So this blog has been sad and neglected since our honeymoon to Costa Rica (which I have failed miserably to share with you all). It seems my life has been quite busy and allowed little down time to blog. A lame excuse, I know.
This morning I learned about the Vegan MoFo (Month of Food) and decided, against my better judgment, to participate. This will be extra challenging as this month is packed with traveling and a couple of home improvement projects that just can’t be put off any longer. However, I’m absolutely passionate about vegan cooking and think that this challenge might be just the ticket for reviving my sad and neglected blog. So without further ado, I give you my first Vegan MoFo post – Chili Mac with Roasted Poblano Peppers.
As previously discussed, Jay and I bought into a CSA this year. The bounty we have received has been both delicious and challenging. Exactly what does one do with four butternut squash in one week? And what the heck is this mysterious cabbage? And can we REALLY stomach another week of zucchini? The CSA has pushed my culinary creativity to new limits and lead to the creation of some truly awesome meals – and some REALLY awful ones! But I won’t focus on those…
Last week’s CSA load brought yet another heaping pile of hot peppers and poblano peppers. We have made stuffed poblanos, poblano pepper relish, enchiladas with poblano peppers, Korean cabbage soup with poblanos… I was starting to run out of ideas. After great deliberation I decided this cold Kentucky night would be the perfect time to roast the peppers under the gas broiler and make a grown-up, vegan version of my college favorite – chili mac.
What resulted was way better than expected – rich, perfectly spiced with a slight earthy flavor from the roasted poblanos. Served with spelt pasta and a side of veggies it made a hearty and nutritious meal that even my carnivore husband loved.
Chili Mac with Roasted Poblano Peppers
6 poblano peppers, sliced in half long ways and seeded
2 cups of TVP rehydrated in boiling water
1 large onion, chopped
3 cloves garlic, minced
3 small green bell peppers, chopped
1 tablespoon olive oil
1 can reduced sodium tomato juice
1 can organic light kidney beans
2 cans fire roasted tomatoes with chipotle peppers (puree 1 can in a food processor or a blender)
2 teaspoons “Fiesta” chilli seasoning (purchased in bulk from Good Foods Co-op)
salt and pepper to taste
1 tablespoon nutritional yeast flakes
2 boxes VitaSpelt Rotini pasta
1. Spread prepared peppers under the boiler, skin side up, and broil until the skin is black and blistering (about 10 minutes in my vintage oven).Flip peppers and cook for several more minutes. Remove the peppers and place in a paper bag, roll closed and let sit.
2. Meanwhile, chop your onion and green bell pepper and mince the garlic. Drain and rinse the beans. Puree the one can of tomatoes.
3. Remove the peppers from the bag and carefully peel off the skin. Chop the roasted peppers.
4. In a large skillet or wok (I used my wok), saute the onions in 1 TBS olive oil till translucent. Add garlic and green pepper and cook one more minute. Add tomatoes, beans, TVP and tomato juice and stir well to combine. Add seasoning and salt and pepper to taste. Lower heat, cover and simmer for 5 minutes.
5. Boil a large pot of water and add two boxes of pasta.
6. While pasta cooks, remove the lid to the chili mixture and add poblano peppers and nutritional yeast flakes. Increase heat and allow it to cook uncovered to thicken – about 10 minutes.
7. Once the pasta is done, drain and add to the chili mixture. Stir over medium heat for 30 seconds to further flavor pasta. Remove from heat and serve.