Fiery Spicy Vegan Korean Gochujang Sticky Chicken with Thai Rice Berry (Riceberry – Black Jasmine Rice)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Beyond-Meat1

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So – I saw this new rice at my favorite Thai grocery store – Bangluck.   $10 for 5 pounds – so I could not resist.  I looked it up online & found THIS:

Riceberry  Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:

  • Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
  • Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
  • Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.

The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.

Riceberry Rice Nutrition Profile

Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:

  • Beta-carotene
  • Gama Oryzanol
  • Vitamin E
  • Folic Acid
  • Tannin
  • Zinc
  • Fiber
  • Bran Oil

These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.

The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.

Thai Rice Glycemic Index

Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.

– See more at: http://www.thenaturalhealthmarket.co.uk/riceberry-organic#sthash.388tjdGM.dpuf

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As to the Fiery Vegan Korean Gochujang Sticky Chicken – this recipe is genuinely VERY spicy!  VERY.  If you do not like spice – maybe lose the serranos & the chili oil.    Once you have all the ingredients ready – it only takes about ten minutes to make.  Gochujang is a staple ingredient in Korean food & is sort of like a thick, spicy ketchup.   If your local or Asian markets do not carry it – look to Amazon.

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Fiery Spicy Vegan Korean Gochujang Sticky Chicken with Thai Rice Berry

Serves 2

INGREDIENTS

9-12 oz vegan chicken (I always use Beyond Meat – if it available) – cubed

1 TBS olive oil (or other oil)

1 small onion – diced

2 serrano chilies (optional – lose if you don’t like a LOT of spice) – diced & seeded (the seeds are hot – and I used them)

1/2 cup gochujang

5 garlic cloves (or 2-3 TBS garlic paste) – I used jarred, minced garlic

3 TBS ginger (I used jarred)

2 tsp chili oil (optional – lose it if you don’t like heat)

1/2 cup liquid aminos (or low sodium soy sauce or tamari)

1 TBS sesame oil

3 TBS agave nectar (or brown sugar)

GARNISH – cooked rice for two & sesame seeds

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DIRECTIONS

Cook the rice according to directions (typically a 1 cup rice – two cups water ratio).

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Heat the oil in a large saute pan.  dd the onions & serranos.  Cook until the onions soften & jut begin to brown.  Add everything else except the chicken & combine.  It should thicken very fast.  Add the chicken & heat through.

Serve over rice & sprinkle with sesame seeds.  See?  Easy!

Eat that awesome shit & breathe fire over the villagers!

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Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Burrito bowls – easy & endlessly customizable.  I used leftover Coconut, Ginger & Jalapeno Cauliflower “Rice” – seen just above – and that made this bowl virtually guiltless – because cauliflower rice is just grated cauliflower.  The only ingredients left in the bowl that were not vegetable were the vegan cheese & the black beans.

So – there is no real recipe here – but rather a list of ingredients I used & a few suggested alternate or additional ingredients.

I used a teensy bit of bottled vinaigrette on my bowl.  You can toss yours with dressing or a squeeze of lime & some olive oil – or just lime – or whip up a:

Lime & Cumin Vinaigrette

1/3 cup olive oil

3 TBS lime juice

1/2 tsp Dijon mustard

1/2 tsp ground cumin

1/2 tsp chili powder

S&P to taste

Whisked together.

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Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

MY ingredients were:

Cauliflower rice (you can use regular cooked rice or try one of my cauliflower rices)

Sliced avocado

Black beans – drained & rinsed

Cherry tomatoes – halved

Arugula (you can use any lettuce or leafy greens you prefer)

Purple cabbage – sliced

Red onion – diced

Jalapeno slices

Vegan cheesed – chopped

Cilantro

Lime juice & wedges

Dressing of choice

OTHER POTENTIAL INGREDIENTS – corn, pico de gallo, sliced radishes, vegan chicken or beef crumbles, vegan sour cream or a vegan Mexican-style cheese, bell pepper, shredded carrots, guacamole, salsa, scallions, corn tortilla strips, quinoa or lentils or other grain – rather than rice.

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DIRECTIONS

Assemble the bowls as you like or let individuals assemble their own.  Add whatever dressing you like & mix it all up.  Easy peasy!

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I love Indian food.  I always have.  I also love cooking with dry beans & lentils because they are so inexpensive & yield many servings for pennies per serving.  The only issue with Indian recipes is acquiring the exotic spices – which can be expensive if you do not buy them from an Indian market.  Ethnic markets are always the best place to buy spices because each will typically carry all you need for recipes from that area of the world and at greatly reduced prices.  If you do not live in an area with much diversity – Amazon is wonderful.  You can typically omit a few spices from most recipes with little loss of flavor but it is really satisfying to be as authentically true to a regional recipe as possible.   With Thai food, for example, getting fresh kaffir lime leaves & Thai basil makes an enormous difference.  You just open the packages of these things and are transported to your favorite Thai restaurant.  Indian food has a few staples that are hrd to get around – garam masala, for example.  But it is stuff like cardamom & fenugreek (methi) that add authenticity.  Fenugreek is an herb – pictured below – both fresh & dried.  It also comes in seed form & as a powder and it is ubiquitous in Indian recipes in one form or another.  It might be a good idea to research a few Indian recipes & stock up on the critical spices sif you want to experiment with this wonderful cuisine.  HERE is a list of the most used spices – garam masala being the most commonly used and that list omitted the kasoori (or kasuri) methi (dry fenugreek leaves) and I would add that to your list as well as amchoor (mango powder).

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I made a version of mahkani in July – seen above – my Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker.   That dish used beluga lentils & is not as authentic as today’s recipe. In today’s recipe I used whole black lentils (also called urad dal or black gram) and red kidney beans (rajma).    I not only soaked these beans overnight but I also cooked them in my slow cooker for 5 hours on high AND left them overnight to let the flavors meld.  I recommend this (though it is not necessary) to let the beans really soften & the flavors blend – so – if you are making this dish it takes two days before you are eating it.  Again, you definitely could eat it after the 5 hours but like many stew-type dishes – it gets better over time.  The good news is – there is no prep cooking for this dish so, except for cutting up an onion & 2 peppers – the slow cooker does all the work (except the smoking process – explained below).  The lentils & beans I used are below – dry – and as they looked after soaking them – separately – overnight.  As you can see – they changed color considerably.   This dish is traditionally very rich using varied amounts of butter & heavy cream.  I used only 2 TBS of vegan butter & 1/2 cup vegan sour cream – so this dish is not quite so heavy.

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As to smoking your dal makhani – it is VERY easy & I recommend it very highly.  It just requires a chunk of a natural charcoal & a small metal bowl.  You simply heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker.  In ten minutes – you will have authentically, smoky goodness!  (The photo of the smoking charcoal is from my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) – seen below.)

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

Serves 6+ with rice

INGREDIENTS

 1 cup dry black urad dal – soaked overnight

1/2 cup dry red kidney beans – soaked overnight

1 onion – diced

2 serrano (or jalapeno) peppers – seeded & diced

2 TBS vegan butter

4 cups water (or vegetable stock)

1 cup tomato puree

1/4 tsp nutmeg

1 TBS garam masala

1/2 tsp amchoor

2 TBS dry methi leaves

1 tsp ground cumin

1 tsp ground coriander

1 tsp onion powder

1 tsp chili powder

2 green cardamom pods

1 TBS fresh or jarred ginger (I used jarred)

4 garlic cloves – minced

1/2 cup vegan sour cream

Steamed rice

GARNISH – more sour cream, cilantro or fresh fenugreek leaves

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DIRECTIONS

Soak the beans overnight.

Put everything except the sour cream into a slow cooker & cook on high for at least 5 hours – maybe more.  If you are going for the overnight uber-cooking (as I did) – leave it covered overnight.  I left my cooker off as there was nothing in there that would spoil but – if you are not comfortable with that – add some water & leave it on warm overnight.

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Either way – the next step is the smoking (which you can skip but I recommend trying it because it is amazing.  Heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker.  In ten minutes – you will have authentically, smoky goodness!

Now – stir in the sour cream.   If it is too thin – add water or vegan milk to thin it.  If it is too thin – cook it on high with the lid off until it thickens.

Garnish with a dollop of sour cream & serve with rice.

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Chef’d & Beyond Meat Smash-Up – Part 2 – Beyond Beef Vegan Feisty Tacos with Black Beans

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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There has been a huge rise in food services that send either already-prepared meals to your home for you to heat up and, more interestingly, ones that send pre-measured fresh ingredients & recipes & you make the food at home. I tried Blue Apron – which is the latter service – and was not totally impressed. One issue was the lack of selection for vegetarians (and nothing for vegans) & the fact that there was no option for a single person. Their subscription plan meant I would get 3 meals for two each week – which meant six of my seven dinners were decide for me each week – with me eating the same thing twice – three times in a row. Also – if you happened to LOVE a dish – you could not order it again soon – but had to wait – indefinitely – hoping it would eventually reappear in the cycle.

Chef’d has solved those problems. No subscription – meaning order what you want & when you want it. Get the same thing every day for two weeks – or just get one thing – different things – a few times a month. Here is how they work:

Choose from Famous Recipes

Browse through hundreds of recipes from your favorite chefs, and cook them in the comfort of your own home!

From Our Kitchen to Yours

Fresh pre-portioned Ingredients delivered to your door. Reorder what you like, when you like. No subscriptions!

Cook, Love, Live

Enrich your life by creating memorable delicious experiences of love through our hand-cultivated recipes.

And look at the various tastes & lifestyles they accommodate

Shop Meals

LIFESTYLES:

FAMILY FRIENDLY
GOURMET
VEGETARIAN
GLUTEN FREE

PROTEINS:

BEEF
CHICKEN
SEAFOOD
LAMB
PORK
TURKEY
VEGAN
HERE is the list of the famous chefs contributing recipes. And HERE are the vegan & vegetarian meals currently offered (impressive – no?). I was given the opportunity to try the service & jumped at the chance. I am a long-time fan of Beyond Meat & the pairing of these two companies is exciting to me. I got the Beast Burger & Tacos & will post about the tacos here – the burgers are in THIS post.
Here is what showed up (for the tacos – enough to feed 4):
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As with the Beast Burgers – I am very familiar with Beyond Meat‘s Feisty crumbles & I am already a fan.  And again – as with the Chef’d Beat Burger meal – this meal came together quickly & easily & everything tasted fresh & delicious.  In this case – there was a lot of extra vegan cheese (I am not complaining!) and more than enough chipotle Vegenaise (again – not complaining – especially as it came in the tiny condiment jars I am so fond of).
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The recipe called for guacamole with crushed red pepper in it.  I am a guacamole purist (just avocado, lime & salt, please) – so – I opted just to slice the avocado & use it naked and I added all the crushed red pepper supplied (enough for 4 tacos) into the beefy crumbles meant for two (I like spice).
The black beans come together in 5 minutes & the lime & cilantro make them taste light & fresh & clean – not lard-heavy or mushy.
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And the feisty beef crumbles also only took about 5 minutes.  Because I added lots of crushed red pepper – they were also very spicy.  I forgot to add the chipotle Vegenaise until after I had taken most of the pictures but it was a nice flavor layered in with the tortillas, crumbles, lettuce & avocado.
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And again – like with the Beast Burgers – this meal was flavorful, robust, filling and SO EASY to make!  What a great pair of options for any vegan or vegetarian – especially a newby not sure where to start – and for anyone looking to cut back on meat but not on flavor or protein.
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taco

Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Inspired by these gorgeous photos & the recipe HERE from Petit World Citizen – I created this adaptation of that recipe.

My understanding is that Dal Makhani translates to “buttery lentils” – but this dish used no butter.  You can opt to use vegan butter (or real butter – if you are not vegan) in place of the olive oil – and you will be making this in the more traditional way.  I also understand that it typicaally includes red beans but this version does not.  I used Beluga or black lentils that I bought HERE on Amazon.  The original recipe called for 5-6 cups of water to one cup of lentils and I doubled the recipe.  After a full day of cooking in the slow cooker, it was still a very thin soup – so – I added the rest of the black lentils – the full 2lbs.  As a result – I have a fuckton of Dal Makhani – enough to fill THIS 6 QT Crock-Pot to the brim.  But – it is healthy & light & freezes well & I’m OK eating the same thing for lunch every day for a week – so I will deal.  You might want to consider cutting the recipe at least in half.

Also – I radically increased the spices of the original recipe & it came out fiery hot.  I added sugar & some potato slices to modify that & it worked wonders.

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Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker

Make 3-6 quarts (your call) – enough to feed 8-20 – especially if served with rice.

You can cut this recipe in half – by simply reducing the lentils & water by half but keep the other ingredients complete as listed here.  I made it as listed below but with half the lentils but it was too watery.  I then doubled the lentil portion without adding anything else.  So – you have two options below.

INGREDIENTS

for 3 quarts use:

1 lb (2 cups) black beluga lentils, sorted and rinsed
6 cups water – plus more if necessary

OR

for 6 quarts use:

2 lbs (4 cups) black beluga lentils, sorted and rinsed
12 cups water – plus more if necessary

Either way – the rest of the ingredients remain the SAME:

26 oz tomato purée/sauce
4 teaspoons salt
1 TBS sweet paprika or chili powder (I used chili powder)
2 TBS ground garam masala
1 TBS ground turmeric
1 tsp (or more, to taste) cayenne pepper or 2 finely chopped green jalapeño pepper (I used BOTH)
dash of ground cinnamon
1-4 TBS olive oil, vegetable oil or butter (I used 1 TBS olive oil)
4 teaspoons toasted cumin seeds (toasted in a dry pan for a few minutes until brown & fragrant – and ground up with a mortar & pestle – the grinding part being optional)
2 TBS ginger, peeled and finely chopped
4 garlic cloves, crushed
4-6 green onions, sliced thinly, plus more for garnish
1 (15 oz) can coconut milk for a vegan version (I used lite)
1/2 cup fresh cilantro, chopped (plus more for garnish)

Up to 1 TBS sugar – optional addition for if your dal comes out too spicy

1 large potato – peeled & diced – optional addition for if your dal comes out too spicy

Avocado slices or lime wedges – for garnish

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DIRECTIONS

Place rinsed lentils into a 6-quart Crock-Pot with water.  Add tomato sauce, salt, paprika or chili powder, garam masala, turmeric, cayenne pepper, and cinnamon.

Toast the cumin seeds in a dry pan a few minutes until just beginning to brown & they become fragrant.  Be careful not to burn them.  Grind them in a mortar & pestle (grinding not strictly necessary).  Then, in small saucepan, heat oil on medium high heat, add toasted cumin seeds and ginger.  Sauté for 3-5 minutes and then add garlic & green onions and sauté for a few more minutes. Add the sautéed mixture to the crockpot and give everything a good mixing up to incorporate things.

Set the timer for 6 hours on HIGH.   If you are home while it cooks – stir it once in a while for a creamier texture.

After the cooking time is done, the dal should be very soft. Add the coconut milk & stir it in.   Taste, adjust seasoning.  If it is too spicy – add the sugar & potato.  Continue cooking for 15 or so minutes or until the potato is soft.  If the dal is too thick, add some hot water until preferred consistency is achieved.  If it’s too thin, uncover and cook longer until it thickens.

When done, mix in chopped cilantro. Top with avocados, if using, and garnish with cilantro and green onions or lime wedges. Serve hot with rice, roti or naan.

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Homemade Black Pepper Fettuccine Pasta with Summer Truffles, Parmesan and Butter

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I made this dish with THESE noodles & simply added a tablespoon of ground pepper to the eggs before kneading them into the dough.   Any dry pasta would work, too, but fresh noodles are just that much more delicate and the flavors here benefit from that.  If you cannot (or don’t care to) make homemade pasta – maybe buy the fresh pasta available at most supermarkets in the refrigerated section.

I found these truffles at my local Gelson’s for $14 and could not resist trying them – for that low price.

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Ultimately, they were very, very lightly flavored – so I added a drizzle of the truffle oil above.  Still, the flavors were almost imperceptible but that was OK because I discovered that noodles with butter & Parmesan (and maybe some fresh parsley) are pretty awesome, too, and had that as my second meal with the homemade fettuccine.

If you ever come across actual fresh truffles, come back to this recipe & try them this way.   Or – if you have a truffle oil you love, drizzle that on the pasta & skip the actual truffles, altogether.

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Homemade Black Pepper Fettuccine Pasta with Summer Truffles, Parmesan and Butter

Serves 2

INGREDIENTS

1/2 lb fresh pasta (or dry pasta of your choice)

2 Summer Truffles (optional) – sliced at thin as you can muster

Truffle oil

2 -3 TBS of the highest quality butter you can find (preferably grass fed)

1/2 cup or more of Parmesan cheese (highest quality you can find) – grated or shaved

Salt

Freshly ground pepper

Fresh parsley – chopped (if you are not using truffles)

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DIRECTIONS

Cook & drain the pasta – reserving about 1/2 cup of the hot pasta water.

Melt the butter in a large saute pan (large enough to hold all the pasta).   I drizzled a bit of the liquid from the truffle jar in the butter & a few little bits of the truffles.

When the butter is melted, add the pasta & the Parmesan.  I used about 1/2 cup but the amount of cheese is really up to you.

Stir to blend & warm through.

Plate the pasta & garnish with sliced truffles, truffle oil, salt & lots of freshly cracked pepper.  Add more cheese, if you like.

If you are not using truffles, freshly chopped parsley is nice.

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Spicy Black Bean and Sweet Potato and Chicken Chili for a Slow Cooker (Vegan or Not!)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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There are still a few left! PERFECT book for your anti-Valentine’s Day book club meeting!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your Valentine’s Day gift giving this season!

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There is nothing easier than a slow cooker recipe that doesn’t require anything but putting raw ingredients into the slow cooker & going away for five hours.

In my case – I had to leave for ten hours so I added far more water than would typically required and, ten hours later, I found it still too wet so I added more beans & cooked it overnight.  This resulted in a few things:

1) a FUCKTON of chili

2) the sweet potato was underrepresented in comparison to the beans & they completely disintegrated in the 24 hours they cooked.

You won’t have these issues if you just go for the traditional 5 hours on high.  This recipe filled a 7 quart slow cooker to the brim – so – divide it in half for a more reasonable quantity of chili – or go for the whole megillah  if you are having a party or have a large family or even if you want to freeze some.

You can add real chicken or omit the chicken (vegan or otherwise) completely.  I used dried beans but canned beans could be used & this would cook up in an hour – or the time it takes for the sweet potato to soften.

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Black Bean and Sweet Potato Chili for a Slow Cooker (Vegan or Not!)

INGREDIENTS

2 lbs dry black beans (QUICK SOAK them if you want but I did not.  Or, the night before making the chili, rinse and cover the black beans with water in a bowl. Soak overnight at room temperature.  I did not but doing one of those things makes the beans less gassy.)

9 (or more) oz vegan chicken (or real cooked chicken) – optional (I recommend BEYOND MEAT brand vegan meats because they are THE BEST!)

7 cups vegetable stock

1/2 cup BBQ sauce

16 oz salsa

3 large sweet potatoes – peeled & cubed

10 carrots – sliced

1 onion – diced

1 red bell pepper – chopped

3 chipotle chili peppers in their adobo sauce – minced

6-10 garlic cloves – chopped

1 TBS salt

1 TBS pepper

1 TBS onion powder

1 TBS garlic powder

1 TBS ground cumin

Garnish possibilities: cooked rice, chopped onion, sour cream, sliced scallions, cilantro, diced tomatoes, jalapenos or grated cheese.

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DIRECTIONS

Put all that shit into the slow cooker & heat on high for 5 hours.  If it gets too dry – add water.  If it stays too wet – maybe take a cup or two of the chili out & puree it in the blender & put it back in or let it sit on high longer with the lid off.

Serve with your selected accoutrements & enjoy!

To reheat – boil a small amount of water (maybe 1/8 inch deep) in a pan & add the chili & mix it up & heat it through.

See?  EASY!

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