Chili Mac.

I was craving this so I made it. 

Chili and baked potatoes.

East Coast chili recipe from Vegan Planet using veggie crumbles.

Delicious baked potatoes that were rubbed with olive oil and Maldon salt before baking. Crisp skin and tender insides.

Topped with Daiya cheese. Very yummy!

Lentil Chili and Cheddar Garlic Beer Bread!

Cheddar garlic beer bread! I found this recipe at the Daiya website and I printed it out. I don't think it's on the site anymore but I posted a pic of the recipe at the bottom of this post.

It's tender and chewy and really flavorful! I added a clove of crushed garlic to the recipe for more flavor.

Lentil chili on the stove.

"Joe's Red Neck Chili", veganized.

Hey all! Was in the mood for a comforting chili this weekend after a horrendous Friday. I've had this funny little book called COWBOY CUISINE (Recipes From Around The World by Friends and Performers of Buffalo Bill's Wild West) for a while and I've been meaning to cook something from it even though it is VERY meat centric. I chose a chili recipe (there are several in the book) that is called "Joe's Red Neck Chili". "Joe" would ask you to use venison and beef but here I am using Gardein ground veggie crumbles which I think works great for a meaty texture.

Came out great! I made my own addition of pureeing red new mexico chilies that were dried and soaked in hot water for about 15 minutes. It really gave it a good flavor.

Served with hot flour tortillas and a dollop of Tofutti sour cream and a sprinkle of Trader Joe's mozzarella vegan cheese.

JOE'S RED NECK CHILI, VEGANIZED
Ingredients:
2 TB oil
1 large onion, chopped
1 green pepper, chopped
2 stalks of celery, sliced
3 cloves garlic, minced
1 14oz can diced tomatoes
1/2 (6 oz can) of tomato paste
1 TB chili powder
1 tsp dried basil
1/2 tsp oregano
1 tsp smoked paprika
2 tsp cumin
1/2 tsp cayenne
1/2 tsp sugar
1 TB lime juice
1 1/2 cups or so of gardein ground veggie crumbles (I eyeballed it.)
2 cans pinto beans, drained
1/2 bottle of mexican beer
1 cup water or more as needed

For chili mixture:
3-4 dried new mexico chilis
1 TB masa harina
Soak chilis in hot water for 15 minutes. Pluck chilis out and blend with a little bit of the soaking water until pureed. Pour out into a bowl and mix in 1 TB masa harina.

Method:
Heat oil in a pot and sautee onion, green pepper and celery until translucent. Add the rest of ingredients plus the chili mixture. Bring to a boil and lower to a simmer, covered for an hour or so. Season with salt and pepper.

River Cottage Veg Chili and Fat Free Pineapple Coffee Cake

I opened up RIVER COTTAGE VEG today and picked out the chili recipe because I had similar ingredients and it sounded like it would be good with baked potatoes and corn tortillas. Mmmm! The recipe calls for pinto beans and zucchini which I substituted kidney beans and carrot. It came out delicious. First time I've ever added red wine to chili. I added a bit of chili powder because I felt like it needed it.

And because I can't live without cake, I made a fat free cake which I got from The Fat Free Vegan blog. I've been making so much cake for the past few weeks/months that my dresses are fitting kind of tight lately! I've made this recipe probably 8 years ago when I first went vegan. It uses pineapple and apple sauce for the fat and has much less sugar than a normal cake. It was good then and it's good now. It's got a 'chewier' consistency than normal cake (probably because I used tapioca flour for the egg replacer) but it is a nice sweet treat without the guilt!

Veggie Dogs.

There is something really satisfying about a chili dog. I grew up eating them all the time. At the time of course, we'd open up a can of meat chili, plop it into a pot to heat up and served it over a Farmer John weiner in a bun. It was really good and comforting. Now as a vegan, I can still enjoy a good ol' chili dog. I made my chili from scratch because veggie chili from a can is horrible. The dogs I like are Lightlife Smart Dogs. They are the same brand used by Dodger Stadium, except they use the Jumbo style. They are wonderful. Here's to baseball season which has already begun!

One chili dog and one regular dog with all the fixin's.

On the side: Pickled onion made by our friend Gary. They are GOOD!

Overcast Chili.

The heatwave we've been having in L.A. finally broke and we are now feeling a bit cooler. This weekend has been a bit overcast at times and it made me want to make something hearty and comforting. A chili was in order. I used my fave recipe from Vegan Planet, East Coast chili. I tried out Gardein's brand of veggie ground which was excellent. So glad I have this brand to turn to after Morningstar Farms changed most of their vegan offerings into vegetarian which annoyed me. I loved the texture of this veggie ground. The chili was hearty and meaty without the meat!

A Bowl of Chili.

I was in the mood for a bowl of chili today even though it was almost 90 degrees out. It has pinto beans, soy chunks, onions, zucchini and carrots. It was delicious! I topped it with a dollop of Tofutti sour cream to extinguish some of the heat. I don't think it worked because I managed to burn my tongue!

Long time no blog!

Sorry I haven't blogged in a while. I've been eating lots but not cooking as much as I want to. I am addicted to Domino's cheeseless thin crust pizza with mushrooms, olives, onions and green peppers and extra sauce, help! I really do want to cook from scratch at home. I have lists that I keep of foods I want to cook. Here are a few things that I've made recently.

I made another cashew cheese from the Vegetarian Times recipe, this time with a black pepper crust. So good.

Here is our spread along with goodies from the much too expensive antipasti bar at Whole Foods. $8 for the container on the right - what?

Nosh nosh!

This was a delicious grilled portobello burger along with grilled potato that I made last weekend.

Monday's chili made into chili dogs on Tuesday with chopped onions and kraut!

Tofu Larb Salad, BBQ Chili Beans

Refreshing thai tofu larb on top of salad greens.
Recipe here. Note: Don't need to "deep fry" tofu, just cook over heat until it is completely dry and all moisture is gone. Use firm tofu, lime juice instead of lemon juice and add some mint leaves.


BBQ Chili in a bun. Just make your favorite chili and add bbq sauce to it!

One Pot Chili Mac.

I love easy cooking, especially on a Friday night after a long work week. I just want something fast and instantly gratifying. This one pot chili mac was the perfect thing. It was completely made up on the spot with a few ingredients. I love that you don't have to cook the macaroni seperately, it all goes in the same pot with the sauce!

One Pot Chili Mac

3 TB olive oil
1 onion, chopped
1/2 a large green bell pepper, chopped
2 cloves garlic, minced
2 TB tomato paste
2 TB chili powder
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne pepper
1 tsp salt
2 1/2 cups dry elbow macaroni pasta
2 1/2 cups boiling water (put the kettle on while you chop veggies)
1 jar of spaghetti sauce, any kind (I used Prego Veggie Smart)
1 14oz can kidney beans, drained and rinsed

In a large pot on medium high, heat olive oil and saute the onion, bell pepper and garlic until veggies get fairly soft. Add tomato paste and spices and stir to coat veggies in spices. Add the macaroni, boiling water, spaghetti sauce and turn heat to high and bring to a boil. Add kidney beans and stir. Lower heat to medium and cover. Cook for about 10 minutes and then stir pasta to prevent sticking to the bottom of the pot. Cover again and cook for another 7 minutes. Remove lid and stir for 3 minutes or so to make sure pasta doesn't stick to bottom of the pot. Season with salt and pepper to taste.

Vegan Cowboy Chili and Cornbread.

I know this is more fall food than summer food but really, who turns down a steaming bowl of chili with a slab of cornbread? I've made this cowboy chili before. The trick is soaking dried chili peppers and pureeing them and adding the dark red emulsion into the chili. It creates a very complex flavor with some great heat. For the "meatiness", I used tvp chunks and tvp crumbles. Recipe here.


This is the famous PPK cornbread that I absolutely love. Makes good corn muffins too!

Chili Dog Craving.

Was craving chili dogs today so instead of buying one of those high sodium vegetarian chilis in a can, I made it from scratch which is sooo much better.


A Lightlife Smart Dog covered in chili, chopped onion and Daiya vegan cheese. This was so sloppy, it had to be eaten with a knife and fork. It was really good and satisfied the craving. I now have lots of chili leftovers that I can use for chili fries or taco salad or a baked potato topping.


Vegetarian Chili

3 TB olive oil
1/2 medium onion, chopped
1/2 green bell pepper chopped
2 cloves garlic, minced
1 can diced tomatoes with juice
1 TB ancho chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne pepper
1 cup water (or more)
1/3 cup Textured Vegetable Protein (you can find TVP at health food stores or latin markets. It's called "carne de soya")
2 TB tomato paste
1 can kidney beans, drained and rinsed
salt and pepper to taste

Sautee onions, bell pepper and garlic in olive oil over medium high heat until soft. Add spices and tomatoes and stir. Add water and bring to a boil. Then add dry TVP and stir. The hot water will re-hydrate the TVP and it will look like ground beef. Add tomato paste and stir to dissolve the tomato paste. If the chili looks too thick, you can add a little more water. Turn heat to low and cover. Let it simmer for about 5 minutes.
Add kidney beans and simmer for another 20-30 minutes. The longer the better. Season with salt and pepper.

Cowboy Chili.

I finally got around to watching 'Brokeback Mountain' last night and aside from the fact that it made me weep, it put me in the mood for a hearty cowboy style chili. Got this recipe from Country Living website and veganized it by using tvp soy chunks instead of beef. It used corn masa mixed with water to thicken it in the end as well as pureed chiles that have been soaking which gives the chili an amazing red color. I'll post the recipe here with my substitutions.

Vegan Cowboy Chili

1 TB olive oil (plus a little more for later)
1 cup tvp chunks (plus boiling water to rehydrate)
1 large onion, chopped
6 cloves garlic, minced
14 oz. veggie broth or water
1 TB chili powder
1 tsp. cumin
2 cans beans (any kind), drained and rinsed
1 14.5oz can diced tomatoes
2 dried ancho chiles or any dried chiles you prefer
1 TB masa harina de maiz
1 cup water
1/2 tsp salt
1 TB cider vinegar
1/4 tsp sugar


Directions
1. Rehydrate tvp chunks: Put tvp in a bowl and pour boiling water to cover. Let sit for a little while. You will know that they are hydrated when you squeeze a piece between your fingers. It will be soft. If it's still firm, let soak longer. Drain water and setr tvp aside.
2. Rehydrate ancho chiles: Place them in a bowl and pour boiling water over them about a cup.
2. Heat olive oil in a large dutch oven. Saute onions on medium high until translucent about 3-5 minutes. Add garlic and cook 1 more minute. Add tvp chunks after they have been drained. Add a splash of olive oil and stir around to coat.
3. Add vegetable broth, chili powder, cumin, beans and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or longer.
4. Puree the chiles: Remove and discard stems. Place softened chiles and the soaking liquid in a blender or food processor and blend until smooth -- 2 to 3 minutes.
5. In a small bowl, whisk the masa and water together. Stir masa mixture into the chili. Add ancho chili mixture, salt and vinegar and sugar. Simmer uncovered for 15 minutes. Season with more salt and pepper if desired.

Pumpkin Chili and Chocolate Cake

Today was a grey, drizzly day that got me in the mood for some serious comfort foods. I made this delicious pumpkin chili which I based off of this recipe. Mine is not fat free because I added a good amount of olive oil to cook the vegetables. I also used pumpkin instead of butternut squash. This chili is probably the best I've ever had. It's so flavorful and hearty.


I've been wanting a chocolate cake for the longest time! Now I am having it! I made this basic chocolate cake with a basic chocolate buttercream frosting. You can find a basic buttercream frosting recipe here. Just add 1/2 cup cocoa powder to it. I was going to make a layered cake but I got lazy.


Super moist and chocolatey. I'm a happy girl.

Leftovers Plus Veggies.

This was dinner tonight. I had leftover chili alongside boiled potatoes that were tossed with garlic, olive oil and parsley and steamed green beans. But I really must be out of sorts this week because I undercooked the potatoes and overcooked the green beans. Bummer.

Chili Dog.

This was my dinner tonight. I made a small pot of kidney bean and red lentil chili this morning and poured some of it on my veggie dog along with wine sauerkraut. It was very delicious.

Cooking out of the pantry: Kidney Bean and Lentil Chili Dogs

I was in the mood for chili dogs today and I knew that I would have to go out and buy the veggie dogs but I didn't mind because the chili part was all coming out of my pantry. I didn't really follow a recipe, just threw a bunch of stuff in a pot and called it chili. I didn't use a lot of lentils only 1/4 cup or so for a bit of a different texture. I had one for lunch and it was really yummy with sauerkraut and a bit of ketchup. I'll have another for dinner.

Pantry staples used:
brown/green lentils
1 can kidney beans
1 can diced tomatoes
1 can tomato sauce
herbs/spices: cumin, chili powder, oregano, smoked paprika
hot dog buns (my husband bought these yesterday. Score!)
sauerkraut
ketchup

Other items from fridge:
red bell pepper
onion
garlic
jalapeno

Items I needed to purchase:
1 pack Lightlife Smart Dogs

Four Alarm Chili

Ok so I had a bunch of mac n cheeze leftovers in my fridge and I had every intention of eating only that tonight but then I had this genius idea of making chili...


...the Four alarm chili from 1,000 Vegan Recipes that is...


...and combining it with the mac. Now it's Four Alarm Chili Mac! Super good. The chili is going to be even better tomorrow. I have used up all the mac so I might turn it into taco salad or just having it with cornbread. We'll see!

Two-Bean Chili with Bulgur

Got this recipe from a cookbook that my husband got me for x-mas last year which I haven't had the chance to use yet. It's called "366 Delicious Ways to Cook Rice, Beans and Grains". Considering it's got a whole section on beans, there were no more than 2 or 3 chili recipes. This one looked interesting to me because of the use of bulgur for thickness and texture. I've never tried that before so this was a first. I think I like this much better than using soy ground crumbles. I tried a little bit for lunch and it was deliciously hearty and spicy. Will be having again for dinner which will go very well with "buttered" whole wheat flour tortillas.