Veggie Delight

Our new show tomorrow will be all vegetarian or vegan food..... our main attraction is a great dish of VEGAN CHILI... now a lot of people make some form of Vegan/Vegetarian Chili, this is my take and I promise it is an incredible dish... We will also talk about this great bread (more like cracker) that you can use to sop up the chili with...while you will think that this bread is not vegan, believe me with the ingredients we use, it will be..... so read the recipes and buy your groceries because on Oct. 19th it is on like Donkey Kong.....

Vegan Chili

You need:

Golden Potatoes—small dice
Red Onion—small dice
Garlic—minced
Tomato Sauce
Whole Peeled Tomatoes
Anaheim Green Chili
Beans—cooked
Cumin/Comino Powder
Chili Powder
Salt and Pepper to taste
Canola Oil


In medium to large pot, depending on how much you make, heat the Canola Oil and Sautee the Potatoes and Red Onion until potatoes are browned.

Add Garlic and can of Tomato Sauce mixed with water, as your base, and allow the potatoes to stew. Add the Comino, Chili Powder and any other spices you crave.

Add beans, your choice on the type, and deseed and dice the Green Chili and add also.

Allow this to stew or cook on the stove top for about 30 more minutes until the Potatoes are soft.

Absolutely a great Chili Dish

BREAD (UNLEAVENED)

1 c. flour
3 tbsp. sugar
Dash of salt
1/2 stick butter (we will use Smart Balance which contains no animal by products and is gluten-free but with the flour we use that part not so much)

Blend ingredients together like pie crust. Stir in 6 tablespoons milk (Almond milk or Silk which is soybean based)or as much as is needed. Bake at 350 degrees for 45 minutes.