While my team lost tonight (and what a game it was!!), I WON in the kitchen!!!
Ever since I pushed “Submit” on my Eat, Drink & Be Vegan cookbook at Amazon I have been hoping to get to write “Dreena is a genius!!!” Well, she is!
The. best. chili. ever.
OH my gosh –
Thick, rich Chocolate.
3 kinds of Beans.
SO healthy! I LOVED this recipe!!! It’s kind like “Mexican mole sauce meets red coconut curry.” It was so aromatic and you could smell chocolate and coconut throughout the whole bowl, yet it had the taste of a normal bean + tomato chili.
My mother in law joined us for the game and brought hot cornbread to go with the chili –
From above (with a real glass!)
And you get a generous portion of soup too! This dinner was about 475 kcal, 19 grams fiber and 21 grams protein (330 kcal and all 19 grams fiber from big bowl of soup!)
Off to study and get geared up for a really busy week!
hello yall- does anyone know a really good non-veg cookbook?
Not as good as this one. You could easily add meat to many of her recipes – chicken and shrimp to the pastas, toss in seared beef to the soups. We plan on adding chicken to the Peanut Passion Sauce on Wednesday!
What a game it was, even though I had Kansas in the Final Four I thought Davidson played a hell of a game. Your chili looks delish. I bought the cookbook from Amazon too and it took forever to get here. It finally did on Friday and I am going to be in cooking heaven. Have a great week 🙂
Forgot to say I like your Real drinking glass 🙂
I just saw that recipe today when I was browsing through ED&BV at Barnes…it really piqued my curiosity…now i have to a.) buy the book and b.) make that chili!
Woh woh woh…Where’d that glass come from? For a second I had to do a URL double-take (This isn’t Kath’s blog! Where’s the orange cup?!) lol. Thanks for the detailed aromatic play-by-play! This soup just epitomizes comfort to me as I adore chili, coconut, and the smells of chocolate (more than the taste…call me crazy!?) so! Thanks again Kath and my condolences about Davidson :-\ What a great season though!
I officially NEED to buy this cookbook! That soup looks amazing!
I love twice baked potatoes (healthier version), is there such a thing as twice baked sweet potatoes and have you Kath or anyone else tried to make a healthy version? Thanks everyone! xoox
so thrilled that you’re enjoying ED&BV as much as I do – keep trying the recipes, girl! you won’t regret it! :0)
that cornbread looks like cheesecake! 🙂 I love that flavor profile.
I really appreciate that you post calorie and nutritional breakdowns for your meals. If it’s not too much of a bother, could you post the fat content (in grams) also?
Kath: That looks absolutely phenomenal! Do you think it would go well with yogurt like other chilis? I always need some yogurt to reduce the acidity of the tomatoes.
ok so I’m about to become extremely popular. instead of writing my research paper (booo), i came up with this:
presenting: kath’s classic oatmeal cookies!
1. in a bowl, combine 1/2 cup whole wheat flour, 1/2 all purpose flour, 1 cup oats, 1 tsp baking soda, 1/2 tsp salt
2. in a large bowl, beat 3/4 cup brown sugar, 3 tbsp buttery spread (i used smart balance), 3 tbsp plain applesauce.
3. to the wet mixture, add 1 cup “whipped” banana, 1 egg white, and 1 tsp vanilla extract. mix in 1/2 finely chopped walnuts, ground flax seed, and some dark chocolate chips if you want.
4. slowly add flour mixture to wet mixture.
5. bake for 12-15 minutes at 350* until just golden brown. makes about 2 dozen cookies.
can i just say that these are fantastic and healthy too! kath, i’ve been looking for a way to repay you for introducing me to your oatmeal, and here it is : )
Casey – I have many non veg cookbooks I love. Ina Garten’s Barefoot Contessa cookbooks are great. I also love Ellie Krieger’s new cookbook (The Foods You Crave). The Joy of Cooking is also a great basic book for cooking all kinds of food, basic to complicated.
so glad you’re loving ED&BV, it’s been a 100% hit for me, too! I’m so excited to hear your successes with this recipe, and it looks absolutely fabulous! bummer about the loss, but what a run 🙂 have a great rest of your sunday…and of course, to a great week ahead 🙂
rachel k says
i have some good non-veg cookbooks too.
for really tasty (needs some modification to make healthy!) recipes: fosters market cookbook. i have loved every recipe i have made from this cookbook–great for entertaining. http://www.fostersmarket.com/
more with less–i think this was originally published in the 70’s! its very simple–most of the ingredients can be found in your pantry. the focus is on eating nutritious, flavorful foods with an emphasis on frugality. http://www.worldcommunitycookbook.org/more/index.html
i also like “almost vegetarian” –for people who eat plant based diets but some meat. the cookbook has recipes that can be modified from containing meat –> veg or veg–> meat. this is a great book and has a lot of information on healthy eating, choosing produce, as well as basics like: making tahini dressing, hummus, vinagrettes, etc. also has the nutritional counts. http://www.amazon.com/Almost-Vegetarian-Primer-Chicken-Altogether/dp/051788206X
i think any cooking light compilations would be good–they have some simple, yet tasty and healthy recipes.
cooksillustrated is definitely a good resource–you can try a free-trial subscription online. after that its just ~$4/mo. they test their recipes repeatedly so you can generally bet they’ll be good! Plus they have great instructional resources.
hope that helps!
Casey – two other great all-purpose cookbooks are “Apples for Jam” and “Falling Cloudberries” by Tessa Kiros. The recipes are wholesome and delicious, and her food styling and photography are gorgeous (most recipes have photos, which I love as someone who is very visual!). They’re also interspersed with stories about her personal connections to food as she grew up and in raising a family, memoir-style, which makes the recipes all the more interesting and appealing.
I’m having a serious craving for french fries! I’m thinking about trying to make sweet potato fries one night this week. What temperature should I bake them at? Any other tips? Thanks!
you’ve got me craving cornbread! the chili looks great too, but i havent had good cornbread in ages!
I second Em’s comment. Do you think your MIL can share the recipe?
Since you know so much about wines and I know almost nothing, I have a question for you. A lot of recipes call for dry white wine. What wine do you recommend, like I said, I am not a wine drinker, so I’d rather not spend a lot.
Also, what does white wine add to recipes? since it’s not sweet, I can’t figure out why it’s flavor would be wanted, for example in a salmon recipe. Thanks, night!
The idea of cocoa in chili scared me when I first read the recipe, but seeing it makes me want to eat it! It looks amazing.
i would have never thought of that combination in chili. glad to know it’s so good, cause it sure sounds like it could be!!
yesterday, I spent about an hour in Barnes & Noble leafing through (or deeply and intensely reading) ED&BV. I think it’s next on my list to buy!
sorry that davidson lost!!! i was so bummed too!! but, you’ve gotta give them mad props for almost making the final four!!
I miss the orange cup.
That looks delicious Kath!
I’m glad to be back in NC WITH a kitchen! If you keep posting about ED&BV i’ll have to splurge and purchase it!
Have a great night,
nicole r. says
clearly im not kath, but i can answer your question! dry whites are anything like chardonnay (unoaked preferably), sauvignon blanc, pinot grigio, chablis, chenin blanc, reisling, or even vermouth. vermouth can be tricky though because it is flavored with herbs… NEVER EVER EVER EVER EVER USE COOKING WINE!! cooking wine is sweet, gross, and not really wine. and for some reason it had salt in it. dont ever use it. basically, the whole point of wine is to add acidity. so if you’re making a risotto, for example, you add the wine to balance the richness and to make sure the rice doesnt get heavy. personally, i think the best to use is unoaked chardonnay, but that can be tricky to find. if you cant find unoaked, just try for a sauvignon blanc, chenin blanc, or pinot grigio. you can get any of those really cheaply. i dont like to use regular chardonnay, only because chard is buttery and kind of heavy and doesnt have the acidity that you need for cooking purposes.
hope that helps!!
NC (need to change my name) says
Leslie, I’m no wine expert, but I believe certain flavor compounds in foods are alcohol-soluble (as others are fat- or water-soluble), and that other times, wine in a recipe adds acidity or other properties. I would also be interested in some good, inexpensive recommendations on wines to cook with…
NC (need to change my name) says
mm I love pinot grigio. That’s considered dry?
Chili looks great, but i LOVE your placemats!
nicole r. says
yeah it is. its a bit thin really, and i think sauv works much better, but compared to…say…a french chard thats been aged in oak for 40 years, its dry haha
Kath – Off topic for the post, but I’m still dying to know your lime dressing recipe! I need to find a good one and trust you on the subject (and I also have decided to get that recipe book, I want more vegan cooking, man!)
Also, how did you get your blog open so broadly? I want to extend my own blog ‘family’ but seem unable to do so 🙁 any guidance? I’m still a newbie cook though, and so may not interest people as much with my recipes and posts, haha.
Leslie, whenever I cook with wine I use a wine I like to drink. Don’t just pick any wine choose a wine that you enjoy drinking. Hope this helps.
I haven’t made twice baked sweet potatoes, but I bet My Recipes.com or Recipezaar.com has some good ideas.
Posting calories, fiber and protein are as much as I can handle consistently. If you have a specific dish you’re interested in I’d be happy to look that one up for you. Thanks for asking though.
It would absolutely go well with yogurt! My family put Fage on theirs but I left it off so I could really taste the ingredients. Next time I probably will add a dollop.
Sounds great!! I’ll add them to my “To Bake” list 🙂
We usually bake fries at 425* or so, but we have yet to perfect ours. I actually prefer butternut squash fries I think!
Yaz and Em,
The cornbread was anything-but-healthy. Prepared from a box with vegetable oil, butter and eggs. Sorry to disappoint!
Nicole gave great wine advice – more than I would have known! Thanks, Nicole. I personally like cooking with Sauv. Blanc as I’m not a Pinot Grigio fan at all (one of the few white wines I don’t really like – it has no flavor!)