Tag Archives: recipes

Vegetarian chili (adapted recipe)

It’s been a while since I posted a recipe, so I thought I would share this recipe that I have done a couple of times now. It was originally a recipe for “authentic chili”, although I’d argue that it’s probably still quite westernised. My version of the recipe came to divert quite a bit from the original anyway, for the simple reason that 1) I wanted it to be vegetarian. 2) The original required ingredients I simply did not have. It was a bit of a gamble but it turned out really yummy! I imagine it’s not that difficult to make this vegan if you’re so inclined. You’d have to switch the quorn for soy mince though.

Ingredients

300g Quorn mince

1 Tin of kidney beans (~400g)

2 Big red onions

7-10 Garlic cloves

2 Big carrots

3 Big bell peppers (assorted colours)

2 chilis

2 tsps of chipotle

1 tbsp of oregano

2 bay leaves

1-2 tbsps of garam masala

2 tbsps of ginger

1 tbsp of syrup or honey

800g crushed tomatoes

1 dl red wine vinegar

2½ dl vegetable stock

5 dl pale ale

Instructions

1. Heat a big pot with oil on the middle setting.

2. Cut the onions, garlic, carrot, chili and garlic finely and let them sizzle in the pot until they soften and have a nice colour.

3. Add the Quorn mince and the beans and fry for a few minutes.

4. Add the crushed tomatoes, beer, vinegar and vegetable stock. Stir.

5. Add the honey/syrup, oregano, garam masala, bay leaves and chipotle.

6. Let the stew simmer for an hour. Cut the bell peppers into medium-sized squares in the meanwhile.

7. Add the bell pepper to the stew. Allow the stew to simmer for a minimum of two hours. Enjoy!

I serve this with rice, but I imagine it would taste nice with corn bread or nacho chips as well. I’m a bit of a wuss so I eat the chili with some creme fraiché or yoghurt, even if it might be frowned upon by hardcore chili-lovers.

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Fancy traditional steak and potato dinner – Vegetarian Edition

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I’m a vegetarian but sometimes I like to keep things traditional and make a “steak and potatoes” fancy dinner. This is what I made last night and I decided to post it here if anyone is looking for ideas. It’s not very complicated, it’s just Hasselback potatoes, red wine sauce, peppered Quorn steaks and some steamed cauliflower and broccoli on the side. We followed this recipe for the red wine sauce. The Hasselback potatoes are made by peeling a few big potatoes and slicing them thinly, putting them in a wooden spoon to avoid cutting all the way through. After you’re done slicing them, they’re supposed to be buttered and put into the oven for 25 minutes. After 25 minutes you should take them out and butter them again and cover them in breadcrumbs and salt and then put them back into the oven for another 25 minutes. I screwed up and put the breadcrumbs on first thing, but it was fine. The peppered Quorn steaks doesn’t require much cooking and they’re already seasoned, so I just buttered them and put them in the oven for like 10 minutes. Delicious!

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Homemade ketchup recipe

Before Christmas, I made a bunch of ketchup based on a recipe that I tweaked. The recipe was enough for six 250ml glass bottles, so in total it should come up to ~1 – 1.5 litres of ketchup. The ketchup bottles was a part of our homemade Christmas hamper that we gave to friends and family, which also included a jar of homemade chilisauce and some delicious handcrafted pralines that Tom made. Unfortunatly, I didn’t take any good photos of it so I will have to make do with this cellphone photo.

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Most ketchup recipes require Worcester sauce, which contains fish. I wanted to make a vegetarian version, so I tweaked the recipe and added an apple:

Ingredients:

1 green apple

1 kg tomatoes

1 dl white wine vinegar

1 big yellow onion or two smaller ones.

4 cloves of garlic

250g brown sugar

2 tsps Cinnamon

2 tsp Mustard seeds

2 tsps Chili flakes

1 tblsp vegetable stock powder.

2 tblsp Soy

Salt

Instructions:

Parboil the tomatoes until the skin cracks. Put them immediately in cold water and peel off the skin. Chop up the tomatoes and put them in a big bowl. Slice the onion(s) and the garlic and fry in a big pan until soft and golden. Add the tomatoes and heat. Gut the apple and slice it finely and add it to the pan with the vinegar. Stir in the sugar bit by bit. Ground the mustard seeds in a mortar and add them to the pan together with the other herbs, spices, stock and soy. Let the contents simmer for around 30-40 minutes (or longer, depending on how juicy your tomatoes were and how thick you want your sauce). Blend the sauce with a mixer or a stick blender. Season with salt and pepper to your preference. I prefer a ketchup that isn’t completely smooth, but if you prefer your ketchup without any lumps, put it through a siv before pouring it into the bottles. If unopened, the bottles can be kept in normal temperature. If opened, keep in the fridge. Enjoy!

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