Lasasgne And Meaty Beany Chili

Amy did something wonderful:  she cleaned the kitchen Saturday.  I hate cooking in a filthy kitchen, and sometimes, especially if we make something pan- and bowl-intensive during the week, stuff gets piled up in the sink and on the counters, until you cannot navigate the place at all.  But Amy rose to the occasion - she cleans the kitchen and cleans and refills the cat boxes in exchange for gas money, so it works out great.  I had quite a bit of cooking I wanted to do, so it felt good to pull out my chopping knife and cutting board in a clean kitchen.  I also have The New Farm Cookbook, which I had made the melty cheeze recipe from a few nights ago and had some left over.  I was feeling lasagne, so...

I took the vegan lasagne recipe from The New Farm Cookbook, and messed with it a little bit.  In addition to the melty cheeze, I added some mozzarella flavored Daiya, which really enhanced the mouth-feel of the lasagne.  I made this last night, but since no one has been home for dinner besides me, and Amy doesn't like lasagne anyway, I have dined on it two nights in a row.  And I plan on taking some of it to lunch this week.  I'm still not so sure about the melty cheeze recipe from that cookbook - I think the nooch flavor is too heavy, and for some reason, it doesn't taste cheesy to me, even though Amy says it tastes cheesy to her.

For the church pot luck this afternoon, I made Meaty Beany Chili and Corn Muffins.  People ate up the corn muffins.  The chili was pretty good, I think I will make it again, and not use quite so much chili powder, and use green peppers instead of the golden pepper I used.  Maybe even add an extra jalapeño or two, though I really don't like my chili all that hot.  This tasted a bit too tomatoe-ey for my taste.  Maybe I should have added two TBSP maple syrup instead of just one.  I am not sure.  I did use diced tomatoes instead of tomato purée.The lentils make it "meaty" just like ICM says they will.  So, a definite keeper.  I do know one thing - the house sure smelled wonderful when we woke up this morning. (I cooked it overnight because the pot luck luncheon was directly after church at 1115.)  The corn muffins turned out practically perfect.  I just wish I had a larger lidded box to carry them in.  I will definitely make those again as well.

Positively Pantry Chili and Vegan Cornbread

Tonight's dinner features Positively Pantry Chili from Vegan on the Cheap and vegan cornbread (with some modifications) here.  I used homemade vegan sour cream (made from the recipe in VotC) instead of plain silken tofu, and I used regular sugar instead of turbinado sugar.  The way I am trying out new recipes this week, you'd think it was the Vegan MoFo.  But no, it's just me, trying to save money AND eat better.

One of the ingredients of the chili:  Asian BBQ sauce (it doesn't call for that; that is what I used because it is what I have).  I loved the aroma coming from the slow cooker when I opened my front door this afternoon after a long day.  It tasted fairly good, though, Brian did say it was too spicy for him.  I think I will cut back on the chili powder when I make it again.  The cornbread was seriously delicious; we ate half of it, and have half left for another meal.  This recipe, with some continued modification (I also need not to use so much water) is definitely a keeper.

More vegan chili

This is a new recipe:

1½ 28 oz. cans of whole tomatoes, ground/chopped in the food processor
2 onions, diced
1 red pepper, diced
1 jalapeño pepper, seeded and diced
1 bag of beef style crumbles (soy product)
2 15 oz. cans black beans
1-2 TBSP chili powder
1 tsp cinnamon
2 tsp cumin
1 tsp salt
1 tsp black pepper

Sauté the onions and peppers in olive oil.  Add to pot.  Add tomatoes, and all other ingredients to pot.  Simmer for several hours.

I might add some brown sugar.  I have to taste it after an hour or two and decide.

Vegan chili from Food.com

http://www.food.com/recipe/Vegan-Chili-334694

One thing they do not say is that most Worcestershire sauce is NOT vegan.  So, we're going to leave that out.  We're also leaving out the mushrooms because the kids don't like them.  Additionally, it's a good idea to add onions and garlic, even though they are not indicated in the recipe.  I cannot imagine chili without onions!  Marcus added two peppers instead of one, and also diced up some carrots to add texture.

I think this would be really good with some corn bread.  Vegan corn bread, coming up!
http://www.food.com/recipe/vegan-cornbread-115929

Family meals together

Marcus arrived on December 4th, and it has been pretty hectic.  We finally put up the Christmas tree on Monday night.  I had to beg off of church choir rehearsal that night, and I'm supposed to play flute this Sunday!  I still can't find the music I am supposed to play.  I have no idea where it is.  I'm going to try to look under the piano.  I didn't go to choir because I had to go to the bank's atm at short notice.  This time of year always bites financially.

Anyhow, we've enjoyed some truly singular vegan meals lately.  First of all, I've veganized the Irish Soda Bread recipe from Recipes for a Small Planet.  This is easily done, with applesauce in place of the egg, molasses in place of honey, and soured soy milk in place of buttermilk or yogurt.  I may eventually try this recipe with soy yogurt just to see if it works.  I've made this bread the last two nights and Marcus seems to like it okay.  It's a bit too crusty for the kids, but I intend to make it again and again! 

Sunday, I made Leek and Bean Cassoulet from Veganomicon.  There was enough left over to freeze for two or three days worth of lunches.  Monday night, I made vegan chili using TVP for the first time.  That stuff definitely gives a meaty texture to vegetarian dishes.  I will definitely use it again.  Last night, I made Roman Rice and Beans from Diet for a Small Planet, something I've made time and again, because it's easy and it's vegan without the parmesan.  Marcus, Amy, Chris and Brian all like it.  Somehow, I made it with green peppers last week, and Amy just raved about it.  Last night's rendition contained orange and yellow peppers but it was still VERY good.

Interestingly enough, I much prefer cooking at home now to going out.  Marcus and I are still going out for my birthday Sunday night, but to tell the truth, if he decided to make me a good dinner at home, that would work just as well.  The kids are making brunch for Sunday  noon.  Alison is coming up and she and Amy will probably cook the brunch, though I suspect I will probably take part also.

I think Saturday, I will try making the Almost All-American Seitan Pot Pie from Veganomicon.  That is really good, and I think Marcus would like it.  Yes, I want to make food my husband enjoys.

Cheater Chili

This recipe comes from The Vegan Slow Cooker by Kathy Hester.  Really simple.  I didn't use black beans because I'm all out; instead I used extra pintos.  Didn't have any kidney beans either, so I used cannelloni beans.  And Texas Pete hot sauce instead of Tabasco.  But, other than those substitutions, I made the recipe as is.  On high, it's 11:13 now; the chili should be done before 3:30 PM if the power doesn't go out before then.  I guess we'll see what Ms. Sandy is going to do.

Sweet potato and black bean stew with quinoa

I made up this recipe, because I didn't have all the ingredients for any of the recipes I looked up that involved sweet potatoes and black beans. 

First, I cooked a boatload of quinoa in my rice cooker.  Turned out pretty good, though I guess I needed to rinse the quinoa a little better.

Second, I diced and roasted two large sweet potatoes.  This was almost too much, except for the brazen sweet potato lover (me). 

In my soup/stew pot, I sautéed a diced onion and added a can of black beans (drained) and a can of diced tomatoes (with juice).  I seasoned it with a TBSP of chili powder and a tsp of cumin, as well as a dash of garlic powder.  TASTY!

I combined all these things and VOILA!  Pretty good for an improvised recipe.

The kids liked it better once they added some Sweet Baby Ray's BBQ sauce.

Crockpot Black Bean Stew

Brian has a chorus concert tonight, and we very much need dinner to be ready by 5.  Hopefully, that will be the case.  The thing is, the crockpot recipes in the cookbooks cook in under 8 hours.  I have anywhere from 10-13 hours before we eat dinner, so I need something with a longer, not shorter cooking time.

 Soooooo....
This is one I made up all by myself.  Pretty much.  I cut up carrots, celery, and potatoes and put them in the crockpot.  Then I emptied a bag of dried black turtle beans into the pot.  I added ½ tsp garlic powder, 1 tsp oregano, 1 tsp cumin and 1 TBSP chili powder to the mix.  My greatest fear with this is that I may have added too many dried beans and not have enough water to cook them completely.  The pot is chock full to the brim.

Roasted Sweet Potato and Black Bean Chili

Roasted Sweet Potato and Black Bean Chili

Food wishes Chef John goes vegetarian (vegan, actually, if you leave out the sour cream, or use vegan sour cream).  My husband Marcus found this recipe on teh interwebs. This is what I'm making today.  I have transcribed the recipe from the video and am posting it below.  This is definitely a good cause, and especially as a vegan, I feel that we DO have enough food to feed the world - it's terrible that children starve, when if people adopted a vegan diet, we could feed everyone.  Just my opinion.  At any rate, sign the petition.  Kids need to be fed.  And we can start, by feeding our own children good nutritious food.

Here's the website to sign the petition:  Sweet Potatoes on the menu at One.org

And now, the transcribed recipe:

Roasted Sweet Potato and Black Bean Chili

Ingredients:

2 lbs orange-fleshed sweet potatoes

1/2 tsp ground chipotle pepper, or to taste

1/2 tsp salt

2 tbsp olive oil, divided

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, sliced

1 tbsp cumin

2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste

1/4 tsp dried oregano

1 can (28-oz) diced or crushed tomatoes

1 cup water, more as needed
1 tbsp corn meal

1 tsp salt, or to taste

1 tsp sugar

1 tsp unsweetened cocoa

2 cans (15-oz) black beans, drained, rinsed

cayenne to taste

vegan sour cream and cilantro to garnish, if desired

Peel and cube  3 sweet potatoes.  Place cubed sweet potatoes in a bowl and add salt and chipotle chili pepper and olive oil, stir to coat.  Place on baking sheet and roast for 20-25 minutes at 400ºF. 

Meanwhile,  sauté onion, red pepper and jalapeño , chili powder , cumin and oregano until onions are translucent.  Add crushed tomatoes and bring to a simmer, adding salt, sugar, water and corn meal.  While simmering, add cocoa and simmer for thirty minutes.  Stir in black beans and sweet potatoes, and keep warm until ready to eat.

Update:  This is positively delicious!  YUM YUM

Lentil Chili

Lentil Chili recipes is on pg. 6 of this pdf ,  This recipe is also in the Forks Over Knives Cookbook on page 128.

There's something inherently satisfying about chopping up lots of vegetables and putting them all in a pot and having Brian come in the kitchen and say, "That smells good!"  I have to sit down to do all my chopping, but still, it's chopping up fresh veggies, instead of using something out of a box.  And there's no oil in this recipe; you don't sauté the vegetables in oil, but in vegetable stock.  All of us could use cutting down on fat in this household (looks like I won't be making vegan brownies again anytime soon!  And no vegan ice cream for a while!) but I especially need to cook with whole foods and cut out fat and sugar.  Even as a vegan, I tend to eat a lot of junk.  I just hope this chili tastes as good as it smells.  And it smells delicious.  I'm slow cooking it on top of the stove.

Here and there

Well, this weekend has been a very nice change of pace.  Four days off.  In a row.  It's times like this it pays to work for the feds.

Anyhow, I made chili again.  And this time, I forgot the corn.  It wasn't as good. :(  But still edible+.  I used a package of Hambeens Beans, without the flavor pack, and added some leftover baked beans, and the usual suspects (bell pepper, onion, garlic)  Brian said it was too spicy, which surprised me, because I put the same amount of chili powder in it that I did before, though I did add some cumin.  Maybe the cumin put it over the top for him.  Also, that 1/8 tsp cinnamon.  I think I may up that to ¼ tsp and see how that works.

This morning, The BEST Pumpkin Muffins from Vegan With A Vengeance.  I LOVE that cookbook.  It is already looking raggedy ass because of all the cooking I've done with it.  Oooh, and the pancakes - made those twice this weekend.  The first time (Friday) I left one of them in the skillet too long, but it still tasted pretty good.  Yesterday, they came out perfect.  Mmmmm.

Later today, I will be making hummus, as well as some bean burgers (leftover chili, you know).  I am finding that making up my own recipes is quite fun.

Sweet three-bean vegan chili

Ingredients:

@ 1 TBSP olive oil
3 cloves garlic, minced
1 medium sweet onion, diced
1 red, orange, or yellow bell pepper, diced
1-4 oz can mild chilis
1-15 oz can black beans
1-15 oz can kidney beans
1-15 oz can canneloni beans
1-15 oz can sweet corn
1-15 oz can diced tomatoes
1½ tsp chili powder
1/8 tsp cinnamon

In a large stew pot, sauté the garlic, onion, and bell pepper until the onion is translucent.  Add the chilis, all the beans, and the corn, and stir. (Do NOT drain the beans or corn)  Add the tomatoes, and bring to a boil.  Reduce to a simmer, and add chili powder and cinnamon.  Simmer for at least 35 minutes, or until it tastes done.

I had some of this last night, served with tortilla chips crushed on top.  YUM!

This can also be made by cooking dried beans in the crock pot, then adding all ingredients except tomatoes.  Tomatoes should only be added to the crockpot during the last hour of cooking, after the beans are tender.