Tag Archives: Recipe

Black Bean Mexican Mole Chili

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Image by Steve Snodgrass on Flickr

We love chili. Generally, I make a pinto or kidney bean version, but this week we had it with black beans and some of the ingredients switched up a bit. What follows is a pressure cooker recipe, but you could certainly do this on the stove top by soaking beans ahead and adjusting cooking time. Sorry for the no pictures of the finished product, but chili is not very photogenic.

Black Bean Mexican Mole Chili

2 lb dried black beans
1 large sweet onion diced
4 stalks celery diced
1/2 pound carrots chopped
1 green pepper diced
1 red pepper diced
2 jalapenos diced
1 large can tomato puree
6-8 cups vegetable “chicken” broth
1/4 cup of cocoa powder
4 T cumin
2 T chili powder
1 T turmeric
3 T olive oil
Salt to taste

Place olive oil in bottom of pressure cooker and heat on medium. Add onions and sauté 3-4 minutes. Add remaining vegetables and sauté an additional 5 minutes. Add all of the dry spices and mix, letting them coat the vegetables. Continue to cook over medium heat for 2-3 minutes. Add remaining ingredients. Mix. Place lid on pressure cooker and bring up to high pressure. Cook for 15 minutes and then allow pressure to come down naturally. If you like your beans more al dente, decrease cooking time to 10 minutes. When pressure releases, check for taste and adjust seasoning where needed.

Serve with sour cream (soy or regular) and dairy or soy cheese if desired. Tortilla chips or cornbread are nice accompaniments.

Black-Eyed Peas and New Year’s Luck

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I don’t know if black-eyed peas really create luck for the new year, but it’s pretty lucky to have a dish of them sitting in front of you on New Year’s Day! This recipe initially came from Fat Free Vegan and I adapted it slightly to suit my needs and available ingredients. It was, I think we all agreed, delicious! I made a double batch for 7 of us and have plenty of leftovers.

Ingredients

  • 2 T olive oil
  • 1/2 large onion, diced
  • 1/2 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 lb dried black-eyed peas, picked over and rinsed
  • 5 cups water
  • 15 ounce can diced tomatoes
  • 1 T. dried oregano
  • 1.5 tsp. sea salt (or to taste)
  • 1 tsp. chili powder
  • 1/2 tsp. turmeric
  • 1/2 tsp. freshly ground black pepper
  • Vegan sour cream and hot sauce for serving

Process

Add olive oil, onions, and garlic to your pressure cooker and sauté until onion starts to soften. Throw in the celery and continue to cook for 3-4 minutes.  Add water, peppers, and peas to the pressure cooker, seal, and heat to high pressure. Cook at high pressure for 10 minutes, then turn off heat and allow to depressurize naturally. Open the pressure cooker and add tomatoes and spices. If it needs a bit more water at this point, feel free to add it. Return heat to medium and cook for an additional 10 minutes, stirring occasionally. Turn off heat and allow to sit for a few minutes before serving to thicken.

Serve with rice, vegan sour cream, and hot sauce.

“Cheesy” Dill Biscuits

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Yum. That’s all.


3 cups flour
1.5 tsp salt
3/4 tsp baking soda
1/2 c nutritional yeast flakes
1 T dill (dry)
2 cloves garlic chopped very fine (or 1/2 t. minced dry garlic)
1 1/4 c soy milk
3/4 tsp white vinegar
6 tbsp of olive oil

Combine dry ingredients. Add garlic. Add vinegar to soy milk and stir (this will “sour” the soy and create something like buttermilk). Mix olive oil into milk mix. Mix thoroughly. Drop by tablespoons onto a baking pan. Bake 12-15 minutes at 420*

Serve with soup!