Wednesday, June 13, 2007


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
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)
1/2-1c. corn kernels - frozen, fresh or canned

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...


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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