so school is definitely eating up my time and i’m fighting off a cold/viral infection….ugh! so, obviously, i’m scraping to find blog time:(
here’s a quick run down of the last week:
last friday: spinach and chickpea curry from the veganomicon.
super cooked spinach isn’t my thing i guess, and although it was tasty, i would recommend using steamed kale for less mush/more chew.
saturday: perfect hominy chili from vegan planet
white beans and hominy replace the usual kidney beans, leaving a nice texture and taste
sunday: leftovers and such!
we ate leftover wild rice soup with baked potatoes. mmmmm
monday: tomato rice soup w/garlic and navy beans. from the veganomicon
next time i will use half the garlic;) super delicious and super hearty!
tuesday: lentils and rice from eating in eden
next time i will sub vegetable stock for the water to give the flavor a little backbone, i also think a can of crushed tomatoes, or thinly sliced mushrooms would round this out nicely. not bad by any means, but it tastes like it looks: brown.
wednesday: aloo gobi, eating in eden
we rarely use this book, but since its mostly anti-inflammatory foods, its’ very cleanse appropriate. the gobi was good, but not like what i’m used to getting at nala pak or the vegetarian…
thursday: chili 9000 experiment!
we purchased a spice blend called chili 9000 from penzeys awhile back and took it on a test drive. the ingredients have a lot of mexican/indian influence with cocoa powder, epazote, mexican oregano, and ancho chili, but also fenugreek, ginger, cloves and fennel; its sounds like “when mole’ met curry” but the flavor is fairly muted, very tame, and wont burn your palette.
1 28 oz can diced tomatoes-un-drained
1 can tomato paste
1 c water or stock
2 large carrots, halved and sliced
1 large red onion, diced
1 bell pepper, any color, diced
3/4 c corn kernels, fresh or frozen
3 cloves garlic, minced
2, 15 oz cans or 3 cups cooked, kidney beans-rinsed well
1/2 cup fresh cilantro
3 tbs chili 9000, or another chili powder you prefer. my favorite is chipotle!
in a large pot or dutch oven, heat 2 tbs oil. saute onions until slightly softened, about 5 minutes. add the garlic, carrots and bell pepper, cook for 5 minutes more. now you can just go for the glory! dump everything else in, except the cilantro, stir it real good, and let it come to a low boil. drop it to a simmer and give it a stir once in awhile. simmer for 30 minutes and taste. add salt, pepper and more chili powder to your hearts content! before serving, mince half the cilantro and stir in. garnidh with the other half!