Monthly Archives: November 2011

Drunken Pumpkin Chili Cooked in Oregon Beer

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If you know how to open a few cans, you can make this vegetarian drunken pumpkin chili recipe. Its that easy! I kept this recipe seasonal by using some pumpkin. You could easily leave out the pumpkin part of the recipe, and still have a very yummy chili.

In the summerI use zucchini in this recipe instead of the pumpkin. But no matter what season you make this chili, make sure to use a beer you actually like. Dont use a beer that is too bitter, it will make your entire chili bitter. As a tribute to Oregon’s amazing local beers, I used a beer from here. But any pale lager or medium bodied beer will work. Serve the same beer with your meal.

This is a great recipe to make ahead or to feed a crowd. The recipe is also very forgiving, you can adjust the seasonings as you like, leave out the pumpkin, use different beans, cook it too long, too less..it will still taste good! Meat lovers will like this dish too.

Drunken Pumpkin Chili Recipe

Serves about 6

Ingredients
one 1.5 lb pie pumpkin or sugar pumpkin
2 tablespoon olive oil
1 large onion, diced
1 large carrot, cut into matchsticks
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
one 15 oz can kidney beans, drained
one 15 oz can pinto beans, drained
half a 15 oz can sweet corn, drained
two 14 oz cans of diced tomato
1 tablespoon tomato paste
one 12 oz can of beer (pale or medium lager)
2 cups meatless crumbles like Yves ground round or Morningstar crumbles
1 cup shredded pepper jack cheese

Method
Pre heat oven to 375f

Using a sharp knife, cut the pumpkin in half. Using a spoon, scoop out the seeds and membrane. Place the pumpkin halves on a cookie sheet lined with parchment paper, cut side down. Bake in a 375f oven for 15 minutes or just until the pumpkin is soft enough to peel the skin away. 

When the pumpkin is done, remove from oven. Wait for it to cool enough to handle it. Peel the skin, and discard. Also discard the stem end of the pumpkin. Cut the pumpkin into 1 inch cubes. You should have about 3 cups of cubed pumpkin.

In a large pot, heat the oil and add the diced onion. Cook on medium heat till the onion is soft. Then add the carrots, paprika, chili powder, and cumin. Stir for about 30 seconds.

Add the kidney beans, pinto beans, sweet corn, and tomatoes, tomato paste, beer, the baked and peeled pumpkin, and salt to the pot. Bring to a boil, while stirring. When the chili boils, reduce the heat and simmer for 15 minutes or till the pumpkin is soft.

If the chili gets too thick, add 1-2 cups water.

When the pumpkin is soft, stir in the meatless crumbles and cook just untill the crumbles are heated through. If using frozen crumbles, make sure they get completely heated.

Taste and adjust for salt. At this point if you like, you can add 1 tablespoon of sugar to the chili for some sweetness or 2 tablespoons lime juice for some tang. Both are optional.

Serve drunken pumpkin chili with sprinkled cheese on top and tortilla chips or brown rice.

Kale and Goat Cheese Mashed Sweet Potato. A Vegetarian Thanksgiving Recipe

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Like me, if you are  sick of serving your guests regular old mashed potatoes, you will love this recipe. This kale and goat cheese mashed sweet potatoes will be the perfect side dish for thanksgiving. And you can easily make it ahead and reheat it in the microwave.

I make this recipe using a variety of greens – spinach, swiss chard, arugula…but kale is my favorite for this recipe. I used a log of herb encrusted chevre cheese because I like the flavor of the herbs. But any kind of good goat cheese will do.

If you like your mashed sweet potatoes to be sweet, add 2 tablespoons brown sugar or maple syrup to this recipe. Serve kale and goats cheese mashed sweet potato with my thanksgiving tofu skin roulade and sage mushroom stuffing.

Kale and Goat Cheese Mashed Sweet Potato Recipe

serves about 4

Ingredients

2 lb (about 2 large) sweet potatoes or garnet yams
4 cups shredded kale
4 oz goat cheese
1 cup milk
Salt, freshly cracked black pepper

Method
Peel the sweet potato or yams. Cut into even sized 1 inch cubes. Place the sweet potatoes in a large pot filled with water. Boil uncovered for 15 minutes or till they are very soft.

Drain the sweet potatoes well and leave them in the colander.

In the same pot, add the kale, goats cheese and milk and bring to a boil. Reduce heat, and simmer till the kale has just wilted. Add salt and pepper. Turn off heat.

Add the cooked sweet potatoes to the hot kale and milk. Mash well. If the mashed sweet potato is too thick, add more milk to thin it out to your liking.

Tofu Skin Roulade with Sage Mushroom Stuffing. A Vegetarian Thanksgiving Recipe

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I wanted to come up with a vegetarian thanksgiving recipe this year that can be a beautiful centerpiece on the vegetarian thanksgiving table. Just because you are vegetarian doesnt mean you are doomed to eat a bunch of sides (or tofurky..ugh!) on thanksgiving day. Make this tofu skin roulade with sage mushroom stuffing a day ahead and reheat it by steaming it for 10 minutes or so.

The tofu skin forms a golden exterior with great texture, and the stuffing inside is moist and mushroomy. Your very own, home made vegetarian tofurky for thanksgiving!

You will generally find tofu skin in Chinese restaurants, it is usually braised or stewed in a sauce.

Tofu skin, also called beancurd skin or yuba is the skin that forms when simmering a pot of soy milk. It comes dried or frozen and is available in Asian stores. If using dried tofu skin or yuba, reconstitute it in hot water. If using frozen, simply defrost it for this recipe.

Tofu skin may look delicate, but it actually holds up very well to stuffing, rolling and steaming (which is what this recipe involves). If you cant find tofu skin or yuba, try making this recipe with seitan. See this recipe from the vegetarian times for seitan roulade or this recipe by vegan yumyum

Serve this tofu skin roulade with sage mushroom stuffing, along with my red wine gravy, kale and goats cheese mashed sweet potato (recipe coming up next!), and steamed green beans or brussels sprouts.

Tofu Skin Roulade with Sage Mushroom Stuffing

serves 2-3, with some left over stuffing to serve on the side.

Ingredients
three 9×12 inch sheets of dried or frozen tofu skin, also called yuba
1 tablespoon butter
1/4 cup diced onion
1/4 cup diced carrots
1/4 cup diced celery
6 large button mushrooms, chopped
1/2 tablespoon chopped fresh sage
2 sprigs of thyme
1/4 cup vegetable stock
1 cup store bought stuffing. I like pepperidge farm.

Method
If using frozen tofu skin or yuba, let it defrost before using. If you are using dried tofu skin or yuba, boil a large pot of water, turn off the heat, and put the tofu skins in the water. Let them soak for 15 minutes. Then gently pull them out of the water, letting all the excess water drip away.

Lightly oil a clean work surface, so that the tofu skins dont stick.

Lay 3 sheets of tofu skin, one on top of the other, so that their longest side is closest to you. If the tofu skins tear a little, dont worry, just patch them up.

Now work on the stuffing.

Heat butter in a skillet, add onion, carrot and celery and cook on medium heat till the onions are soft. Then add mushrooms, saute till the mushrooms are cooked, about 3 minutes. Add the sage and thyme, stir.

Add the stock and bring to a boil. Turn off heat, and stir in stuffing. Toss everything till the stuffing is mixed well, and absorbs all the stock.

Now put the stuffing on the tofu skin layers, leaving a 1/2 inch border (see photo above). You dont have to use all the stuffing if it doesnt fit. Its ok if the stuffing is a little dry, it will moisten up when you steam the roulade.

Gently fold over the right and left sides of the tofu skins. Then pick up the longer side closest to you, and roll away from you. Keep the right and left sides tucked in as you roll away from you. Roll gently but firmly.

Place the roulade on a sheet of aluminum foil. wrap the foil around the roulade to make a log. Twist the ends closed. Repeat this with a second layer of foil.

Now the roulade is ready to steam.

Heat water in a large pot. Place a colander over the pot. Its brim must fit over the pot, but make sure the bottom of the colander doesnt touch the water.

Steaming method 1 – Put the roulade log into the colander, and cover with a lid. Bring the water to a boil, and steam on medium high heat for 1 hour or till the tofu skin is soft. Add more water to the pot as and when necessary.

Steaming method 2 - steam the roulade in a bamboo steamer. Steam till the tofu ski is tender, about 1 hour.

Steaming method 3 – this is what I used. take a skillet large enough to hold the roulade, pour 1/2 to 1 cup water in it. Bring to a boil. Place the roulade in the skillet. Cover it. Reduce heat to medium-high, and let the roulade steam, adding more water as it evaporates. Steam till the tofu skin is tender and no longer rubbery, about 1 hour.

When the roulade has steamed, removed it from the colander, and let it cool a little.

Then removed the foil wrapping.

Heat 1 teaspoon olive oil or butter in a non stick skillet. Carefully place the roulade on the skillet and sear all sides of the roulade till they are lightly golden.

Serve with red wine gravy, and kale and goats cheese mashed sweet potatoes.

Red Wine Gravy

serves about 4

Ingredients
1 cup red wine
1 cup vegetable stock
1 tablespoon flour
1 sprig of thyme, optional
1 tablespoon butter
Salt, pepper

Method
Whisk the wine, stock and flour together. Make sure there are no lumps. Add the thyme sprig. Pour into a sauce pan and simmer till the sauce has reduced to half its original volume. Whisk in the butter, salt and pepper. Strain and serve with tofu skin roulade.

Idli Chaat Recipe & an Indian Cooking Kit Giveaway from Veena’s Market

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I don’t fry foods very often. But when I do, I make sure its damn good – like this Indian street food inspired idli chaat. This Idli chaat recipe turns fried idlis into a crispy on the outside, fluffy on the inside, sweet and tangy snack.

An idli is a fluffy, steamed rice cake from India. It is a common breakfast item in South India. Chaat is the umbrella name for Indian street food.

This idli chaat recipe is best made with left over idlis. Don’t use fresh idlis, they will get too oily. If you must use freshly made idlis, leave them out for a few hours so that they are thoroughly cool and dry before using.

It is important to use medium-high heat when frying idlis. If your oil is not hot enough, the idlis will absorb too much oil and get soggy. So use medium-high heat and fry the idlis till they are lightly golden.

I’m giving you the bare bones version of this recipe – fried idlis tossed with tamarind (imli) chutney and sprinkled with sev (fried chickpea flour noodles). You can vary this recipe however you like by adding your favorite chaat garnishes. See the recipe below for suggestions.

For a variation on this recipe try using cooked polenta. The kind that comes pre-cooked in a tube shaped package is best. Just cut it into discs, and shallow fry.

Idli Chaat Recipe

serves about 2

Ingredients
5 regular sized idlis*
vegetable oil for frying
Salt
2 tablespoons tamarind date chutney or tamarind sauce for chaat, available at Indian stores
2 tablespoons sev, available at Indian stores

*Left over idlis are best. Dont use freshly made idlis, they will get soggy. If you must use fresh idlis, cool them thoroughly before using. Idlis are available frozen in Indian stores.

Method
Quarter the idlis.

Pour enough oil in a heavy bottom or non stick skillet to coat the bottom. Shallow fry the idlis on medium high heat till one side is lightly golden. Gently flip the idli pieces and cook till the other sides is golden.

Make sure the oil is hot enough. When you put the idlis in the oil, they must immediately sizzle. If they dont, your oil is not hot enough and the idlis will become too oily. The trick to frying idlis so that they are crisp and golden on the outside, but fluffy on the inside is to use hot oil and fry them quickly.

Drain idlis on several layers of paper towels. Dab the fried idlis gently to take out the oil.

Sprinkle salt over the hot idlis.

Place them in a bowl, add the tamarind chutney and toss gently.

Arrange the idli chat on a serving dish and sprinkle sev on top. If you wish, also use a few of the below garnishes.

Optional garnishes
A sprinkle of chaat masala
Chopped cilantro
Chopped mint
Pomegranate seeds
Chopped tomatoes
Chopped red onion
Chopped cucumber
Roasted peanuts

************************************************************************************* 

A chance to win THREE complete Indian Recipe Kits from Veena’s Market!

Kits include all the spices, rice, and recipe instructions. Veena’s Market starts with the best quality spices, organic where available, and hand crafts each blend. The rice is certified Basmati rice from the foothills of the Himalayas.

The kits include the whole and blended spices, rice and a tested recipe. Since you get all the difficult-to-find ingredients, all you have to buy from your neighborhood grocery store or farmer’s market are the vegetables and other easy-to-find ingredients.

One randomly picked lucky winner will receive three Indian recipe kits from Veena’s Market - Eggcellent Curry, Delicious Daal and Chickpea Curry.

How to enter the giveaway

‘Like’ Veggie Belly on Facebook
Follow me on Twitter
Subscribe to my RSS feed

Do one or more of the above. Then come back here, post a comment and let me know that you have.

If you are already following me through facebook, twitter or RSS feed, just leave a comment telling me so and you are entered in the giveaway!

Giveaway ends Monday, November 21st 2011, 9pm PST.  One random winner will be picked. US residents only.

 

Acorn Squash Soup with Chipotle Cream Recipe

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I am still getting used to all the rain in Portland. I figured my best defense against a foggy, rainy day is a good, thick, creamy soup. My neighborhood food co-op had some great looking acorn squash and I decided to use them for this acorn squash soup with chipotle cream.

You can use any kind of winter squash in this soup – butternut, kabocha, delicate etc. Just make sure you get the squash browned and soft in the oven.

I had bookmarked Virginia Willis’ brilliant Acorn Squash and Sweet Potato soup featured on the beautiful Tartelette blog, and used the recipe as an inspiration. Virginia adds a ‘brilliant touch’ to her soup – a dollop of heavy cream whipped with rum, lemon zest and thyme.

Here, I top my acorn squash soup with cream and chipotle peppers. I love using chipotle in winter squash recipes, like in my brown sugar and chipotle baked butternut squash recipe. You can make the chipotle cream a day ahead. You could even make extra and use the cream over burritos or Mexican rice.

The lime zest cuts the creaminess of the soup and balances out the chipotle peppers well. You can also use orange zest instead.

Acorn Squash Soup with Chipotle Cream recipe

Serves 2-3

Acorn Squash Soup Recipe

Ingredients
1 acorn squash
1 teaspoon + 1 teaspoon olive oil
1/2  medium onion, diced
A dash of cinnamon
3 cups vegetable stock
Salt
1/3 cup chipotle cream, recipe below
1/2 teaspoon lime zest

Method
Pre heat oven to 350f

Cut the acorn squash in half, along its equator. Using a spoon, scoop out the seeds and fiber. Brush 1 teaspoon oil on the cut sides and inside of the squash. Sprinkle with salt. Place the squash in a baking

sheet and bake till it is browned and very soft, about 1 hour.

When the squash is done, remove from oven and let it cool a little. When it is cool enough to handle, removed the skin from the squash and discard.

Heat the remaining 1 teaspoon oil in a skillet. Add the onion and sauté on medium heat till onions are soft. Add the baked, peeled squash, cinnamon, vegetable stock, and salt.

Boil for about 5 minutes or till the squash is soft. Then puree the soup in a blender. Be careful when pureeing hot liquids in a blender – make sure you vent the lid a little.

To serve – Pour the hot soup into 2 or 3 bowls. Top each bowl with about 1 tablespoon chipotle cream. Sprinkle lime zest on top.

Chipotle Cream Recipe

makes about 1/3 cup

Ingredients
1/3 cup cream
2 teaspoons minced chipotle chiles in adobo sauce
Salt

Method
Place everything in a blender or food processor. Blend till the cream thickens a little, about 4 minutes. Make sure you don’t over blend the cream, otherwise it will separate.

Taste the cream and adjust salt if needed. If you want it spicier, add some of the sauce from the chipotle can.

Scrape out chipotle cream into a bowl and set aside.

Thenga Manga Pattani Sundal Recipe

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A Guest Post for Shulie of Food Wanderings

Like me, if you are from the state of Tamil Nadu in India, you know the famous thenga manga pattani sundal you get on the beach in Madras. I see the city growing every time I visit – the buildings get taller, and the cars get fancier. But one thing remains the same – the thenga (coconut) manga (mango) pattani (peas) sundal on the beach. Young boys sell these from huge stainless steel buckets. I hope the tradition of beach goers buying a newspaper bundle of thenga manga pattani sundal on Marina beach never goes away.

For a recipe for this easy sundal, head over to my friend Shulie’s blog, read my guest post there and follow her on twitter.

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