Blissful Bites (44 page)

Personally, I like my chili with lots of vegetables. It ups the nutritional value and taste of the dish. So this isn't your usual chili recipe. If you want, you can leave out the veggies, but definitely try it at least once as is. This recipe makes a ton, so it's great to freeze for later use.

1 cup dried pinto beans, soaked 6 to 8 hours, or 1 can (15 ounces), drained and rinsed

2 cups dried black beans, soaked 6 to 8 hours, or 2 cans (15 ounces each), drained and rinsed

1 cup filtered water

2 cups kabocha squash,
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inch cube, skin on

Pinch sea salt

1 cup celery, diced

1 cup bell pepper, large dice

1 cup fresh corn, off the cob

1 clove garlic, chopped (optional)

2 tablespoons cumin

1 tablespoon oregano

2 tablespoons chili powder

Dash cinnamon

Dash black pepper

1 cup tomatoes, diced

1 can (15 ounces) tomato sauce

Sea salt, to taste

Cilantro, for garnish

Follow the
basic beans
recipe on page 202 for cooking beans from scratch. Save cooking liquid. Meanwhile, heat 1 cup water in a medium skillet over medium flame. Cook kabocha with a pinch of sea salt, covered, until almost tender. Add the rest of the veggies, spices, tomatoes, and sauce. Bring to a boil and then simmer, covered, for five minutes. Stir in beans, with some of the cooking liquid if needed, depending on how chunky you want your chili. Season to taste and simmer another five minutes. Serve hot, garnished with cilantro.

• Makes 3 to 4 servings

If you miss the taste of fish but don't want the added mercury in your diet, try this healthier tempeh version. The tempeh “fish” pieces can be either baked or fried. The fried version will be more reminiscent of fish, but the baked version is oil-free and healthier. Best served with
mango-peach salsa
(recipe follows).

Oil, for pan

1 package (8 ounces) tempeh

1
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cups unsweetened rice milk

1 tablespoon Dijon mustard

1 tablespoon soy sauce or tamari

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teaspoon paprika

2 tablespoons dulse flakes

1 tablespoon nutritional yeast

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cup cornmeal

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cup panko-style breadcrumbs

1 tablespoon arrowroot

Corn tortillas, for tacos

1 avocado, sliced

Preheat oven to 350 degrees F. Spray a baking sheet with oil. Cut tempeh into 2-inch long and
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-inch thick pieces. Whisk together wet ingredients and set aside. Place dry ingredients in a food processor and pulse a few times, until the mixture is a fine flour. Place in a small bowl. Dredge each piece of tempeh in the rice milk mixture, then toss with breadcrumb mix. Place on baking sheet in three rows about an inch apart. Spray oil on top of pieces, then bake for 15 minutes. Flip and bake another 15 minutes. Serve immediately in corn tortilla with sliced avocado and
mango-peach salsa
.
 

• Makes about 2 cups

This salsa is the perfect summertime treat. Serve with chips as an appetizer, in a wrap, or with the tempeh “fish” tacos.

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cup red bell pepper, minced

1 cup white peach, small cube

1 cup mango, small chunks

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cup cilantro leaves

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teaspoon cumin

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teaspoon sea salt

Dash black pepper

Dash paprika

Dash cayenne

Combine all ingredients in a medium bowl. Let sit in the fridge for 15 minutes to let the flavors meld.

• Makes 3 to 4 servings

You know you wanted one more tempeh recipe! The sweet orange marinade makes this a dish that everyone will love. It can be served with a grain and steamed greens for a macrobiotic meal, or cut the tempeh into cubes and toss with soba noodles and steamed veggies.

1 package (8 ounces) tempeh, cut into cutlets

orange marinade