Family Reunion -- Help Please

[Guest guest]

I travel with something I once saw recommended on a celiac board -- an

electric fondue cooker, which can be used as a crock pot of sorts.

 

At a conference I was at recently, there was a potluck lunch. Most of us

were staying at the hotel. Because I am leery of too much restaurant fighting

when I travel, I brought my cooking gear -- and knowing there would be a potluck

I also brought a vegan cookbook.

 

I made a middle eastern chickpea stew, which is easily adapted for having to

deal with hotel room cooking. You'd need the fondue pot, a cooking spoon, a

handheld can opener and a knife.

 

3 15-oz cans chickpeas, drained

1 can peeled diced tomatoes with onion and garlic (have a second can handy to

be added if you want)

1 small can tomato sauce

about 1/2 - 2/3 cup raisins

one onion

olive oil

seasonings (pepper, hot pepper sauce, garlic, cinnamon)

 

Slice onion and sautee in the fondue pot until soft. Add tomatoes. (To cut

back on fat, you can cook the onions in the tomatoes.) Add chickpeas, then

see if you need the second can of tomatoes. Add rest of ingredients and season

to taste -- this should be spicy. I don't add salt as I think the canned

chickpeas have quite enough in them, but you can add that too if you want.

 

If you have time, turn this way down and let it simmer for an hour or so. It

can be served cold or reheats very well. I bought all the ingredients for

this at a grocery store near the hotel, except for the seasonings -- if I am

cooking on the road, my kit has the fondue pot, an electric skillet, utensils,

and sea salt, pepper, garlic, cinnamon, GF curry powder, and Oriental stir fry

seasonings in it at all times.

 

Marakay

 

 

 

[Guest guest]

Another thing that works with the fondue pot travel cooking is vegetarian

chili. You can make it from semi-scratch, and use GF meat substitute if you

want.

 

If you can find it, and if you can eat it, start with Frieda's Organics

" soyrizo " . It's quite highly spiced and also works so well that non-vegetarians

I

know like it in my Mexican-style and Tex-Mex style cooking.

 

Here's what I did last month for a vegetarian chili done in a hotel room

(using the fondue pot)

 

1 Frieda's " Soyrizo "

2 cans diced tomatoes with jalapeno

1 can tomato sauce

1 onion, chopped

3 cans beans (I used black beans by request of a roommate)

spices as needed (hot pepper sauce, garlic, etc.)

 

Brown soyrizo and onion; add tomatoes, sauce, and mix well. Add beans --

rinsed and drained -- one can at a time until you have the consistency you want.

Add spices. Cook until fully heated. Serve this with whatever you'd normally

put on the side of chili.

 

 

 

[Guest guest]

When I travel, I usually take an electric pot to boil water and some Tasty

Bite meals that I get off the Internet. Then I know I'll always find a

meal. I just boil water and add the cooking bag. I also eat them with

pickles and corn cakes.

 

Suzanne