cup basmati rice
  • ¼ cup fresh cilantro, minced
  • ½ cup rice or soy cheddar “cheese” grated (optional)

In a large saucepan on medium heat, sauté the onions until translucent. Add the red peppers and sauté for an additional 2-3 minutes. Add the water, juice, oregano, cumin, salt, cayenne, and chilies. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the beans, tomato paste and rice. Cover with lid and simmer for 15-20 minutes or until rice is cooked; stir occasionally to prevent from sticking. Stir in cilantro just before serving and top each bowl with “cheese” and/or soy sour cream. Makes 2 large or 4 small servings.

From La Dolce Vegan

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Olive Paste

We serve this delicious spread with crusty french bread, as an appetizer, and it goes quickly — especially if Gina is around! We always grind it by hand with the pestle instead of using the food processor method, since working hard for your food makes you appreciate it more. =) — Abbi

Olive Paste

Pounding or grinding pitted meaty black brine-cured olives reduces them to a thick paste, an olive pesto really. At once sweet, salty, and piquant, it goes a long way. It is indispensable for quickly transforming simple ingredients: Spread it on slabs of grilled polenta, on crusty bread, mozzarella, tomatoes, fennel, or sweet peppers. Add it to boiled, baked, or even mashed potatoes. Stir into risotto, bowls of boiled grains, beans, or pasta, mayonnaise, or aioli. It will keep for at least 6 weeks.

  • 1 1/4 cups pitted meaty ripe black olives, such as Kalamata
  • 2 1/2 teaspoons minced fresh oregano (or 1 teaspoon dried)
  • 1 1/4 teaspoons fresh minced basil (or 1/2 teaspoon dried)
  • 1/2 to 1 teaspoon balsamic vinegar
  • 3/4 teaspoon sugar
  • 2 to 3 teaspoons extra-virgin olive oil

To make the paste in a food processor, combine all ingredients except olive oil in the work bowl and process for several minutes, scraping the sides down frequently, With the mortar running, drizzle in olive oil. Alternately, for a slightly coarser texture, pound the olives to a paste with a pestle. Add the remaining ingredients and continue pounding and mashing to a coarse paste. Pack the olive paste into jars and refrigerate. (Makes 1 cup.)

From: A New Way to Cook

Spicy Lentil Salad

Thanks to Bethany Hurwitz for this recipe!

This recipe will satisfy that spicy, salty, tangy craving all in one!

Salad

  • 1 (14oz) package of green lentils
  • 6 c. cooked white rice
  • 2 red bell peppers, chopped small
  • 3-4 Tbs. chopped pickled jalepenos (1 can)

Dressing (combine all ingredients)

  • 2/3 c. olive oil
  • 2/3 c. balsamic vinegar
  • 6 Tbs. sugar
  • 3/4 c. soy sauce or tamari
  • 2 c. cilantro, chopped
  • 4-6 tsp. salsa
  • 8 cloves garlic, minced
  • 1 can pickled jalepenos, chopped small

Bring lentils to a boil in sauce pan; let stand 30 minutes, covered.  Drain.  Combine lentils, rice, red peppers and jalepenos.  Toss with dressing and chill.
*Best if made 8 hours in advance.
*Optional:  before serving, season with Tabasco sauce and crushed red peper to taste.
Severs 12-14!!  Great for Potlucks and family gatherings!!

Cardamom-Spiced Basmati

Best rice evvar!

  • 1 ¼ cups white basmati rice
  • 1 tablespoon canola or coconut oil
  • 2 ½ cups water
  • Salt
  • 1 cinnamon stick
  • 1 teaspoon cardamom pods
  • 1 bay leaf

Wash the rice well in a bowl of cold water. Swish the rice around in the water with your fingers, then let the rice settle to the bottom. Any particles or husks will rise to the surface. Titl the bowl and drain off the water. Repeat once or twice until the water is clear.

Warm the oil in a medium saucepan. Add the rice and sauté over low heat, stirring constantly, until the grains are dry.

Add the water and stir once to dislodge any rice that might have stuck to the bottom.. Add a pinch of salt and the cinnamon stick, cardamom pods, and bay leaf. Cover the pot. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes. Turn off the heat and let sit for 5 minutes. Fluff the rice with a fork. Discard the bay leaf, cinnamon stick, and cardamom pods.

From The Voluptuous Vegan

Melt in Your Mouth Tempeh

I’ve always found tempeh to be a bit dry for my liking, until I tried this recipe. The marinade makes the tempeh juicy like steak. I use Lightlife 3 Grain tempeh. The little grains give a nice crunch in every bite.

  • 1 pound tempeh (2 packs if using Lightlife brand)
  • 1 cup apple juice (I use freshly made from my juicer)
  • ¼ cup shoyu
  • 2 tablespoons brown rice vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sweet Japanese sake
  • 2 tablespoons Chile Paste
  • 1 teaspoon hot red pepper sauce
  • 2 garlic cloves minced

Cut the tempeh into 1-inch cubes. Place in a steamer over boiling water for 10 minutes. Meanwhile, prepare the marinade. Whisk the apple juice, shoyu, vinegar, oil, sake, chile paste, hot pepper sauce, and garlic in a medium bowl. Add the tempeh, toss to coat, and marinate for at least 20 minutes.

Preheat oven to 350° F. Arrange the tempeh cubes in a shallow baking dish in a single layer. Pour the tempeh over the marinade to cover halfway. Bake for 30-40 minutes, or until most of the marinade has been absorbed and tempeh is golden.

Serve with Cardamom-Spiced Basmati and steamed Kale.

From The Voluptuous Vegan

GOOD Mac-n-Cheese!

Wow, my first user submitted recipe already. Sent by my sister Karen Sandt. Thanks!

  • 1 box farfalle (bow-tie) pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 or 4 cloves garlic, chopped
  • 12 crimini mushrooms, sliced
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4-cheese blend
  • 1 can diced tomatoes, drained well
  • 1/2 cup Parmesan, a couple of handfuls

Bring a large pot of water to a boil. Cook pasta according to box directions. Clean and chop mushrooms.
In a nonstick skillet, add extra-virgin olive oil, butter, garlic and mushrooms. Season salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat.
Combine cheese sauce and pasta, transfer to baking dish. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

Black N’ Gold Casserole

It’s the first day of Steelers season. What other recipe could I possibly kick off this web site with?? I’ll be curling up on the couch with a hot plate of this and a frothy glass of Guinness at 8:00 tonight. Go Stillers!

  • 1 garlic clove, minced or pressed
  • 1 1/2 teaspoons freshly grated lime peel
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups coconut milk (see note)
  • 4 cups peeled and sliced sweet potatoes (about 11/2 pounds)
  • 1 cup cooked rice
  • 1 1/2 cups cooked black beans (15-ounce can, drained)
  • 1 1/2 cups fresh spinach, rinsed, stemmed and chopped

Topping:

  • 3/4 cup cornmeal
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Preheat the oven to 350 degrees. Lightly oil a 9×13-inch baking pan.
Combine the garlic, lime peel and juice, cilantro, thyme, salt, pepper and coconut milk in a measuring cup. Pour one-third of this mixture into the prepared baking pan. Layer half of the sweet potatoes in the bottom, topped by half the rice, half of the black beans, and half the spinach. Pour on another third of the coconut milk mixture and repeat the layers of sweet potatoes, rice, beans and spinach. Pour the remaining coconut milk mixture over all.
In a small bowl, combine all of the topping ingredients and sprinkle over the gratin.
Bake, uncovered, for about 60 minutes, rotating the pan in the oven after 30 minutes to ensure uniform baking. When the potatoes are tender and the topping is crisp and golden brown, remove from the oven and let sit for 2 to 3 minutes until the potatoes absorb any remaining liquid. Serves 6-8.
NOTE: From two 14-ounce cans. (Store the remainder in the freezer in a sealed container.)

From Moosewood Restaurant New Classics

Hello World!

Hello friends and family (and strangers if any happen to stumble on this). I’ve finally gotten around to posting my online recipe box, in the form of this Word Press Blog. I plan to post at least a couple good recipes a week. I’ve also setup a new gmail account just for this blog at somethingtochewon@gmail.com. Please feel free to forward your favorite recipes along to that address and I’ll get them posted up here.