Tag: healthy
Chillingly Good Chili
Is there a more American dish than chili? While most people think of hotdogs and burgers as quintessentially patriotic foods, both have clearly established roots in other cultures. Records of the first pot of chili, on the other hand, can be traced back to what is now known as Texas in the early 1700s.
Like most classic comfort foods, there’s good reason why it’s survived and thrived through centuries of changing tastes: Affordable, versatile, and obviously, delicious, it hits all the high notes every time. For that same reason, I have a number of different chili recipes already. Like chocolate chip cookies, though, there’s always room for one more.
A Meatless Mix For Meat-Lovers
Chili con carne has long been the gold standard for chili aficionados. No beans, no fancy flourishes, just meat, meat, and more meat- Oh, and some chilies for good measure. Classic Americana. It’s interesting to see how my own approach has slowly skewed back to this more traditional approach.
Rather than a glorified vegetable stew, I’ve come to appreciate chili for being this simple, basic foundation to embellish after the fact, and only if warranted. It helps that there are better meat alternatives than ever, although that’s far from necessary to make an award-winning vegan chili recipe. In my opinion, the combination of old school TVP (Textured Vegetable Protein) and new school umami can run circles around pricey prepared beefy grounds.
Shiitake Stems Bring The Flavor
One of my favorite “life hacks” when using Sugimoto Shiitake is to save the stems for future use. Unlike most dried shiitake on the market, Sugimoto Shiitake are such high quality that even the stems are fully edible. Remove the very bottom part if hard, and the rest is packed with even more umami power than the caps. Finely minced, they transform into a compelling ground meat facsimile all on their own.
Hearty And Healthy
Thanks to the power of umami, it doesn’t scream “MUSHROOM CHILI,” despite being largely mushroom-based. In fact, it’s stunningly meaty, with a hearty texture that really could trick an omnivore. It makes me want to enter a chili contest just to see the stunned reactions when the recipe is unveiled.
Incredibly rich while also low in fat, balanced by the bright acidity of tomatoes, this is now my go-to for cold days, or tiring days, or days when the pantry is pretty bare. I could go on to list all the reasons why it’s the best vegan chili recipe around, but then I may never finish this post.
Spice Things Up
Chili is one of the most adaptable dishes around. You can make a basic batch that’s fairly mild, adding hot sauce to single servings as desired, or bring the heat in layers while cooking. Consider adding any of the following for more fire power:
- Fresh or pickled jalapeños for a bright, fresh spice
- Guajillo or chipotles in adobo for a more smoky flavor
- Serrano, habanero, or pequin for a sharp, bold finish
That’s just the bare basics. Any chilies or peppers, whether fresh, dried, ground, canned, or otherwise preserved are welcome at this party! You could even just double down on the chili powder and call it a day. It’s only a matter of personal preference.
Chill Out With Chili
Chili is a quintessential staple for any cook to master. Thankfully, that’s not a difficult task. In minutes, anyone can meld aromatic spices into a complex bouquet that lingers on your palate, as warm as a happy memory. A great chili is an ideal one-pot meal, no garnishes needed, but versatile enough to be enjoyed with cornbread, rice, tortilla chips, or so much more. Is there a bad pairing for chili? Personally, I have yet to find out.
Wordless Wednesday: Green Thumb
Jalapeño Seedlings
Purple Kale
White Strawberry
Swiss Chard
Sweet Onions
Asparagus
Green Cabbage
Ocas For Every Occasion
We have the Incas to thank for many of today’s hottest superfoods. Quinoa took the world by storm, rising from an unknown oddity to ubiquitous healthy staple seemingly overnight. Cassava is now the backbone of countless gluten-free baked goods, not to mention the darling of those following a paleo protocol. Maca, lucuma, and camu camu are all held in high esteem for flavoring desserts and creating natural supplements alike. Still, that’s only a fraction of the unique edible gifts Peru has to offer. Currently little known outside of South America, ocas may be next to make an appearance on that star-studded playbill.
What Are Ocas?
Though the comparisons are unavoidable, ocas are NOT just another type of potato. Also known as uqa in Quechua, the oca is a root vegetable native to the Andes, where its been grown since before known civilization. The tubers come in a wide range of shapes and sizes, but they are typically elongated and finger-like, ranging from 1 centimeter to 4 inches in length. (Pictured here are the smallest variety around, sometimes described as “mini” or “baby” ocas.)
Their skin is bumpy and comes in vibrant colors like red, yellow, orange, purple, and pink. The very same crop can yield a full spectrum sunset or just one shade. The leaves and flowers of the oca plant are also edible and can be used in salads or stir-fries, but are nearly impossible to export given their fragility.
Taste The Rainbow
Although color isn’t an indicator of flavor, not all ocas taste the same. The specific flavor profile can vary depending on the variety and how they are cooked. Complex and multifaceted, the taste can be described as combination of four primary elements:
- Sweet: Similar to sweet potato or butternut squash, with a a heightened perception of the natural sugars.
- Sour: A slight tartness, similar to green apples or raw rhubarb, which adds a refreshing note.
- Nutty: A hint of nuttiness, like chestnuts or hazelnuts, adding depth.
- Earthy: As you might expect from a root vegetable, similar to white potatoes or gold beets.
How To Eat And Cook With Ocas
Raw ocas are truly special; crisp and crunchy, with a slight snap when bitten, they make a stunning addition to a plate of dip and crudités. Though also fabulous when cooked, they begin to lose some of their defining characteristics that set them apart from supermarket spuds. Their colors become muted with heat and time, though that can be mitigated somewhat by using more acidic ingredients (lemon juice, vinegar, tomatoes) to preserve the volatile anthocyanins.
To reiterate, ocas are not potatoes, but they can be prepared any way you would cook potatoes.
- Boiling: This is a simple and effective method, resulting in a soft and tender texture. Cook whole ocas in boiling water for 10-15 minutes, or until tender when pierced with a fork.
- Roasting: Roasting brings out the natural sweetness and creates a crispy exterior. Preheat oven to 425 degrees, toss ocas with olive oil and herbs, and roast for 15-20 minutes, or until golden brown and fork-tender.
- Sautéing: Sautéed ocas are another delicious option. Heat oil in a pan over medium heat, add chopped ocas, and cook for 5-7 minutes, or until slightly softened. Add other ingredients like onions, peppers, or spices for added flavor.
- Frying: Ocas can be deep-fried for a crispy snack or side dish. However, this is the least healthy option due to added fat.
- Mashing: Mashed ocas are a smooth and creamy side dish. Boil ocas for 20 minutes until soft, then mash with vegan butter, non-dairy milk, and your favorite seasonings.
Recipe Ideas
What sets ocas apart from your average taproot is their versatility. Most focus on their savory applications, but they’re equally appealing when used in desserts. That means they’re fantastic…
- Candied, either by plunging them into hot caramelized sugar and let set, or tossed with aquafaba and coarse sugar.
- On top of yogurt or smoothie bowls.
- Tossed into fruit salads as well as leafy green salads.
- Baked into focaccia or used as a topping for flatbreads and pizzas.
- Mixed with diced potatoes and pan-fried as hash browns.
- Lightly simmered in soups or stews.
- Canned, either as pickles or sweet preserves and jam.
Keep An Eye Out For Ocas
With their unique flavor profile, diverse textures, and vibrant colors, ocas offer a wholly satisfying adventure for your taste buds. From simple raw snacks to creative culinary uses, this ancient Andean root vegetable is poised for a modern comeback.
Crunch Time
I love cabbage. I don’t care how weird or uncool that makes me; I will never hide my penchant for these leafy brassicas. Look, I get the stigma, having historically been the food of peasants, the tragically poor and déclassé. After centuries of disrespect, I’d like to think I’m seeing glimmers of hope on the horizon for the humble cabbage.
That’s where the Crunchy Cabbage Salad at Loro comes in. For a place that bills itself as an Asian smokehouse and bar, they sure do know their way around the produce department. I was instantly smitten with their oak grilled snap peas that graced the menu over the summer, but this salad turned out to be the real sleeper hit. Arriving at the table showered with lemon zest, fresh mint, and candied cashews, the interplay of sugar and salt, crunchy and creamy, is exactly what makes it so compelling.
Gossamer-thin strands of shredded red cabbage intertwine with lightly pickled cucumbers and bites of tender green cabbage, sweet and mild, crisp yet somehow juicy. Coated in a cashew-ginger vinaigrette, the dressing has body from just a roasted cashew butter, preventing it from becoming cloying or heavy. Brightened by the fresh, raw spice and citrus, it’s the kind of condiment you’ll want on hand at all times. Go ahead, start mentally doubling or tripling that recipe right now to save the rest for later.
Loro keeps their secrets well, so I couldn’t get the official formula out of them. No matter; nothing will stand in the way of my love for cabbage. This is my take on the concept, with the added benefit of making about four times as much for a quarter of the price. Going slightly off-script, I found that smoked cashews add an even more compelling dimension, but simple roasted cashews would be equally satisfying.
Above all else, the real star of the show is the cabbage. Standing tall like fragile, tender greens never could, it’s a salad that travels well, keeps well, and quite simply won’t let you down.
Not Mincing Words
For those who know, the mere mention picadillo conjures up images of a warm, cozy kitchen, saucepan bubbling away on the stove, filling the whole house with the scent of simmering spices. Humble, hearty, and always comforting, it’s put protein at the center of the plate for centuries. Now, combining modern technology and culinary traditions, it’s time that picadillo goes plant-based.
What Is Picadillo?
Though often described as a beef hash, some might argue that it has more in common with American sloppy Joe’s or chili con carne. The word itself comes from the Spanish picar, or “to mince,” alluding to the roughly chopped meat. Ingredients vary wildly depending on who you ask, but common, unifying factors usually include some sort of tomatoes, onions, and peppers.
Picadillo Goes Vegan
While old-fashioned picadillo preparations are limited to beef and/or pork, there aren’t any constraints to the creative possibilities with plant-based alternatives. Staying true to the humility and lack of pretension in the original dish, I went with classic textured vegetable protein, also known as TVP or TSP (textured soy protein; same difference.) The problem is that by itself, TVP is incredibly bland.
That’s where Sugimoto Shiitake Powder comes into play! A small sprinkle adds incredible depth of savory flavor that tastes downright meaty, without any overt mushroom flavor. To up the ante, I love adding finely minced shiitake caps or stems, but this approach is perfect for picky eaters and mushroom haters. You get all of the umami, amplifying the inherent richness of the tomatoes, olives, and spices, with zero downsides.
This same trick works beautifully when using fresh or frozen vegan ground beef, too. Cooking it plain, straight out of the package might taste good, but adding some Sugimoto Shiitake Powder will make it great.
Regional Variations Of Picadillo
There’s no wrong way to make picadillo; it’s one of those dishes where everyone and their grandma makes it just a little bit differently. There are, however, distinctive styles found in specific regions:
- Cuban picadillo, which I model my version after, is briny and rich, with capers, green olives, and sweet raisins for contrast.
- Puerto Rican picadillo starts with sofrito as its base and is highly seasoned with adobo and sazon.
- Mexican picadillo typically includes many more vegetables, such as potatoes, carrots, and green peas.
- Filipino picadillo has ample umami thanks to the inclusion of soy sauce and fish sauce, and is often more soupy or stew-like in consistency.
Plenty of overlap and fusion exists between each version. It’s a recipe ripe to mix and match, pick your favorite elements, and make your own!
Serving Suggestions
Prepping your picadillo is only the first of many delicious decisions. It’s an ideal entree for meal prep since its versatility lends it to myriad serving suggestions. A few of my favorites include:
- Wrapped up in a burrito
- On top of tacos or nachos
- Sandwiched inside a torta or burger bun
- Alongside rice, mashed potatoes, fried plantains, polenta, or pasta
- Stuffed inside peppers, cabbage rolls, empanadas, croquettes, or frittatas
Don’t Rush The Process
When making picadillo, the most important ingredient is time. Slowly simmering, patiently, gently, allows all these seemingly disparate elements to meld into a harmonious whole. That’s not say it can’t be a quick fix meal, at least on the second time around. In fact, I prefer eating the leftovers, which keep brilliantly in the fridge for up to a week, or in the freezer for 4 to 6 months, becoming even more flavorful and balanced as they sit.
I’m not going to mince words here; this meatless picadillo is your new favorite meal waiting to happen, no matter how you serve it up.