Vegan Chili

28 ounce can crushed tomatoes
14 ounce can pinto beans
14 ounce can black beans
14 ounce can kidney beans
1 onion chopped
2 cloves garlic minced
1 Tbsp chili powder
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp ground cumin
1 tsp garlic powder
1 tsp crushed red pepper
1/2 tsp black pepper
1 tsp paprika, preferably smoked
1/2 tsp ground coffee
1 Tbsp kosher salt
Oil

Measure and mix spices in a small bowl.

In a pot, heat oil over medium heat. Add the onion and garlic and sweat until translucent. Add the spices and toast for 3 minutes, stirring so nothing burns. Add the tomatoes, pinto, black, and kidney beans. Stir a bring to a boil. Reduce to a simmer and cook for at least 30 minutes. Serve over brown rice with fresh tomato, cilantro, and avocado.

Chocolate Banana Smoothie

1 banana
1/2 c. coconut milk
1 Tbsp. unsweetened cocoa powder
1 + 1/2 Tbsp almond butter
Splash of vanilla extract
4 dried dates
Handful of ice cubes

In a blender, food processor, or preferably Vitamix, if you have the fortune to have one, combine all ingredients except the ice. Pulse until combined and thoroughly incorporated. Add the handful of ice. Blend for at least 30 seconds straight to break down any chunks of ice. Serve and enjoy. *This serves 1-2 people. Easily multiplied to accommodate extra mouths.

Dear Raging Fans,
Due to my absence of posts, I will give you two. Two in a row! The next two recipes are vegan but that does not mean I have changed my diet. I just ate at an incredible restaurant, Cafe Gratitude, in the Kansas City Crossroads district. Their entire menu is plant based, so I took some inspiration from the delicious food I ate and decided to run with it. Enjoy!

Bacon and Brussels Sprout Salad

20 (or so) brussels sprouts cut in half
8 slices of bacon (preferably thick cut)
1/3 c. golden raisins
2 T. sunflower seeds
Splash of red wine vinegar
Salt

Preheat oven to 350 degrees. Place the bacon slices onto a pan with sides and bake for 20 minutes. After twenty minutes, check for doneness every successive three minutes till crispy. Remove from the pan and reserve the excess fat. Dress the brussels sprouts with reserved bacon fat to cover and pour the rest of the bacon fat into a bowl of the golden raisins. Season the sprouts with salt and place into the oven and bake for 40-50 minutes. Periodically, shake the pan to keep the sprouts from sticking. Meanwhile chop the bacon. Remove the sprouts and combine the golden raisins, sunflower seeds, and bacon. Stir to combine. Place back into the oven for 5 minutes and remove. Enjoy warm or cold!

Mushroom and Gruyere Quiche

Pie dough either store bought or homemade (recipe in the apple tart recipe)

3 portabella mushrooms chopped into small cubes

1/2 onion chopped

2 cloves of garlic

Handful of parsley chopped

Sprig of rosemary remove leaves and chop

8 eggs

3 oz Gruyere cheese shredded

1/4 c milk

Pinch of crushed red pepper

Salt

Oil

Preheat oven to 350.

In a large skillet, heat oil over medium heat. Add the onions, garlic, and mushrooms. Season well with salt and crushed red pepper. Cook until the mushrooms are golden. Turn off heat, add the herbs, and let cool. Meanwhile, prepare the dough by rolling to 1/8 of an inch and forming to a pie pan. Crimp the pie crust if you would like (crimping can be a latter lesson). Add the cooled mushroom mixture and evenly distribute. In a large bowl, crack the eggs and add the milk and Gruyere cheese. Whisk till thoroughly mixed. Pour the egg mixture over the mushrooms. Bake for 40-50 minutes or until set.

Une tarte aux pommes (Apple Tart)

For the dough (this makes two)
    *freeze one to make latter
4 c. all purpose flour
2 sticks of butter, cubed
1 T greek yogurt
1/4 c water
pinch of salt

For the topping
3-4 granny smith apples thinly sliced
1/4 c sugar
2 T apricot preserves
1 T water

In a food processor, add the flour, salt, and 1 stick of cubed butter. Pulse until coarse and "sandy". Add the second stick of butter and pulse just until flakes of butter are visible. Mix the yogurt and water together. Add the mixture to the dough slowly until the dough is combined. The key is to add just enough water to bring the dough together. The dough may seem dry but the water will absorb after resting. Empty the dough, wrap in plastic wrap, and stick in the fridge for an hour.

Preheat oven to 350. Meanwhile, cut the dough in half. Flour your flat surface, hands, and a rolling pin with flour. Roll the dough out to 1/8 of an inch thick. Make sure to roll only in one direction-i.e. rotate the dough 90 degrees to even the circle. Transfer to a pan, I like to use a round pizza stone. Place the thinly sliced apples overlapping in rows to cover the dough. Sprinkle the sugar evenly over the apples. Bake for 30 minutes. Meanwhile, over medium heat melt the apricot preserves into the water to create a glaze. Remove the tart and brush on the apricot glaze. Continue baking for another 10-20 minutes till the dough is golden.

Pork Chops with Fingerling Potato and Fennel Medley with Chantrelle Mushrooms

For the Pork Chops
4 bone in pork chops
1 quart of water
1/2 c white wine vinegar
5-7 black peppercorns
Tsp whole fennel seeds
1/4 c salt
2 bay leaves
Tsp red chili flakes

In a large bowl, combine all ingredients but the pork chops. Stir until the salt is completely dissolved. Add pork chops, cover with lid/plastic wrap, and refrigerate until ready to cook (at least 2 hours).

Preheat grill until scorching hot. Place pork chops on to preheated grill and cook 5-7 minutes per side till brown and slightly charred. Remove and let the pork chops rest for 10 minutes before serving.

For the Potato and Fennel Medley
1 lb fingerling potatoes
1 fennel bulb, chopped
2 garlic cloves, minced
parsley, chopped
salt and oil

Bring a large pot of water to a boil and season with salt. Cook potatoes in boiling water till fork tender. Drain and slightly cool.

Meanwhile, in a saute pan add a small amount of oil and heat over medium. Add the fennel and garlic. Season with salt. Sweat until tender. Remove from heat.

Slice the potatoes so they form small 1/8 circles. Combine the sliced potatoes and fennel mixture in a large bowl. Dress with a small amount of oil and parsley.

For the Chantrelle Mushrooms
A handful of dried chantrelle mushrooms
Water
Tablespoon oil
Tablespoon butter
Salt

In a small bowl, add mushroom and water to cover. This will rehydrate the mushrooms. Drain and dry after 10 minutes. Heat oil and butter in a small saute pan over medium-low heat. Add mushrooms and slowly cook till golden brown. Season with salt. Serve.

Potato salad

7 yukon gold potatoes quartered
1 onion chopped
3 stalks celery, chopped
3 cloves garlic minced
3 egg yolks
3 splashes of white wine vinegar
1 + 2/3 c. vegetable oil
dill chopped
1/3 c mustard
salt

For the mayonnaise:
In a food processor, add the egg yolks and white wine vinegar. Season with salt. Blend. Slowly drizzle in the oil. As the mixture thickens, you can add oil quicker. Whip until all oil is incorporated. The mayonnaise should be light and airy!

For the potato salad:
Boil the potatoes in salted water until fork tender, around 20 minutes. Meanwhile sweat onions and garlic until translucent. Add the cooked onions and garlic to a bowl. Add chopped celery. When the potatoes are finished boiling, quickly cut them into small squares and transfer to bowl with onions, garlic and celery. Add the mayonnaise and mustard. Season well with salt. Add chopped dill to taste.

Machichki

1 lb greek yogurt
1 lb flour
1 egg
1 tsp baking soda
pinch of salt

In a bowl combine yogurt and egg. In a separate bowl, mix flour, baking soda, and salt. Pour the wet mixture into the dry. Mix with your hands. Flour a flat work surface and turn the dough onto the surface. Knead the dough for 5-10 minutes. Rub flour on your hands to keep from sticking. With a rolling pin, flatten the dough to 1/8 to 1/4 inch. Cut into 1/2 inch strips then cut horizontally into small rectangles.

Heat a skillet over medium heat and add vegetable shortening till 1/8 inch up the side of the skillet. Place the dough rectangles into the oil and cook till golden brown. Flip. Remove after fully cooked and place onto paper towels to soak up the grease. Serve the machicki with honey, Nutella, or anything delicious.

Banana Bread Cupcakes with Peanut butter-cream cheese frosting

For the cake:
1 c flour
1 c sugar
2 overripe bananas
1 tsp vanilla extract
2 eggs
1 c buttermilk
1/2 c vegetable oil
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350.

In a small bowl, combine overripe bananas, vanilla extract, eggs, buttermilk, and vegetable oil. Mash ingredients together until combined. In another bowl, combine the dry ingredients, the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry ingredients and stir until combined. Line a muffin pan with muffin tins and fill no more than 3/4 full with cupcake batter. Bake for 30-35 minutes. Let cool.

For the frosting:
1 stick butter
8 oz cream cheese
1 c peanut butter
2 c powdered sugar

In a large bowl, combine butter, cream cheese, and peanut butter. With an electronic handheld blender, blend until light and creamy. While mixing on low, slowly add the powdered sugar. Then frost the cupcakes any way you like.

Latin Mac ' n Cheese

1 lb. spiral, tubular noodles (cellentani, cavatappi, etc.)

1 T butter

1 T flour

2 c milk

3 ounces queso fresco, shredded 

3 ounces idiazabal or manchego, shredded

1/2 c crema

3 jalapenos, sliced

1/4 c water

1/4 c sugar

Season and boil water and cook the pasta according to manufacturers directions. Reserve. 

Meanwhile, in a small saucepan, combine sliced jalapenos, water, and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 20 minutes. Separate from remaining liquid. 

While jalapenos are cooking, melt the butter in a oven-proof pan. Add the flour and stir to combine with the melted butter. This mixture is called a roux. Cook for a few minutes to remove the raw flour taste. While whisking, pour in the milk. Stir until the roux has dissolved. Add the shredded cheeses and crema. Stir until the cheese in fully melted then add the noodles. (Optional) place in your oven and broil for 7-10 minutes. Keep an eye on your dinner! Remove and place candied jalapenos on top.

Top Notch Guacamole

3 avocados, halved, remove skin and seed
2 limes juiced
3 cloves garlic, minced
Handful cilantro, chopped
1/2 c tomatoes, chopped
1/4 tsp ground cumin
salt

Place the avocado halves and lime juice in a bowl. Run a large knife across the bottom of the bowl, cutting the avocado. Repeat multiple times in different directions. This creates a slightly chunky guacamole. Add the remaining ingredients. Stir to combine. *Tip: season heavily with salt to cut through the natural avocado oils. Serve with tortilla chips.

Place the seed in the guacamole so the avocados do not turn brown!

Vegan Taco Bar

I am separating the four recipes but this can all come together in an hour. Just combine the elements on the homemade taco shells with avocado and dig in.

Pinto Beans
1 c. dried pinto beans soaked overnight
3 c. water
1 onion, chopped
1 jalapeno, minced
1 bay leaf
3 cloves garlic, minced
Salt and oil

In large pan, heat oil over medium heat. Add onion and sweat till translucent. Add the jalapeno, bay leaf, and garlic. Cook till aromatic and season with salt. Add beans and water. Bring to a boil then reduce to a simmer. Simmer covered for an hour or until tender.

Shells
2 c. masa
1 T vegetable shortening
1 c + 3 T water
salt

In a large bowl, combine masa, vegetable shortening, water, and salt (season to your preference). Knead until fully incorporated and flexible. Pinch and roll dough into 16 small balls. At this point, you can use a tortilla press or... Place one dough ball on a large piece of plastic wrap then fold the plastic wrap over the dough. Place the parcel on the ground and lay a large, heavy skillet on top. Step on the skillet (picture below). This will create thin and delicious tortilla shells. Remove the skillet and Voila! You have a perfectly pressed taco shell. Repeat with the remaining dough. Once you have pressed all the shells, heat a skillet (please wash if you stepped in it earlier) on medium heat. Cook the pressed shells on the hot surface for 2-3 minutes per side. It is similar to making pancakes. These taco shells are great for any occasion.

Cilantro scented rice
1 + 3/4 c. water
1 c. jasmine rice
Handful of cilantro chopped
2 limes juiced
salt

Bring water to a boil and season with salt. Add rice, bring back to boil, reduce heat, and simmer for 9 minutes. Remove from heat and let rest for 10 minutes. Fluff with a fork. Add lime juice and cilantro. Combine. Cheap Chipotle at home!

Fried Garbanzo Beans
1 c garbanzo beans
1/4 flour
4 c vegetable oil

In a pot, heat the oil to 350 degrees.

Meanwhile, drain then dry the garbanzo beans with paper towels. Toss the garbanzo beans in a bowl and evenly cover with flour by shaking the bowl. Before frying, layer many paper towels on a plate. Gently place one fourth of the beans in the hot oil. Fry for 5-7 minutes till golden and crispy. Remove from oil and place on the paper towels. Repeat this process one fourth of the beans at a time.

Spiced Mango Lassi

2 c. frozen mango
1 c. milk
1/2 c. plain greek yogurt
1/2 c. orange juice
     Though not traditional, I like to add OJ because it adds a complementary tanginess
Pinch of saffron (optional)
Crushed pistachios (optional)
Cayenne pepper (optional)

In a bowl, combine milk and saffron. Let the saffron steep for a few minutes. Combine the milk/saffron, greek yogurt, orange juice, and frozen mango in a food processor or blender. Blitz until smooth and creamy. Pour the mixture into desired glasses. Garnish with crushed pistachios and a sprinkle of cayenne pepper.

Sweet Corn and Basil Risotto

1 c arborio rice
3 c vegetable stock
2 ears of corn, save the cobs
7-10 basil leaves
1/2 an onion, chopped
2 cloves garlic, minced
pinch crushed red pepper
1 T butter
1/4 parmesan cheese
salt
oil

To cut kernels off of the cob: place a small bowl upside down in a larger bowl. Stand the ear of corn upright on top of the small bowl. Cut downward with a knife to remove kernels. The large bowl will catch the kernels as they fall.

In a small pot, add the vegetable stock and corn cobs (cut in half to fit). The cobs will flavor the broth. Bring to a simmer. Meanwhile, heat a second skillet. Add oil to cover the bottom. Add onion and salt and allow them to sweat for 5 minutes. Then, add the garlic and crushed red pepper. Cook until aromatic. Pour the rice into the pan and toast for 5 minutes. Add the corn kernels. Remove one cup of the warmed stock and pour it into the rice mixture. Stir and simmer until the liquid has reduced. Continue adding stock then reducing, one cup at a time, until empty. Turn off the heat and add the butter and cheese. Whisk until fully incorporated. The whisking gives the risotto the perfect consistency. Finally add the basil leaves and stir.

Arnold Palmer
     This drink is popular with the younger crowd these days, so I decided to create a delicious homemade version of the half tea/half lemonade beverage.

For the tea:
1 quart of water
Black tea either loose leaf or bagged

If using tea bags, simply brew 1 quart of water with the specified directions on the tea box label. I brewed loose leaf tea with a tea infuser (http://www.teaforte.com/) and used about three small spoonfuls. Chill the brewed tea.

For the lemonade:
2 1/2 c + 2/3 c water
2/3 c sugar
2/3 c lemon juice

In a small pot combine 2/3 water and sugar. Bring the mixture to a boil then immediately remove from heat. Chill. Make sure to stir often to dissolve all of the sugar. You have made a simple syrup! Meanwhile juice lemons. Combine the remaining water, lemon juice, and simple syrup in a large pitcher. Add the chilled brewed tea. Stir to combine and serve as cold as possible.

Vegan Lentil Soup

1 lb lentils
8 c water or vegetable broth
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, peeled and minced
1 serrano chile, minced
2 tsp turmeric
1 tsp chile powder
1/2 tsp cumin
1/2 coriander
1/4 star anise
1/4 cardamom
1 tbsp cornstarch
salt
oil

In a large pot heat oil. Add onion, garlic, ginger, and serrano and cook till aromatic. Add the spices (for freshly ground spices, blend whole spices in a coffee grinder) and toast for a few minutes. CAUTION: do not let them burn. Add lentils and water/vegetable broth. Bring to a boil and reduce to simmer. Simmer for 35-40 minutes until tender. Lastly, dissolve the cornstarch in water. Add the mixture to the soup. Continue till heat until slightly thickened.

My friend wrote the following article about veganism. I myself am not vegan, but I encourage people to eat more protein from plant based sources especially with the expanding market focusing on plant based protein.

I am eighteen years old and a life long vegan. This means that I have never eaten meat, dairy, eggs, fish, or any other products that come from animals. The most common response I get from people when they find out that I am vegan, is to tell me I don't know what I am missing. Truthfully I don't feel like I am missing out on anything at all. I actually find being vegan in a mostly non-vegan world to be liberating rather than constraining, because I know I am having fun and eating foods I enjoy, without contributing to the confinement, harming, and killing of animals. Plus, vegetarian and vegan options are growing everywhere, making it much easier to eat vegan in most situations. In Kansas City alone there are now three vegan restaurants, and across the country, there are more then nine thousand restaurants and health food stores that specialize in vegan foods. While I have no personal experience to tell how I feel eating a vegan diet versus a non-vegan diet, there are countless doctors and dieticians now recommending a vegan diet to help people feel better, lose weight, and simply become healthier. Heart disease is the number one killer in the US, and research now shows that it can be reversed on a vegan diet. This whole vegan thing is growing so large we have a conference put on by the North America Vegetarian Society called 'Vegetarian Summerfest' with more than seven hundred people in attendance, who come to connect with other like-minded people, learn about veganism, have fun, and eat great vegan food for a week. Above all, for many others and me, veganism is a social justice movement that we can participate in by simply making a choice about what we put on our plate. I believe that if we can be happy and healthy by choosing the alternative plant based option rather than the one that contributes to the death of any animal, in any way, we should do so. The bottom line for me is, I love animals and I don't want any choice I make, to contribute to the suffering of any single animal, be it an animal like a dog, or a cow. That is why I am vegan and will continue to stay so.

Mussels with chorizo

6 oz chorizo
1 lb mussels
     Make sure all of the mussels are closed, if not discard
1 c white wine
2 slices of white bread, crust cut off
1 clove of garlic
Handful of parsley
oil

In a large pot, heat oil and add chorizo. Break apart the chorizo with a wooden spoon and brown. Meanwhile, in a food processor, add bread, garlic, and parsley. Pulse until the consistency of breadcrumbs. Then, in the large pot with the chorizo, add the cup of white wine. Quickly add the mussels and cover with a lid. Steam until all the mussels are open. Top with homemade breadcrumbs and stir. Serve with bread to soak up the broth.

Wild Mushroom and Beet Green Frittata

7 eggs
A generous handful of wild mushrooms, sliced if needed
     Cremini, black poplar, etc.
Greens of four beets, chopped
1 clove of garlic, minced
Crushed red pepper
Splash of milk
Parmigiano Reggiano
Salt
Olive oil

Heat oven to 350 degrees.

In a bowl combine eggs, milk, and salt (remember to season well). Set aside for later.

Heat olive oil in a nonstick pan over medium heat. Then add and brown the wild mushrooms till golden. Tip: make a flat even layer of mushrooms to ensure even browning. Add the beet greens and sauté. Finally add the garlic and crushed red pepper. Pour the reserved milk and egg mixture into the pan and cook for 3-5 minutes. Do not disturb the eggs or they will not set correctly. Before moving the pan to the oven, shave the parmigiano reggiano on top. Transfer to the oven and cook for 5-10 minutes, until you can shake the pan and the frittata does not jiggle. Remove and let cool for 5 minutes. For the "daring" use a rubber spatula and carefully remove the frittata from the pan. If this is too difficult, serve directly from the pan.

Thank you Lexi Adams for taking the pics while my camera was away.

Brown Bread Ice Cream
     Makes 6 quarts


Whole milk
1 quart of half and half
3 c. sugar
6 eggs
1 pint heavy whipping cream
3 T vanilla extract
pinch of salt
1 c Grapenuts

In a bowl, soak Grapenuts in milk till tender. Set aside for later.

In a large bowl combine sugar, half and half, heavy whipping cream, eggs, vanilla extract, and salt. With a hand held mixer whisk until all sugar is dissolved. Pout the mixture into the ice cream machine and fill till three quarters full with whole milk. Churn according to ice cream machine's instructions.

When the churning is finished, add soaked Grapenuts. Churn for another minute to incorporate.

Every Fourth of July my family indulges in Brown Bread Ice Cream. Every year I anticipate this delicacy. 

Here it is! The original recipe.

A little extra ice cream never hurt anyone.

     Farmer's markets across the nation are in full swing with produce ranging from spicy arugula to heirloom tomatoes. I decided to blog about farmer's markets because I not only strive for food sustainability but also find inspiration in the wonderful array of eatable color.
     Farmer's markets act as a popular, eye-catching tip of the sustainable food iceberg, and this role is essential in spreading the news about sustainable food. I remember my first trip to the farmer's market in downtown Lawrence, Kansas: tents filled with fresh produce, fresh baked bread, and an inviting culture. After my first visit, I slowly became more involved in the farmer's market to a point where I could easily name the diverse produce and their seasonality. The new and wonderful ingredients strengthened my palette and culinary creativity; I began creating recipes rather than following them. Naturally, I questioned where the food came from; thus, I began exploring sustainable food. I had found my passion. Underneath the farmer's market hides true sustainability, the local farmers who are dedicated to ethical, eco-friendly practices. These people hold the knowledge that make the magic happen. I strongly suggest asking your curious questions because, believe me, the farmers love to talk about their farms. The more you know about your food, the more rewarding food can be.
     The farmer's market acted like Hagrid and introduced me to an entire new world. I hope those interested in food find the farmer's market as enchanting as I have. To find a local farmer's market, follow the link below.
http://www.localharvest.org/

Melba: A Child's Dream

Self-serve frozen yogurt currently entertains every American child's day dreams. I personally love this new fad; however, melba, a Bulgarian ice cream dessert, takes first place in the dessert nostalgia challenge. This ice cream sundae screams childhood with multiple flavors of ice cream topped with apples, oranges, strawberries, whipped cream, fruity syrups, cookies, and naturally sprinkles. Give any child melba, and they will be happy for a week.

Bruschetta

I make my bruschetta classically by rubbing garlic on sizzling toasted bread. The strong garlic flavor combined with a crunchy texture makes bruschetta adaptable to almost any meal as a vehicle to soak up sauces or a light evening snack.

1 loaf good bread, 1/2 slices - please splurge a little on this step; it will make all the difference
Peeled garlic cloves cut in half
Olive oil
salt and pepper

Brush both sides of the bread slices with olive oil. Season liberally with salt and pepper. In a pan over medium high heat, toast both sides of the bread. This will only take a few minutes on each side so be ready to flip. When both sides are toasted, immediately rub garlic cut side on the bread till you can smell the warmed garlic. Simply delicious.

For the past three days I have stayed in Veliko Turnovo, a small town built upon cliffs in the Stara planina mountain range. With narrow streets, spectacular views, and, of course, wonderful food Veliko Turnovo easily became my favorite adventure while living in Bulgaria. I first ate at a restaurant where I sat hanging off the edge of the cliff; the bird's eye view of the Tsarevets Castle was amazing. I began my meal starting with tarator, a cold yogurt cucumber soup seasoned with plenty of garlic. This cool dish acts as a simple and refreshing end to a hot day hiking up and down the mountain. Then came the guvech, a Bulgarian vegetable casserole with sausage and plenty of cheese baked in a clay dish. After the tarator the guvech added a nice contrast with its complex flavors coming from the long cooking hours. 

We quickly passed through a farmer's market; I could have stayed all day and taken pictures of the fantastic produce. Summer sees copious amounts of cherries in Bulgaria. Everywhere I look small red stars begging to be picked decorate trees. I have been eating cherries for dessert because they are simply delicious. All these cherries have me thinking about cherry pie. Maybe I will create a cherry pie recipe when back in the states. Yum.