So much for Cookbook Week being only one week. Between Spring Break and more cookbooks arriving at my door, I didn’t have a chance to get to more than last week’s Food: Vegetarian Home Cooking and Homemade with Love reviews. My apologies!
Let’s start this week off with a cookbook that was sent for me to review that’s perfect for all of you with vegetarian teens or kids who want the family to participate more in Meatless Monday. It’s Teen Cuisine: New Vegetarian, a finalist for the 2013 International Association of Culinary Professionals Cookbook Award in the Children’s, Youth and Family category.
Teen Cuisine: New Vegetarian features 50 delicious recipes arranged into chapters such as “Smart Starts,” “Party Hearty,” “Bowl Me Over” and “Just Desserts.” There’s even a special sushi section along with an “And On the Side” chapter on pickles, relish and other homemade condiments. The recipe format is perfect for those new to the kitchen, since each recipe features step-by-step instructions in a On Your Mark, Get Set, and Cook! format. Each recipe also features helpful tips and gorgeous photographs. This would be a wonderful cookbook to give someone as a high school graduation gift or as a way to keep them busy in the kitchen during summer break.
Vegetarian or Vegan
A bowl of chili is a thing of beauty. So what’s wrong with a triple dose of heat in your chili? This recipe combines three types of chilies into one big bite of zippy flavor and satisfying chili goodness. Read the chef’s tip below to find out how to adjust the heat level.
- 1 pound tempeh, any flavor
- 1 medium-size white onion
- 5 to 6 sprigs flat-leaf parsley
- 5 to 6 sprigs cilantro
- 2 cloves garlic
- 1 to 2 jalapeno or Serrano chilies
- 1 to 3 dried Ancho, negro, or Pasilla chilies, depending on taste
- 1 14.5-ounce can fire-roasted or regular chopped tomatoes
- 1 10-ounce can Ro*Tel brand diced
- tomatoes and green chilies
- 1 15.5-ounce can red pinto, great Northern, or black beans
- 3 tablespoons extra-virgin olive or safflower oil
- 1 4-ounce can chopped mild, medium, or hot green chilies
- 1 tablespoon chili powder
- 1 teaspoon smoked or regular paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup water, plus more as needed
- Chopped scallions
- Chopped white or red onions
- Cheddar cheese or vegan cheddar, grated
- Monterey Jack or vegan Jack cheese, grated
- Sour cream or vegan sour cream
- Plain whole-milk yogurt or soy yogurt
On your mark . . .
- Cut the tempeh into medium-size pieces and put into a 2-quart saucepan. Cover with cold water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Drain in a colander and set aside.
- Peel the onion, chop into medium dice, measure out 1 cup, and set aside.
- Wash the parsley and cilantro, shake off any excess water, and dry by rolling in paper towels. Remove the leaves and discard the stems. Coarsely chop the parsley and cilantro together and set aside.
- Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard. Coarsely chop the garlic and set aside.
- Slip on a pair of latex kitchen gloves. Remove the stem from the fresh chilies and cut in half lengthwise. Rinse under cold water and scrape out the seeds with the tip of a spoon. If you like the chili a bit hotter, leave in the seeds. Chop into small pieces and set aside. Rinse, dry, and remove the gloves.
Get set . . .
- Break the stem from the dried chilies and discard. Shake out any seeds, tear the chilies into small pieces, and place in a bowl. Add 1/2 cup hot water and set aside to soften. Wash your hands.
- Combine the tomatoes, including the liquid, and the tomato-and-green chili combination. Measure out 3 cups and set aside.
- Drain the canned beans in a hand strainer or colander. Rinse under cold water and set aside to drain.
- Coarsely chop the tempeh and set aside.
- Drain the dried chilies in a hand strainer or colander and pat dry.
- Heat the oil in a 4- to 6-quart pot (with lid) over medium-high heat until hot but not smoking.
- Add the onion and dried chilies and sauté for 4 to 5 minutes, until the onion is soft and translucent.
- Add the garlic, tempeh, canned green chilies, chopped fresh chilies, chili powder, paprika, salt, cayenne pepper, if using, and the chopped parsley and cilantro. Cook for 5 minutes, stirring frequently to prevent sticking, until the tempeh has browned.
- Add the 3 cups tomato mixture, beans, and water. Bring to a boil, decrease the heat to low, and simmer for 45 minutes with the lid slightly ajar.
- Stir occasionally to prevent sticking. Add water if the chili becomes too thick, but avoid making it soupy. Taste the chili and correct the seasoning.
- Serve hot, passing the scallions, onions, grated cheeses, sour cream, and yogurt on the side.
- If you like your chili very hot, use the full amount of cayenne pepper listed. You can reduce the heat to a less fiery level by omitting it altogether.
Pictures and recipes used with permission.