Jane Arie Baldwin

Personal Tools for Living at the Highest Levels of You

Tag: gluten-free

Chili for your chill: Vegetarian Frito Pie

First couple of cold days in a row here.  Had to share this recipe. Enjoy!

P.S. Don’t share this with any of my fellow Texas relatives.  If my dad finds out I’m making no-meat chili with beans and texturized vegetable protein I will never hear the end of it.  (Shhh…thinking about serving it to him at Thanksgiving!)

vegetarian_chili21

 

 

 

 

 

 

VEGETARIAN FRITO PIE

Soak

1 ½ cups Texturized Vegetable Protein (TVP)

1 cup water or broth heated

 

Saute  

2 ½ Tbsp. oil

1 onion, chopped

3 stalks celery, chopped

2 carrots, chopped

1 red or yellow bell pepper, chopped

6 cloves garlic, preferably roasted

 

Make Dry Spice Mixture

1 tsp. salt

1 tsp. black pepper

2-3 Tbsp. chili powder*

2 tsp. cumin powder

¼ tsp. cinnamon

1 piece Mexican chocolate**, broken into pieces or grated

1 Tbsp. fresh ground coffee, dark roast or espresso

 

Add Liquids

1 Tbsp. soy sauce

1 Tbsp. sugar or maple syrup

1 chipotle pepper, diced and 2 Tbsp. adobo sauce (optional)

1 15-oz can diced tomatoes

1/2 cup water or broth

 

Blend With These 

1/2 cup frozen corn

1/2 can black beans or kidney beans, rinsed (optional)

 

Then Add These

½ cup purple cabbage, chopped

1 yellow squash, chopped

1 zucchini squash, chopped

1/2 cup frozen corn

1/2 can black or kidney beans, rinsed (optional)

1 cup water or broth

 

Top With These 

1 lime, juiced

Handful of chopped cilantro

Bunch green onions

1 avocado, chopped, sliced or mashed

Spoonfuls of Greek yogurt

Grated cheddar cheese

Corn chips

  1. Soak TVP in warm water or broth 30 minutes
  2. Heat oil and sauté, medium high TVP, onion, celery, garlic, bell pepper and carrots, 2 minutes. Then turn heat to medium, cover for 2 minutes to let veggies sweat.
  3. Add spice mixture and stir together, 2 minutes.
  4. Add soy sauce, sugar, chipotle pepper, adobo, and diced tomatoes and ½ beans if using.
  5. In food processor blend half chili mixture and 1/2 cup corn with ¼ cup water or broth.
  6. Add blended mixture back into pot.
  7. Mix in vegetables – squash, cabbage and corn***
  8. Add 1 cup water or broth
  9. Heat on medium high until chili bubbles, then turn to low and let simmer 30 minutes mixing regularly.       Add ½ cup liquid if needed.
  10. Turn pot off and leave lid on letting flavors meld for 20 minutes.
  11. Before serving add 1 Tbsp. vinegar or lime juice.
  12. Serve on a bed of chips with your choice of toppings lime wedge, cilantro, green onion, avocado, yogurt and cheese.

*You can use any red chili powder, ancho, pasilla, chipotle, cayenne, New Mexico or variety of them.

**Today I used Mexican chocolate with chipotle

***If you prefer your vegetables al dente then add them in 10-15 minutes into the simmering process.

 

What To Eat Now: Golden Spring Salad

In honor of spring I created a salad last night that I can’t stop eating.  It’s gold and white, pink and purple and of course green.

Golden Spring Salad

Golden Spring Salad

The gold comes from these sweet little golden mini tomatoes and also from an apple I’d never before heard of called an Opal Golden apple.  The produce guy offered me a slice in the store.  This apple is sweet like a Honey Crisp but has the texture more of a pear.  When I took a bite I imagined this delicious fruit sharing a plate with crispy savory vegetables like parsley and celery.  I could not resist the Easter egg radishes nearby in the produce case – their various hues of purple and magenta fit perfectly into my spring theme.

Opal apples are a cross between a Golden Delicious and a Topaz.

Opal apples are a cross between a Golden Delicious and a Topaz.

Golden baby tomatoes So tiny. So sweet.

Golden baby tomatoes
So tiny. So sweet.

Easter egg radishes.  LOVE these colors!

Easter egg radishes.
LOVE these colors!

Cauliflower chopped up fine looks like feta cheese and gives an illusion of dairy naughtiness that really isn’t there.  I topped this magnificent salad off with pecans because there’s something very healthy about putting nuts with greens.  The celebratory nature of the spring season inspired me to go big with the indulgence of the pecan – the fruit of our state tree here in Texas.

After mixing all of these wonderful ingredients together it was time for the dressing.  I needed something simple, nothing that would detract from the font of flavors in my bowl.  For the dressing: yogurt, fresh Meyer lemon, and Udo’s oil, salt and fresh pepper was all I needed.

Salad dressing triumverate: Udo's oil, Bulgarian yogurt, lemon.

Salad dressing triumverate: Udo’s oil, Bulgarian yogurt, lemon.

Then, at the very end, when all the flavors had been mixed and melded together with the dressing I added handfuls of baby kale.

Side note: if I’d had more fresh herbs – fennel, oregano, basil, tarragon – I would have added them all.  In this salad the flat leaf parsley carried the weight of the herbal flavor and did a fine job.

RECIPE

(add amounts to your liking)

Tiny golden sweet tomatoes – cut in half

Celery stalks – sliced

Opal golden apple – chopped

Easter egg radishes – sliced thin

Cauliflower – chopped fine

Flat leaf parsley – chopped fine

Pecans – broken into bits

Udo’s oil – trickle a few Tablespoons around above mixture

Yogurt – drizzle a little more than the oil

Lemon – squeeze juice of one lemon over the top

Salt and pepper

Mix above ingredients well

Baby Kale – add a couple handfuls of baby kale and blend.

ENJOY!

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