Tag Archives: vegan chili

Truffled Tofu

Truffled Tofu Scramble

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Serves 6

I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.

8 ounces crimini or button mushrooms

1 lb. Medium or regular tofu (do not use firm)

2 – 3 tablespoons nutritional yeast

2 tablespoons soy sauce

1 teaspoon truffle oil

Salt and pepper to taste

Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess  or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.

Pumpkin Chili

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Pumpkin Chili

This autumnal chili, invented by Didi Emmons, uses pumpkin flesh and seeds. The curry and cinnamon makes this chili a bit exotic. It’s a dish that Didi and her cat Henry thoroughly enjoy.

Serves 6

Ingredients:
1 sugar pumpkin, about 2 lbs.
1 T. vegetable oil
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and minced
2 T. chili powder
1 T. curry powder
½ t. ground cinnamon
6 plum tomatoes, chopped
2 ½ c. cooked bulgur
1 can organic kidney beans (drained and rinsed)
½ c. toasted (green) pumpkin seeds
½ c. chopped cilantro leaves and stems
Salt and pepper to taste

Preheat the oven to 375. Cut the pumpkin in half with a large knife such as a cleaver. Scoop out the seeds with a large spoon, remove the stringy innards, and rinse the seeds in a colander to remove any bits of flesh. Lay the seeds out on a paper towel to dry. Place the pumpkin open side down and bake until the flesh is soft, about 50 minutes to 1 hour. Remove the pumpkin from the oven and put it aside to cool. Now sprinkle the rinsed and dried pumpkin seeds on a prepared baking sheet, sprinkle with some salt, if desired, and toast in the oven until they are nicely browned and crisp, about 10 minutes, depending upon your oven. Set them aside.

In a large heavy bottomed saucepan or stockpot, heat the oil over medium heat. Add the onions and garlic, as well as the spices. Stir often for about 5 minutes, or until the onions turn soft. Add the tomatoes and bulgur and about 2 cups water. Bring to a simmer.

Meanwhile, spoon the flesh from the pumpkin and add it to the simmering chili along with the beans. Cook the chili for about 20 minutes, adding more water if necessary to attain a chili-like consistency. Right before serving add the toasted pumpkin seeds and the cilantro. Season with salt and pepper to taste, and serve hot.