And vegan (which is about as ethical as a meal gets). All the ingredients in this meal came from my garden, except the chili powder, which is the hot organic from The Spice House.
SOLE chili
1 medium onion, diced
1 roasted green pepper, diced
1/4 cup finely chopped cilantro
5-6 small carrots, cut into rough chunks
1 quart roasted eggplant
1 cup heirloom beans (I used Tiger Eye)
Spinach, 4 oz uncooked
1 quart roasted tomatoes
1 pint tomato sauce
2-3 T chili powder (to taste)
Saute the onion and peppers in a couple tablespoons of olive oil. Add the cilantro and simmer a couple of minutes. Add the carrots, tomato and eggplant, season to taste. Simmer about 10 minutes, add the beans. Continue to simmer about an hour. Serve with cornbread.
I used the roasted vegetables--peppers, eggplant, tomatoes--that I had cooked and frozen from last summer's garden.
Served with this cornbread, but Snarky Vegan recommends this vegan recipe.
Posts
No comments:
Post a Comment