Going vegan many years ago opened up a whole new exciting world of
cooking that Frank and I are still exploring.
Today I’ll just touch on a couple of recent additions to our very
large repertoire of culinary endeavors.
One of my “comfort foods” is chili. And one of my favorite chili
recipes features sweet potatoes:
Chili – Small Red Bean and Sweet Potato:
2 lbs. Small Red Beans, dry
2 lbs. Sweet Potatoes
1 - 28-oz. can Crushed Tomatoes
2 Onions, medium size
5-6 Garlic, cloves
1-2 Chipotle Peppers
1/4 cup Molasses, unsulphured
2 tbsp. Chili Powder
2 tbsp. Cumin, ground
2 tbsp. Paprika
1 tsp. Cinnamon, ground
For complete recipe instructions for this Small Red Bean and Sweet
Potato Chili see:
http://all-creatures.org/recipes/chili-smredbean-swpot.html
One of the foods that we discovered after going vegan is the
plantain; and just a few days ago, we decided to experiment by
substituting plantain for sweet potato in our chili. It turned out to be
yummy! (Nothing ventured, nothing gained, right?) For our Kidney Bean
Plantain Chili recipe see:
http://all-creatures.org/recipes/chili-kidneybean-plan.html
For Chili and Tex-Mex Recipes see:
http://all-creatures.org/recipes/chiliand.html
For our entire collection of recipes, ingredients, cooking utensils,
etc. see:
http://all-creatures.org/recipes.html
Frank and I not only have lots of fun in our kitchen, we have the
added joy of knowing we are doing our part in sparing animals from
horrendous suffering and the environment from further degradation – as
well as staying healthy ourselves.
