You guys. It’s been a while since I’ve posted on here. Without boring you with too many details, work has been kicking my butt (in a good way) and my yoga teaching has been going well, too. Oh, and we got a new cat. By accident. We found this little guy hiding under the hood of our car while it was pouring rain, hence his name, “Honda.” Having a kitten has been quite an adjustment, especially with two older cats. Three cats are my limit. No, really.
But as far as food, we’ve been cooking up lots of great vegan meals lately. Isa Chandra Moskowitz of “Veganomicon” fame, and several other awesome cookbooks, has just come out with a new cookbook, “Isa Does It,” as well as a series of videos that showcase a few of the recipes from the book. So far, we’ve made the Nirvana Enchilada Casserole, Meat Beany Chili and Corn Muffins, and the New England Glam Chowder. All have been amazing and super, super easy to make, which seems to be the theme of the new cookbook.
As much as I love “Veganomicon,” some of the recipes require lots of ingredients and lots of time. In “Isa Does It,” Isa focuses on simple recipes that pack a lot of flavor, which is exactly what we’ve been looking for lately. Since starting my job over the summer, I’ll admit to ordering takeout way more than we should. For that reason, it’s been nice to get back into the kitchen to make some new dishes. This week, in fact, we plan on making a curry peanut kale bowl and a thai chili recipe from the book. I’ll keep you posted on how they turn out.
I hope you all are well!!
I love the “5 Ingredients” feature in “Vegetarian Times.” It features dishes that each only contain five ingredients. And in the most recent issue, the 5-ingredient theme centered around chili. We tried the Smoky Chipotle-Kidney Bean Chili last week and it was pretty good. I could see building on it with more flavor when I make it again, but it’s perfect if you’re looking for a healthy, budget-friendly recipe.
This week, we decided to make the Greek-Style Chili. It’s basically chickpeas, diced tomatoes with garlic and onion, a pinch of cayenne, fresh spinach leaves and crumbled feta. (I couldn’t find vegan feta, so I just crumbled Daiya on top. Not really the same, flavor-wise, but it was still good.) The recipe says you can serve it over spaghetti, linguine or rice. As you can see, we decided to go with the linguine. The final result wasn’t what I typically think of as chili; I couldn’t imagine eating it by itself without more seasoning. But combined with the pasta, it was a light and easy weeknight dish that I would definitely make again.
I’m all for those chili recipes that require all-day simmering and layers upon layers of special seasonings. But when I’m not in the mood to wait around, I make this quick and easy chili recipe that only takes about 30 minutes. It’s a great base chili recipe that you can easily build upon for more unique flavor.
The picture you see above was a scoop from the bottom of the pot, so you can’t really see the chunks of green pepper and onion, but they’re there. I like to serve mine with Daiya cheddar shreds, diced white onion and oyster crackers.
Of course, with most soups, it tastes better the next day, but it’s pretty good right away, too.
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, chopped
2 green peppers, diced
2 cups TVP
1 28 oz. can of diced tomatoes
3 15 oz. cans of kidney beans
5 cups tomato juice
3 cups water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon dried onion flakes
1/2 cup chili powder
1 teaspoon ground red pepper
salt and pepper to taste
Drizzle olive oil into a pot over medium heat. Throw in the diced onion and cook for 3-4 minutes. Throw in the garlic and green pepper and cook for another 2 minutes. Add the TVP and stir. Add the diced tomatoes, kidney beans, tomato juice, water and seasonings. Bring to a low boil and then turn the heat to medium-low to simmer for 25 minutes. Serve with cheese, onion and crackers.