Tag Archive for staub

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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Lazy Sourdough Bread (Vegan)

I have a new love in my life. Let me introduce you:

Cocotte from Staub

Gorgeous, right???

I tend to not be super materialistic; most of my furniture is from Ikea, I don’t own a lot of clothes, and I drive a 10-year-old Kia.

But in the kitchen, things are different. I have a serious gadget addiction, and boy, do I love my knives.

I have always longed for a piece of enameled French cookware to call my own, and now I have one. This is the Cocotte from Staub.

I’ve wanted one of these heirloom pieces since forever, but you may not be aware of just how versatile they are. Sure, you can cook stuff in them on top of the stove, like soups and stews and risottos. But they also go into the oven, as well, making the transition from browning something on the stovetop and then finishing it off in the oven seamless.

Beyond that, though, you can also make bread in them. Like, really, really good bread.

Sourdough bread in a dutch oven

Something, again, I’ve been wanting to make for ages, but never had the ability. Now I do.

I love this recipe for Lazy Sourdough Bread because it’s so perfect in its simplicity. You literally need 4 ingredients, and there’s no kneading.

It does take some time, though, so make sure you plan ahead.

Sourdough starter

I got my sourdough starter from a friend. I have tried making my own starter in the past, and it was a giant failure. Maybe you’ll be more successful? Otherwise, there are other options.  You can sub out the sourdough for a little actual yeast; about 1 tsp should do it. Alternatively, Homestead Junction sells it, or you can take a course there to learn how to make your own.

I prefer sourdough to regular yeast, as the fermented nature of sourdough is more natural, and better for me.

Really, this results in the most amazing, crusty, chewy delicious loaf of bread. I will be making these for everyone I know. Who wants to be my friend?? 😉

lazy sourdough bread vegan

Lazy Sourdough Bread (Vegan)

(adapted from Breadtopia)

Ingredients

  • 3 ½ cups flour (I used a mix of 1.5 cups whole wheat & 2 cups AP)
  • 1 ½ tsp salt
  • 1 ½ cups water (room temp)
  • ¼ cup sourdough starter

Method

  1. Mix together the flour and the salt in a large bowl.
  2. Add the sourdough to the water and mix well (here’s a hint: your sourdough is good if it mostly floats on the top). If you are using yeast and not sourdough, sprinkle it overtop of the water and allow it to sit for about 5 minutes to “bloom.”
  3. Make a well in the dry ingredients, and pour the water/yeast mixture into it.
  4. Begin to mix the bread together, first with a spoon, but you’ll probably need to get in there with your hands to really mix it together until all the flour is incorporated.
  5. Cover with plastic wrap and a tea towel, and allow to sit in a warm spot overnight.
  6. The next morning, remove from the bowl. It should have grown significantly overnight, if not doubled in size. Trace the shape of the lid of your dutch oven on a piece of parchment, and cut that circle out. Place the parchment on a cutting board. Form the dough into a nice circle loaf (you may need to flour your hands and your work surface if the dough is sticky) and place it on the parchment. Cover with a damp tea towel and allow to sit in a warm place to rise for 45 minutes.
  7. After 45 minutes, place your dutch oven in the oven, and turn the temperature on to 450 degrees. Allow the oven to preheat for 45 minutes.
  8. Once the oven and dutch oven are hot, carefully pull the loaf up and drop it into your pot. Cover and allow to bake for 30 minutes.
  9. Remove lid, turn down the heat to 400 degrees, and bake an additional 15 minutes. Remove from oven, allow to cool and enjoy (preferably still warm, with olive oil or vegan butter).

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