Guest guest Posted March 31, 1999 Report Share Posted March 31, 1999 You might want to add this cafe to your list of US vegetarian restaurants -- Brenda serves vegan. reposting with more info - address and another url (with photo) * Exported from MasterCook * Cafe Brenda's Black Bean Vegetable Chili - Repost Recipe By : Brenda Langton, Minneapolis Serving Size : 10 Preparation Time :0:00 Categories : *Filed Vegan Restaurants Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups dried black beans 1 large onion -- chopped 2 tablespoons olive oil 4 garlic cloves -- minced 2 large carrots -- diced 2 ribs celery -- chopped 1 red bell pepper -- seeded and chopped 2 jalapeno peppers -- seeded and minced 1 tablespoon minced fresh marjoram 1 tablespoon minced fresh oregano 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon crushed coriander seeds 1 1/2 teaspoons salt 1/2 lemon -- juiced 1 ounce unsweetened chocolate 1 cup raw pumpkin seeds soy sauce sour cream -- optional 1 1/2 cups grated Cheddar cheese -- optional 1) Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid. 2) In a large skillet, saute the onion in the oil until soft. Add the garlic, carrots, and celery; saute 3 minutes. Add the bell pepper and jalapeno peppers; saute 3 to 5 minutes longer. 3) Combine the sauteed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally. 4) As the chili simmers, place the pumpkin seeds in a saute pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool. 5) Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired. Serves 8 to 10. Featured in new book: Chili Nation, January 1999, by Jane and Michael Stern Broadway Books. REVIEWs at Epicurious: * A Cook from down the street on 03/11/99... " maybe if you added tomatoes you could get this down but I'm not sure. Chocolate is great in good recipes, but this is not a good recipe. " * A Cook from Missoula, Montana on 02/13/99... " This is a good vegetarian chili. As the recipe states, the toasted pumpkin seeds are essential. The chocolate is definitely a good additiion. I agree with first reviewer that tomatoes would be an asset. " * A Cook from Washington, D.C. on 01/29/99... " ..not very interesting as written. becomes quite delicious with the addition of about two cups of diced tomatoes and their juice, as well as a hit of wine and some fiddling with the spices. the chocolate is a great ingredient. " See also the REVIEWS at sidewalk... http://twincities.sidewalk.com/detail/41514 Cafe Brenda * 300 1st Avenue North, Minneapolis, MN 55401 (612) 342-9230 / Vegan w/ Photo of interior >kitpath on 3/99 - - - - - - - - - - - - - - - - - - NOTES : Proprietor Brenda Langton's black bean chili often appears on the lunch menu of Cafe Brenda in Minneapolis, served with a slab of rough-hewn corn bread on the side. Wild rice is a good Minnesota companion for this dish, too. Whatever else you serve, do not neglect the roasted pumpkin seeds to sprinkle on top: Their toasty crunch is addictive. As for the cheese and sour cream garnishes, we suggest them only for those who simply can't tolerate a chili as low in fat as this one is without them. - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 1999 Report Share Posted March 31, 1999 test - PatHanneman <kitpath <RecipeCafe > Cc: <Veg-Recipes > Tuesday, March 30, 1999 4:07 PM [RecipeCafe] black bean Chili - repost > PatHanneman <kitpath > > You might want to add this cafe to your list of US vegetarian restaurants -- Brenda serves vegan. > > reposting with more info - address and another url (with photo) > > * Exported from MasterCook * > > Cafe Brenda's Black Bean Vegetable Chili - Repost > > Recipe By : Brenda Langton, Minneapolis > Serving Size : 10 Preparation Time :0:00 > Categories : *Filed Vegan > Restaurants Soups And Stews > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 1/2 cups dried black beans > 1 large onion -- chopped > 2 tablespoons olive oil > 4 garlic cloves -- minced > 2 large carrots -- diced > 2 ribs celery -- chopped > 1 red bell pepper -- seeded and chopped > 2 jalapeno peppers -- seeded and minced > 1 tablespoon minced fresh marjoram > 1 tablespoon minced fresh oregano > 1 tablespoon chili powder > 1 tablespoon ground cumin > 1/2 teaspoon cayenne > 1/2 teaspoon crushed coriander seeds > 1 1/2 teaspoons salt > 1/2 lemon -- juiced > 1 ounce unsweetened chocolate > 1 cup raw pumpkin seeds > soy sauce > sour cream -- optional > 1 1/2 cups grated Cheddar cheese -- optional > > 1) Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours. Drain them and cook in 8 cups of water until tender, about 1 hour. Drain, reserving all the cooking liquid. > > 2) In a large skillet, saute the onion in the oil until soft. Add the garlic, carrots, and celery; saute 3 minutes. Add the bell pepper and jalapeno peppers; saute 3 to 5 minutes longer. > > 3) Combine the sauteed vegetables and cooked beans in a large pot. Add the herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes, stirring occasionally. > > 4) As the chili simmers, place the pumpkin seeds in a saute pan over medium-high heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to brown. Sprinkle a few drops of soy sauce on them and allow them to cool. > > 5) Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or grated cheese, if desired. Serves 8 to 10. > > Featured in new book: Chili Nation, January 1999, by Jane and Michael Stern Broadway Books. > > REVIEWs at Epicurious: > * A Cook from down the street on 03/11/99... " maybe if you added tomatoes you could get this down but I'm not sure. Chocolate is great in good recipes, but this is not a good recipe. " > * A Cook from Missoula, Montana on 02/13/99... " This is a good vegetarian chili. As the recipe states, the toasted pumpkin seeds are essential. The chocolate is definitely a good additiion. I agree with first reviewer that tomatoes would be an asset. " > * A Cook from Washington, D.C. on 01/29/99... " ..not very interesting as written. becomes quite delicious with the addition of about two cups of diced tomatoes and their juice, as well as a hit of wine and some fiddling with the spices. the chocolate is a great ingredient. " > > See also the REVIEWS at sidewalk... > http://twincities.sidewalk.com/detail/41514 > Cafe Brenda * 300 1st Avenue North, Minneapolis, MN 55401 > (612) 342-9230 / Vegan w/ Photo of interior > > >kitpath on 3/99 > > > - - - - - - - - - - - - - - - - - - > > NOTES : Proprietor Brenda Langton's black bean chili often appears on the lunch menu of Cafe Brenda in Minneapolis, served with a slab of rough-hewn corn bread on the side. Wild rice is a good Minnesota companion for this dish, too. Whatever else you serve, do not neglect the roasted pumpkin seeds to sprinkle on top: Their toasty crunch is addictive. As for the cheese and sour cream garnishes, we suggest them only for those who simply can't tolerate a chili as low in fat as this one is without them. > > - - - - - > Pat Hanneman's Kitchen - recipe home page > http://home.earthlink.net/~kitpath/index.html > > > > - - - - - > Pat Hanneman's Kitchen - recipe home page > http://home.earthlink.net/~kitpath/index.html > > > ------ > We are proud as punch of our new web site! > > Onelist: The leading provider of free email community services > ------ > To post to list: " Veg-Recipes " > To contact List Owner: " greenlee " > Subscribe or Un through ONElist site: > > Quote Link to comment Share on other sites More sharing options...
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