Bean Stews and Chilis
This meatless version of a rustic Provençal bean stew is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal. Read More→
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This classic recipe is easy and quick to prepare using good quality canned chickpeas (as we more commonly refer to garbanzos). Serve with fresh bread and a simple homemade coleslaw. Adapted fromVegan Soups and Hearty Stews for All Seasons. Read More→
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Here’s an offbeat chili and a great introduction to whole hominy, if you’ve never tried it before. It’s easy to find—you’ll likely be able to get it in any supermarket shelved right near canned corn. Hominy is dried corn whose hull has been soaked off. Reconstituted, it’s whole hominy; ground, it becomes hominy grits. Photo by Evan Atlas. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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This classic pasta and chili dish can be made with varying ingredients and seasonings, but the one standard factor is that it’s always served over spaghetti. Often, too, a touch of sweet spices (such as cinnamon or allspice) are added. The result: a hybrid recipe that’s uniquely American. Adapted from The Vegetarian Family Cookbook. Read More→
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When the evenings turn nippy, few things hit the spot like a bowl of chili. With the addition of sweet potatoes, this easy chili is filling and warming. Make this big pot of chili, and enjoy leftovers for a thermos lunch or subsequent dinners. Serve with stone-ground tortilla chips and any of VegKitchen’s coleslaws; a simple side of sautéed greens or steamed broccoli rounds out this hearty meal. Adapted from The Vegetarian Family Cookbook. Read More→
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Here’s a great main dish for Thanksgiving dinner, but it’s easy enough to make for everyday meals. This is somewhat like chili, though it’s more about the squash than beans. In Native American mythology, squash, corn, and beans are known as of the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate! If you bake your pumpkin or squash a day ahead, the stew will come together in a snap.
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