
This recipe makes a large batch, and can be scaled down accordingly. We make it with low sodium chick'n stock (aka stuff that tastes like it but isn't) and salt-free canned beans, tomatoes, and normally don't add salt, unless it's sea salt to individual portions - we now have a salt free house - well wherever possible... This is not a fancy recipe, nor is it really all that hard - just use the best you can - so organic, and salt and preservative free is the way to go.
Top with avocado, lime zest, and serve with "buttermilk" biscuits.
Olive or Canola oil
1 medium onion chopped
3-4 cloves of garlic, peeled and smashed with a knife
1 jalapeno pepper, seeded and minced
1 stalk celery diced
1/2 small can of tomato paste
2-4c. chick'n/vegetable stock or water
2-4c. chick'n/vegetable stock or water
1-2 large cans of whole tomatoes
2-4 cans of beans - black, white and red kidney, garbonzo - RINSED, personally I prefer one of each
2-3 sweet bell peppers (red, yellow or orange) roughly chopped
2 hand fulls of mushrooms sliced - your hand size, not mine
1 small zucchini diced (optional)
1 small zucchini diced (optional)
1/2-1c. corn kernels - frozen, fresh or canned
Spices:
2tsp - 1 T Cumin and Chili Powder
2tsp - Paprika
1tsp - cayenne pepper
1 Tsp of Chipotle pepper and adobo sauce - this can be found in the Mexican area of your supermarket, or when in doubt - shop Whole Foods
1 tsp -1 T molasses
1/4-1 tsp cocoa
salt and fresh ground black pepper
Instructions: On medium heat - put about 1 tsp of olive oil in the pan, add chopped onions and the garlic saute until the onions begin to soften - if the pan becomes too dry, add a little water, no need to add more oil. Once the onions are softened add the tomato paste stir and then add 1/2 the amount of stock or water you intend to use. Add the can of tomatoes - breaking them with your hands before putting them into the pot. Add the rinsed beans and the rest of the liquid just to create a mixture slightly thicker than you would eat it. Add zucchini and a portion of the spices. Cover and let simmer at medium/low for 10 minutes. Stir and taste - adjust for the intensity you desire. Add spices as needed. Add the remaining vegetables and simmer for another 10-15minutes - until the vegetable are tender but not mushy.
Note: If for some reason you are making this on your day off like I was, cook the first portion of ingredients up to and including the tomatoes with a portion of the spices for an hour or so and then proceed with the rest of the recipe...
Biscuits
Biscuits
Nothing special here folks, just good ole fat and carbs together
1/3 cup Earth Balance or shortening - diced and frozen (takes like 5 minutes to do)
3/4 cup sour soy milk - don't let it actually sour - it's about 3/4tsp of vinegar that you need though
3 tsp baking powder
2 tsp baking soda
3 tsp sugar
2 1/4 cup flour
1 tsp salt - less if using the marg and more if using the shortening...
Using a food processor combine with pulses all the ingredients but the soy, once the "fat" is in pea like shapes add the liquid pulsing until a dough forms. Dump out on a floured surface and press into a square like shape and cut into pieces, if going for the classy look - cut into shapes. Bake at 350 until golden.
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