So a lot has happened these past few weeks while we’ve been busy with moving… I mean on a global scale. I mean where do I even begin? Should I go all the way back to Donald Trump publicly embarrassing himself? Or maybe I should mention Bin Laden is dead or the Celtics losing in the playoffs? There are storms ripping through the US and floods heading towards New Orleans… I mean they caught a Nazi in Ohio!
I know some of you are like : “Annie! I come here to read about food and werido sci-fi stuff!”
But it’s going to be OK – I mean I do more than just hang out with Dan, read comics, bake and watch the BBC. Not much more yet – my life is still a little small but living in NYC it’s about to get a lot larger. I mean I’m setting up lunch dates left and right at some of the best vegan restaurants on the planet with some of the best folks on the planet. This weekend there are pretty much too many events for vegans and vegan-friendlies in NYC… I don’t think we’re going to be able to keep up:
Friday May 13th at 9pm at Public Assembly, 70 North Sixth Street (map) we have the infamous Vegan Prom.
Saturday May 14th at 5pm at Cipriani Wall Street, 55 Wall Street (map) Farm Sanctuary is having their 25th Anniversary Gala.
Sunday May 15th at around 11am in the West Village (map) vegans are taking to the streets in The NYC Veggie Pride Parade
This recipe is one of those recipes that is so easy and quick – it’s ridiculous and a great dinner for right now with so much going on. Yes – I know modern technology has made it possible for folks to wash dishes while catching up on current events but who wants to do that? Why not have less dishes and read? Yes – This is a vegan version of the chili and pasta casserole with some extras and twists… but really what isn’t – right?*
Let’s eat some chili pots…
2 Cans Diced Tomatoes
1 Can Black Beans (drained and rinsed)
1 Can Kidney Beans (drained and rinsed)
2 Tablespoons Lime Juice
1 Tablespoon Beer (you can use non-alcoholic if you want)
2 Tablespoons Bragg – Bragg Liquid Aminos
2 Cloves Garlic (minced)
1/2 Green Bell Pepper (diced)
1/2 Red Onion (diced)
1 Tablespoon Jalapeños (sliced – add more if you like it spicy)
1 Tablespoon Onion Powder
2 Tablespoons Cumin
1 Tablespoon Chili Powder
1/4 Cup Cilantro (diced)
Dashes of Hot Sauce to taste
2 Cups Brown Rice (cooked)
Daiya Vegan Cheddar Cheese to sprinkle over the top
Heat oven to 400.
In your loyal little cast iron skillet that would follow you anywhere – even to Brooklyn, mix all ingredients except Brown Rice and Daiya and heat at a medium heat. Mix continually with a metal spatula or spoon to keep anything from sticking.
Let simmer to a boil and then let boil for 1-2 minutes. Then remove from heat.
Fill 4-6 large oven safe ramekins and small soup pots with Brown Rice about 1/3 of the way. Then fill the rest of the ramekin with your Chili and top with Daiya Cheddar.
Bake for 5-7 minutes or until your Daiya Cheddar is melted.
After you pull them out you’re going to want to let them cool down for about 2-3 minutes before you serve them. Those little guys are going to be hot… but some iced tea or a cold beer can help chill those little chili pots out.
*Yeah – I don’t know what that means. I’ve been randomly saying that a lot lately and so I kept it.