This deeply spiced take on chili con carne awakens taste buds with its punchy flavors. It’s made with highly digestible cooked vegetables and vegan proteins, along with a unique spice blend for warmth and nourishment.
In large Dutch oven or pot, heat oil over medium heat. Add onion, celery, and garlic and sauteu0301 until onion is translucent, about 5 minutes.
Add tempeh, garam masala, chili powder, salt, and chipotle or paprika and sauteu0301 until spices are fragrant, about 2 minutes. Stir in black beans, tomato passata, water, and tomato paste. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 30 minutes.
Taste and season with additional salt, if desired, and add more water if you prefer a thinner chili.
Ladle chili into bowls and garnish with avocado, green onion, vegan sour cream or cashew cream, and fresh chili.
This recipe is part of the Ayurvedic Comfort Foods collection.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.