Posts Tagged ‘vegan’

Making Chili Tonight

September 30th, 2008

We’re having a football themed luncheon at work tomorrow, and I’ve been tasked with creating a dish that I think is crucial to any great football experience: Chili.

Here’s a rundown of the ingredients:

  • 1 40 oz can of light red kidney beans
  • 1 15 oz can of black beans
  • 1 15 oz can of pinto beans
  • 1 15 oz can of garbanzo beans
  • 1 15 oz can of black eye peas
  • 2 30 oz cans of tomato sauce
  • 3 cloves of garlic chopped
  • Half an onion chopped
  • 4 long green hot peppers
  • 3 dried chili peppers (I use Chipotle peppers)
  • 1 bell pepper chopped
  • Meat (optional)
  • 4 tsp cinnamon (optional, but try it!)
  • 4 tsp ground cumin
  • salt and pepper to taste

Place all of the ingredients in a large stock pot (or crock pot), and cook until all of the ingredients are tender. I usually start this in the morning and throw it in a slow cooker to cook all day, I think it turns out better.

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Spanish Rice Recipe

September 23rd, 2008

I’m not feeling too productive at work today, so I’m writing this recipe in hopes that this distracts me from the brick wall that I’ve hit earlier this morning. At any rate, this recipe is quite simple, and seems to be a favorite among my friends and family.

Here’s what you’ll need for this recipe:

  • 2 Cups chicken or vegetable broth
  • 2 TBSP tomato paste
  • Half an onion chopped
  • 2 to 3 cloves of garlic chopped
  • About 3 Tsp oregano
  • 1.5 Cups of white rice

Mix the tomato paste, oregano, and broth in a medium sauce pan and heat over medium heat. While the broth mixture is heating, place the rice, onion, and garlic in a skillet and lightly saute over medium-high heat. Once the onions are transparent, remove the skillet from the heat, and add the rice mixture to the broth and simmer for about 15 minutes.

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Pancakes with Mixed Berry Syrup

September 19th, 2008

I never can understand why people constantly buy those stupid just-add-water-instant pancake mixes. They lack any kind of flavor and require no skill to cook — if you can even call it that. This recipe below is so simple, and uses all of the standard items found in a pantry, that it will make you even wonder why you ever bought those in the first place! I also have a vegan variation, which I’ll list below. As an added bonus, I’ve included the recipe for the syrup that I usually make with the pancakes.

Pancake Recipe

Here’s what you’ll need:

  • 1 Cup flour (I usually use bread flour)
  • 1 Cup milk
  • 2 TBSP baking powder
  • .25 Cup sugar
  • 1 egg

Whisk all of the ingredients together in a large bowl. Heat a skillet over medium-high heat. I usually scoop out the batter with measuring cup (I usually use 1/3 Cup…I like my pancakes nice and big). Once bubbles start to form consistantly throughout the batter, flip the pancake over and cook for another couple of minutes.

Vegan Pancake Variation

Here’s for you non meat eatters. Replace the milk with soy milk (I like to use vanilla flavor), the sugar for raw sugarcane, and the egg for a little bit of honey. I actually prefer making these to the normal ones, but don’t tell anybody!

Mixed Berry Syrup

Another very simple, yet tasty recipe that will have people asking for more! Below is a list of what you’ll need for this recipe:

  • About half of a bag of frozen berries or container of fresh berries. (I usually use blueberries)
  • About a quarter cup of sugar or maple syrup

Add the ingredients above to a medium saucepan and heat over medium-low heat until the berries burst and begins to boil. Reduce heat and let simmer for about 20 minutes.

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