Vege Chili

1 package of vege hamburger crumble
1 large can of kidney beans
1 small can of pinto beans
1 16oz jar of salsa (I like a chunky medium to spicy)
1 can of tomato puree (I've heard u can use a bottle of medium bodied ale instead but I've never tried it)
1 can of tomato paste
1 lg onion (chopped)
1 green pepper (seeded and chopped)
1 jalepeno (seeded and chopped)
1 packet of powdered chili mix
1 tablespoon of garlic salt
1 tsp chili powder
1 tsp minced onion
1 tsp of peprika
1 tsp cumin powder
1 tsp dark brown sugar (optional)

In a medium skillet sautee onion, pepper, and jalepeno. Add crumble with a sprinkle of minced onion chili powder.

Using a large sauce pan over medium heat, combine tomato paste, pure, and salsa. Add both the kidney and pinto beans. And season with the chili mix, garlic salt, peprika, and cumin.

When the seasoned crumble is browned/heated, add it to the tomato-based sauce. Simmer for an 45 to an hour on medium heat or and hour + on low. If the chili is a little tart, add the dark sugar or additional cumin and peprika to taste.

Note: This recipe makes 8-10 serving and freezes really well. It is low in fat, sugar, and carbs. Some people like like to make rice or noodles to make a meal out of chili, but I like to eat it with corn bread.

Good Eats: Pea Hamburgers

In a medium sauce pan,

Combine:
1 tbs olive oil
1/2 cup chopped onions
1/2 cup of chopped Red Bell Peppers
Pinch of salt

Simmer over medium heat. Stir ocassionally until the are onions and peppers are soft.

Then add:
2 tsp cloved garlic
4 oz of chopped mushrooms

Simmer and stir. When vegetables are soft and moist,

Add:
1 cup of dried split peas
1/2 cup of uncoooked brown rice
1 tsp ground coriander
1 tsp ground cumin
3 cups of vege broth

Increase heat and bring liquid to a boil. SImmer for an hour until peas are tender. Once cooked, stir to combine (food processor is recommeneded). Once combined,

Stir in:
3/4 cup of dried bread crumbs
Salt and Pepper to taste

Refridgerate for 30 minutes to set texture and flavors. Once refridgerated the pea mixture can be molded into burger form and cooked over medium/high heat. Cook for 3-4 minutes on each side.

Update: After making these a few times, I found it was hard to get the peas to be soft enough to make good burgers. On my last try, I varied by substituting 1/2 cup of the peas for a 1/2 cup of pearled barley. I also added carrots, 1 tsp of chili powder, and some Wiltshire sauce. So much better.

Veta Vita Vege Stew

It summer, and it is really hot. Why I am craving stew...I have no idea. But tonight, as I drove home from a job interview I had an uncontrollable urge for potatoes. Not just any potatoes but potatoes in a thick tomato broth seasoned with the juices of complimenting boiled vegetables.

As I scoured the aisled of Whole foods, I filled my hand basket with fresh organic vegetables and other tasty snacks for later (like coconut popsicles...too cool me down after I burn my tongue)

My final result:

1 cup of dried green lentils
1 head of cabbage cut or shredded (I chose to pull it apart by hand)
2 carrots (sliced)
2 red potatoes (cut into cubes or chunks)
1/2 a medium sized onion (chopped)
1 large can of crushed tomatoes (I go for the low salt, straight of the boat from Italy kind, used in many pasta sauces)
1 vegetable bullion cube
2 Tbs of olive oil
Kosher or sea salt
Freshly ground pepper
Vegetable seasoning

This hearty stew is both flavorful and filling. And there is very little to no secret to making it.

Add the olive oil, bouillon, lentils, and vegetables to boiling pot of water. Lower to medium heat and let the vegetable simmer in their own juices for ten to 15 minutes before adding the diced tomatoes and seasonings. Cook on medium for another ten minutes before lowering heat. It may take up to 20 minutes over low heat for the lentils and potatoes to fully soften.

Season to taste...you may find that you failed to add enough salt and pepper. But watch your tongue! This savory smelling dish will leave you tasteless. I inevitably burnt my tongue. The colors and the aroma pouring out of my large sterling pot tempted me and I failed to restrain. But even with half of my taste buds, this unsuspected stew was the best dinner I have had in quite some time.