Last Updated Monday February 18, 2008, EST 7:24 AM
Vegetarian recipes from recently released cookbooks:
"The Gluten-Free Vegan" by Susan O'Brien (Marlowe and Co., 2007)
If you take away all animal products and all foods containing gluten, it might seem like you're not left with much. But cooking instructor Susan O'Brien makes it easy in her new recipe collection. O'Brien began eating a gluten-free vegan diet to control her high blood pressure. She felt deprived of her usual ingredients at first but eventually expanded her repertoire into different grains, spices and substitutes. The results are not only healthy and cruelty-free, but also flavorful. O'Brien keeps the recipes as simple as possible to get you in and out of the kitchen quickly. Soon you may be converting non-vegan friends to this simple new diet.
-- Evelyn Shih
Antioxidant chili
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 2 medium-size carrots, chopped
- 1 cup seeded and chopped green or red bell pepper
- 1 pound extra-firm silken tofu, drained and coarsely chopped
- 1 jalapeno, seeded and chopped
- 4 cloves garlic, chopped finely
- 1 can (28 ounces) organic tomatoes, diced
- 2 cans (15 ounces) black or kidney beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- Freshly ground pepper
Heat a large Dutch oven or skillet over medium heat. Pour in the olive oil and, when it heats, add the onion and carrots. Sauté until the onion begins to soften, 4 to 5 minutes.
Add bell pepper, tofu and jalapeno, and continue sautéing for another 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, beans, cumin, chili powder, red pepper flakes, salt and pepper.
Cook until the flavors are blended, about 45 minutes.
Servings: 4.
Per serving: 327 calories, 5 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 53 grams carbohydrates, 22 grams protein, 1,249 milligrams sodium, 18 grams fiber.
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