Salisbury.Fake dinner, food

Fall Reflections and Chili Recipe

One of my favorite things about autumn is how peaceful the world seems to get.  I know election season just happened, and that’s not exactly peace-bringing.  But I find myself more reflective, and I feel like the rest of humanity kind of relaxes a bit, too.  It’s always a bit weird to think about relaxing with major holidays coming up, but I feel more gentle towards my fellow humans.

Another of my favorite autumn things is warm drinks and blankets.  I am one of the few people I know who enjoys snow and being out in it.  I love it because I can always come home and warm up, but it’s still there for me to watch from my window.  I love colder weather, and I love the crispness that comes with the temperature drop.

The best part about colder weather, for me, is the food.  Squash, beets, potatoes, roasted harvest vegetables, hearty breads, chunky soups full of all kinds of goodness.  I love how soups warm both my heart and my body.  Which is why the recipe for today is going to be a soup of sorts.

Chili is something I make every now and then, because I always tend to make a giant pot and then forget I’ve put leftovers in the freezer.  I usually find the leftovers months later, and they’re still just as good as the day I made it, if not better.  This recipe uses no fake meat fillers, but barley to add to the satiating bite and filling factor I love with soup.

It gets thicker as it stands, so it’s almost more like a dip than a soup, but you can certainly make it more soupy if you’d prefer.  Just don’t put as much barley in, and it’ll be fine.  As I said, this makes a lot, so be prepared for storing leftovers.  I’d keep the chili, unfrozen, in the fridge for a week, but this can be frozen for up to six months.

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Three Bean Chili

1 can great northern beans
1 can kidney beans
1 can black beans
1 can diced tomatoes plus one can filled with water
1 tbsp bullion paste (I use Better Than Bullion)
1 small bag of frozen mixed vegetables (carrots, green beans, corn, peas)
3 tbsp chili powder
2 tbsp garlic and onion powder
2 tbsp nutritional yeast (optional, but highly recommended)
1 tsp chipotle powder (optional, but highly recommended)
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin (you can add more to your preference, I think a little goes a long way)
1 tsp salt
1 tsp pepper
1 1/2 tsp cocoa powder (this adds a depth of flavor I can’t describe without sounding incredibly weird, but it’s good. If you’re not confident in it, you can leave it out)
1/4 cup vegetarian friendly worcestershire sauce (Kroger brand is what I usually use)
2 tsp soy sauce, optional if you think it might be too salty.

Bring all of these ingredients to a boil and then lower the heat to a simmer and cook for about 30 minutes.  Add in the barley and let continue cooking till the barley is tender, and the soup has thickened.  Serve with your favorite chili toppings, or just as is.

*Note*

I usually eat chili with shredded cheese (Daiya brand shreds since I’m trying not to eat as much dairy), but I tried a big heaping tablespoon of peanut butter and it was insanely delicious.

Salisbury.Fake dinner, food, Uncategorized

Black Bean and Walnut Burgers

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Life being what it is, and my lack of motivation for blog posting, here’s a simple recipe for some burgers.  They’re easy.  All you need is a food processor, a mixing bowl, spatula, baking sheet, and that’s pretty much it.  Measuring spoons, too, if you’re in the mood for precise measurements.

Black Bean and Walnut Burgers 

1 cup walnuts, lightly toasted (you don’t want them completely raw, but not completely toasted either)
1 can black beans, drained and rinsed
1/2 cup quinoa, cooked
1/4 cup plain bread crumbs (the can I have isn’t vegan, which makes me wonder why milk is sneaked into everything like it knows the deal)
2 tbsp olive oil
1 tbsp white vinegar
1 heaping tbsp tomato paste
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 heaping tsp smoked paprika (optional, but it adds in that nice kind of charred taste you get from a grill without having a grill)
1 flax egg (1 tbsp ground flaxmeal, 3 tbsp water, mix and set aside for two minutes)

In your food processor, mix together all of the ingredients aside from the bread crumbs and quinoa.  You want it to resemble a wet dough almost.  Scrape sides if you’ve got some errant spices (my paprika likes to cling to the sides). Some chunks are okay.  Texture and whatnot.

After this, add the mixture to a mixing bowl and add in the quinoa and bread crumbs.  Mix together pretty well.  You don’t want to have bread crumbs hanging out.

Scoop out 1/3 cup of the mixture and press into a patty shape.  You get about six patties out of this mixture.  You can bake them at 375* F for 15-18 minutes, flipping halfway, or you can pan fry them for 2-3 minutes a side.  I didn’t have time to babysit a pan today, so I made mine in the oven.  They freeze spectacularly well, and work well as ground “beef” crumbles in spaghetti sauce.

Fair warning, they do dry out a little in the oven, so pan frying is recommended, but if you’re okay with dousing things in barbecue sauce like I am, then you’ll be fine with oven baked.

Salisbury.Fake dinner, food

Basil Pesto Fettucine and White Beans

 

 

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Basil Pesto Fettucine with White Beans

For the beans:

1 12 oz can white beans (great northern, I think they’re called), drained and rinsed
3 medium cloves garlic, minced
3 tbsp olive oil

Heat the oil in a skillet.  Add the beans and cook for 2-3 minutes.  You’re looking to dry the beans out a bit.  They’ll start to brown and get crispy, which is completely fine.  Add the garlic and continue cooking on low heat till the beans are tender crisp, and then remove from heat.

For the pesto:

About a cup and a half of loosely packed fresh basil leaves
2 small cloves of garlic
1/2 cup walnuts
salt, pepper to taste
1/4 cup olive oil

Blend in a food processor the basil, garlic, walnuts, and salt and pepper.  Slowly drizzle in the olive oil until a ball forms.  You don’t want it to be too loose.

Cook about a pound of fettucine to al dente.  Drain and set aside.

Add the beans to the pasta, then stir in the pesto.  Add about 1 1/2 cups of cashew milk, or other non dairy milk of your choice.  Or if you drink dairy milk, feel free to add that instead.  You’re going to stir everything together and then let it come to a simmer for 5-7 minutes, or until the sauce thickens slightly.  This is why you want your pasta almost cooked.  You’ll finish cooking it in the sauce.

Serve with salad, or just on its own.  This recipe makes four servings.

Salisbury.Fake dinner, food

Mango Barbecue Sauce (with shredded chicken)

1 mango, peeled and cubed (leave the core out, just in case you weren’t sure)
water to cover mango pieces (about 2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons molasses
2 heaping tablespoons brown sugar
2 tablespoons vegetable oil
1 white onion, medium diced
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon coriander
1 teaspoon red pepper flakes
1/4 teaspoon cumin
salt and pepper

In a small saucepan, bring the mango and water to a boil, then simmer until the mango is tender and the water has reduced slightly.  While this happens, heat a medium skillet with the vegetable oil and cook the onion and garlic till the onion is translucent.  When the mango and water reduce, add in the molasses, brown sugar, Worcestershire, vinegar, coriander, red pepper, and cumin.  Let this simmer for about ten more minutes and then add in the onion/garlic mixture.  Remove from heat and let cool for a few minutes, 2-3, and then use a blender or food processor till your desired consistency is reached.  Store in an airtight container in the refrigerator for up to two weeks.

I served this over shredded chicken and it was heaven.  It would also work really well over pork.

Salisbury.Fake dinner

Stuffed Poblano Peppers

Sorry there’s no photo with this one.  Melted cheese is hard to photograph before it turns kind of gloppy, and people wanted to eat right away.  Next time, though!

25 ounce can hominy, drained and rinsed
15 ounce can black beans, drained and rinsed
1 pint of mushrooms, sliced thin
1 mango, small dice
1/2 cup onion, minced
3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon chili powder
salt and pepper to taste
1/2 cup vegetable stock
8 ounces shredded Monterrey Jack cheese
vegetable oil, as needed
5-8 poblano peppers

Heat the oven to 375 F, and line a sheet pan with either foil or parchment paper.  Rub the peppers with oil until coated, then place on the sheet pan.  Roast for about half an hour, or until the skins start to blister.  Remove the peppers from the oven and place in a large bowl.  Cover with plastic wrap and set aside.

In a large skillet, heat about 2 tablespoons oil over medium-high heat, and then combine the hominy, black beans, mushrooms, mango, onion, garlic, and the spices.  Cook for about three minutes, and then add in the vegetable stock.  Cover and let cook for three more minutes, and then remove the cover.  Continue cooking until there is very little liquid left in the pan, and the onions and mango are soft.

Remove the peppers from the bowl and peel the skins off.  Cut a slit along one side and open carefully.  Remove the seeds and the core.  Once the peppers are all deseeded and peeled, spoon some of the filling onto the inside of the pepper, and top with some cheese, about a tablespoon.  Fold over the sides so the filling is tucked in, and top with more cheese.  Do this for all of the peppers.  (You may have leftover filling, but that’s okay, this makes a great burrito or taco filling as well.)

Bake the peppers at 375 for about ten minutes, or until the cheese is melted and starting to brown.

Salisbury.Fake dinner, food, snacks

Turkey Meatballs

SAMSUNG CAMERA PICTURES1 pound ground turkey
1/2 cup cooked rice
1/3 cup unsweetened applesauce
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon garlic powder
scant 1/4 teaspoon ground ginger

Mix all of the ingredients really well in a bowl.  Roll into walnut sized balls, and place on a foil lined baking sheet.  Bake at 350 for 20-25 minutes.  If you want to freeze them, bake at 350 for about 10-15 minutes to reheat.

Salisbury.Fake dinner, food

Quinoa with Red & Green Peppers, Onion, and Garlic

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1 small onion, diced
1 quarter of a red pepper, diced
1 quarter of a green pepper, diced
2 cloves garlic, minced
1/2 cup red and white quinoa
1 1/2 cups vegetable stock
1/2 teaspoon of ground coriander
2 tablespoons olive oil
salt and pepper to taste

In a medium sauce pan, heat the oil and then add in the peppers, garlic, and onion.  Cook for a few minutes until the vegetables start to soften.  Add the quinoa, stock, and coriander.  Bring to a boil and then cover with the lid tilted so steam can escape.  Reduce the heat to simmer and cook until the quinoa has expanded and white threads appear around it (10-15 minutes).  Add any salt and pepper if you’d like.

This makes several servings.  Store leftovers in the fridge for up to a week.

Salisbury.Fake dinner

Creole Lentils with Smoked Sausage

2 1/2 cups of vegetable stock
1/2 cup of lentils
1/2 of a green pepper, diced small
1/2 of a yellow or orange pepper, diced small
1/2 of a large onion, chopped
2 cloves of garlic, minced
2-3 tablespoons olive oil
1/2 cup smoked sausage (I used beef sausage), chopped small
1 tablespoon of Creole seasoning (my recipe for this is below)
1/3 cup tomato sauce (plain sauce)

In a medium saucepan, bring the vegetable stock to a boil, and then add in the lentils.  Cook the lentils until they are nearly done. They’ll be somewhat chewy and you’ll still have quite a bit of liquid leftover.  This is okay!  When the lentils are about halfway done, heat a medium sized skillet over medium-high heat and add in the olive oil.  Add in the peppers, onion, and garlic, and cook till softened. Reduce the heat to low-medium, and continue to cook.  You might smell the garlic starting to burn, but that’s okay for this dish.  As long as the garlic doesn’t turn black, you are doing it right.  I know it sounds  weird to have burnt garlic in a recipe, but it really adds a nice flavor to everything.  Once the lentils have reached the nearly done stage, crank the heat to medium high and add the sausage to the skillet to heat through.  Pour off most of the liquid from the lentils into the pan with the onion, peppers, garlic, and now sausage. Sprinkle the seasoning on top and mix in.  Cook this until the liquid is reduced by half, about 1-2 minutes.  Add in the lentils and remaining stock, and bring to a boil.  Add the tomato sauce, and continue cooking until the liquid is mostly gone and you have the consistency of a thick sauce.

Serve with goat cheese crumbles, and maybe some hearty bread.
Creole Seasoning:
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp dried thyme
1 tbsp black pepper
1 tbsp white pepper
1 tbsp cayenne pepper
5 tbsp paprika
3 tbsp salt
Mix all of these ingredients together and keep in an airtight container for up to a year.  If a spice blend doesn’t smell like anything, it’s probably no longer as potent, and you should get rid of it.

Note: The reason why this is called Creole and not Cajun is because I read recently that Creole food uses tomatoes, while Cajun food does not usually use them.  I am happy to be corrected if that’s incorrect, however, because I am always willing to learn!

Salisbury.Fake dinner, food

Pizza Dough

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2 teaspoons yeast (one packet of yeast, if you don’t have a jar of it)
1 teaspoon sugar
1 cup warm water
3 tablespoons olive oil
1/2 teaspoon salt
1 1/2 – 3 cups of flour

Proof the yeast with the sugar in the water.  You want it to be warm enough that when you stick your finger in it, it’s like very warm bath water.  It’ll take about ten minutes for the yeast to fully bloom.  Add the olive oil and salt, then start adding flour.  Start with one cup at first, and then add in half cup increments.  Stir until the dough forms a ball around your spoon, and the flour is incorporated.  Let the dough rise for about an hour until it’s doubled in volume.  Gently deflate and knead for a few minutes until the dough is somewhat elastic.  You don’t want to knead too much, like you would for regular bread.  Just a few minutes.  Shape dough into a ball and cut in half.  Makes two pizza crusts.  Bake (with toppings) at 375 F for 18-20 minutes.