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Don’t Call It a Comeback: Slow Cooker Vegetarian Chili February 6, 2012

Posted by Angela @ Making Food for Friends in dairy free, good for a group, quick meal, soup, vegan.
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Oh, hi.  Long time no recipe.  I almost don’t want to post this because it’s been SO long since I posted a recipe, and this is just a chili recipe.  With an iPhone photo, taken of chili leftovers in the kitchen at my work.  It’s not glamorous or exotic or even all that exciting, but it is good, and that’s what counts with food, isn’t it?  I use this blog a lot as my own personal recipe collection, and even if it’s not the most exciting recipe in the world, it’s one I will want to make again, so I’m putting it here for safekeeping, and for sharing.  Because you can never have enough chili recipes!  I made this last night for three non-vegetarians and everyone devoured it.  It’s a keeper for sure, and super easy, which is my main criteria for recipes these days.  I was able to get it in the slow cooker in about 5 minutes time, and let it simmer there for the better part of the afternoon until it was time for dinner.

Next time, I’ll try to come back with something a little more interesting—but no promises!

Slow Cooker Vegetarian Chili

Ingredients:

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can fire-roasted diced tomatoes, undrained
1 cup frozen corn
½ small can tomato paste
1 small can diced green chiles
½ onion, chopped and sautéed
½ red pepper, chopped and sautéed
½ green pepper, chopped and sautéed
1 cup water
1.5 tablespoons chili powder
1.5 tablespoons cumin
1 tablespoon oregano
2 tsp smokey salt

Method:

Saute your onion, red pepper, and green pepper in a little olive oil until tender. Throw everything in a slow cooker and simmer on low for at least 3-4 hours.  Taste for spice level—as made, this is not a spicy chili but you could easily up the spice factor with some cayenne or hot sauce.

Topping suggestions: diced avocado, sour cream, tortilla strips, shredded cheese.  The more, the better!

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Cooking Club: Spicy Lemongrass Soup July 23, 2010

Posted by Angela @ Making Food for Friends in cooking club, soup, vegan.
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I look forward to cooking club so much!  Even though I’m sure I gain 5 pounds every time our cooking club gets together, it’s one of my favorite nights of every month.  This month it was hosted by Kirsten of I Eat Veg, and the theme was Asian.  I choose the soup course this time around, and put together a spicy lemongrass vegetable soup.  Check out Kirsten’s blog in the coming days for some amazing recipes—vegan spring rolls, delicious fresh rolls, tofu peanut noodles with veggies, steamed dumplings, an assortment of dipping sauces, oh-so-good but oh-so-dangerous Mai Tais, and  Asian pear & grapefruit with sake granita and pear sorbet (so fancy! so tasty!).

This was my contribution.  I hope you enjoy it!

Spicy Lemongrass Soup

spicy lemongrass soup

Ingredients:

1 can coconut milk
4 cups veggie broth
2 stalks of lemongrass, grass cut off and white parts cut/bruised with knife
1 tablespoon curry paste
1 tsp sugar
1 inch ginger
2 carrots, peeled and chopped
1/2 red pepper, chopped
1 cup broccoli, chopped
4 oz mushrooms
1 package baked tofu, diced
1 tablespoon soy sauce
1 tablespoon Golden Mountain sauce (if you have it—if not, no biggie)
lime for garnish
sesame seeds for garnish

Method:

Heat the coconut milk and veggie broth in a pot.  When it’s warm, add the bruised lemongrass, knob of ginger, curry paste, and sugar. Simmer for 30 minutes.  When you have simmered at least 30 minutes, fish out the lemongrass and ginger knob before adding other veggies—otherwise it’ll get lost in the pot!  🙂

Add the carrots first.  Simmer until they are tender but not mushy.  Add the red peppers next, then the mushrooms, then the tofu, and the broccoli last.  Stir in the soy sauce and Golden Mountain sauce (if using).  Taste, and add more soy/Golden Mountain/or minced ginger, if necessary.

Garnish with sesame seeds and squeeze fresh lime juice in right before serving.