This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.
Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!
- 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
- 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
- 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
- 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
- 1 large onion, diced
- 2 bell peppers, diced
- 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
- 1 tablespoon fresh minced epazote (or 1 tsp dried)
- 1 teaspoon each: cumin, smoked paprika, sea salt
- 1/2 teaspoon each: chili powder, coriander, cinnamon
- 1/4 teaspoon allspice
Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours. If it looks really dry after the first hour, add 1/4 cup water. The tomatoes should get it nice and juicy on their own.
If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.
A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt
It’s great to finally be able to make fresh salsa from my garden and CSA box!
- About 10 medium tomatoes
- 2 bell peppers, any color
- 2 small red torpedo onions
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar (you can also use fresh lime juice)
- A small handful of chopped fresh cilantro
Chop everything up, mix it in a bowl, let it chill overnight. Eating it fresh might cause a little, uh, digestive discomfort. 😉 Letting the juices and flavors meld calms the power of the fresh onion and garlic.
Suggested serving: take a big tortilla, add shredded cheese, shredded summer squash, and heat it up on a skillet or in the microwave. When the cheese is melted, add a healthy serving of salsa and enjoy!
This is ridiculously delicious. It’s like a bowl of summer (and since we’ve been having very cool summer evenings here in California, a hot bowl of soup is definitely welcome).
Ecuadorian Quinoa & Vegetable Soup
from Moosewood Daily Special
serves 4 – 6
- 1/2 C raw quinoa (see note)
- 2 tbsp. olive oil
- 2 C chopped onion
- 1 tsp. salt (I used a teaspoon of sea lettuce instead. Veggie broth already has tons of salt.)
- 1 C diced potatoes
- 1 C chopped red or green bell peppers (green ones from my garden!)
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 3 C water or vegetable stock
- 1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
- 1 C diced zucchini or yellow squash* **
- 1 tbsp. fresh lemon juice **
chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)
Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 – 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.
Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).
All my best-tasting chili looks like dog poop. Sad, but true. I can look past it, but if you’re feeding it to someone who objects to food looking comparable to canine waste, try dressing it up with shredded cheese, fresh tomatoes, sour cream, croutons, and/or slice avocado. Oh, how I wish I weren’t allergic to avocado!
Corn & Bell Pepper Chili
- 2 ears of sweet corn, slice the kernels off (tricky stuff!)
- 1 can slightly drained kidney beans
- 1 can slightly drained black beans
- 1 lb ground turkey (totally optional)
- 1 can stewed tomatoes (I can’t wait for my garden tomatoes to ripen!)
- 1 small can tomato paste
- 2 green bell peppers, diced
- 2 small white onions, diced
- 2 cloves garlic, minced
- 1 teaspoon chili sauce
- 1 teaspoon jalapeno sauce
- 1 teaspoon sea salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon seasoning mix (your choice)
Dump everything into a 4-6 quart slow cooker and cook on low for 6-8 hours.
No picture included for obvious reasons.
A full spectrum of fruits, vegetables, and flowers to delight the eyes as well as the taste buds!
- 1 large red bell pepper, diced
- 2 medium carrots, grated
- 2 small yellow squash, grated
- 1 head romaine lettuce, torn into bite-sized pieces
- a handful of blue borage flowers
- 1/4 head red cabbage, shredded
I’d take a picture for you, but I don’t have the flowers… I will definitely be planting them in next year’s garden!
I picked two 9-inch zucchinis from my garden yesterday, so it was time to make up a recipe for them. This is probably my most successful recipe that I completely made up myself.
- Two 9-inch zucchinis, sliced in half length-wise and seeds scooped out
- One small onion, diced
- One small red bell pepper, diced
- 1/3 lb ground turkey
- One prepared pot of Trader Joe’s Basmati Rice Medley (it only takes 15 minutes to cook)
- 1 teaspoon seasoning blend
- 1/2 teaspoon sea salt
- About 1/2 teaspoon EACH dried thyme & oregano (I just plucked theses off the plants hanging in my kitchen)
What I Did:
- Prepare the rice to cook. If you don’t have that particular kind of rice, it’s a 1 cup rice to 2 cups water ratio, just to give you an idea. Add the seasoning and salt to the rice while it’s cooking.
- Dice & saute the onion & bell pepper for about five minutes.
- Add the ground turkey, oregano & thyme and cook well.
- Add the cooked rice, mix well.
- Heat the oven to 350F.
- Pour some olive oil into a baking dish that will fit your zucchini, place the zucchini in the dish and roll them around in the oil.
- Carefully spoon mixture into zucchini.
- Bake for 30 minutes.
- I had a lot of leftover filling. We ate some of it with chips (YUM!), and I plan on filling a tortilla with it for lunch today.
- Some of the rice on the top got a bit crunchy. Carefully draping the scooped innards of the zucchini on top of the filling before baking might help fix this problem.