p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Posts Tagged ‘stews

Chili with Coffee!

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What a fitting first entry for my MoFo Beans theme–with hidden secondary beans in the form of coffee! I adapted the Red Bean Chili with Ancho Chiles and Coffee from A Year in a Vegetarian Kitchen for this one. The main changes I made were to the kind of chile and bean: switched out the ancho, used a bulk bean mix called, I think, “Texas Chili Mix.” I’ve posted the recipe below, because it was delicious! It’s pictured below with a bit of Tofutti sour cream that I happened to have on hand, mixed with a bit of lemon juice.

8 c. water
2 c. mixed beans
2 bay leaves
1 and 1/2 T. pasilla chile powder
1 to 2 t. chipotle chile powder
3 T. oil
about 1 t. minced fresh habanero chile
2 medium onions, finely chopped
6 garlic cloves, minced
1 T. ground cumin
1/2 c. brewed coffee
1 14.5 oz. can diced tomatoes

Soak beans overnight. Drain, place in soup pot with water and bay leaves, bring to boil, then lower heat to a simmer, and simmer for about thirty minutes. Add a teaspoon of salt, and simmer for about 45 minutes–beans should be getting tender. Discard the bay leaves, turn off the heat, cover the beans.
Fry the onions in the oil in a skillet with 1/2 t. of salt, stirring often, until translucent and turning golden. Add garlic, fresh habanero, and cumin to skillet and fry for about two minutes. Add chile powders to skillet and fry for about another minute, adding a splash of water to deglaze. Scrape all of this into the bean pot, add the coffee and tomatoes too, bring the beans to a boil again, then down to a simmer and simmer until beans are very tender, about one to one and a half hours. (I only needed one hour.) As always with beans, you may need a longer cooking time to get the desired tenderness. If you need to add more water, go for it! Taste for salt (I didn’t need any extra). The original recipe added 1/2 c. of chopped cilantro, but I didn’t have any on hand and it was great without it, but if you have some, go for it!

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Written by phdelicious

October 3, 2011 at 6:12 am

Posted in Meals

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Posole!

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This is the first of many entries to come on Terry Hope Romero’s Viva Vegan cookbook! I love Mexican, Central American, Caribbean, and South American food, so this book is right up my alley. And this Quick Red Posole with Beans is positively addictive (and even better in leftover form, as the flavours meld nicely). I doubled the recipe and used a mix of cubanelle, hot yellow, and poblano peppers, and a mix of fresh and canned tomatoes. This was my first trip out with canned hominy, which adds a delicious chewy corny element to the stew.

Written by phdelicious

May 13, 2010 at 10:14 pm

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Stew!

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It started with a simple roux, and simmered with some cooked lentils, potatoes, carrots, greens, and some “beef” vegan broth. And maybe a touch of tamari and balsamic vinegar.

Written by phdelicious

May 13, 2010 at 3:40 pm

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Vegan Mofo Day 16: Stufado to the Pesto to the Asparagus

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See a continued theme from a couple of days ago? Cooking for one person, whatever I make I usually have leftovers, and then make something else to use up the leftovers, and then have leftovers of the thing I made to jazz up the leftovers. A chain reaction of cooking, if you will. Below, we have the Stufado, or Basic Italian Stew, from Nonna’s Italian Kitchen. This dish is itself made from leftover reconstituted soy chunks I had in my freezer from the day I made Scaloppine Alla Marsala! Anyways, a delicious “brown-tasting” stew, if you know what I mean. Umami up the wazoo. Calls for parsley, which leaves a 3/4 bunch of parsley in the keeper…

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Which calls for parsley pesto to jazz up the leftover stew! I also used some of the parsley pesto in some vegan mayo I whizzed up to take along to Breakfast Club (yeah, this entry is one of those “waiting in the wings” ones, I have to admit. So much cooking recently, so much backlog!) But I had lots of pesto…

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So I spread it over some asparagus fresh from the Hamilton Farmer’s Market and broiled it for lunch!

Written by phdelicious

October 16, 2009 at 4:07 pm

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Callaloo Celeriac Stew

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This is the healthiest thing I’ve eaten all week. But also the most delicious. It has about eight million vegetables in it: celery root, potato, carrot, onion, garlic, sundried tomatoes, red pepper, dinosaur kale, kidney beans and local callaloo! Well, actually, I think almost everything was local, as I made it to the market this week. I started off with an almost-roux: a bit of olive oil cooked with a bit of flour, but I added in the onion early because on my hot gas stove the oil started to smoke a bit and I didn’t want to set off the alarm. Anyhow, the flour browned nicely while the onions caramelised and it was a very good base, after all. Then sauteed with the garlic and root vegetables for awhile. Then deglazed with a bit of white wine, added vegetable broth, thyme, marjoram, rosemary, tamari, a touch of balsamic vinegar, then simmered it all for awhile. Oh, and I thickened it with a bit of flour/water slurry a few times, playing it by ear. Added the greens and beans about 10-15 minutes before the end. Soooo good!

Written by phdelicious

September 22, 2008 at 2:06 am

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