THE BEST VEGAN CHILI & SKILLET CORNBREAD

The weather we've had in New York this season (see: Miserable) has caused me to crave pretty much every comfort food under the sun.  Usually, dinner is some thrown together arugula salad or hippie bowl, but lately I've wanted curry, chili, etc.  I assume I'm not the only one, either.  Although this could be us all eating our winter-depression feelings, I'll take it as an excuse to make bountiful amounts of hearty meals since I'm already stuck inside the house.  

This chili recipe was made for a party I hosted recently (hence the serving size), but it made the house smell amazing and fed MANY hungry guests.  I even had leftovers.  So, in between dreaming of a time when the sidewalks weren't made of slushy ice, we can take advantage of our cravings and make a (large) pot of chili.  It might not solve all our weather-related problems, but it will feed you well for the rest of the week.

OLD-FASHIONED BUCKWHEAT SKILLET CORNBREAD with WHIPPED HONEY BUTTER (Gluten-free)  Serves 6-8

• 1 1/4 cup cornmeal
• 1/2 cup buckwheat flour
• 1/4 cup almond meal
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 6 tablespoons butter, divided
• 1 1/2 cup buttermilk (I used 1 1/3 cup coconut cream and the juice of one lemon)
• 6 tablespoons clover honey

Preheat oven to 400 degrees.  In a large mixing bowl, whisk together cornmeal, flours, baking soda, baking powder and salt.  Set aside.

Cube butter and add to a small saucepan over medium heat.  Heat gently until it just begins to melt, then whisk until smooth and set aside to cool.

In another bowl, whisk together egg, 5 tablespoons butter, buttermilk and honey.  Slowly add wet mixture to dry, making sure to mix well as you add.  Fold mixture well until combined, but do not overmix.  

Add 1 tablespoons of butter to your 10 inch cast iron skillet.  Add to oven for 5 minutes until melted.  Remove your pan and carefully add cornbread batter to the pan, smoothing over mixture evenly.  Bake for 20 minutes or until browned.  Let cool for 20-30 minutes before serving.  Top with a huge dollop of whipped honey butter, or dip in chili for a savory treat.

WHIPPED HONEY BUTTER

1 cup honey

Place 1 cup of honey in a stand mixer (or use a hand mixer).  Beat on the highest setting for 3-4 minutes or until honey is thick, creamy and opaque.  Place in the fridge to chill.

THE BEST VEGAN CHILI (Gluten-Free, Vegan) Serves 10-12

• 1 cup dried black beans, soaked, then drained and rinsed
• 1 cup dried jacob's cattle beans, soaked, then drained and rinsed
• 4 tablespoons olive oil
• 4 large carrots, diced
• 2 jalapeno, minced and seeded
• 2 large sweet onions, diced
• 4 garlic cloves, minced
• 4 dried santaka peppers
• 4 chipotle peppers in adobo sauce, roughly chopped
• 3 tablespoons adobo sauce
• 2 (28oz.) cans diced tomatoes
• 2 tablespoons oregano, dried
• 5 whole bay leaves
• 32. oz. vegetable "no chicken" broth (I used Organic Imagine Foods)
• 2 (15oz.) cans kidney beans, drained and rinsed
• 2 (15oz.) cans hominy, drained and rinsed
• 2 (15oz.) cans chickpeas, drained and rinsed
• 2 (28oz.) cans diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 teaspoon paprika
• 2 tablespoons brown sugar
• 1 tablespoon tamari
• 3 tablespoons cornmeal, fine
• 2 tablespoons cholula
• 4 limes, divided
• 2/3 cup green onions, sliced thin
• Sea salt to taste
• Freshly ground pepper
• *Vegetarian toppings (or find non-dairy versions of these!):
• 6 oz. sour cream
• 6 oz. cheddar cheese, shredded (Daiya is a great vegan brand)

Rinse and soak black and cattle beans overnight.  Place black beans and cattle beans in separate large saucepans covered in water (at least double the amount of beans).  Bring to a boil, then simmer until beans are tender to the bite, but not mushy.  Both beans will take between 1-2 hours.  Set aside.  *You can also do this step the day or night before, fyi.

In a 8 qt. saucepan, add olive oil, garlic, jalapeno, santaka peppers and onion over medium heat.  Stew together until onions are softened.  Add chipotle peppers, adobo sauce, tomatoes, oregano and bay leaves.  Stew this mixture over medium heat for 7-10 minutes.

Add vegetable broth and and all the beans, including cattle, black, kidney, chickpea and hominy.  Bring mixture to a low boil then simmer.  Stir in cumin, coriander, paprika, cholula and the juice of one lime.  Then carefully whisk in brown sugar and cornmeal, making sure to mix well to avoid lumps.  Sea salt to taste.  

Cook this mixture low and slow, covered for up to 2 1/2 hours.  The longer you cook it, the longer the flavors will meld together (and it's worth it).  You can cook up to 1 hour or so, then refrigerate overnight which will also help the flavors come together.  Top this mixture with a dollop of sour cream, cheddar cheese, green onion, lime wedges and more Cholula.  Enjoy!

creamy coconut pumpkin soup with toasted pepitas

Pumpkin is highly seasonal and usually immediately overused once October hits.  I am a huge fan of pumpkin myself, but usually just end up roasting it with sea salt and red pepper flakes.  Although the craze of pumpkin is natural, I just think there are some recipes it doesn't need to be involved in, like hummus - for example.  Either way, I did my part in perpetuating the craze by creating these two recipes (one for Rue Magazine & one for Clementine Daily) showcasing two of my favorite ways to eat it.  Let's call it a pumpkin round-up?

CREAMY COCONUT & PUMPKIN SOUP WITH TOASTED PEPITAS AND CREME FRAICHE (Gluten-free, optional vegan)

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 bunch spring onion OR 1 large sweet onion
• 1 lb. or 3 heaping cups pumpkin, cubed
• 1 lb. or 3 heaping cups celeriac, cubed
• 32 fl. oz. vegetable broth
• 10 thyme sprigs
• 1/2 teaspoon celery seed
• 1 tablespoon sage, dried
• 1 teaspoon coconut oil
• 1 teaspoon maple syrup
• 1/4 cup raw pepitas
• 1/2-3/4 cup coconut milk or cream
• 1/4 cup greek yogurt (optional)
• Sea salt to taste
• Freshly ground pepper

In a large saucepan add olive oil, garlic and onion. Sautee over medium heat for 5-7 minutes.  Slowly pour in vegetable broth with cubed pumpkin and celeriac.

Bring mixture to a boil, then add thyme sprigs, celery seed and sage. Lower to a simmer and cover for 30-35 minutes or until pumpkin is tender.

While soup is cooking, add raw pumpkin seeds to a large skillet over low heat. Stir often until pepitas are toasted and smell nutty. Set aside to cool.

When soup is done cooking, remove thyme stalks (all leaves should have fallen off during cooking) and stir in maple syrup, coconut oil and coconut cream. Season with sea salt and pepper.

Use a hand immersion blender to puree soup until smooth (or your preference of texture). Serve soup warm topped with toasted pepitas and a drizzle of greek yogurt!

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PUMPKIN RISOTTO WITH SAGE, WHITE WINE & PECORINO (Gluten-free) SERVES 4

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 small onion, roughly chopped
• 1 cup arborio rice
• 1 heaping cup pumpkin (kabocha squash), cubed
• 1/2 cup white wine (pinot blanc or grigio)
• 4 tablespoons fresh sage, minced
• 4 bay leaves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon celery seed
• 32 oz. chicken broth
• Sea salt to taste
• Fresh ground pepper to taste
• 1/4 cup parmesan (plus more for topping)

Add olive oil, onion, garlic, and rice to a large saucepan or deep skillet.  Sauté over medium heat until rice becomes translucent.  Add pumpkin and sauté for 5-10 minutes or until just begins to soften.

Add white wine, sage, bay leaves, nutmeg and celery seed. Simmer mixture until and stir until rice begins to absorb liquid.  As soon as rice absorbs all liquid, add chicken brown, 1 cup at a time, stirring often.

Continue this process: adding liquid, stirring often until liquid absorbs, then add more broth.  Keep going until all broth is gone and rice is tender to the bite.  Stir in parmesan, sea salt, freshly ground pepper.  Serve immediately!

SLOW-ROASTED TOMATO & KABOCHA SOUP WITH GARLIC CHIPS

The season finally changed here in New York.  Just when you've had enough of one, the other begins and I could not be more ready for this time of year.  The minute it was under 70 degrees, I was making soups and skipping in the humidity-free streets.  My winter coats are easily accessible again and the air is crisp!  Can you tell how excited I am?

Naturally, I made the most quintessential cold weather meal.  I am on my third kabocha squash of the month and I do not plan on stopping anytime soon.  So, as a tribute to my favorite season (which will probably be over by November 1st), I give you comfort food, autumn-style:

SLOW-ROASTED VINE TOMATO & KABOCHA SOUP WITH PINE NUTS AND GARLIC CHIPS (Gluten-free)

Served with sharp cheddar grilled cheese with garlic and whole-grain mustard

Soup:

6-5 tomatoes, cored and diced

1 leek, chopped

8 garlic cloves, half minced and half whole

8 oz. tomato on the vine

3-4 tablespoons olive oil

2 cups kabocha squash, cubed

1.5-2 cups vegetable broth

3 tablespoons sundried tomato paste

1 teaspoon garlic powder

Pinch of parsley and thyme

Maldon sea salt and fresh ground pepper to taste

1. Add vine tomatoes to a baking sheet lined with parchment paper with olive oil, whole garlic cloves and sea salt.  Cook for approximately 1 hour at 275 degrees.

2.  In the meantime, combine garlic, leek and onion with olive oil in a medium sauce pan.   Then, add the tomatoes.  Cook this mixture over medium heat until mixture begins to caramelize.

3.  Add vegetable broth.  Let the liquid come to temperature before adding kabocha, tomato paste and seasoning.  Let ingredients stew over medium heat for 20-35 minutes or until kabocha is tender.

4. After flavors are combined, use a hand blender to puree the soup.  Blend until mixture reaches your desired texture.  I pureed about half the soup and left the other half as is.

5.  Once vine tomatoes are finished roasting (and garlic is crispy), use them to garnish the soup.  Also top with pine nuts, more sea salt and fresh ground pepper.  This recipe serves 4 people.

Grilled cheese:

6 gluten-free bread slices (I used Udi’s Ancient Grains)

3-4 tablespoons butter

1 garlic clove, whole

2-3 tablespoons whole grain mustard

Cheddar cheese (amount depending on preference!)

1. Add butter to a skillet over medium heat.  Add bread slices and cook until charred.  Add more butter before flipping the slices.  Once charred, pub garlic clove over both sides of the bread.  Add a slab of cheddar cheese and mustard to form the sandwich.  Add to baking sheet lined with parchment paper and cook for 10-12 minutes at 300 degrees or until cheese is melted.  Repeat to make a total of 4 grilled cheese.  Be sure to serve and dip with soup.

In tomato, butter, kabocha squash, pumpkin, mustard, cheddar cheese, vegetable broth, thyme, parsley, tomato paste Tags gluten free, vegetarian, soups, sides, entrees, tomato, autumn, winter, springg, garlic, grilled cheese, sandwiches, slow-roasted tomatoes, kabocha squash

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