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Barbara's Vegetarian Chili

28/9/2018

The complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too.

Recipe yields 4 large or 6 moderate servings of chili.

Ingredients

2 tablespoons olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
1 pinch chili flakes
1/2 - 1 teaspoon chili powder
1 teaspoon Berbere powder (Ethiopian spice) - optional
1 teaspoon turmeric powder
2 teaspoons ground cumin
1 ½ teaspoons paprika
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 cans (15 ounces each) red kidney beans
1 1/2 cups soy mince (hydrated)
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or cream cheese, grated cheddar cheese, etc.

Instructions

In a large pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, turmeric, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained red kidney beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days and am sure it would freeze well.

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Carrot Souffle / Kid Friendly

28/9/2018

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This is a wonderful veggie side dish which makes vegetables more palatable and interesting for kids.

Ingredients

1 tablespoon olive oil for pan
2 lb. raw carrots
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 large eggs
1/4 cup soft unsalted butter or olive oil
1/4 cup grated Parmesan or cheddar cheese
1/4 cup blanched almond flour

Instructions

Preheat oven to 350 degrees F. Generously butter a square 8-inch baking dish.
Peel the carrots and trim the ends. Cut each carrot in half. Place in a large stockpot. Fill with cold water and bring to a rolling boil, then lower to gentle boil and cook the carrots are until very tender, about 20 minutes.
Meanwhile, in your food processor bowl, add the remaining ingredients and pulse to combine.
Drain the carrots; allow them to slightly cool, then gradually add them to the food processor, continuously processing the mixture until light and fluffy.
Using a rubber spatula, transfer the carrot mixture to the prepared baking dish.
Bake, uncovered, until edges are brown and a toothpick inserted in center comes out dry, about 50 minutes.
Cool in pan on a wire rack for 10 minutes, then carefully run a knife around the edges to loosen, cut into four squares and serve.

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Barbara's Vegetarian Chili

28/9/2018

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Prep Time: 20 mins -- Cook Time: 40 mins -- Total Time: 1 hour -- Yield: 4 to 6 servings

The flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is gluten free as written (just be sure your garnishes are also gluten free), and vegan (unless you top it with dairy products like sour cream or cheese).

Ingredients

2 tablespoons olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
1 pinch chili flakes
1/2-1 tsp chili powder (depending how hot you want it !)
1 teaspoon Berebere an Ethiopian spice (optional)
2 teaspoons ground cumin
1 teaspoon turmeric
1 ½ teaspoons paprika
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 kidney beans (you can use black beans and pinto beans or a mix of both)
1 1/2 cups soy mince (hydrated)
2 cups vegetable broth or water (1 tsp veggie bouillon + water)
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, 1 tsp sour cream or cream cheese, grated cheddar cheese, etc.

Instructions

In a large pot or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the beans hydrated soy mince, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).

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