Tag Archive for fall

Quinoa, Black Bean, Butternut Chili

I tend to cook with the seasons. That means I like to eat ingredients when they are seasonally available; which means fresh greens and fruit in the summer, heartier winter vegetables in the winter.

a, Black Bean, Butternut Chili

It’s been a long, hot summer here in Vancouver, with very little rain. It’s only just over the last few days that we’ve started to feel a change in the weather, and have been happy to see some badly-needed rain.

One of the things I love most about living here is our beautiful, warm falls. You can pretty much count on there being beautiful weather well into October.

So while Starbucks may be already pimping out the PSL, I’m going to try to enjoy the last bit of summer for a while.

However, I am turning to warmer recipes these days, now that it’s cooled down enough for me to turn on my oven. I’m loving my French Enamel cookware (I am lucky enough to now own TWO Staub Cocottes), which are busy these days making up pots of beans and soups and stews.

Even before I was a vegetarian, I made my chili without meat. I just don’t think it needs it, simply put. Chili, made with beans, especially, is so meaty and full of protein already. It really fills you up.

The spin on this one includes one of my favorite fall ingredients: butternut squash. It also includes and extra dose of protein in the form of quinoa.

It’s a little sweet, a little spicy, very warming and oh-so-filling. You can make this in your French Enamelware, or in your slow cooker.

Vegan Chili

Quinoa, Black Bean, Butternut Chili

 

Ingredients:

  • 1 medium onion
  • 5 cloves garlic
  • 1 small can tomato paste
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 4 c vegetable stock
  • 1 can black beans, drained
  • 1 smallish butternut squash
  • 1 large (14-oz) can of diced tomatoes
  • 1 c uncooked quinoa
  • 1/4 c chopped cilantro

Method:

  1. Heat your dutch oven over medium heat, and add a couple tablespoons of oil. Dice up the onion and add it to the pot. Season and stir well. Allow onions to sweat out for 5-10 minutes, until soft.
  2. While the onions are cooking, cut the butternut squash in half, and peel. Scoop out the seeds, then cut into 1″ dice.
  3. Finely dice the garlic and add it, stirring, just until fragrant. Now add all the spices and stir well so that they coat the onions and garlic.
  4. Now add the squash, and stir well. Cook for 5 minutes or so more, allowing the edges to soften and pick up some colour.
  5. Now add everything else, stir well, and taste for seasoning. Allow to simmer, partially covered, on top of the stove for about 20-30 minutes, until the squash is soft and everything is thick and comes together.
  6. Before serving, taste and see if it needs more salt or heat. Stir in most of the cilantro, reserving a few leaves for garnish. Garnish with a sprinkling of cilantro, and slices of avocado, if you wish.

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How to Make Apple Roses

I consider this one to be a Pinterest win.

A few weeks back, I started to notice this thing in my feeds, over and over. People were making tarts and pies–not a strange thing, given this time of the year. But instead of just chopping the apples up and throwing them in a pie shell, they were beautifully, artfully presented.

The apple rose was one of them, and I thought, “how hard can that be??” after reading a few tutorials. So I thought I’d give it a shot.

They actually are not hard to make. The trickiest thing about them is cooking the apples to the right consistency. You want your apples to be pliable, but not mushy. For me, 2 minutes in the microwave was not quite enough, but 3 was too much. You’ll have to play around with times.

These taste just like apple pie, but they are arguably much prettier.

On to the tutorial!

How to Make Apple Roses

Ingredients:

  • puff pastry, thawed
  • crisp apples, like jonagolds
  • apple butter or apricot jam
  • cinnamon & sugar for sprinkling (I like cardamom, too)
  • butter
  • lemon juice

Method:

  1. Halve and core your apples (you don’t need to peel them). Using a mandolin or even just a knife, cut very thin half-moon slices.
  2. Place the apple slices in a small, microwave-proof bowl, and cover with water and couple of tablespoons of lemon juice. Place in the microwave and cook on full for 2-3 minutes, just until the apple slices are soft and pliable. Allow to cool so you can work with them.
  3. Cut your puff pastry (width-wise) into 1.5″-2″ strips.
  4. Lay the strip of puff pastry down on your work surface, and brush the top with the jam.
  5. Now, starting at one end, begin to lay your apple slices end to end on the puff pastry. You want the top of the apples (the arc part) to be peeking up over the top of the puff pastry, and you want a margin of puff pastry at the bottom. You can overlap your slices a little if you like.
  6. Once you have the pastry covered with apple, begin to carefully roll it up from one end to the other.
  7. Drop “roses” into a pre-buttered muffin tin. Brush each with a little butter, then sprinkle with a little sugar and cinnamon.
  8. Bake in a 375 degree oven for about 30 minutes, or until golden.
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