Sooner, rather than later.
Thanks.
I would prefer a recipe that's tried and true and not especially
complicated nor requiring especially unusual ingredients.
-Barb
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" > wrote in message
...
> Sooner, rather than later.
> Thanks.
> I would prefer a recipe that's tried and true and not especially
> complicated nor requiring especially unusual ingredients.
> -Barb
> --
> -Barb, Mother Superior, HOSSSPoJ

VEGETABLE CHILI



1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes

1 tablespoon coarse (kosher) salt

3/4 cup (or as needed) best-quality olive oil

2 medium-size yellow onions, cut into 1/4 inch dice

4 cloves garlic, finely chopped

2 large green bell peppers, cored, seeded, and cut into 1/4 inch dice

1 35 ounce can Italian plum tomatoes

1 1/2 pounds fresh ripe Italian plum tomatoes, cut into 1 inch cubes

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon dried basil

2 teaspoons freshly ground black pepper

1 teaspoon fennel seeds

1/2 cup chopped fresh Italian parsley

1 cup canned dark red kidney beans, drained

1 cup canned chick-peas, drained

1/2 cup chopped fresh dill

2 tablespoons fresh lemon juice



1. Place the eggplant in a colander and sprinkle with the coarse
salt. Let stand for 1 hour. Pat dry with paper towels

2. Heat 1/2 cup of the oil in a large skillet over medium heat. Add
the eggplant and sauté until almost tender, adding a bit more oil if
necessary. Remove the eggplant to a casserole or Dutch oven.

3. Heat the remaining 1/4 cup oil in the same skillet over low heat.
Add the onions, garlic, and green peppers and sauté just until softened,
about 10 minutes. Add to the casserole with any oil.

4. Place the casserole over low heat and add the canned tomatoes
with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil,
pepper, salt, fennel, and parsley. Cook uncovered, stirring frequently, for
30 minutes.

5. Stir in the kidney beans, chick-peas, dill, and lemon juice and
cook for another 15 minutes. The eggplant peel should be tender. Stir well
and taste and adjust seasonings.

6. Serve immediately with brown rice and lots of shredded Cheddar
cheese.



8 portions



Note: LouAnn cut the spices in half. Also, she sometimes does Step 1 and
sometimes not, and has not noticed a difference.



Janet Bostwick

Melba's Jammin' wrote:
> Sooner, rather than later.
> Thanks.
> I would prefer a recipe that's tried and true and not especially
> complicated nor requiring especially unusual ingredients.

http://www.millcityfarmersmarket.com...ice_chili.html

Sheldon

In article .com>,
Sheldon > wrote:

> http://www.millcityfarmersmarket.com...h_wild_rice_ch
> ili.html

Thanks, Sheldon; I'll pass it on.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Fri, 09 Nov 2007 19:20:04 -0600, Melba's Jammin'
> wrote:

>Sooner, rather than later.
>Thanks.
>I would prefer a recipe that's tried and true and not especially
>complicated nor requiring especially unusual ingredients.
>-Barb

I'd use portabello or any other "meaty" textured mushroom and proceed
as usual.

koko
---
http://www.kokoscorner.typepad.com
updated 9/16

"There is no love more sincere than the love of food"
George Bernard Shaw

In article >, <koko> wrote:

>I'd use portabello or any other "meaty" textured mushroom and proceed
>as usual.

Mushrooms? In chili? are you out of your gourd??

S.

Melba's Jammin' > wrote:

>Thanks, but I don't think that is appropriate in this situation. The
>vegetarians are so because of their religious beliefs and I'm not
>looking to substitute TVP to make a "meat-like" chili.

I'm not familiar with the target audience for this chili but
I don't offhand see why vegetarians who are motivated by religion
would object to TVP.

But from a culinary perspective I've found TVP pretty unsatisfactory
in chili when I've tried it. It tends to be too dry and also
have an unappealing near-white color that stands out from the
rest of the chili. (Commercial canned chili with TVP must
use some sort of colored product.)

If you're still in need of input I believe I could locate and type
in the Moosewood Cookbook chili recipe.

Steve

On Fri, 09 Nov 2007 19:20:04 -0600, Melba's Jammin'
> rummaged around random neurons and
opined:

>Sooner, rather than later.
>Thanks.
>I would prefer a recipe that's tried and true and not especially
>complicated nor requiring especially unusual ingredients.

You have come to the right place. I'm not a vegetarian, but I just
*love* this recipe, which I found when you-know-who was trying to stay
on a healthy heart diet. This is a recipe I can vouch for *and* you
can either do it in the crockpot, as below, or on top of the stove.
FWIW, unless you watch it being made, you'll think there's some meat
in the

@@@@@ Now You're Cooking! Export Format

Great Meatless Chili - Crockpot

crockpot

2 teaspoons oil
1 Cup onion; chopped
3 cloves garlic; minced
2 carrots; finely chopped
1 large green bell pepper; seeded/finely choppee
2 jalapeno peppers; seeded/finely choppe
4 cups canned tomatoes; undrained and choppee
2 tablespoons cumin
3 tablespoons parsley; chopped
1 teaspoon oregano
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 15 1/2 oz. kidney beans; drained/pureed
1 15 oz. black beans; drained
1 15 oz. corn; drained
1 large tomato; coarsely chopped

Heat oil in small saucepan. Saute oinions and garlic until soft.
Transfer to crockpot. Combine all remaining ingredients except fresh
tomato and cook all day on low. Stir in chopped tomates last 1/2 hour
of cooking.

Contributor: Donna Segal - Indianapolis Star

Yield: 8 servings

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> On Fri, 09 Nov 2007 19:20:04 -0600, Melba's Jammin'
> > rummaged around random neurons and
> opined:
>
> >Sooner, rather than later.
> >Thanks.
> >I would prefer a recipe that's tried and true and not especially
> >complicated nor requiring especially unusual ingredients.
>
> You have come to the right place. I'm not a vegetarian, but I just
> *love* this recipe, which I found when you-know-who was trying to stay
> on a healthy heart diet. This is a recipe I can vouch for *and* you
> can either do it in the crockpot, as below, or on top of the stove.
> FWIW, unless you watch it being made, you'll think there's some meat
> in the
>
> @@@@@ Now You're Cooking! Export Format
>
> Great Meatless Chili - Crockpot
(snipped)
>
> Contributor: Donna Segal - Indianapolis Star

> Terry "Squeaks" Pulliam Burd

Thanks,Girlie. I'll pass it on.
Where've YOU been! I miss your wit.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
(Steve Pope) wrote:

> Mushrooms? In chili? are you out of your gourd??

Mushroom, squash and avocado chili. Mmmmmmm. Nothing to interfere with
the flavor. Beans, dammit! Chili can be made perfectly vegetarian with
pinto beans or a reasonable substitute. I think Trappey's sells them in
a can.

leop

In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> >Thanks, but I don't think that is appropriate in this situation. The
> >vegetarians are so because of their religious beliefs and I'm not
> >looking to substitute TVP to make a "meat-like" chili.
>
> I'm not familiar with the target audience for this chili but
> I don't offhand see why vegetarians who are motivated by religion
> would object to TVP.

It's about choosing one way over another and not trying to simulate what
you've chosen to forgo.

> If you're still in need of input I believe I could locate and type
> in the Moosewood Cookbook chili recipe.
>
> Steve

Thank you but not on my account. I've forwarded about four different
recipes to the person requesting the information.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote:

> (Steve Pope) wrote:

>> I'm not familiar with the target audience for this chili but
>> I don't offhand see why vegetarians who are motivated by religion
>> would object to TVP.

>It's about choosing one way over another and not trying to simulate what
>you've chosen to forgo.

That makes sense.

TVP is also not very slow, which might be another reason to avoid it.

Steve

"Melba's Jammin'" > wrote in message
...
> Sooner, rather than later.
> Thanks.
> I would prefer a recipe that's tried and true and not especially
> complicated nor requiring especially unusual ingredients.

Three cans of beans (different kinds), one can of corn, large jar of salsa.
Serve over a bed of rice if desired and garnish with chopped tomatoes,
chopped onions, shredded cheese, sour cream, avocados or chips if desired.

I usually add some chili powder and a bit of cocoa to taste. You can also
do the beans from scratch if you want. But canned is a lot quicker. Unless
of course you are the one canning the beans!

"Steve Pope" > wrote in message
...
> Melba's Jammin' > wrote:
>
>>Thanks, but I don't think that is appropriate in this situation. The
>>vegetarians are so because of their religious beliefs and I'm not
>>looking to substitute TVP to make a "meat-like" chili.
>
> I'm not familiar with the target audience for this chili but
> I don't offhand see why vegetarians who are motivated by religion
> would object to TVP.
>
> But from a culinary perspective I've found TVP pretty unsatisfactory
> in chili when I've tried it. It tends to be too dry and also
> have an unappealing near-white color that stands out from the
> rest of the chili. (Commercial canned chili with TVP must
> use some sort of colored product.)
>
> If you're still in need of input I believe I could locate and type
> in the Moosewood Cookbook chili recipe.

I wouldn't eat TVP. I think it's right nasty stuff!

Julie Bove > wrote:

> Three cans of beans (different kinds), one can of corn, large
> jar of salsa.

Great idea. I'd check the salt content though. Some salsas are
way salty. But you could reduce the total salt by using reduced-salt
canned beans, and frozen corn.

Steve

"Julie Bove" > wrote

> I wouldn't eat TVP. I think it's right nasty stuff!

It sounds like some kind of construction material. If I was
avoiding meat for whatever reason, I think I would just learn
to prefer the texture of vegetables rather than use that stuff.

nancy

Nancy Young said...

>
> "Julie Bove" > wrote
>
>> I wouldn't eat TVP. I think it's right nasty stuff!
>
> It sounds like some kind of construction material. If I was
> avoiding meat for whatever reason, I think I would just learn
> to prefer the texture of vegetables rather than use that stuff.
>
> nancy


I don't get it. Beans are veg. potatoes are veg, corn is veg, onion is veg.

What am I missing???

Andy

In article <tucZi.224$Z01.52@trndny01>,
"Julie Bove" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > Sooner, rather than later.
> > Thanks.
> > I would prefer a recipe that's tried and true and not especially
> > complicated nor requiring especially unusual ingredients.
>
> Three cans of beans (different kinds), one can of corn, large jar of salsa.
> Serve over a bed of rice if desired and garnish with chopped tomatoes,
> chopped onions, shredded cheese, sour cream, avocados or chips if desired.
>
> I usually add some chili powder and a bit of cocoa to taste. You can also
> do the beans from scratch if you want. But canned is a lot quicker. Unless
> of course you are the one canning the beans!

Thanks, Julie. I'll forward it to my husband.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Fri, 09 Nov 2007 19:20:04 -0600, Melba's Jammin'
> wrote:

>Sooner, rather than later.
>Thanks.
>I would prefer a recipe that's tried and true and not especially
>complicated nor requiring especially unusual ingredients.
>-Barb

This is one of my favorites. And it is also vegan, if you don't use
any cheese or sour cream for topping.

http://www.molliekatzen.com/recipes/...e=lentil_chili

Christine

On Sat, 10 Nov 2007 08:25:49 -0700, Christine Dabney
> wrote:

>On Fri, 09 Nov 2007 19:20:04 -0600, Melba's Jammin'
> wrote:
>
>>Sooner, rather than later.
>>Thanks.
>>I would prefer a recipe that's tried and true and not especially
>>complicated nor requiring especially unusual ingredients.
>>-Barb
>
>This is one of my favorites. And it is also vegan, if you don't use
>any cheese or sour cream for topping.
>
>http://www.molliekatzen.com/recipes/...e=lentil_chili
>

That's a mighty fine looking lentil recipe (I wouldn't call it chili
though). Give me a big bowl of *thick* pinto bean soup with those
toppings (no cashews) and I'm in 7th heaven.

--
See return address to reply by email
remove the smiley face first

"Andy" <q> wrote in message ...
> Nancy Young said...
>
>>
>> "Julie Bove" > wrote
>>
>>> I wouldn't eat TVP. I think it's right nasty stuff!
>>
>> It sounds like some kind of construction material. If I was
>> avoiding meat for whatever reason, I think I would just learn
>> to prefer the texture of vegetables rather than use that stuff.
>>
>> nancy
>
>
> I don't get it. Beans are veg. potatoes are veg, corn is veg, onion is
> veg.
>
> What am I missing???

TVP is made to resemble and taste like meat. Vegetarians usually do not
want to be reminded of meat.

"Melba's Jammin'" > wrote in message
...
> In article >,
> (Steve Pope) wrote:
>
>> Melba's Jammin' > wrote:
>>
>> >Thanks, but I don't think that is appropriate in this situation. The
>> >vegetarians are so because of their religious beliefs and I'm not
>> >looking to substitute TVP to make a "meat-like" chili.
>>
>> I'm not familiar with the target audience for this chili but
>> I don't offhand see why vegetarians who are motivated by religion
>> would object to TVP.
>
> It's about choosing one way over another and not trying to simulate
> what
> you've chosen to forgo.
>
>> If you're still in need of input I believe I could locate and type
>> in the Moosewood Cookbook chili recipe.
>>
>> Steve
>
> Thank you but not on my account. I've forwarded about four different
> recipes to the person requesting the information.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> Notes about our meals in Tuscany have been posted to
> http://www.jamlady.eboard.com; 10-16-2007

How about using the wheat gluten meat substitute that is traditional in
some chinese dishes? ie "buddah's delight" or whatever?

Oh pshaw, on Fri 09 Nov 2007 06:46:31p, Melba's Jammin' meant to say...

> In article om>,
> Bobo Bonobo(R) > wrote:
>
>> On Nov 9, 7:20 pm, Melba's Jammin' > wrote:
>> > Sooner, rather than later.
>> > Thanks.
>> > I would prefer a recipe that's tried and true and not especially
>> > complicated nor requiring especially unusual ingredients.
>>
>> Sub TVP for the beef and add a pinch of MSG to your regular chili.
>>
>> > -Barb
>>
>> --Bryan, who suspects vegetarians of being species traitors
>
> Thanks, but I don't think that is appropriate in this situation. The
> vegetarians are so because of their religious beliefs and I'm not
> looking to substitute TVP to make a "meat-like" chili. Thanks for a
> response, though.

Chili, as known to most folks in the US, is almost by definition, made with
a significant amount of meat. Personally, I think your target needs to be
an entirely other dish, especially if emulating a "meat-like" chili seems a
bad idea. Given your reasoning, I'm not sure why the vegetarians in
question would even want "chili". I don't get it.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

Nancy Young wrote:
> "Julie Bove" > wrote
>
>> I wouldn't eat TVP. I think it's right nasty stuff!
>
> It sounds like some kind of construction material. If I was
> avoiding meat for whatever reason, I think I would just learn
> to prefer the texture of vegetables rather than use that stuff.
>
> nancy
>
>

I agree, TVP is disgusting. It's just a by-product of making soybean
oil. I'd rather use beans, or tempeh, or tofu, or just vegetables....

--

Sarah Gray

In article 4>,
Wayne Boatwright > wrote:

> Oh pshaw, on Fri 09 Nov 2007 06:46:31p, Melba's Jammin' meant to say...
>
> > In article om>,
> > Bobo Bonobo(R) > wrote:
> >
> >> On Nov 9, 7:20 pm, Melba's Jammin' > wrote:
> >> > Sooner, rather than later.
> >> > Thanks.
> >> > I would prefer a recipe that's tried and true and not especially
> >> > complicated nor requiring especially unusual ingredients.
> >>
> >> Sub TVP for the beef and add a pinch of MSG to your regular chili.
> >>
> >> > -Barb
> >>
> >> --Bryan, who suspects vegetarians of being species traitors
> >
> > Thanks, but I don't think that is appropriate in this situation. The
> > vegetarians are so because of their religious beliefs and I'm not
> > looking to substitute TVP to make a "meat-like" chili. Thanks for a
> > response, though.
>
> Chili, as known to most folks in the US, is almost by definition, made with
> a significant amount of meat. Personally, I think your target needs to be
> an entirely other dish, especially if emulating a "meat-like" chili seems a
> bad idea. Given your reasoning, I'm not sure why the vegetarians in
> question would even want "chili". I don't get it.

I don't know that they'd "want" chili, either. It is, however, what's
being served and those folks who are planned and are preparing the meal
wish to provide a chili made with meat and a chili made without meat in
order to accommodate the dietary restrictions of some of the diners.
They didn't ask my opinion of their decision to serve chilis although I
do think it's a fine plan. They just asked me for a recipe for a
meatless one.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
> Sooner, rather than later.
> Thanks.
> I would prefer a recipe that's tried and true and not especially
> complicated nor requiring especially unusual ingredients.
> -Barb

Well, this is much later, wholly "inauthentic", and using semi-unusual
ingredients, but I won second place in a workplace chili contest with a
chili made with chilies, tomatoes, onions, bell peppers, black and pinto
beans, butternut squash, sweet potatoes, and bulgur, with cumin,
cinnamon and oregano. I made it up as I went along, so I cant give you a
recipe, but it was *so* good.

--

Sarah Gray (is a run-on sentence a recipe?)

Oh pshaw, on Sat 10 Nov 2007 10:52:44p, Melba's Jammin' meant to say...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> Oh pshaw, on Fri 09 Nov 2007 06:46:31p, Melba's Jammin' meant to say...
>>
>> > In article om>,
>> > Bobo Bonobo(R) > wrote:
>> >
>> >> On Nov 9, 7:20 pm, Melba's Jammin' >
>> >> wrote:
>> >> > Sooner, rather than later.
>> >> > Thanks.
>> >> > I would prefer a recipe that's tried and true and not especially
>> >> > complicated nor requiring especially unusual ingredients.
>> >>
>> >> Sub TVP for the beef and add a pinch of MSG to your regular chili.
>> >>
>> >> > -Barb
>> >>
>> >> --Bryan, who suspects vegetarians of being species traitors
>> >
>> > Thanks, but I don't think that is appropriate in this situation. The
>> > vegetarians are so because of their religious beliefs and I'm not
>> > looking to substitute TVP to make a "meat-like" chili. Thanks for a
>> > response, though.
>>
>> Chili, as known to most folks in the US, is almost by definition, made
>> with a significant amount of meat. Personally, I think your target
>> needs to be an entirely other dish, especially if emulating a
>> "meat-like" chili seems a bad idea. Given your reasoning, I'm not sure
>> why the vegetarians in question would even want "chili". I don't get
>> it.
>
> I don't know that they'd "want" chili, either. It is, however, what's
> being served and those folks who are planned and are preparing the meal
> wish to provide a chili made with meat and a chili made without meat in
> order to accommodate the dietary restrictions of some of the diners.
> They didn't ask my opinion of their decision to serve chilis although I
> do think it's a fine plan. They just asked me for a recipe for a
> meatless one.

I obviously missed the beginning of this thread. Still, I can't think of a
chili I'd want to eat without meat. It just wouldn't be "chili". :-)

I suppose a really good chili recipe, bulked up with extra beans, onions,
green and maybe red peppers, would work. It might also need a bit of
thickening with masa for texture. No TVP or other meat substitutes. Not
much of a help, but perhaps a little direction.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

In article >,
Melba's Jammin' > wrote:

> Sooner, rather than later.
> Thanks.
> I would prefer a recipe that's tried and true and not especially
> complicated nor requiring especially unusual ingredients.
> -Barb

Vegetable Chili

3/4 cup tomato juice
1/2 cup coarse bulgur wheat
2 tablespoons oil
1 large white onion, chopped
5 cloves crushed garlic
3 medium carrots, peeled and chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large yellow pepper, chopped
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon paprika
Crushed red pepper flakes or cayenne pepper to taste
2/3 pound white mushrooms, quartered
2 yellow squash, sliced
1 cup cooked kidney beans
1 (14-1/2 ounce) can whole tomatoes, chopped
1/2 cup red wine
cooked rice
shredded Jack cheese
plain yogurt
minced cilantro

Pour tomato juice over bulgur wheat in small bowl. Let stand 15
minutes, until juice is absorbed.

Heat oil in large pot. Saute onion, garlic and carrots until onion is
translucent. Add green, red and yellow peppers and saute until
tender. Add chili powder, cumin, oregano, paprika and red pepper
flakes (or cayenne) to taste. Stir to blend.

Add mushrooms and squash, stirring to coat with spices. Add beans and
tomatoes, stirring over medium heat until tomatoes cook down. Add
bulgur and red wine. Stir, cover and cook over medium low heat 45
minutes, stirring often to prevent burning. Adjust seasonings to
taste.

Serve over rice. Top with cheese, yogurt and cilantro.

Makes 4 servings.

LOL I see I got this recipe off of rec.food.veg Jan 1988. It's good.

Tamzen Cannoy > wrote in news:tamzen-
:

> Vegetable Chili
>
> 3/4 cup tomato juice
> 1/2 cup coarse bulgur wheat
> 2 tablespoons oil
> 1 large white onion, chopped
> 5 cloves crushed garlic
> 3 medium carrots, peeled and chopped
> 1 large green pepper, chopped
> 1 large sweet red pepper, chopped
> 1 large yellow pepper, chopped
> 1 tablespoon chili powder
> 2 teaspoons cumin
> 1 teaspoon dried oregano
> 1 teaspoon paprika
> Crushed red pepper flakes or cayenne pepper to taste
> 2/3 pound white mushrooms, quartered
> 2 yellow squash, sliced
> 1 cup cooked kidney beans
> 1 (14-1/2 ounce) can whole tomatoes, chopped
> 1/2 cup red wine
> cooked rice
> shredded Jack cheese
> plain yogurt
> minced cilantro
>
> Pour tomato juice over bulgur wheat in small bowl. Let stand 15
> minutes, until juice is absorbed.
>
> Heat oil in large pot. Saute onion, garlic and carrots until onion is
> translucent. Add green, red and yellow peppers and saute until
> tender. Add chili powder, cumin, oregano, paprika and red pepper
> flakes (or cayenne) to taste. Stir to blend.
>
> Add mushrooms and squash, stirring to coat with spices. Add beans and
> tomatoes, stirring over medium heat until tomatoes cook down. Add
> bulgur and red wine. Stir, cover and cook over medium low heat 45
> minutes, stirring often to prevent burning. Adjust seasonings to
> taste.
>
> Serve over rice. Top with cheese, yogurt and cilantro.
>
> Makes 4 servings.
>
> LOL I see I got this recipe off of rec.food.veg Jan 1988. It's good.
>
>

To this I'd add some beef bullion cubes...read the ingredients...no
actual beef in some of those... just yeast by-products; just to deepen
the flavour.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article >,
Tamzen Cannoy > wrote:

> In article >,
> Melba's Jammin' > wrote:

> > I would prefer a recipe that's tried and true and not especially
> > complicated nor requiring especially unusual ingredients.
> > -Barb
>
> Vegetable Chili
(particulars snipped)
> LOL I see I got this recipe off of rec.food.veg Jan 1988. It's good.

Thank you.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Sat, 10 Nov 2007 23:52:44 -0600, Melba's Jammin'
> wrote:

>
>I don't know that they'd "want" chili, either. It is, however, what's
>being served and those folks who are planned and are preparing the meal
>wish to provide a chili made with meat and a chili made without meat in
>order to accommodate the dietary restrictions of some of the diners.
>They didn't ask my opinion of their decision to serve chilis although I
>do think it's a fine plan. They just asked me for a recipe for a
>meatless one.

In all seriousness, give those pinto beans a try. Cook them in plain
water with some chopped onion and add a copious amount of salt (&
pepper) at the end. You can boost it with a can of tomatoes during
the cooking process, but it's not an absolutely necessary ingredient.
For a real chili look, take out maybe half the whole beans when they
are cooked through. Then add garlic powder or chopped fresh garlic,
cumin and some Grandma's Chile Powder for that "it's chili" taste and
continue cooking the rest of the beans until they mush up. Continue
cooking until it's a thick, soupy base. Put the whole beans back into
the pot and reheat.

Serve with chopped fresh cilantro, chopped green onions, salsa and
sour cream.

--
See return address to reply by email
remove the smiley face first

Melba's Jammin' wrote:

>
> I don't know that they'd "want" chili, either. It is, however, what's
> being served and those folks who are planned and are preparing the meal
> wish to provide a chili made with meat and a chili made without meat in
> order to accommodate the dietary restrictions of some of the diners.
> They didn't ask my opinion of their decision to serve chilis although I
> do think it's a fine plan. They just asked me for a recipe for a
> meatless one.

I'm pretty sure who and what the recipe is for. I've been hunting
through my recipes for two days for a veg chili from a former co-worker.
I know I had it but maybe it wasn't memorable enough and got tossed in
a purge.

IIRC, it tasted like a multi-bean soup with some salsa added. I think
I'd combine and simmer together two cans each of black beans, kidney and
white or Navy beans, drained and rinsed, with enough V-8 to make it
juicy, some onions, garlic, chile powder, cumin, and whatever it needs
to taste good. Of course some beef broth would improve it, but hey,
what do I know? ;-)

I have found a recipe in the Moosewood Cookbook but I think it sounds
too fussy for the intended cooks and occasion. (Also note that they top
it with cheese, not always a vegetarian option!)

Moosewood's Vegetarian Chili

2 1/2 c. raw kidney beans
1 c. raw bulghar
1 c. tomato juice
4 cloves garlic, crushed
1 1/2 c. chopped onion
1 c. each chopped celery, carrot, green pepper
2 c. chopped fresh tomato
juice of 1/3 lemon
1 tsp. ground cumin
1 tsp. basil
1 tsp. chile powder (or more to taste)
salt and pepper
3 Tbsp. tomato paste
3 Tbsp. dry red wine
dash of cayenne or to taste
olive oil for saute (~3 Tbsp.)

1. Put kidney beans in saucepan and cover with 6 cups water. Soak 3-4
hours. Add extra water and 1 tsp. salt. Cook until tender, about 1
hour. Watch the water level, add more if needed.

2. Heat tomato juice to a boil. Pour over raw bulghar. cover and let
stand at least 15 minutes. (It will be still crunchy, so it can absorb
more later.)

3. Saute onions and garlic in olive oil. Add celery, carrot and spices.
WHen veg are almmost done, add peppers. cook until tender.

4. Combine all ingredients and heat together gently--either in kettle
over double boiler, or covered in a moderate oven.

Serve topped with cheese and parsley.

Puester wrote:
> Melba's Jammin' wrote:
>
>>
>> I don't know that they'd "want" chili, either. It is, however, what's
>> being served and those folks who are planned and are preparing the
>> meal wish to provide a chili made with meat and a chili made without
>> meat in order to accommodate the dietary restrictions of some of the
>> diners. They didn't ask my opinion of their decision to serve chilis
>> although I do think it's a fine plan. They just asked me for a recipe
>> for a meatless one.
>
> I'm pretty sure who and what the recipe is for. I've been hunting
> through my recipes for two days for a veg chili from a former co-worker.
> I know I had it but maybe it wasn't memorable enough and got tossed in
> a purge.
>
> IIRC, it tasted like a multi-bean soup with some salsa added. I think
> I'd combine and simmer together two cans each of black beans, kidney and
> white or Navy beans, drained and rinsed, with enough V-8 to make it
> juicy, some onions, garlic, chile powder, cumin, and whatever it needs
> to taste good. Of course some beef broth would improve it, but hey,
> what do I know? ;-)
>
> I have found a recipe in the Moosewood Cookbook but I think it sounds
> too fussy for the intended cooks and occasion. (Also note that they top
> it with cheese, not always a vegetarian option!)
>
> Moosewood's Vegetarian Chili
>
> 2 1/2 c. raw kidney beans
> 1 c. raw bulghar
> 1 c. tomato juice
> 4 cloves garlic, crushed
> 1 1/2 c. chopped onion
> 1 c. each chopped celery, carrot, green pepper
> 2 c. chopped fresh tomato
> juice of 1/3 lemon
> 1 tsp. ground cumin
> 1 tsp. basil
> 1 tsp. chile powder (or more to taste)
> salt and pepper
> 3 Tbsp. tomato paste
> 3 Tbsp. dry red wine
> dash of cayenne or to taste
> olive oil for saute (~3 Tbsp.)
>
> 1. Put kidney beans in saucepan and cover with 6 cups water. Soak 3-4
> hours. Add extra water and 1 tsp. salt. Cook until tender, about 1
> hour. Watch the water level, add more if needed.
>
> 2. Heat tomato juice to a boil. Pour over raw bulghar. cover and let
> stand at least 15 minutes. (It will be still crunchy, so it can absorb
> more later.)
>
> 3. Saute onions and garlic in olive oil. Add celery, carrot and spices.
> WHen veg are almmost done, add peppers. cook until tender.
>
> 4. Combine all ingredients and heat together gently--either in kettle
> over double boiler, or covered in a moderate oven.
>
> Serve topped with cheese and parsley.

Bulgur works really well to give a "meaty" texture, and is not gross and
processed like TVP.

--

Sarah Gray

Wayne Boatwright wrote:
>
> Oh pshaw, on Fri 09 Nov 2007 06:46:31p, Melba's Jammin' meant to say...
>
> > In article om>,
> > Bobo Bonobo(R) > wrote:
> >
> >> On Nov 9, 7:20 pm, Melba's Jammin' > wrote:
> >> > Sooner, rather than later.
> >> > Thanks.
> >> > I would prefer a recipe that's tried and true and not especially
> >> > complicated nor requiring especially unusual ingredients.
> >>
> >> Sub TVP for the beef and add a pinch of MSG to your regular chili.
> >>
> >> > -Barb
> >>
> >> --Bryan, who suspects vegetarians of being species traitors
> >
> > Thanks, but I don't think that is appropriate in this situation. The
> > vegetarians are so because of their religious beliefs and I'm not
> > looking to substitute TVP to make a "meat-like" chili. Thanks for a
> > response, though.
>
> Chili, as known to most folks in the US, is almost by definition, made with
> a significant amount of meat. Personally, I think your target needs to be
> an entirely other dish, especially if emulating a "meat-like" chili seems a
> bad idea. Given your reasoning, I'm not sure why the vegetarians in
> question would even want "chili". I don't get it.
>
> --
> Wayne Boatwright
>
Maybe the people who are going to eat the chile like the flavour
combination(s). There is a difference between chile and carne con chile
(ie meat with chile). I make veg chiles for vegetarians and for people
keeping kosher/halal. Not a big deal and always welcome. Same with veg
lasagna; easy to do and everyone likes it.

Oh pshaw, on Sun 11 Nov 2007 05:33:09p, Arri London meant to say...

>
>
> Wayne Boatwright wrote:
>>
>> Oh pshaw, on Fri 09 Nov 2007 06:46:31p, Melba's Jammin' meant to say...
>>
>> > In article om>,
>> > Bobo Bonobo(R) > wrote:
>> >
>> >> On Nov 9, 7:20 pm, Melba's Jammin' >
>> >> wrote:
>> >> > Sooner, rather than later.
>> >> > Thanks.
>> >> > I would prefer a recipe that's tried and true and not especially
>> >> > complicated nor requiring especially unusual ingredients.
>> >>
>> >> Sub TVP for the beef and add a pinch of MSG to your regular chili.
>> >>
>> >> > -Barb
>> >>
>> >> --Bryan, who suspects vegetarians of being species traitors
>> >
>> > Thanks, but I don't think that is appropriate in this situation. The
>> > vegetarians are so because of their religious beliefs and I'm not
>> > looking to substitute TVP to make a "meat-like" chili. Thanks for a
>> > response, though.
>>
>> Chili, as known to most folks in the US, is almost by definition, made
>> with a significant amount of meat. Personally, I think your target
>> needs to be an entirely other dish, especially if emulating a
>> "meat-like" chili seems a bad idea. Given your reasoning, I'm not sure
>> why the vegetarians in question would even want "chili". I don't get
>> it.
>>
>> --
>> Wayne Boatwright
>>
> Maybe the people who are going to eat the chile like the flavour
> combination(s). There is a difference between chile and carne con chile
> (ie meat with chile). I make veg chiles for vegetarians and for people
> keeping kosher/halal. Not a big deal and always welcome. Same with veg
> lasagna; easy to do and everyone likes it.
>

There are many dishes that use chiles, but "chili", con carne or not, is
generally a dish of its own with certain expected flavors and textures.

Most any dish that normally includes meat can also be made without it
unless, of course, it is the meat that is the main ingredient. Vegetarian
versions of some things I do like, but others, including "chili", I do not.
I don't even consider it "chili". :-)

Some vegetable lasagna is really delicious.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

"Wayne Boatwright" > wrote in message >
> There are many dishes that use chiles, but "chili", con carne or not, is
> generally a dish of its own with certain expected flavors and textures.
>
> Most any dish that normally includes meat can also be made without it
> unless, of course, it is the meat that is the main ingredient. Vegetarian
> versions of some things I do like, but others, including "chili", I do
> not.
> I don't even consider it "chili". :-)
>
> Some vegetable lasagna is really delicious.
>
> --
> Wayne Boatwright
>


Has this been said -- I've not read these postings diligently. But, here is
the way I used to make vegetarian chili. (I tried the TVSP - or whatever
the initials are for it and I didn't care for it.)

Freeze tofu (in pieces), thaw them and crumble. Fry the crumbled tofu in
oil/fat with your onions as you would normally do.
Make your chili as your recipe calls for, or as you like it.

Dee Dee

Oh pshaw, on Sun 11 Nov 2007 05:58:01p, Dee.Dee meant to say...

>
> "Wayne Boatwright" > wrote in message >
>> There are many dishes that use chiles, but "chili", con carne or not,
>> is generally a dish of its own with certain expected flavors and
>> textures.
>>
>> Most any dish that normally includes meat can also be made without it
>> unless, of course, it is the meat that is the main ingredient.
>> Vegetarian versions of some things I do like, but others, including
>> "chili", I do not. I don't even consider it "chili". :-)
>>
>> Some vegetable lasagna is really delicious.
>>
>> --
>> Wayne Boatwright
>>
>
>
> Has this been said -- I've not read these postings diligently. But,
> here is the way I used to make vegetarian chili. (I tried the TVSP - or
> whatever the initials are for it and I didn't care for it.)
>
> Freeze tofu (in pieces), thaw them and crumble. Fry the crumbled tofu
> in oil/fat with your onions as you would normally do.
> Make your chili as your recipe calls for, or as you like it.
>
> Dee Dee
>
>
>
>
>
>

Dee Dee, that's the first sensible idea I've read in this thread! And
relatively simple to do, as well.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Sun 11 Nov 2007 05:58:01p, Dee.Dee meant to say...
>
>>
>> "Wayne Boatwright" > wrote in message >
>>> There are many dishes that use chiles, but "chili", con carne or not,
>>> is generally a dish of its own with certain expected flavors and
>>> textures.
>>>
>>> Most any dish that normally includes meat can also be made without it
>>> unless, of course, it is the meat that is the main ingredient.
>>> Vegetarian versions of some things I do like, but others, including
>>> "chili", I do not. I don't even consider it "chili". :-)
>>>
>>> Some vegetable lasagna is really delicious.
>>>
>>> --
>>> Wayne Boatwright
>>>
>>
>>
>> Has this been said -- I've not read these postings diligently. But,
>> here is the way I used to make vegetarian chili. (I tried the TVSP - or
>> whatever the initials are for it and I didn't care for it.)
>>
>> Freeze tofu (in pieces), thaw them and crumble. Fry the crumbled tofu
>> in oil/fat with your onions as you would normally do.
>> Make your chili as your recipe calls for, or as you like it.
>>
>> Dee Dee
>>
>>

> Dee Dee, that's the first sensible idea I've read in this thread! And
> relatively simple to do, as well.
>
> --
> Wayne Boatwright
>


Dee Dee smiling and wiggling.
:-))))

On Sun, 11 Nov 2007 19:58:01 -0500, "Dee.Dee" >
wrote:

snippady doo daw
>>
>
>
>Has this been said -- I've not read these postings diligently. But, here is
>the way I used to make vegetarian chili. (I tried the TVSP - or whatever
>the initials are for it and I didn't care for it.)
>
>Freeze tofu (in pieces), thaw them and crumble. Fry the crumbled tofu in
>oil/fat with your onions as you would normally do.
>Make your chili as your recipe calls for, or as you like it.
>
>Dee Dee

Dee Dee
Have you tried Tofu Mate brand seasonings? Their taco flavored
seasoning is fabulous.

koko
---
http://www.kokoscorner.typepad.com
updated 11/10

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...
>>
>>Freeze tofu (in pieces), thaw them and crumble. Fry the crumbled tofu in
>>oil/fat with your onions as you would normally do.
>>Make your chili as your recipe calls for, or as you like it.
>>
>>Dee Dee
>
> Dee Dee
> Have you tried Tofu Mate brand seasonings? Their taco flavored
> seasoning is fabulous.
>
> koko


Thanks, Koko. No I haven't. I used to scramble regular tofu to make eggs
and used various seasonings that I would feel so inclined to use that
particular day.

I should have mentioned above on the freezing of tofu, that before frying to
squeeze the liquid out. Freezing creates a completely different texture.

I had a recipe also that I used a LOT that called for the seasonings, let me
see if I can find it. The tofu was cut into pieces like potato oven
fries - I have a picture, but it won't copy, but it is rectangles It was
even good cold. For a quick pick-up, I would go to the refrigerator and
grab a stick. Oh, here it is with all my notes added. Don't have time to
censor it --

I have almost totally stopped buying tofu. I used it for years. These
things happen.
Thanks THO!
Dee Dee


TOFU STICKS - Oven-Crisp with Ketchup Sauce



1/3 cup fine cracker crumbs

2 Tablespoons cornmeal

with any of the below:

1-1/2 tablespoons of seasoning mix of choice (Cajun, Creole, fajita, lemon
pepper, etc.) [1-20-04 I used old bay]

½ tsp. Chili powder [1-20-04 I used 1/4 tsp cayenne)

¼ tsp. Salt (I leave out)

I used Cajun -- not good!

I used Creole - too salty!



I use ONLY One block of 14 oz., but I use all of the above seasonings. It
is just the right amount.



TWO 12 oz. Blocks firm or extra-firm tofu drained and wrapped in paper
towels 15 minutes

Olive Oil for spraying [I do not spray]



Preheat oven to 375 degrees.

In shall bowl mix together cracker crumbs, cornmeal, seasoning, chili powder
and set aside.

Lightly oil large wire cake or cookie cooking rack.

Cut tofu into 12 sticks about 3 inches long and ¼ inch thick. Dredge each
stick in crumb mixture. Place on wire rack. Spray lightly with oil.
[I do not spray]



Place rack in oven. Bake until crisp and brown about 35 to 40 minutes.
Serve warm drizzled with sauce or with sauce on side for dipping.



I use ketchup for the sauce if I want any. I like it.



This recipe for sauce is also for the two blocks of tofu.



SAUCE: (Cooked)

Three-fourths cup water

One-four cup tomato paste

Two tablespoons maple syrup

2 Tablespoons lemon juice

One-half teaspoon fresh ginger root, minced

One tablespoon minced fresh parsley

Pinch cayenne pepper



Whisk together all ingredients except parsley in small saucepan, bring to
boil, stirring constantly, cook one minute. Let cool, add parsley, cayenne &
salt.