[Vegetarianslimming] Re: Chili

 

LOL I didn't win, Jules. I didn't enter. I sent you guys the winning
recipe, which was Rick's, followed by mine. I don't use sugar at all in my
recipe. In fact, I don't use sugar at all. Period. Still, I'm glad you
can use the recipes. Enjoy.

In Vino Veritas,
*´¨) Janis Abbe
. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
(¸.·´ (¸.*´ ¸.·´ `·-* *
Oenaphile, Logophile, Ailurophile, Bibliophile
"Great spirits have always encountered violent opposition from mediocre
minds." ~Albert Einstein
"A man hears what he wants to hear and disregards the rest." ~Paul Simon
"I'd rather laugh with the sinners than cry with the saints; the sinners
are much more fun." ~ Billy Joel

[Non-text portions of this message have been removed]

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Re: [Vegetarianslimming] Re: Chili

 

By the way, I now have around 24 bell and pointy pepper seedling that
I hope will mature into healthy fruiting adults. So the recipe is very
useful. Many thanks again.
Jules xx

Sent from my iPhone

On 20 Feb 2010, at 04:28, SquidBreth@aol.com wrote:

> Opps. I said red bell pepper twice. The first time ought to have been
> red. The subsequent pepper ought to have been green, yellow, or
> orange.
>
> In Vino Veritas,
> *´¨) Janis Abbe
> . ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
> (¸.·´ (¸.*´ ¸.·´ `·-* *
> Oenaphile, Logophile, Ailurophile, Bibliophile
> "Great spirits have always encountered violent opposition from
> mediocre
> minds." ~Albert Einstein
> "A man hears what he wants to hear and disregards the rest." ~Paul
> Simon
> "I'd rather laugh with the sinners than cry with the saints; the
> sinners
> are much more fun." ~ Billy Joel
>
> In a message dated 2/19/2010 11:20:50 P.M. Eastern Standard Time,
> SquidBreth@aol.com writes:
>
> Okay. You guys are going to positively love this... and this is coming
> from your token non-vegetarian member. I went to my local library
> tonight,
> which is an amazing library with all sorts of insane programs.
>
> Don't get me started. One of the few advantages of where I live is my
> insane library that is the local hot spot. No, I'm not kidding. It
> has cool
> programs from everything for babies, toddlers, school kids, teens, and
> adults.
>
> Well, tonight it had something for my older son (8), but my 5 1/2
> year old
> was left out. So I needed to entertain him for the hour and a half
> when my
> older son's program was going on. I was allowed to bring him to an
> adult
> program (as long as I was with him), which was a chili contest.
>
> Okay... okay... here's the part you're going to love...
>
> There were eight entries into the contest. The winner? The ONLY
> vegetarian chili! Yup, that's right. When offered to both chef
> judges and
> ordinary omnivorous civilians, the hands down winner was the
> vegetarian offering.
>
> Now, tell me you're not enjoying this?
>
> Okay... here's the deal. I'm going to type in the recipe for the
> winning
> chili, the vegetarian chili. Then I'm going to type in MY recipe for
> vegetarian chili. Now, in all fairness, the winning chili was
> considered medium
> hot, whereas my version is distinctly mild. Hey, I'm trying to get my
> family to eat vegetables. They don't do hot. One thing at a time,
> okay?
> Please put aside the hotness factor and tell me which version you'd
> rather
> eat. I won't be insulted. I'm just curious. Here goes...
>
> The Winning Chili...
> Rick's Veggie Chili
>
> Ingredient:
> 1-5 habenero peppers
> 1 red onion
> 1/2 Spanish onion
> 3 cloves of garlic
> 4 tablespoons of virgin olive oil
> 6 oz. tomato paste
> 28 oz. tomato sauce
> 2 15 ox. cans of diced tomatoes
> 1 can black beans
> 1 can red kidney beans
> 1 can pink beans
> 4 tablespoons of black pepper to taste
> 2 tablespoons of chili powder to taste
> 2 tablespoons of cumin
> 4 tablespoons of sugar
> 4 carrots, grated
> 2 stalks of celery
> 1 granny smith apple
> juice of one line (optional)
> Monterey Jack cheese (optional)
>
> Preparation:
> Peel the carrots, then grate the carrots, celery, and granny smith
> apple
> in large pieces. (Don't ask... I'm copying the recipe verbatim. I
> know it
> doesn't make sense.)
>
> Dice the onions into medium size pieces. Slice the garlic into thin
> slices. Remove the seeds from the habenero pepper, slicing them into
> small
> pieces.
>
> Cooking Instructions:
> Brown the onions and garlic in the olive oil for 7-10 minutes. Do not
> over cook. Onions should be translucent. Add the grated carrots and
> celery
> -cook five more minutes. Add spices, beans, tomato sauce, and paste.
> Stir,
> and when past is dissolved, add the sugar. Add the chopped peppers to
> taste -- to determine how spicy you want the chili. Simmer for
> twenty minutes.
>
> If it's too hot (spicy) after adding the peppers, add the granny smith
> apples (to taste) to reduce the degree of spice from the peppers.
>
> Quarter the lime. Grate the Monterey Jack cheese. Apply the lime to
> taste. Sprinkle with grated cheese.
>
> That was the winning recipe. Okay... Here is my vegetarian chili.
> It's
> very mild. If mild isn't your thing, add ghost chilies or habenero
> peppers
> to your heart's content. Oh, my version is huge. So many people love
> it
> that, when I make it, I cook for a crowd and give it away. Halve or
> quarter
> this recipe for an ordinary family.
>
> Jan's Vegetarian Chili with Avocado Salsa
>
> Jan'sVegetarian Chili
> Ingredients:
> 8 medium Portobello mushroom caps, cubed
> 6 medium Yukon Gold or Russet potatoes, cubed
> 2 boxes firm tofu, cubed
> 2 teaspoons olive oil
> 1-2 medium Vidalia onion, chopped
> 1 cup chopped red bell pepper
> 2 Tablespoons sliced green onions
> 1 cup diced red bell pepper
> 2 (15 oz.) cans dark red kidney beans, drained
> 1 (15 oz.) can chickpeas/garbanzo beans, drained
> 1 (15 oz.) can black beans, drained
> 1 (15 oz.) can pinto, lima, or other beans, or black-eyed peas,
> drained
> 2 (15 oz.) can kernel corn, drained
> 1 (14 oz.) can diced tomatoes, undrained
> 3 cloves garlic, minced
> 1 cup tequila
> 1 (8 oz.) can tomato puree
> 1 (5 oz.) can chopped green chilies
> 2 Tablespoons minced jalapeno pepper
> 1 dried red chili pepper
> 1 Tablespoon chili powder
> 3/4 teaspoon salt
> 1/4 teaspoon freshly ground pepper
> 1/8 teaspoon Liquid Smoke
> 1/2 cup chopped fresh cilantro
> 1 bar seriously bitter chocolate (eg. Ghiraldi's 86% cocoa or Lindt
> bitter
> chocolate with chili -- optional)
> Garnishes:
> 6 Tablespoons sour cream
> 6 lime wedges
> baked tortilla chips
> avocado salsa (recipe to follow)
>
> Directions:
> Par boil potatoes. Saute mushrooms, pepper, and onion in oil. Simmer
> all
> ingredients in a large pot, crock pot, or Dutch oven. Cook for at
> least
> two hours (the longer, the better), stirring occasionally. Serve
> with sour
> cream, lime wedges, chips, and avocado salsa.
>
> Recipe Note:
> The longer you cook, the spicier the chili will become. That's not
> necessarily a bad thing, but you should be aware of it before
> embarking on this
> recipe. You can minimize this effect, should you wish to, by adding
> the
> spices one to two hours before you plan on serving, or by cutting
> down on the
> pepper and chilies.
>
> Avocado Salsa
> Ingredients:
> 1/2 cup finely chopped and peeled avocado
> 1/3 cup chopped and seeded tomato
> 2 Tablespoons finely chopped Vidalia onion
> 1 Tablespoon finely chopped and seeded jalapeno pepper
> 1 Tablespoon chopped fresh cilantro
> 1 Tablespoon fresh lime juice
> 1/8 teaspoon salt
>
> Directions:
> Combine all ingredients; toss mixture gently. Serve salsa immediately.
>
> So, friends... what do you think? Should I have entered?
>
> In Vino Veritas,
> *´¨) Janis Abbe
> . ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
> (¸.·´ (¸.*´ ¸.·´ `·-* *
> Oenaphile, Logophile, Ailurophile, Bibliophile
> "Great spirits have always encountered violent opposition from
> mediocre
> minds." ~Albert Einstein
> "A man hears what he wants to hear and disregards the rest." ~Paul
> Simon
> "I'd rather laugh with the sinners than cry with the saints; the
> sinners
> are much more fun." ~ Billy Joel
>
> [Non-text portions of this message have been removed]
>
>

[Non-text portions of this message have been removed]

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Re: [Vegetarianslimming] Chili

 

First of all, congratualtions on your win. I will try your recipe. I
must admit I think 4 tablespoons of sugar is quite a lot. But if it
works, it works! I'm looking forward to your next post cos you are so
enthusiastic!!!
Best wishes
Julesxx

Sent from my iPhone

On 20 Feb 2010, at 04:20, SquidBreth@aol.com wrote:

> Okay. You guys are going to positively love this... and this is coming
> from your token non-vegetarian member. I went to my local library
> tonight,
> which is an amazing library with all sorts of insane programs.
>
> Don't get me started. One of the few advantages of where I live is my
> insane library that is the local hot spot. No, I'm not kidding. It
> has cool
> programs from everything for babies, toddlers, school kids, teens, and
> adults.
>
> Well, tonight it had something for my older son (8), but my 5 1/2
> year old
> was left out. So I needed to entertain him for the hour and a half
> when my
> older son's program was going on. I was allowed to bring him to an
> adult
> program (as long as I was with him), which was a chili contest.
>
> Okay... okay... here's the part you're going to love...
>
> There were eight entries into the contest. The winner? The ONLY
> vegetarian chili! Yup, that's right. When offered to both chef
> judges and
> ordinary omnivorous civilians, the hands down winner was the
> vegetarian offering.
>
> Now, tell me you're not enjoying this?
>
> Okay... here's the deal. I'm going to type in the recipe for the
> winning
> chili, the vegetarian chili. Then I'm going to type in MY recipe for
> vegetarian chili. Now, in all fairness, the winning chili was
> considered medium
> hot, whereas my version is distinctly mild. Hey, I'm trying to get my
> family to eat vegetables. They don't do hot. One thing at a time,
> okay?
> Please put aside the hotness factor and tell me which version you'd
> rather
> eat. I won't be insulted. I'm just curious. Here goes...
>
> The Winning Chili...
> Rick's Veggie Chili
>
> Ingredient:
> 1-5 habenero peppers
> 1 red onion
> 1/2 Spanish onion
> 3 cloves of garlic
> 4 tablespoons of virgin olive oil
> 6 oz. tomato paste
> 28 oz. tomato sauce
> 2 15 ox. cans of diced tomatoes
> 1 can black beans
> 1 can red kidney beans
> 1 can pink beans
> 4 tablespoons of black pepper to taste
> 2 tablespoons of chili powder to taste
> 2 tablespoons of cumin
> 4 tablespoons of sugar
> 4 carrots, grated
> 2 stalks of celery
> 1 granny smith apple
> juice of one line (optional)
> Monterey Jack cheese (optional)
>
> Preparation:
> Peel the carrots, then grate the carrots, celery, and granny smith
> apple
> in large pieces. (Don't ask... I'm copying the recipe verbatim. I
> know it
> doesn't make sense.)
>
> Dice the onions into medium size pieces. Slice the garlic into thin
> slices. Remove the seeds from the habenero pepper, slicing them into
> small
> pieces.
>
> Cooking Instructions:
> Brown the onions and garlic in the olive oil for 7-10 minutes. Do not
> over cook. Onions should be translucent. Add the grated carrots and
> celery
> -cook five more minutes. Add spices, beans, tomato sauce, and paste.
> Stir,
> and when past is dissolved, add the sugar. Add the chopped peppers to
> taste -- to determine how spicy you want the chili. Simmer for
> twenty minutes.
>
> If it's too hot (spicy) after adding the peppers, add the granny smith
> apples (to taste) to reduce the degree of spice from the peppers.
>
> Quarter the lime. Grate the Monterey Jack cheese. Apply the lime to
> taste. Sprinkle with grated cheese.
>
> That was the winning recipe. Okay... Here is my vegetarian chili.
> It's
> very mild. If mild isn't your thing, add ghost chilies or habenero
> peppers
> to your heart's content. Oh, my version is huge. So many people love
> it
> that, when I make it, I cook for a crowd and give it away. Halve or
> quarter
> this recipe for an ordinary family.
>
> Jan's Vegetarian Chili with Avocado Salsa
>
> Jan'sVegetarian Chili
> Ingredients:
> 8 medium Portobello mushroom caps, cubed
> 6 medium Yukon Gold or Russet potatoes, cubed
> 2 boxes firm tofu, cubed
> 2 teaspoons olive oil
> 1-2 medium Vidalia onion, chopped
> 1 cup chopped red bell pepper
> 2 Tablespoons sliced green onions
> 1 cup diced red bell pepper
> 2 (15 oz.) cans dark red kidney beans, drained
> 1 (15 oz.) can chickpeas/garbanzo beans, drained
> 1 (15 oz.) can black beans, drained
> 1 (15 oz.) can pinto, lima, or other beans, or black-eyed peas,
> drained
> 2 (15 oz.) can kernel corn, drained
> 1 (14 oz.) can diced tomatoes, undrained
> 3 cloves garlic, minced
> 1 cup tequila
> 1 (8 oz.) can tomato puree
> 1 (5 oz.) can chopped green chilies
> 2 Tablespoons minced jalapeno pepper
> 1 dried red chili pepper
> 1 Tablespoon chili powder
> 3/4 teaspoon salt
> 1/4 teaspoon freshly ground pepper
> 1/8 teaspoon Liquid Smoke
> 1/2 cup chopped fresh cilantro
> 1 bar seriously bitter chocolate (eg. Ghiraldi's 86% cocoa or Lindt
> bitter
> chocolate with chili -- optional)
> Garnishes:
> 6 Tablespoons sour cream
> 6 lime wedges
> baked tortilla chips
> avocado salsa (recipe to follow)
>
> Directions:
> Par boil potatoes. Saute mushrooms, pepper, and onion in oil. Simmer
> all
> ingredients in a large pot, crock pot, or Dutch oven. Cook for at
> least
> two hours (the longer, the better), stirring occasionally. Serve
> with sour
> cream, lime wedges, chips, and avocado salsa.
>
> Recipe Note:
> The longer you cook, the spicier the chili will become. That's not
> necessarily a bad thing, but you should be aware of it before
> embarking on this
> recipe. You can minimize this effect, should you wish to, by adding
> the
> spices one to two hours before you plan on serving, or by cutting
> down on the
> pepper and chilies.
>
> Avocado Salsa
> Ingredients:
> 1/2 cup finely chopped and peeled avocado
> 1/3 cup chopped and seeded tomato
> 2 Tablespoons finely chopped Vidalia onion
> 1 Tablespoon finely chopped and seeded jalapeno pepper
> 1 Tablespoon chopped fresh cilantro
> 1 Tablespoon fresh lime juice
> 1/8 teaspoon salt
>
> Directions:
> Combine all ingredients; toss mixture gently. Serve salsa immediately.
>
> So, friends... what do you think? Should I have entered?
>
> In Vino Veritas,
> *´¨) Janis Abbe
> . ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
> (¸.·´ (¸.*´ ¸.·´ `·-* *
> Oenaphile, Logophile, Ailurophile, Bibliophile
> "Great spirits have always encountered violent opposition from
> mediocre
> minds." ~Albert Einstein
> "A man hears what he wants to hear and disregards the rest." ~Paul
> Simon
> "I'd rather laugh with the sinners than cry with the saints; the
> sinners
> are much more fun." ~ Billy Joel
>
> [Non-text portions of this message have been removed]
>
>

[Non-text portions of this message have been removed]

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[Vegetarianslimming] Re: Chili

 

Opps. I said red bell pepper twice. The first time ought to have been
red. The subsequent pepper ought to have been green, yellow, or orange.

In Vino Veritas,
*´¨) Janis Abbe
. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
(¸.·´ (¸.*´ ¸.·´ `·-* *
Oenaphile, Logophile, Ailurophile, Bibliophile
"Great spirits have always encountered violent opposition from mediocre
minds." ~Albert Einstein
"A man hears what he wants to hear and disregards the rest." ~Paul Simon
"I'd rather laugh with the sinners than cry with the saints; the sinners
are much more fun." ~ Billy Joel

In a message dated 2/19/2010 11:20:50 P.M. Eastern Standard Time,
SquidBreth@aol.com writes:

Okay. You guys are going to positively love this... and this is coming
from your token non-vegetarian member. I went to my local library tonight,
which is an amazing library with all sorts of insane programs.

Don't get me started. One of the few advantages of where I live is my
insane library that is the local hot spot. No, I'm not kidding. It has cool
programs from everything for babies, toddlers, school kids, teens, and
adults.

Well, tonight it had something for my older son (8), but my 5 1/2 year old
was left out. So I needed to entertain him for the hour and a half when my
older son's program was going on. I was allowed to bring him to an adult
program (as long as I was with him), which was a chili contest.

Okay... okay... here's the part you're going to love...

There were eight entries into the contest. The winner? The ONLY
vegetarian chili! Yup, that's right. When offered to both chef judges and
ordinary omnivorous civilians, the hands down winner was the vegetarian offering.

Now, tell me you're not enjoying this?

Okay... here's the deal. I'm going to type in the recipe for the winning
chili, the vegetarian chili. Then I'm going to type in MY recipe for
vegetarian chili. Now, in all fairness, the winning chili was considered medium
hot, whereas my version is distinctly mild. Hey, I'm trying to get my
family to eat vegetables. They don't do hot. One thing at a time, okay?
Please put aside the hotness factor and tell me which version you'd rather
eat. I won't be insulted. I'm just curious. Here goes...

The Winning Chili...
Rick's Veggie Chili

Ingredient:
1-5 habenero peppers
1 red onion
1/2 Spanish onion
3 cloves of garlic
4 tablespoons of virgin olive oil
6 oz. tomato paste
28 oz. tomato sauce
2 15 ox. cans of diced tomatoes
1 can black beans
1 can red kidney beans
1 can pink beans
4 tablespoons of black pepper to taste
2 tablespoons of chili powder to taste
2 tablespoons of cumin
4 tablespoons of sugar
4 carrots, grated
2 stalks of celery
1 granny smith apple
juice of one line (optional)
Monterey Jack cheese (optional)

Preparation:
Peel the carrots, then grate the carrots, celery, and granny smith apple
in large pieces. (Don't ask... I'm copying the recipe verbatim. I know it
doesn't make sense.)

Dice the onions into medium size pieces. Slice the garlic into thin
slices. Remove the seeds from the habenero pepper, slicing them into small
pieces.

Cooking Instructions:
Brown the onions and garlic in the olive oil for 7-10 minutes. Do not
over cook. Onions should be translucent. Add the grated carrots and celery
-cook five more minutes. Add spices, beans, tomato sauce, and paste. Stir,
and when past is dissolved, add the sugar. Add the chopped peppers to
taste -- to determine how spicy you want the chili. Simmer for twenty minutes.

If it's too hot (spicy) after adding the peppers, add the granny smith
apples (to taste) to reduce the degree of spice from the peppers.

Quarter the lime. Grate the Monterey Jack cheese. Apply the lime to
taste. Sprinkle with grated cheese.

That was the winning recipe. Okay... Here is my vegetarian chili. It's
very mild. If mild isn't your thing, add ghost chilies or habenero peppers
to your heart's content. Oh, my version is huge. So many people love it
that, when I make it, I cook for a crowd and give it away. Halve or quarter
this recipe for an ordinary family.

Jan's Vegetarian Chili with Avocado Salsa

Jan'sVegetarian Chili
Ingredients:
8 medium Portobello mushroom caps, cubed
6 medium Yukon Gold or Russet potatoes, cubed
2 boxes firm tofu, cubed
2 teaspoons olive oil
1-2 medium Vidalia onion, chopped
1 cup chopped red bell pepper
2 Tablespoons sliced green onions
1 cup diced red bell pepper
2 (15 oz.) cans dark red kidney beans, drained
1 (15 oz.) can chickpeas/garbanzo beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can pinto, lima, or other beans, or black-eyed peas, drained
2 (15 oz.) can kernel corn, drained
1 (14 oz.) can diced tomatoes, undrained
3 cloves garlic, minced
1 cup tequila
1 (8 oz.) can tomato puree
1 (5 oz.) can chopped green chilies
2 Tablespoons minced jalapeno pepper
1 dried red chili pepper
1 Tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon Liquid Smoke
1/2 cup chopped fresh cilantro
1 bar seriously bitter chocolate (eg. Ghiraldi's 86% cocoa or Lindt bitter
chocolate with chili -- optional)
Garnishes:
6 Tablespoons sour cream
6 lime wedges
baked tortilla chips
avocado salsa (recipe to follow)

Directions:
Par boil potatoes. Saute mushrooms, pepper, and onion in oil. Simmer all
ingredients in a large pot, crock pot, or Dutch oven. Cook for at least
two hours (the longer, the better), stirring occasionally. Serve with sour
cream, lime wedges, chips, and avocado salsa.

Recipe Note:
The longer you cook, the spicier the chili will become. That's not
necessarily a bad thing, but you should be aware of it before embarking on this
recipe. You can minimize this effect, should you wish to, by adding the
spices one to two hours before you plan on serving, or by cutting down on the
pepper and chilies.

Avocado Salsa
Ingredients:
1/2 cup finely chopped and peeled avocado
1/3 cup chopped and seeded tomato
2 Tablespoons finely chopped Vidalia onion
1 Tablespoon finely chopped and seeded jalapeno pepper
1 Tablespoon chopped fresh cilantro
1 Tablespoon fresh lime juice
1/8 teaspoon salt

Directions:
Combine all ingredients; toss mixture gently. Serve salsa immediately.

So, friends... what do you think? Should I have entered?

In Vino Veritas,
*´¨) Janis Abbe
. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
(¸.·´ (¸.*´ ¸.·´ `·-* *
Oenaphile, Logophile, Ailurophile, Bibliophile
"Great spirits have always encountered violent opposition from mediocre
minds." ~Albert Einstein
"A man hears what he wants to hear and disregards the rest." ~Paul Simon
"I'd rather laugh with the sinners than cry with the saints; the sinners
are much more fun." ~ Billy Joel

[Non-text portions of this message have been removed]

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[Vegetarianslimming] Chili

 

Okay. You guys are going to positively love this... and this is coming
from your token non-vegetarian member. I went to my local library tonight,
which is an amazing library with all sorts of insane programs.

Don't get me started. One of the few advantages of where I live is my
insane library that is the local hot spot. No, I'm not kidding. It has cool
programs from everything for babies, toddlers, school kids, teens, and
adults.

Well, tonight it had something for my older son (8), but my 5 1/2 year old
was left out. So I needed to entertain him for the hour and a half when my
older son's program was going on. I was allowed to bring him to an adult
program (as long as I was with him), which was a chili contest.

Okay... okay... here's the part you're going to love...

There were eight entries into the contest. The winner? The ONLY
vegetarian chili! Yup, that's right. When offered to both chef judges and
ordinary omnivorous civilians, the hands down winner was the vegetarian offering.

Now, tell me you're not enjoying this?

Okay... here's the deal. I'm going to type in the recipe for the winning
chili, the vegetarian chili. Then I'm going to type in MY recipe for
vegetarian chili. Now, in all fairness, the winning chili was considered medium
hot, whereas my version is distinctly mild. Hey, I'm trying to get my
family to eat vegetables. They don't do hot. One thing at a time, okay?
Please put aside the hotness factor and tell me which version you'd rather
eat. I won't be insulted. I'm just curious. Here goes...

The Winning Chili...
Rick's Veggie Chili

Ingredient:
1-5 habenero peppers
1 red onion
1/2 Spanish onion
3 cloves of garlic
4 tablespoons of virgin olive oil
6 oz. tomato paste
28 oz. tomato sauce
2 15 ox. cans of diced tomatoes
1 can black beans
1 can red kidney beans
1 can pink beans
4 tablespoons of black pepper to taste
2 tablespoons of chili powder to taste
2 tablespoons of cumin
4 tablespoons of sugar
4 carrots, grated
2 stalks of celery
1 granny smith apple
juice of one line (optional)
Monterey Jack cheese (optional)

Preparation:
Peel the carrots, then grate the carrots, celery, and granny smith apple
in large pieces. (Don't ask... I'm copying the recipe verbatim. I know it
doesn't make sense.)

Dice the onions into medium size pieces. Slice the garlic into thin
slices. Remove the seeds from the habenero pepper, slicing them into small
pieces.

Cooking Instructions:
Brown the onions and garlic in the olive oil for 7-10 minutes. Do not
over cook. Onions should be translucent. Add the grated carrots and celery
-cook five more minutes. Add spices, beans, tomato sauce, and paste. Stir,
and when past is dissolved, add the sugar. Add the chopped peppers to
taste -- to determine how spicy you want the chili. Simmer for twenty minutes.

If it's too hot (spicy) after adding the peppers, add the granny smith
apples (to taste) to reduce the degree of spice from the peppers.

Quarter the lime. Grate the Monterey Jack cheese. Apply the lime to
taste. Sprinkle with grated cheese.

That was the winning recipe. Okay... Here is my vegetarian chili. It's
very mild. If mild isn't your thing, add ghost chilies or habenero peppers
to your heart's content. Oh, my version is huge. So many people love it
that, when I make it, I cook for a crowd and give it away. Halve or quarter
this recipe for an ordinary family.

Jan's Vegetarian Chili with Avocado Salsa

Jan'sVegetarian Chili
Ingredients:
8 medium Portobello mushroom caps, cubed
6 medium Yukon Gold or Russet potatoes, cubed
2 boxes firm tofu, cubed
2 teaspoons olive oil
1-2 medium Vidalia onion, chopped
1 cup chopped red bell pepper
2 Tablespoons sliced green onions
1 cup diced red bell pepper
2 (15 oz.) cans dark red kidney beans, drained
1 (15 oz.) can chickpeas/garbanzo beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can pinto, lima, or other beans, or black-eyed peas, drained
2 (15 oz.) can kernel corn, drained
1 (14 oz.) can diced tomatoes, undrained
3 cloves garlic, minced
1 cup tequila
1 (8 oz.) can tomato puree
1 (5 oz.) can chopped green chilies
2 Tablespoons minced jalapeno pepper
1 dried red chili pepper
1 Tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon Liquid Smoke
1/2 cup chopped fresh cilantro
1 bar seriously bitter chocolate (eg. Ghiraldi's 86% cocoa or Lindt bitter
chocolate with chili -- optional)
Garnishes:
6 Tablespoons sour cream
6 lime wedges
baked tortilla chips
avocado salsa (recipe to follow)

Directions:
Par boil potatoes. Saute mushrooms, pepper, and onion in oil. Simmer all
ingredients in a large pot, crock pot, or Dutch oven. Cook for at least
two hours (the longer, the better), stirring occasionally. Serve with sour
cream, lime wedges, chips, and avocado salsa.

Recipe Note:
The longer you cook, the spicier the chili will become. That's not
necessarily a bad thing, but you should be aware of it before embarking on this
recipe. You can minimize this effect, should you wish to, by adding the
spices one to two hours before you plan on serving, or by cutting down on the
pepper and chilies.

Avocado Salsa
Ingredients:
1/2 cup finely chopped and peeled avocado
1/3 cup chopped and seeded tomato
2 Tablespoons finely chopped Vidalia onion
1 Tablespoon finely chopped and seeded jalapeno pepper
1 Tablespoon chopped fresh cilantro
1 Tablespoon fresh lime juice
1/8 teaspoon salt

Directions:
Combine all ingredients; toss mixture gently. Serve salsa immediately.

So, friends... what do you think? Should I have entered?

In Vino Veritas,
*´¨) Janis Abbe
. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
(¸.·´ (¸.*´ ¸.·´ `·-* *
Oenaphile, Logophile, Ailurophile, Bibliophile
"Great spirits have always encountered violent opposition from mediocre
minds." ~Albert Einstein
"A man hears what he wants to hear and disregards the rest." ~Paul Simon
"I'd rather laugh with the sinners than cry with the saints; the sinners
are much more fun." ~ Billy Joel

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[Vegetarianslimming] Emeril Green

 

GREAT show on planet green- Emeril Green with Emeril Lagasse
MANY MANY MANY vegetarian recipes and videos, plus lots good ideas for buying and entertaining (LOVED some of the birthday party ideas!)
Hope you can enjoy :))
Cassie Dixon
www.kiddingaroundyoga.com

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[Vegetarianslimming] For UK members

 

I only found out today that the TV soap Coronation Street actress, Betty Driver is a veggie. Ironically, on the soap she plays a 90-year-old barmaid who's speciality is cooking a meat hotpot! She laughs at the notion since she has been veggie for 48 years old. She is 90 in March this year.

Inspirational I'd say.

Geoff

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DRAGON - Re: [Vegetarianslimming] Aaargh!!! Can't be right!

 

Hi Dragon,
 
I wouldn't be too alarmed` if I were you.  That's a huge change for such a short time and it must be something other than food which caused that big weight difference. Were you weighed on the same scales, at the same time of day and wearing the same clothes both times?  All these things can have a big influence on the numbers you see.
 
On a slightly different tack, how are you getting along with your 'homework' from the dietitian?  You said he was keen for you to start looking at some underlying factors relating to your thoughts about food.  Did he ask you to keep some sort of diary or are you just doing some industrial strength thinking before reporting back to him?  It seems like a very good approach to tackling the problem at the cause.  I'm sure we all know what and how we should be eating to regain our health.  Knowing is one thing but even more important ( and, for many of us, more difficult) is being able to apply that knowledge on a daily basis.  By examining what I think your dietitian referred to as your 'relationship with food' you will be acquiring information and insight to enable you to follow the dietary advice you will be given.
 
Cheers from Marie
 
 

--- On Tue, 2/2/10, The Dragon <dragonsteeluk@yahoo.co.uk> wrote:

 

I weighed in at the surgery this morning and nearly passed out! There is no way under the Goddesses green earth can I have put on 3.5 kg in 4 flipping days! That's 7 pounds or over a pound a day!

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[Vegetarianslimming] Aaargh!!! Can't be right!

 

I weighed in at the surgery this morning and nearly passed out! There is no way under the Goddesses green earth can I have put on 3.5 kg in 4 flipping days! That's 7 pounds or over a pound a day!

The Dragon (aka High Priestess Enchanting Even weave)
Current stitching - RSPCA Perfect Pets, Map of Durham, Cat Ornaments, Green Man
http://tempewytch.blogspot.com/ - stitching/house
http://tempewytchdiet.blogspot.com/ - diet/angst

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[Vegetarianslimming] New Month, New Start

 

Things have been off and odd for a while but I aim (with an on-line
buddy) to get me and everything about me back on track!  The water
tablets had the opposite effect - I got water retention and gained
weight  but I have been taken off them and things seem to be improving.

So  my house, my crafting and most importantly my health/weight all need to be got organized:-

Starting with food (I still can't really exercise *grrrr*) - back
tracking on Calorie Count, next week I am hopefully getting more help
with the leg and that should mean I can start doing the seated exercise
again - which I have missed doing!

My house (with Dr Dragon to a certain extent) - did some
de-cluttering and sorting yesterday (today is shredding and filing day!)

Crafting - well that has to wait (almost spelt it weight LOL) until the
house is sorted a bit and I need help with a couple of bits (Ota how are you fixed for helping with knitted socks and crochet at
some point?!), once a table has been cleared I can stitch and that will
help with my 101 in 1001 list (which I am up to 70 items done - woot!)

Off to light some candles, the fire and do some filing (oh joy *snigger* )

The Dragon (aka High Priestess Enchanting Even weave)
Current stitching - RSPCA Perfect Pets, Map of Durham, Cat Ornaments, Green Man
http://tempewytch.blogspot.com/ - stitching/house
http://tempewytchdiet.blogspot.com/ - diet/angst

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[Vegetarianslimming] File - VEGETARIAN SLIMMING GUIDELINES

NEW VEGETARIAN SLIMMING GUIDELINES
(As of May 2006, with minor amendments September 2008)

1. Posts should be of general interest about
vegetarian health and slimming (weight loss),
including recipes (see below). This is not the place,
however, for medical advice.

2. We welcome only *Tried-and-True* recipes
(kitchen-tested by the member) which are low-fat as
well as low in sugar and calories, suitable for
slimming/weight loss. Recipes must be vegetarian (or
vegan) and edited to exclude all references to meat
and dead-animal products. Eggs, dairy and honey are
permitted. Please indicate the source of any recipes
which you did not originate yourself.
Please post the recipes to the list in the usual manner,
adding an indication "Recipe" in the subject line.
A moderator will then place the recipes in
the appropriate folder in the Files on our web page.

3. Please observe the following:
No anti-vegetarian (or anti-vegan) posts or material;
no political and/or religious posts or material; no
commercial posts or material which benefit, directly
or indirectly, the member or the member's family in any
way. (Links to members' own *non*-commercial web pages,
blogs and/or groups may be included in the Members'
folders at the top of the Links page and/or be
included discreetly [url only] below a member's
signature in a posted message.)

4. The usual warning about spam, flames, x-rated
material, etc., apply, as do the rules of Netiquette.

5. Any queries about the above or problems arising
should be directed to the moderators at the following
address: vegetarianslimming-owner@yahoogroups.com

Many thanks.

Vegetarian Slimming Moderators

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[Vegetarianslimming] File - Thought For Food

(Vegetarian Health and Slimming Group)

THOUGHT FOR FOOD!

1. The Thought:

Do Vegetarians and Vegans ever need to lose weight? Of course we do (through a variety of circumstances, which usually boils down to taking in more fuel than we are able to burn off). Sad but true, fat happens. Something we can do on this list is exchange wonderful recipes in keeping with our needs. (The exercise is up to you - but we're with you in spirit!) As a quick rule of thumb, it's best to eat a variety of fruits and vegetables, the more colours the better, whole grains rather than refined grains, and less processed food and sugars.

2. The Food:

SLIMMING: Of course, *all* recipes sent here should be vegetarian, tried-and-true *and* suitable for slimming (weight loss), which is to say not loaded with high-calorie ingredients such as too much sugar, dried fruit, sweetened preserves, etc. That's just obvious. Also, however, please note that this is a low-fat group and we, therefore, draw attention to some foods that should be either avoided or used only in small amounts in the recipes posted:

* full-fat dairy, including cheese, cream, yoghurt, butter, etc.
* full-fat soy products
* coconut cream and milk
* most nuts
* margarine and cooking oils
* peanut butter and the like
* mayonnaise and fatty salad dressings
* olives
* avocados

There are probably more (send them in if you think of them!) to be added, but this gives the general idea. Many dairy and soy products, nut butters and coconut milks, etc., can frequently be found in low-fat form and these are more suitable. Other ingredients (dairy cheese, for eg., and nuts, fatty fruits, etc.) are great for garnish, of course, and/or a little added flavour, but not as a major ingredient.

(A good tip: Always read the nutritional data even on packages of prepared foods labelled Vegetarian or Vegan, including faux 'meats'.)

Hope this helps a bit ;-) Don't let it scare you - we'll help happily if you have a recipe you'd like to use but need to 'slim' it down!

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