Really Red Vegan Chili

Red Red Veg Chili
1st.
Soak dried red kidney beans overnight and them cook with salt and water for 2 hours the next day.
2nd.
Cook  red quinoa in vegetable stock (1 cup of quinoa  2 cups of veg stock)
3rd.
Saute carrots, onions and green peppers in canola oil. Add chili powder and cumin during the saute. Stir with a fun guitar shape spoon. Get one at http://the-gypsy-wagon.com

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Then  add 2 jars crushed san marzano tomatoes ( in  glass jars from whole foods)
Add about a table spoon of chipotle’s in adobo sauce
Add a little more veg stock (1/2 cup or so)

4th
Put in the cooked quinoa and cooked red kidney beans and simmered some more.
Option: add jalapenos and cilantro as a topping

I also think it might be nice with some red pepper to balance the sweet of the carrots. (next time)

Serve with a fun guitar shaped spoon!

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Enchiladas Ole !

Do you love to sample new products in grocery stores? I admit, I just love it. It’s fun and FREE!

For a host of reasons, I get really excited about local products—not just with food but for nearly everything. So when I asked “Mary” if this enchilada sauce I was about to try was local, she said “yes, we are based in Fort Worth”. I said, “Oh, so this is your sauce?”. Yes, she said.

Our conversation continued about her launch of a new product and getting into stores. As she is talking — I am thinking about how I have to convince her to come and speak at a Think Tank Society meeting…. as I WATCH her magically take a corn tortilla, whip it around in some sauce, and roll it with cheese and onions into this amazing looking and SMELLING snack that I am about to sink my chompers into.

It left me spinning. The sauce is amazing. I don’t use that term lightly and I really don’t want to do reviews of products unless they are stellar. As Mary told me, this is restaurant quality available at the supermarket. Truly, the sauce is BETTER than even some of the great Tex-Mex restaurants around here.

With everything on my “plate”, I still try to have a   meat less each week—not  always on Monday. This is a great Meat less Monday option. You won’t feel deprived! Although my husband loved it so much, he did say—“wow…what would it be like if it had meat in it?”…(somethings are SLOW to change)

If you need a little help using her sauce, she has instructional videos on her site. Talk about a value add!

Enchiladas Ole is available in Central Market and Whole Foods….. and coming soon to everywhere else. Not only is Mary a rockstar in the kitchen she’s got some business savvy too.  Watch out world!

‘Tis pumpkin season!

Curry Pumpkin Soup!

The crunch of the pumpkin seeds, the contrast of hot soup with a dollop of cool sour cream covers all of the sensational bases!

Find it in Colorado Colore  page 64.

http://www.amazon.com/Colorado-Colore-Celebrating-Culinary-Artistry/dp/0960394672/ref=sr_1_1?s=books&ie=UTF8&qid=1317747828&sr=1-1