Raise Your Fist wrote:Hey man welcome!
You should PM me some vegan recipes!
For some reason, I tried to PM you and it said you dont exist! I don't know wtf...here is what I was going to PM you anyways...no reason to keep it secret anyhow
Vegan Chili: better than any of that pre-made crap you buy at whole foods, trader joes or natures table*Proteins*
1# tofu...drained, cut into triangles
1can of dark red kidney beans
*Veg*
1scallion...cut with scissor into ribbons
3-4 cloves of garlic crushed
1cup of sliced baby bella
1can of corn
1 chopped onion (fat chop)
4 dried chipotle peppers, shredded into ribbons (alt.recipe below if cannot find dried chipotle. hard to find)
1 small can of tomato paste
2-4 large tomatoes
*spices*
2tbsp chili powder
soy sauce (for tofu)
basil (add to taste)
oregano (add to taste)
ground black peppercorn (add to taste)
1teaspoon of cumin
1/2 teaspoon cayenne red pepper
1bayleaf
crushed red pepper (to taste)
Directions:
Tofu- cook triangular cut tofu in oil until brown and almost crispy. Tenderness depends on your taste, before done splash soy sauce on tofu cooking in pan (just enough to "color"), cook for 3 minutes set aside
Chipotle- if cannot find dried chipotle peppers, chipotle is made by smoking jalapeno peppers with hickory on a grill or smoker. In this case only use 1 because it is more potent fresh than dry.
Base- chop tomatoes, throw in blender or food processor with 1/2cup of water. Make 1qt of base. add more tomatoes if necessary
In a seperate pot (4qts pref) coat pot with olive oil. Cook on high. add garlic, onion, mushroom, scallion and cook until the vegs start to sweat. add corn after vegs sweat. always stir and toss veg to keep from burning
cover vegs with chili powder, basil, oregano, black peppercorn and crushed red pepper (use only a couple of pinches of this). More chilipowder than others. Continuously toss the cooking vegs.
add can of red kidney beans, keep cooking and turning with spoon or spatula on high heat. add chipotle ribbons or 1 smoked jalapeno.
Finally, add tofu...cook for 1 or 2 more minutes so that tofu can adapt to seasoning
add base, turn down heat to simmer, cover. add all of the spice ingredients to flavor the base. all at once or one at a time every 5 minutes. Leave pot alone and come back every 10-15 minutes and stir. Make sure it is on low heat, must simmer for 2-4 hours. The longer the better, when too thin, add tomato paste, when too thick add water. Always keep covered, always check at least every ten minutes.
ALTERNATIVES*
Vegan Chowder=
replace tofu with 4 quartered red potatoes, take away chipotle or jalapeno peppers, add 1/2 cup or 1 cup of "Ditalini" pasta after taking off heat. ready in 15-20 minutes after taking off heat.
Vegan Gumbo= replace tofu with dumplings. Dumplings are generally made with biscuit batter, there may be a vegan brand that you use...maybe not.
To make from scratch, find a brand of pancake mix that has no unvegan crap in it, mix hallf with white flour. add water ounce by ounce, stirring with fork in bowl until flours are all used up and mixture is thick like dough. Add flour for thickness if need to. oil hands with olive oil, knead press and toss dough back and forth between both hands. Break up into 1"-2" thick balls, throw in pot 5 minutes before taking off stove, let sit for 15-20 minutes.
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wow, that was a bit much, hope that helps. I am always open and friendly about shit, especially when it comes to crap that I know about. If you have any questions, just ask. I keep forgetting that it is a bitch to learn from and to teach one how to cook through text rather than in person. It's a whole world of awesome cultures that cater to our cruelty free lifestyles out there, my specialties include Chinese, Japanese, Indian and Thai. Most complex is Indian because of the obscure spices. Some basic spices you can find in the store like fennel seed and cumin. certain others you would need to go to a specialty market to get.
Good luck
