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 Posted: Sun Sep 14, 2008 7:02 pm
Hey, folks! I thought I'd go ahead and post here since most of my family's vegetarian (no animal flesh, but other animal products, like eggs and dairy, are okay), and, over time, I'll be experimenting with some traditional meat-inclusive dishes to make decent vegetarian versions.
(For now, this is mostly a placeholder since I don't have anything to share yet, but I'll post recipes as I try them out! I might be trying out a veggie shepherd's pie soon.)
Feel free to post your own favorites or comments!
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Posted: Sun Sep 21, 2008 7:29 pm
We tried a veggie chili recipe from AllRecipes.com this weekend:
http://allrecipes.com/Recipe/The-Best-Vegetarian-Chili-in-the-World/Detail.aspx
It didn't disappoint! We used Smart Ground Original for the veggie burger crumbles ($3.99 a package), and it tasted pretty good, especially yummy with shredded cheese and a dollop of sour cream on top. (:
I removed the seeds from one of the jalapeno peppers to reduce spiciness, since some of my family members don't deal well with very spicy food. It turned out about mild/medium in spiciness with the seeds from one jalapeno pepper included. I also cut the salt in half because I like my food a little less salty than some others like it.
Cutting and pasting the recipe for your convenience!
INGREDIENTS:
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
DIRECTIONS:
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
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