I love this time of year! There is so much food available 50 feet from our front door, making meals convenient, cheaper and tastier. There’s something about knowing how your food was grown every step of the way, from tilling in compost through harvesting. Here’s a chili recipe that came mostly from our garden(marked with an *). Enjoy!
Black Bean Chili
2 cups black beans* boiled
1 TBSP olive oil
1 medium yellow onion*, minced
2 large cloves garlic*, minced
1 medium pepperoncini*, chopped
4 Thai hot peppers*, chopped
1 green bell pepper*, chopped
1 3″x3″ square of tempeh, cut into 1/4″ cubes
1/2 TBSP ground cumin
1 tsp ground corriander
2 tsp ground paprika
1 tsp fresh oregano* chopped
2 tsp dried oregano
20 assorted tomatoes ranging from cherry* to large heirloom*, roughly chopped
1 small yellow squash*, chopped
1/4 cup zucchini*,grated
1 ear of corn*, kernels cut off
sea salt and pepper to taste
Boil the black beans in about 6 cups of water until just tender, 45minutes to an hour depending on your bean. While the beans are cooking, heat up olive oil in a separate large pot. Saute the onion for a few minutes until they start to become tender. Add garlic and saute for another minute. Then stir in hot and green peppers and tempeh, mixing thoroughly. At this point, mix in cumin, coriander and paprika, coating everything. Turn the heat up slightly, stir in tomatoes and cover pot, cooking for about 20 minutes. The beans should be ready a this point. Add beans, yellow squash, zucchini and corn, cover and simmer over low heat for an hour. Adjust the flavor with salt and pepper and serve. We chose to serve over oat/corn waffles (see photo), but the recipe wasn’t stellar so I’m not including it. A cornmeal waffle would be perfect, so maybe I’ll post one at a later date. In the meantime, try biscuits!
Quick and Simple Biscuits
preheat oven to 350F
2 cups unbleached flour
1 TBSP non aluminum baking soda
1 1/2 tsp sea salt
1/3 cup olive oil
2/3 non-dairy milk
1 tsp lemon juice or apple cider vinegar
Stir together milk, oil and lemon juice or vinegar, set aside to curdle. Sift flour baking powder and salt together, then add curdled mixture to the dry ingredients. Mix into doughy ball and then kneed for a few minutes adding more flour if it’s too sticky. Divide into six equal balls and press flat onto baking tray and bake for 20 minutes.
Sift flour, baking powder an
