msmcknittington
09 February 2008 @ 04:58 pm
This is for [livejournal.com profile] tattycat, to aid her in her pursuit of a meatless Lent. This recipe is dead easy -- you're just chopping things up and opening cans. The hardest part is leaving it alone until it's done cooking.

I usually just slice the peppers into strips instead of dicing them into little squares. It looks more festive, I think. And it takes less time. Cook/preparation time is about an hour.

It's vegetarian if you garnish it with cheese and sour cream, and it's vegan if you leave those off. Don't be tempted to use vegan cheese -- totally not worth it. You might as well pick up a cube of yellow Fimo clay and grate that over your chili.

Vegetarian/Vegan Chili )

Another vegetarian "recipe" I like to make is fajitas. Grab a packet of fajita seasoning from the spice aisle (check the ingredients if you're aiming for vegan; sometimes there's dairy or bouillon), slice three or so bell peppers into strips along with a Vidalia onion, cook the onion until it's softened in a skillet with some oil, toss in the peppers, cook until they're soft, add the seasoning packet and water, and cook until you're satisfied with it. Serve with toppings of your choice -- I recommend black bean and white corn salsa. Refried beans and cheese if you're looking for protein. As an avowed omnivore, I do not miss the meat in fajitas at all when I make these.

To get the closest meat fajita experience, you'll want to let the onions and peppers blacken a bit. Don't let it burn to a crisp, but definitely let the onions caramelize. Or you can roast the peppers under the broiler before you cut them up.
 
 
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