1/4 cup finely chopped Italian parsley (plus more for garnish)
1 medium Spanish onion (finely chopped)
2 tablespoons tomato paste
8 cups veggie stock
3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
salt and freshly ground black pepper
Parmigiano (for garnish)
In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.
Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.
Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.
The story of chili always ends with the statement that it’s better the second day. So why don’t we just make it ahead of time and consider that first day as part of the cooking process? I do. My “vegan-ified” version uses pecans, which have a distinct richness and “meaty” mouthfeel, and play very nicely with the brown spices. The dried mushrooms are a nifty addition that I learned from Cook’s Illustrated. Not only do the pulverized mushrooms thicken the chili, they also add that forest-floor bass note that we interpret as “hearty.” I keep some dried mushroom powder in my spice rack at all times—whatever’s cheapest—and you should too. A spoonful will add a layer of complexity to vegan dishes and omnivorous dishes alike.
3 tablespoons vegetable oil
16 ounces button mushrooms, stems removed, wiped clean, and quartered
1 yellow onion, diced
1 large green bell pepper, seeds and ribs removed, diced
2 jalapeño peppers, seeds and ribs removed, finely minced
2 garlic cloves, finely minced
2 cups pecans (about 7 ounces), toasted, very finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
Two 15-ounce cans kidney beans, drained and rinsed
One 28-ounce can diced tomatoes, with juice
2 cups vegetable stock (or vegetable broth, and cut the salt by half)
One 15-ounce can tomato sauce
One 1-ounce package dried mushrooms (whatever is cheapest), pulverized in a blender
1 tablespoon kosher salt
In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.
Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight.
HOLD IT? Keep the chili in the fridge for up to 4 days.
Reheat the chili in a pot over low heat, stirring often.
PLATE IT! My ideal chili-serving vessel would be the dolsot, which is an individual Korean earthenware bowl that retains tons of heat. You can find them online. Warm them up slowly in the oven, and then ladle in the chili. Or you can scoop the chili into a bowl. Garnish with whatever you like (see below).
BREAK IT: Chili is kind of an open-source recipe. Now that you’ve made it, customize it to your liking. Change the beans, add some greens, or even wrap it in a tortilla and fry it up like the chimichangas.
The soup is packed with nutritional powerhouses such as sweet potato, spinach, garlic, carrots, and tomatoes, this soup truly flushes the fat away by restoring acid-alkaline and sodium-potassium balance to the body’s organs and glands. It is a warming and deliciously comforting treat that has the added bonus of detoxing your body and adding much needed nutrients.
The superfoods in this soup are packed with antioxidants and fiber and aid with flushing toxins and, subsequently, fat from the body.
1 medium sweet potato, peeled and cut into 1/2″ cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
2 cloves garlic, minced
Pinch of Kosher or sea salt, more or less to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
1 tsp cumin
1 tsp oregano
1 tsp marjoram
2 tbsp. chopped parsley
2 (15 ounce) cans kidney beans, drained and rinsed (optional, navy beans)
6 cups vegetable broth
1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient
4 cups baby spinach or kale, loosely packed or use kale
Stovetop Method: prep veggies add to large pot, cover, and simmer until veggies are tender, approximately 45 min – 1 hour. Stir every 15 minutes to prevent sticking. Add spinach or kale at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving. If using kale cook for 10 min more or until tender. I waited 20 to add potatoes as I didn’t want them to be mushy.