My Vegetarian Recipe of the Day

I first got this recipe from a friend, but I’ve made some additions, subtractions and other changes since then. It’s super easy and perfect for hot summer days when you just don’t feel like cooking. The addition of black beans (canned or homemade) makes it more filling and more capable of standing on its own for a meal.

Gazpacho

5 large tomatoes, chopped (some people prefer to dump the seeds )

2 cucumbers, peeled

1 large onion (preferably red, but I have used yellow)

chopped garlic to taste

1 bunch cilantro

juice of 2 limes (I’ve used about an 1/8 of a cup lemon juice in a pinch— I think you could also substitute balsamic vinegar, just need some acid)

sea salt to taste

1 large can of vegetable juice (I like to use the spicy kind to add a little kick)

2 cups of black beans (1 can or homemade)

Put the veggies (minus the black beans) in the food processor and blend until it’s semi-smooth. Pour the puree into a large bowl and add the veggie juice and black beans and stir well. That’s it. Enjoy with some crusty bread or as a side for quiche or whatever suits your fancy.

You can never have too many chili recipes to choose from when getting ready for the Super Bowl. And if you’re tired of plain old vegetarian chili recipes and feeling a bit adventurous, this one may be right up your alley. If you don’t want to use the espresso, you can substitute cocoa powder. This will give it more of a mole flavor. This is a pretty spicy recipe, so you may want to taste as you go along to find the right spice proportion for your tastes. I suppose you could serve this over chili dogs, but I think it’s probably better served alone. This recipe came from the January 2003 issue of Bon Appetit magazine.

1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder or chili powder
Large pinch of ground cinnamon

Assorted toppings (choose as many as you like): sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

Another cookie video, this time oatmeal cookies. I used to like oatmeal cookies a lot when I was younger. Anyway, check out this vegetarian oatmeal cookie recipe, because it sounds delicious. Let me know what you think about it…

Hi,

I am one of the new writers for this blog and I will be posting vegetarian cooking videos and vegetarian recipes for all of you out there interested in vegetarian cooking.

In my first post, I wanted to share this cool video I found on youtube that teaches you how to make vegan homestyle chocolate chip cookies. Mmmmm… sounds delicious to me!