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Meatless Monday: Vegetarian Chili

Meatless Monday: Vegetarian Chili
If you’ve ever tried to make a vegetarian chili, you know how wrong this stuff can go. Some versions call for up to six cans of beans – a recipe for solitary confinement if there ever was one. Others taste like someone dumped a shaker of cumin into a pot of vegetable soup. They just don’t taste like chili. Chili needs to be spicy, meaty (even when there’s not any meat) and thick enough to hold a tortilla chip in place like the Sword in the Stone. Chili’s supposed to be fun. I’d pretty much given up on ever finding a meatless version that deserved to be called chili – until I stumbled across this recipe from Emeril Lagasse. Finally, a meatless chili that’s delicious and fun. Now, pass the Fritos.

Spicy Vegetarian Chili You didn’t think I’d show you how to make those delicious Jalapeno Pepper Jack Scones and not show you how to rock them out with some chili, did you!? Yea… you’ve got some cooking to do. I’ll leave you to it… besides, I’m totally busy shopping for cheek stain online. I manage to throw, darn near, the entire contents of my fridge in my chili. Beer, barbecue sauce, every vegetable trying to half rot in my crisper, loads of beans and spices by the handful. The spice below is a steak seasoning. Oh… and you can totally put it on steak too. Make some chili. Spicy Vegetarian Chili makes a big pot, serves eight Print this Recipe! 3 tablespoon olive oil 1 medium yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 zucchini, diced 3 small cloves of garlic, diced 1 medium jalapeno pepper, seeds removed and diced 1 cup beer (or vegetable stock if you like) 3 heaping tablespoons steak seasoning 2 heaping tablespoons chili powder 1 tablespoon cumin 1 teaspoon coriander 1/3 cup barbecue sauce

Black-Bean and Tomato Quinoa Recipe at photo by Romulo Yanes yield Makes 4 (side dish) servings active time 20 minutes total time 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. Preparation Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Vegetarian Indian Foods, indias vegetarian cuisine, indian vegetarian food,Vegetarian Food - Vegan Recipes - Vegetarian Cooking - Vegetarian Recipes - EasyVegetarian Recipes - Vegetarian Diets - Vegan Meals - Vegetable Dishes Cooking Healthy Vegetarian, Vegan Meals at Home and Stocking A Pantry Indian Vegetarian cusine is sophisticated, ancient and perfected over the years. It is based on sound nutritional principles. It is more than gourmet cooking as it incorporates fresh vegetables, fruits and herbs and small amounts of organic dairy. It is a huge success as it incorporated spices that add color, taste, intrigue and health as they are full of antioxidants. The Thaili meal is the crowning jewel of India's vegetarian cuisine. Vegetarian Cuisine PopularityToday many Americans especially the young are integrating quality vegetarian cuisine into their lifestyles. Select from dozens of vegetarian appetizers, soups, salads, entrees and desserts. Our site offers practical vegetarian cooking ideas. Indian Vegan Gourmet FoodIndian cuisine has countless Vegan gourmet cooking dishes that are becoming popular. Background India has a culinary culture unique to it, consisting of the tradition of vegetarianism.

Vegetable Miso Soup | This recipe takes the basic miso soup, which in our house comes in a one serving pouch and makes it more gourmet, homey, soul food. It is rich, healthy and does wonders when you starting to feel under the weather. Which means that it is perfect for the approaching fall, school and germs. You can make this vegetable soup two ways. The first one will take 15 minutes to make with cooking an prepping which is really good when you are sick, tired and want a meal NOW. The second will take longer but it is perfect when you are angry, exhausted but want a super meal to make your day. You will need: 2 cartons (about 8 cups) of vegetable stock, 5 garlic cloves, 4 inch piece of ginger (about 2 tbs minced), 3 lemongrass stalks, 1 jalapeno pepper and 6-7 cups of vegetables. What do I mean: Depending on your mood, time you have for chopping, or the hunger level of your family you can choose what is on your right or on your left. To start take the lemon grass, jalapeno, garlic and ginger and mince

zucchini fritters Everyone’s got their superheroes; I’m sure when I was younger they were things like Super Grover and later, Jem but these days, they’re decidedly more humble: I admire the hell out of people who manage to put homemade meals on the table everyday, as this has never been my strong suit. It probably doesn’t help that I’ve spent the last year or so developing recipes for very specific things — a side dish, a salad, a tart — that don’t exactly add up to be a dinner, and that NYC makes it quite easy to order in whatever parts of your meal you haven’t made at home. I’m a terrible multitasker — really, no fan of it at all — and when I’m making brioche, I’m making brioche, and not brioche with a side of a pot of beans with something braising in the oven, no matter how much I wish I were. It also means that more often than not, I have a 4 p.m. panic as, whoops! someone will soon be hungry and I have no idea what’s for dinner and true to form, this happened last Tuesday.

The Meatless Challenge: 7 Vegetarian Meals for $10 or Less | MintLife Blog | Personal Finance News & Advice photo: sarniebill1 With so many laudable but expensive food movements like buying organic and fair trade, you’ve got to love one that cuts your grocery bill. Meatless Monday has become a trendy thing to do for both home cooks and restaurants, largely for its sustainability. But following the trend is also a great way to save on grocery costs. As with our first “meals under $10″ challenge, we asked food and finance bloggers, as well as chefs and home cooks, to send in their best suggestions for a meal fit for a family of four. Now Frugal Foodie has a challenge for you: what’s your best super-cheap yet gourmet vegetarian meal? (All cost estimates are based on non-sale New York City supermarket prices. Spiced Veggie Burgers Cost: $2.35, or $0.59 per serving “This recipe is a favorite of my kids and is so simple to make that they love to join in,” says globe-trotting writer G.L. Eggplant Stew Cost: $3.92, or $0.98 per serving Stuffed Acorn Squash Cost: $6.15, or $1.54 per serving