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Tag: vegetarian recipe

  • Best Vegetarian Chili Recipe with Butternut Squash – GF Video

    Best Vegetarian Chili Recipe with Butternut Squash – GF Video

    Here it is, the best vegetarian chili recipe I’ve made yet. Omnivores, do not skip this chili, its great. Butternut squash adds a sweetness and a fun color to your mix. Watch our recipe video and start cooking. Let me know your thoughts in the comments below.

    Tips on the Best Vegetarian Chili Recipe

    You can use canned beans or cook some dried beans – see our pressure cooker vids here. I used pinto beans, but use what you got. Northern beans, kidney beans, whatever works for you. They will all have a slightly different flavor.

    Start with a small amount of cocoa! In the video I added too much, and have since adjusted the recipe. Add in the cocoa before the squash to preserve the orange color of the squash.

    Cut the squash smaller and it will cook faster. I cut the squash in to pretty large chunks, if they are smaller, it less time to be done.

    Chili powders can be very different. They vary in the amount of heat and smokiness, I’ve found. Start with less powder when you first start. You can add more later to boost the chili flavor if need be.

    This recipe is perfect for a slow cooker. Cook down the onions, then throw everything in a slow cooker for the day on low.

    Best Vegetarian Chili Recipe

    What are your thoughts and experience with making chili? Let me know below.

     

     

    Best Vegetarian Chili Recipe with Butternut Squash – GF Video
    Recipe Type: Dinner
    Cuisine: Vegetarian
    Author: Eric Rochow
    Prep time:
    Cook time:
    Total time:
    Serves: 3 quarts
    Easy chili recipe that features butternut squash. This one will appeal to everyone, and fill them up. Start with a small amount of cocoa, you can always add more. The first batch I made for the video had too much cocoa.
    Ingredients
    • 1 sweet onion, coarse chopped
    • 2 cloves garlic, minced
    • 4 carrots sliced into rounds
    • 3 tablespoons chili powder
    • 1 tablespoon cumin
    • 1 28 ounce can chopped or diced tomatoes
    • 2 tablespoons oregano
    • 2 tablespoons tomato paste
    • 2 teaspoons salt
    • 3 tablespoons cocoa
    • 1 24oz to 28 oz can kidney, pinto, or northern beans (do not rinse the beans)
    • 1 medium butternut squashed, peeled and cubed
    Instructions
    1. Use a dutch oven or heavy bottomed pot for this chili. Turn the burner to high.
    2. Pour a few glugs of vegetable oil into the pan, about 1/8″ deep or so. In other words, enough to saute the onions.
    3. When the oil is getting hot, turn down the flame to medium and add in the onions. I like to cook the onions down to where the edges are getting brown.
    4. Add in the minced garlic, be sure it doesn’t stick and burn in the bottom of the pan. Cook for about a minute
    5. Add in the carrots and mix it all up. If you have time, I like to get some cooked edges to the carrots, but its not a deal breaker if this doesn’t happen.
    6. Push the vegetables towards the sides of the pot and allow the oil to flow back into the center of the pot. Add in the chili powder and cumin and let the spices toast in the hot oil for about 30 seconds.
    7. Mix the spices into the vegetables and pour in the can of tomatoes.
    8. Drop in the oregano and tomato paste and salt. I usually do two squirts of the tomato paste from the tube.
    9. Measure in the cocoa powder and mix it all together.
    10. Add the squash and beans.
    11. Bring this to a low simmer, cover the pot, and let cook on low. Depending on your stove, pot, and how thin the squash is cubed, this should cook down in about 30 minutes.
    12. If the chili is too watery for your taste, you can leave the top off while cooking for part of the time.
    13. The chili is done when you can easily pierce through the squash with a fork.

     

  • Lentils Recipe with Carrots and Coriander Video

    Lentils Recipe with Carrots and Coriander Video

    Here’s a lentils recipe we make often when its cold. I call it wow winter comfort food. I don’t remember the first time I had lentils but I’m pretty sure it was probably a can of Progresso lentil soup, which is not the worst thing, but again it wasn’t the greatest thing. But now you can make the greatest thing: a lentils recipe with carrots and coriander.

    I’m not a vegetarian, but this is a vegetarian and vegan recipe, and that doesn’t mean it doesn’t tast great. It tastes more than great. Wow winter comfort food. I’m pretty sure I read about the addition of coriander seeds first in the NY Times, Martha Rose Shulman has written about lentils there.

    There are many different kinds of lentils, for this recipe, I like to use the Goya Pardina lentils. You could also use French green lentils or just a regular round brown lentils. The brown lentils tend to break apart, but then, that’s what that kind of lentil is supposed to do. I recently went to an Indian food market, and there were shelves with all kinds of lentils. They are called Dal by the way, so don’t ask for lentils, just look for Dal, OK?

    Lentils Recipe

    Canada, interestingly enough, produces the most lentils in the world. India is the second biggest grower, understandably. Lentils are a great protein source and has good fiber, besides tasking great. Green lentils have more fiber than red lentils, FYI, according to Wikipedia.

    The secret to this dish is coriander seed coriander powder or ground coriander you want coriander seed would you contact might have to search all of it if you have a Indian grocery store or a light room foods grocery store coriander seed little later

    Coriander seeds are like little flavor bombs. This is one of those simple recipes where the sum is greater than the ingredients.

    Lentils Recipe with Carrots and Coriander

    Lentils Recipe with Carrots and Coriander Video
    Recipe Type: Vegetarian
    Prep time:
    Cook time:
    Total time:
    Serves: [url:1][img:1]
    Healthy lentils make a great weekday dinner.
    Ingredients
    • 1 cup pardino or green lentils, if possible
    • One medium onion, chopped as you like, not super fine.
    • 1 heaping tablespoon coriander seeds
    • One lb bag of carrots chopped into 1-2″ pieces
    Instructions
    1. Pour a few glugs of vegetable oil into a medium pot, you want to coat the bottom of the pot, and not a thin coat either.
    2. Drop in the chopped onions when the oil is hot.
    3. After about 5 minutes, add in the coriander
    4. Brown the onions until they are clear and the edges are getting the burn brown look to them.
    5. At the same time, in a medium small saucepan, bring 2 1/4 cups of water to a boil.
    6. Rinse the lentils, and when the water is boiling, add in the lentils.
    7. Set the lentils to simmer covered.
    8. When the onions are cooked down to your liking, add in the lentils and chopped carrots, and cover the pot and simmer for 20 minutes.
    9. Take off the lid of the pot, and allow the liquid to cook down a bit.
    10. Check the lentils, they should not be crunchy.
    11. Add salt, mustard, and vinegar to your taste.

    Lentils Recipe With Carrots