Dreaming in Meta

This recipe looks awesome.

wildjavelina:

One of the main reasons I decided to make this blog was to record some of my cooking experiences. I suppose I’ll start doing that now.

I haven’t had much time in the kitchen this past week, which has been making me depressey and off. The combination of chopping holy shit out of my finger in an immersion blender, and an absolutely manic week/weekend at work has had me eating out a bit more frequently.

Aside from dinner, I was looking for a big pot of leftovers for lunches. I think this will do the trick, and both elements came out really well. Here are the poorly lit results:

Both recipes are vegan. The chili was based on this recipe from… and altered as noted, the pancakes are a made up/bastardized version of about 100 recipes.

White Chili:

2 cans navy beans
2 cans cannelini beans
1 package firm tofu – drained
2 anaheim peppers – diced 
2 jalapeno peppers – seeded and diced
2 cloves garlic - minced
1 yellow onion – chopped
4 cups broth (a no-chikn’ stock works great)
1 can of green enchilada sauce – medium heat level
2 limes
1 tbsp cumin
¼ tsp cayenne pepper
1 tbsp old bay seasoning
bunch of cilantro
dairy free sour cream
olive oil
salt and pepper to taste

I added 3 stalks celery and made these mods:

used poblano peppers instead of anaheims, I used trader joes vegetable broth, and used a green tomatillo salsa instead of enchilada sauce, as I couldn’t find one that didn’t have a shit load of sugar. I didn’t old bay the tofu, and I toped with avocado instead of sour cream.

You can read the original recipe this is how I made it however:

Drain the tofu: wrap it in a towel and put it between 2 dinner plates and put some weight on top- for about a half hour, or while you prep the other ingredients: Smash your garlic and dice your onion and your celery. Heat up whatever you’re cooking in, and when it’s hot coat the pan with olive oil.

Saute the onion garlic and celery until the onion begins to soften. During… chop your peppers, then add the spices and chopped peppers. Saute for another minute or two.

Add the broth and rinsed beans, let this cook for about a half hour.

Add the tofu and enchilada sauce/salsa, cilantro and juice from about half a lime.

Let it cook for about another 15-20 minutes on a low heat.

Eat it!

For the Pancakes:

1 cup all-purp flour

1 cup corn meal

1/4 t. baking soda

1 t. salt

2 cups soy milk

1/2 T. white vinegar- i used a rice vinegar.

1 jalapeno- small dice

Mix all the dry ingredients  up- then add the wet, mix it, until it’s combined to a nice batter- but don’t beat it too bad, or you’ll have heavy, not so great pancakes. Toward the end toss in the jalapenos.

Let this sit for about a 20-30 minutes to soften the corn. Then…. heat a skillet and make just like you would make pancakes.