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Currently showing posts tagged autumn

  • Three Bean Chili over Skillet Corn Cakes

    It is officially fall here in Seattle, the clouds have come in, and naturally chili is the first thing we will cook.  After our "Bring on the Beans" cooking class this past weekend, we are still in a bean frenzy. I made about 10 cups too many beans while preparing for class, and while I froze some, there were still too many begging to be eaten. So here it is, a brand new Fire and Earth Kitchen creation. The skillet corn cakes this chili sits atop, are absolutely delicious, but not at all necessary in order to enjoy this colorful masterpiece. If you're short on time, serve it a la carte, or with some bread or tortilla chips. Perfect food to warm a rainy day. As always, 100% vegan, gluten-free, and soy-free. Enjoy!


    Three Bean Chili and Skillet Corn Cakes

    Serves 4-6 Prep time: 15 minutes Cook time: 25-30 minutes

    Ingredients:

    The Chili:
    1 can kidney beans, drained and rinsed
    1 can black beans, drained and rinsed
    1 can chickpeas, drained and rinsed
    1 onion, chopped
    1/4 lb mushrooms, chopped
    1/2 cup celery, chopped
    1 carrot, chopped
    1 cup sweet potato, cubed
    1 cup corn kernels, fresh or frozen
    1 cup broccoli florets
    1 Tbsp high heat oil (avocado, canola, peanut, etc)
    1 Tbsp chili powder
    1 tsp salt (or to taste)
    1 Tbsp maple syrup (optional)
    1 Tbsp turmeric
    1 Tbsp paprika
    1/2 cup nutritional yeast (optional)
    1 tsp "Liquid Smoke" (optional-for smokey flavor)
    1 large 28 oz can of chopped tomatoes (or 3-4 cups fresh tomatoes)

    The Corn Cakes:
    1 cup masa harina (corn flour with lime)
    1 cup Bob's Red Mill Gluten-Free All Purpose Flour
    1/2 cup polenta (coarse cornmeal)
    1 tsp salt
    1/2 tsp baking powder
    2 Tbsp maple syrup
    2 Tbsp oil
    1-1 1/2 cups water


    1. Start the chili in a large pot or deep skillet. Heat the oil to medium heat, add the chopped onion, celery, carrot and mushrooms and saute for 3-4 minutes. Add the sweet potato, corn, and broccoli. Add the kidney and black beans. Process the drained chickpeas in a food processor (or mash by hand in a bowl) until they resemble crumbs. Add to pot as well.

    2. Add all spices, maple syrup, salt, Liquid Smoke, nutritional yeast and tomatoes. Add water if necessary. Bring to a gentle simmer and let cook undisturbed for 20 minutes until sweet potatoes are cooked through and nice chili consistency has been reached.

    3. In a medium bowl, whisk together all dry ingredients for corn cakes, masa harina though baking powder. Add wet ingredients, maple syrup through water. Stir well and heat skillet to medium high heat. Add 1 Tbsp of oil and spoon batter onto pan, tilting pan to spread into a circle. When browning on bottom and bubbling on top, flip over and cook 30-45 more seconds. Repeat.

    4. Serve chili atop corn cakes, with a dallop of vegan sour cream if you like.

  • Rainbow Eggplant Stacks

    It's nearing the end of summer here in the Pacific Northwest and eggplant, tomatoes, greens, and mushrooms are all being harvested. This morning I imagined a simple stack of rainbow goodness to harness the flavors of the season, so here it is. For as fancy as these look, they couldn't be any easier. One of those recipes which relies solely on the simplicity of the ingredients themselves. It's quite versatile and the ingredients are easily substituted. Start with a base of crispy oven baked eggplant, top with a mound of wilted greens, seared mushroom, fresh tomato, and top with another slice of eggplant. Drizzle with balsamic vinegar if you like, and serve. Rich in flavor and phytonutrients, this easy dish could easily become a new staple.


    Rainbow Eggplant Stacks

    Vegan, Gluten-free, Soy-free

    Serves 2-4 Prep time: 15 minutes Cook time: 15 minutes

    Ingredients:

    1 medium sized eggplant, sliced
    1 Tbsp potato starch (or corn starch)
    1 Tbsp nutritional yeast
    1 Tbsp dried oregano
    1/4 tsp sea salt
    1 Tbsp neutral oil (avocado, canola, grape seed)
    1 bunch of swiss chard (or spinach, kale, or collard greens), chopped
    1 large portobello mushroom (or as seen here, 1/2 lb chanterelle mushrooms), sliced
    1 ripe tomato, sliced
    freshly ground black pepper (to taste)
    drizzle of balsamic vinegar (optional)


    1. Preheat oven to 450 degrees. Coat large metal baking tray with 1 Tbsp of oil. Slice eggplant into 1/2" thick slices and place on baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast, sea salt, and black pepper and toss to coat well. Spread into an even layer on sheet and place in oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5 minutes.

    2. While baking the eggplant, slice the mushroom(s) into 1/4" thick slices and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. transfer to a small bowl.

    3. In the same pan, wilt the greens. Simply place chopped greens in pan, cover, and let cook on medium heat for 2 minutes (slightly longer for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.

    4. When eggplant is lightly browned and soft inside, remove from oven and begin making your stacks. Simply stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar. Repeat! Very yummy!