Fire-Roasted Tomato and Veggie Chili
A meaty texture and layers of rich flavor elevate this vegan chili developed for the Associated Press by chef Elizabeth Karmel. Serve it with cornbread and a green salad.
1 large head garlic
1 pound sliced button mushrooms
1 medium red onion, sliced
1 red or yellow bell pepper, cored and chopped
1 pint grape tomatoes
2 (10-ounce) tomatoes with green chiles (such as Rotel)
14 1/2-ounce can diced fire-roasted tomatoes
1 1/2 cups cooked lentils (or a 15-ounce can, rinsed)
15-ounce can chili beans
12-ounce bottle beer
6 tablespoons tomato paste
2 to 3 teaspoons chipotle chili powder
2 to 3 teaspoons ancho chili powder
5 to 10 shakes hot sauce, or to taste
Chopped scallions, grated Cheddar, sour cream and oyster crackers, to serve
Heat the oven to 350 degrees.
Remove the outer layer of papery skin from garlic. Slice off the top 1/2-inch from pointy end, and drizzle with about 2 teaspoons olive oil. Wrap in foil and roast about 40 minutes, until the cloves are golden-brown and soft. Set aside to cool.
Meanwhile, in a large Dutch oven or heavy stock pot over medium-high, heat a healthy splash of olive oil. Add the mushrooms, onion, bell pepper and a pinch of salt. Cook, covered, 5 minutes. Uncover and cook another 5 minutes, or until vegetables soften. Set aside until garlic has cooled.
Squeeze roasted garlic into pot. Stir in tomatoes (grape, Rotel and fire-roasted), lentils, beans, beer and tomato paste. Bring to a gentle boil over medium heat. Stir in chili powders. Cook, uncovered, about 45 minutes, until chili thickens and tomatoes cook down (crush them against the side of the pot with a wooden spoon if necessary). Season with hot sauce, salt and pepper.
Serve with scallions, Cheddar cheese, sour cream and oyster crackers for topping. Makes 6 servings.
Per serving: 430 calories, 150 calories from fat (35 percent of total calories), 17 g fat (7 g saturated, 0 trans fats), 30 mg cholesterol, 48 g carbohydrate, 11 g fiber, 10 g sugar, 17 g protein, 1,330 mg sodium.
Moroccan Stuffed Squash
This recipe is adapted for vegans from Sara Forte’s The Sprouted Kitchen. It can be embellished for non-vegans or carnivores by replacing the chopped olives with 1/2 cup crumbled feta cheese or by adding a pound of sautéed and roughly chopped shrimp to the quinoa mixture.
2 medium acorn squash
3 tablespoons coconut oil
3/4 teaspoon salt
Freshly ground pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon each ground coriander and cumin
2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
1/2 cup pomegranate seeds
1/4 cup chopped kalamata olives, plus more for garnish
Heat the oven to 425 degrees. Cut the squash in half lengthwise; scoop out seeds. Rub 1 tablespoon coconut oil on the cut sides; sprinkle with 1/4 teaspoon salt and pepper to taste. Place the squash, cut side down, on a baking sheet. Pierce the skin a few times with a fork. Roast 20 minutes. Flip squash over; roast until you can easily poke a knife through the flesh at its thickest part, 10 to 20 minutes. Set aside to cool.
Rinse and drain quinoa. Heat coconut milk to a gentle boil in a saucepan over medium-high heat, adding 1/2 teaspoon salt and pepper. Add the quinoa; turn down heat, cover and simmer. Cook until liquid is absorbed, 15-18 minutes; turn off the heat. Let the quinoa steam in the saucepan 5 minutes.
Stir in the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin. Add lemon zest, mint, cilantro, orange juice, pomegranate seeds and olives; toss.
Divide mixture among the squash cavities. Garnish with chopped olives. Makes 4 servings.
Per serving: 400 calories, 18 g fat (12 g saturated fat), 0 cholesterol, 57 g carbohydrates, 8 g protein, 516 mg sodium, 8 g fiber.
Japanese-Inspired Brown Rice and Millet
This vegan recipe from Bruce Weinstein and Mark Scarbrough’s “Grain Mains” (Rodale, $24.95) is inspired by a traditional Japanese dish served in the fall to celebrate the rice harvest. Mirin is a sweetened Japanese rice wine available at Asian groceries and some supermarkets. The recipe can be embellished for carnivores by sautéing 1/2 pound diced, boneless chicken thighs at the start of cooking. Add the mushrooms and shallots and continue with the recipe. Three cups low-sodium chicken broth can be used instead of vegetable broth.
3 tablespoons toasted sesame oil
5 ounces shiitake mushrooms stems discarded, caps thinly sliced
1 shallot, chopped
1 inch fresh ginger, peeled, minced
2 garlic cloves minced
1 cup medium-grain brown rice
1/2 cup millet
1/4 cup each soy sauce and mirin
3 cups reduced-sodium vegetable broth
1 sweet potato, peeled and diced
1 1/2 cups shelled edamame
1 1/2 cups jarred peeled chestnuts
Heat oven to 350 degrees. Heat a large Dutch oven over medium heat; swirl in the sesame oil. Add mushrooms and shallot. Cook, stirring, until just beginning to soften, about 2 minutes. Add ginger and garlic; cook, stirring, until aromatic, about 30 seconds.
Add rice and millet. Stir to coat the grains in the fat and liquid. Add soy sauce and mirin. As the liquid comes to a full bubble, scrape up any browned bits that have stuck to the bottom of the pot.
Stir in the broth, sweet potato, edamame and chestnuts. Raise heat to a simmer, stirring occasionally to keep the millet from sticking.
Cover and slide into the oven. Bake until the liquid has been absorbed and rice is tender, about 1 hour. Turn the oven off; leave covered pot in the oven to steam, 15 minutes. Makes 6 servings.
Per serving: 443 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 74 g carbohydrates, 13 g protein, 996 mg sodium, 7 g fiber.