recipe: (awesome) vegetarian chili

I love chili. Seriously. But since I made the switch to the veggie side, I have been unable to find a really good vegetarian chili recipe. So, I made one up. I used avocado instead of sour cream, but that could easily be changed out. You could also add carrots, celery, peppers, potatoes and all kinds of other things to this chili. I just used what I had. I also served it with some sourdough bread, but if you need to be gluten-free, there are some delicious gluten-free breads out there that are worth a try; or, just skip the bread altogether. With highs near freezing here for the foreseeable future, I have a feeling I’ll be making another batch of this.

Nessie’s (awesome) vegetarian chili

2 cans chili beans, drained (I found a can of a mix of organic kidney, pinto and black beans all mixed together; if you’re a vegetarian, be sure to read the can! So many beans have meat products in them.)

2 cans stewed tomatoes

2 cobs fresh corn, cut off the cob

1 packet McCormick’s chili seasoning (I used the one with less sodium)

1 avocado, pitted and sliced

Cheese or soy cheese crumbles, optional (I used Cheshire cheese, since it’s nice and sharp)

Turn stove to medium heat. Dump in cans of stewed tomatoes and beans. Add chili seasoning. Add corn. Stir. Cover and simmer for 45 minutes to an hour. Serve with avocado slices and cheese

Advertisements

what’s for dinner

So, I decided to try the Mexican chopped salad with crunchy tortilla strips Jen of Jen Loves Kev posted on her blog awhile back.

It. Was. AWESOME.

There is a ton of chopping and prep work involved, so it’s not a meal to take on if your hands are hurting. But the outcome is delicious. I used fresh sweet white corn that I chopped off the cob, and it really made the salad. I doubled the amount of dressing made, and if there’s any left over, it will make an amazing marinade later in the week. Tim put some chicken he’d made up earlier in the week and some goat cheese crumbles and he said it tasted really yummy as a non-vegetarian salad that way.

Anyway, here’s the recipe:

Tortilla strips

1 t canola oil

3 6-inch tortillas (I used whole wheat ones, and they were delish)

chili powder

salt

Salad dressing

1/2 cup olive oil

2 cloves garlic

2 t cumin

2 t coriander

1 t sugar

1 t salt

1/3 cup lime juice

1/4 cup chopped green onions

1/4 cup cilantro leaves

pinch cayenne pepper (I just used more chili powder)

Salad

Romaine & spinach (I just used spinach)

2 medium tomatoes, chopped

1 avocado, sliced (I used two because I love avocado)

3 celery stalks, sliced (I left this out by accident. Oops!)

1 cucumber, diced

1 cup corn (I used about four cobs, minus a handful that I just ate)

1/2 cup cooked pinto beans

1/2 cup cooked black beans

1 red pepper, sliced

1/3 cup red onion, sliced (I didn’t feel like cutting red onion, so I cut up the rest of the green ones.)

Prep

1. To make the tortilla strips: Preheat oven to 350*. Brush the tortillas with the canola oil. Cut in half, then into 1/4-inch strips. (I used a pizza roller for this, and it was super easy.) Spread on a baking sheet and sprinkle with salt and chili powder. Bake for 10 to 15 minutes.

2. To make dressing: Heat olive oil, cumin, coriander, garlic, salt and sugar in a saucepan on low heat for two to three minutes. Blend remaining ingredients with oil mixture in a blender or food processor until smooth.

3. Combine everything and toss the salad with the dressing.

And that’s it!

It was super tasty and pretty easy, too. I’m super excited about the leftovers I get to bring to work tomorrow (as you can see).

Nom nom nom, indeed.

I’m noticing now that I’ve made the jump back into being a vegetarian that I’m cooking more — and enjoying cooking, too. I like seeking out recipes that appeal to me, sure, but I’m also on the lookout for those that I could easily turn into a non-vegetarian dish for the mister. It’s an interesting challenge, but I’m definitely liking it.

So, I would love to hear your vegetarian recipes! What have you found works and what doesn’t?

the yogurt of champions

I am super excited about this.

I went to Target yesterday to do some grocery shopping. And, as I always do, I scanned the yogurt section for the brand of soy yogurt — Silk — I particularly enjoy without much hope it would actually be there.

I’ve had a hard time tracking it down since Harris Teeter pulled it off the shelves a few years ago. The only place I could find it was a specialty co-op grocery store near where I work.

But no longer. Target has decided to stock it! This made for the best day ever. I marshaled a few strawberry and key lime yogurt into my carts. Yum! So, thanks, Target! Now, I can enjoy my lactose-free yogurt without paying more than $1 a-piece for them. Nom nom nom, indeed.