1 32-ounce package dried black beans, soaked overnight, rinsed, and cooked. (Do not discard the cooking liquid!)
2 onions, chopped
8 cloves garlic, minced
2 4-oz can diced green chilies
4 cups water or stock
4 cups soy milk
2 cups Daiya Pepper Jack or other vegan cheese
4 tablespoons brown rice flour
1 teaspoon Liquid Smoke
2 tablespoons ancho chili powder
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 cup unsweetened plain soy yogurt
2 cups chopped English cucumber
1 cup chopped cilantro
1/2 teaspoon salt
The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.
In an 8-quart pot, heat the olive oil and sauté the onions, garlic, and diced green chiles. Place beans back in the Dutch oven and add water/stock, chili powder, cumin, curry powder, cayenne, and salt and pepper. Stir well and bring to a boil. Reduce heat to medium and simmer for one hour, stirring occasionally.
Next, soy milk and simmer another 30 minutes. Place the shredded vegan cheese in a large bowl and add the rice flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with the yogurt-cilantro relish.
Full disclosure, we’re still catching up on blog posts. Stef isn’t here right now, and I didn’t actually make this chili (but I ate a lot of it), so if there are errors, I will correct them when she’s back.
Topped with Daiya. Or DAAAAMMMMNNN as we call it around here.
This is Stef’s family recipe adapted for the modern gal.
1 package Gimme Lean Sausage, crumbled and sauteed
1 onion diced
1 green peppper, diced
3 15 oz cans whole tomatoes (break up with hands)
3 15 oz cans tomato sauce
1 heaping TBL vegan Worcestershire sauce
1 TBL chili powder (we used unsalted)
1 heaping tsp oregano
1/4 tsp black pepper
3-6 bay leaves
1 15 oz can black beans
1 15 oz can kidney beans
1 15 oz can pinto beans
1 15 oz can white beans
In a 8 qt stock pot (or 5 qt will just fit if you are careful), saute gimme lean, then add the onion and pepper and cook until soft. Add the remaining ingredients in the order listed.
Stir and cover. Simmer for 2 hours (minimum).
The longer it cooks, the more flavorful it becomes. Ideally make it the night before, or make it, freeze, and thaw it again. Goes well with cornbread.
This week hasn’t been too good for health. When one of us gets sick, it’s likely that the other will fall sooner or later. This was a quick and easy meal using up ingredients we had on hand. No running out to the store today!
1 can black beans, drained
2 cubes dried chipotle chilies (these were leftover from very long time ago occasion)
3 cups packed beet greens, chopped
4-5 oz pepper jack Daiya
2 large leftover (homemade!) corn tortillas (about 5 oz.)
3 garlic cloves, finely chopped
1/2 cup chopped red onion (about half of a medium red onion, save the other half for the topping)
1 jalapeno pepper, chopped
2 tsp apple cider vinegar
1 tsp turbinado sugar
salt to taste
1/2 tsp oregano
1 TBL olive oil
1 cup canned tomatoes
2 cups water
1/2 cup tomatoes chopped (canned or fresh)
1/2 cup sliced red onion for topping (reserved)
Preheat oven to 375 F.
Sautee red onion, jalepeno, and garlic on medium heat for about 5 minutes. Add the chipotle cubes, water, and 1 cup of tomatoes, bring to a boil, then reduce to simmer. Add salt, oregano, turbinado, and vinegar. Turn off heat and let cool. Then blend in a blender or food processor.
In a 9 x 13 baking dish place a layer of half of the tortilla strips on the bottom. Add about 1/3 of the sauce evenly on top. Add a layer of half the beet greens. Add about 1/3 of the Daiya, then about half of the beans. Add another layer of tortillas, more sauce, the rest of the greens, more cheeze and the rest of the beans. Top with the rest of the sauce, then the rest of the cheeze. Top with extra tomatoes (canned or fresh) and sliced red onion.
Bake at 375 degrees for 30 minutes. Cool five minutes before serving.
First, toss 16 oz of mushrooms and one large bunch of asparagus with olive oil, salt and pepper. Then for about 10 minutes at 400 degrees. Set aside to cool.
For the white bean dip, drain and rinse one can of white beans. Add 2 TBL raw cashews, 1/2 cup tomatoes, 1 shallot (chopped), 2 TBL tahini, 2 TBL lemon juice, and some salt and pepper, then blend well until smooth and slightly pink. You may need more tomatoes depending on your tastes.
Top fresh arugula with mushrooms and asparagus, white bean dip, and slice black olives. BOOM.
In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, and carrots and cook for 5 minutes. Add the kale, chorizo spices (or soyrizo), bay leaves, parsley and thyme and mix well. Add the “beef stock”, beans, lentils, potatoes, and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.