Vegetarian Experiment: Comfort Food Conversion

Pizza

   

It is hard to believe I am about halfway through with my 30 day vegetarian experiment.  This week I am making meatless versions of our family's traditional favorites.  Pizza is a great easy way to make vegetables center stage.  We have a very good local grocer,  Central Market, that makes fresh pizza dough.  I make a quick sauce and then load on the vegetables.   These ready for the oven pizzas include baked eggplant slices, spinach and arugula, fresh cherry tomatoes,  artichoke hearts,  caramelized onions and fresh mozzarella.   Sprinkle with a little olive oil and salt.  Bake at 400 degrees.  (Tip:  Heat pizza stone prior to putting on pizza.  This will insure a crispier bottom without over cooking the top).

Sauce

1 16 oz can of tomato sauce

2 cloves garlic

1 tablespoon onion salt

2 tablespoons fresh basil

1/2 tablespoon oregano

1 tablespoon sugar

Salt to taste.  Pepper flakes optional.

Cook on low heat for 20 minutes.

Vegetarian Chili

This is controversial recipe especially in Texas.  For those not familiar with the great Texas chili debate,  many here believe beans do not belong in chili.  That is problematic when making a vegetarian version.  Fortunately for me,  I was born in Virginia and we are ok with beans.  The version I made has three different types of beans:  black, dark red kidney and light red kidney.  My husband looked a little doubtful when I told him what was for dinner, but after tasting this version, he was pleasantly surprised.  It tasted like chili!  

Ingredients

1 28 oz can whole or diced tomatoes.  If using whole tomatoes,  use emulsion blender to crush tomatoes. (Fire roasted tomatoes work well in this recipe as well).

1 15 oz can black beans (drain)

1 15 oz dark red kidney beans with juice

1 15 oz can light red kidney beans with juice

1 large onion chopped

1 can chopped hatch chilis (as hot as you like it)

2 cloves garlic chopped

2 tsp oregano

1 tbsp. cumin

2 tbsp. good quality chili powder

1 tbsp.  paprika

3 tbsp.  fresh chopped cilantro

2 tbsp. olive oil

2 tbsp.  fine ground cornmeal (I use my mortar and pestle to grind cornmeal to a finer consistency)  This is for thickening the chili.   

Salt 

Sauté onions, garlic and hatch chilis until onions are translucent.   Add tomatoes, beans, chili powder, cumin, oregano, and paprika.  Cook on medium heat for 15 minutes then switch to low heat.  Add cornmeal.  Add salt to taste.

Garnishes:

Chopped limes

Avocados

Chopped Cilantro

Sour Cream

Shredded Cheddar Cheese