Mike's awesome 3-bean chili

2 onions, roughly chopped
1/2 large green bell pepper
1 med sweet potato, medium dice
6 cloves of garlic, minced (or to taste)
1 can kidney beans
1 can black-eyed peas
1 can black beans
1 carrot
1 can stewed tomatoes
1 can diced tomatoes w/green chilis
1/2 habanero, de-seeded, minced (or to taste)
2 T cumin
2 t cocoa
1-2 t coriander
2 T chili powder
1 heaping t oregano
1 t suger
1 T molasses
2 c veg broth
1 t vegan worcestershire sauce
2 T Braggs

Sautee onions until translucent with a little carmelization
Add garlic, sautee 1-2 min
Add sweet potato, green pepper, carrot - sautee 2-3 minutes, adding 1-2 T broth to keep things from sticking
Add tomatoes, spices, & stir - let cook for 1-2 minutes
Add beans
Add 2 c broth
Bring to boil, then simmer 45 minutes or until carrots are tender
Add in 1/8-1/3 c cornmeal as needed to thicken, to your preference

Serve with fresh rosemary foccacia bread. Top chili with a dollop of soy sour cream & several lime wedges.

Thanksgiving

appetizer: Catalan mushrooms with garlic & parsley

Wok-seared sesame green beans

Roasted acorn squash with chile vinaigrette or

Mashed sweet potatoes with pumpkin pie herbs (from Veganomicon)
Chili-cornmeal crusted tofu (from Veganomicon)
Focaccia with cracked pepper and fresh rosemary (from Veganomicon)
Strawberry/peach/raspberry pie with vanilla soy ice cream



This day is sunny and gorgeous, clear. Trees from our back deck glow copper and still green, and the air is fresh. Rosemary's scent permeates the house. Daphne sleeps in a sunpatch, for once not eating the plants. There is much to be grateful for - that I can enjoy the leisure and have the financial ability to enjoy the creation of the above menu is just a part of that. We'll take a walk later, when it's a bit warmer, maybe continue reading Byron's silly and excessive Don Juan.

Barbecued tempeh with bell peppers

This makes a piquant and saucy dish, especially when you up the onion and garlic amounts, as we did. We subbed brown sugar for the honey, and dijon mustard for the whole grain mustard. Served with some baked kale chips, this was filling and healthy - a cool weather keeper!

found here: http://www.recipezaar.com/192304

Cook's note: "Adapted from Vegetarian Times."

35 min 15 min prep

Change to: servings US Metric

Marinade
1/4-1/2	cup soy sauce
2	tablespoons rice wine vinegar
4	teaspoons lemon juice
2	teaspoons honey --------------------------------
1 (8	ounce) package tempeh
1	cup sliced sweet onions
2	medium red bell peppers or green bell peppers, sliced in strips
1	teaspoon minced garlic
3/4	cup water
1/4	cup tomato paste
1-2	tablespoon molasses
1-2	tablespoon dark brown sugar
2	teaspoons whole grain mustard
2	teaspoons apple cider vinegar
1	teaspoon chili powder
	salt
	fresh ground black pepper

Marinade:

1. In small bowl, combine marinade ingredients and mix well.
2. Tempeh:.
3. Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate at least two hours and up to overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
4. Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
5. Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.
6. Serve over rice or use as a sandwich filling in a bun. Enjoy!

Green herb risotto (Risotto preboggion)

Adapted from The Top 100 Italian Rice Dishes. Author Diane Seed writes: “In Liguria this risotto is made with preboggion, a bundle of mixed wild herbs which vary according to the season. Local lore has it that during the Crusades a Genovese lord, Goffredo di Buglione, sent his men out to scour the alien hills for fragrant herbs for his dinner. These herbs became known as pro Buglione which was corrupted to preboggion.” Serves 6.

6 cups vegetable stock
2 Tbsp olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 cups Arborio rice
2 small zucchini, diced
4 oz baby spinach, washed, thoroughly dried, and finely chopped
2 oz finely chopped mixed mint, sage and rosemary, combined
1-1/2 oz each finely chopped basil and flat-leaf parsley
Salt and pepper to taste
1/4 (2 Tbsp) stick soy margarine

In a saucepan bring stock to a boil, then reduce to simmer. Heat the oil in a large sauté pan and add garlic and onion. When they are soft, add rice and cook, stirring, until it is coated with the oil. Let the rice cook for about 5 minutes, then add the vegetables and herbs and gradually add the stock, a ladle at a time (reserving 1/4 cup), letting the rice absorb the liquid. After 20 minutes, when the rice is cooked, adjust the seasoning, add the reserved stock, and margarine, and stir vigorously. Serve hot, sprinkled with yeast flakes and chopped parsley.

Adapted from The Perfect Pantry blog http://www.theperfectpantry.com/2007/09/wine-youd-be-wi.html