Chili and a sandwich.
I needed something heartier today. I went back to an old recipe and add a hearty chili, Vegan style.
At the Mexican bar I worked at they have a sandwich called the Pambazo with fries and chorizo. This is a twist on their idea, vegan style.
Cumin Coulis
This sandwich is topped with a sort of cumin coulis.
- 1/2 Carrot
- Tomato
- 1/4 onion
- sweet peppers
I roasted veggies covered in a little oil at 350 for 20 minutes. Then pureed with seasoning. Put over heat to reduce to half and meld flavor.
Spring Succotash
As the sauce thickened I used coconut oil and got my baby red potates started quartered.
After the potatoes got lightly browned I added black beans.
preheat oven to 350. Ciabatta buns and home made guac on the top bun. Add succotash and bake for 10 minutes.
Chili unnoticeable Vegan
I have attempted vegan chili several times and had mixed results. The best way i find is to go at it exactly like ground blah blah chili. I used a beefless ground here and cooked through with garlic.
I then used broccoli and two types of peppers, bell green and pablano.
Add your diced tomatoes. I prefer stewed from garden of course. I season with cumin, sea salt, tumeric and black pepper.
Then add 2 cups vegetable broth, 1 cup water and 2 tlbs oil.
Steep Down for an hour. Then let sit over night. It is usually best a day or two after brought up to temp slowly for meals.
Good Enough To Fool Carnivores.
This chili I have made this way several times now. Every time I get questioned that "but you don't eat meat, why did you cook this?" This hearty chili kept me going through a slightly chilly day here, whilst I move across town. The sandwich was a bit bready, but lightish so the soup gave it the right protein/ hearty contradiction. This along with my black bean soup have become must haves for the frig. Easy to make and last in frig for solid week plus.