Danielle’s Southwestern Cooking Class – Delicious Plant-based Cuisine From South Of The Border!

Posted by Danielle Bussone on Mar 17, 2016 in American, Southwestern US | 0 comments

Video of the entire cooking class:

Southwestern Cooking Class

Three Bean Chile

Video of just the three bean chili:

Ingredients:

2 large (about 11 oz each) onions, coarsely chopped
1 large green bell peppers, coarsely chopped (may use organic seeded jalapeños)
2 stalks celery, small dice
3 cloves minced garlic
1/2 cup vegetable stock to prevent scorching
2 14.5 oz cans salt-free chopped tomatoes
4 tablespoons Southwestern Chili Powder
(This is a combination of spices, not the hot chili powder used in Indian food.)
1 tablespoon ground cumin
1½ teaspoon ground coriander
1 teaspoon cayenne pepper (optional)
2 cups cooked pinto beans
2 cups cooked black turtle beans
2 cups cooked red beans
1 cup fresh or frozen organic corn kernels
1 teaspoon salt (optional)
fresh chopped cilantro for garnish

Method:

This makes a big pot of chile. This is a fantastic, relatively easy dish to make for a crowd, such as a Cinco de Mayo party. It freezes well and is always handy to have on hand for unexpected guests. This is one of those dishes which only get better with time. You may, of course, reduce the recipe to suit your immediate needs.

Prep: 10 minutes
Peel and chop onions and mince garlic. Wash and chop celery and peppers. Open cans of tomatoes and measure spices into a small bowl.

Cook: 20-30 minutes
In a large saucepan or stock pan with a lid, saute onions, celery and peppers until soft and the onions are translucent. Add minced garlic and sauté another two minutes. Stir in chili seasoning, cumin, and coriander until well combined. Fold in chopped tomatoes. Add the beans, with their liquids, and cook covered on medium heat for 20-30 minutes. Add salt to taste. Garnish with chopped cilantro and freshly chopped red onion.
Serve hot.

Vegan Southwestern Pulled Pork

Video of just the Pulled Pork:

Ingredients:

2 16oz cans Green Jackfruit in brine
¼ cup Brown Sugar
1 tablespoon Southwestern Chili Powder
1 tablespoon Paprika
1 teaspoon Chipotle Chili Powder or Chipotle in adobe sauce
1 tablespoon Liquid Smoke
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 – 1½ cups Barbecue Sauce (see Time For Change) or any commercial BBQ sauce

Method:

Drain and rinse in cold water. With a fork pull the wedges of jackfruit apart until it resembles pulled pork. (It is much easier if you microwave the jackfruit for 30 seconds or steam it in a tablespoon or two of water first.)

Transfer to a covered skillet or sauté pan.

Add remaining ingredients and simmer for 10-15 minutes stirring frequently.

No Cheese Mac ’n Cheese

Ingredients:

12 oz Yukon gold potato (1 large), cut into small chunks
4 oz carrots (2 med), cut into chunks
2 oz ripe red tomato (I often use cherry tomatoes for this dish.)
1 medium roasted red pepper
1 medium garlic clove, smashed and allowed to rest for 10 – 15 minutes)
2 oz red onion or shallot
1/4 cup lemon juice (freshly squeezed), 1 to 1 1/2 lemons
1/2 cup raw cashew nuts
1/2 teaspoon salt  (optional)
16 oz package elbow macaroni noodles

Method:

Always crush garlic first and allow to rest for 10-15 minutes before heating.

Fill a large saucepan or dutch oven with water. Cover and bring to a boil.

Peel onion, scrub potatoes, juice lemon, peel carrots and roast peppers (See Time For Change for instructions on roasting red peppers.) I like to roast a lot of peppers at one time and freeze them individually so I can just pull them out of the freezer when I need one for a recipe. It’s best to do this in the summer when peppers are cheap.

Transfer potatoes to a medium saucepan with about 1 1/2 cups water.  Cook for 2-3 minutes, then add the carrots. Continue to cook at a low boil until fork tender. Strain, reserving water in a heat-resistant glass measuring cup. You’ll need this liquid later.

When the water in the large saucepan boils, stir in macaroni and cook, stirring occasionally to prevent clumping, for 6 to 7 minutes or until the pasta is still slightly chewy (al dente). You definitely do not want to overcook pasta until it tastes mushy. Drain and set aside.

In a high-speed blender add all remaining ingredients (cashews, lemon, garlic, onion, tomato, roasted red pepper, carrots, potatoes, and salt) until smooth and creamy. Add as much of the potato water you need to achieve a creamy cheese-like texture. In a high-speed blender like a VitaMix, the “cheese” sauce will heat up and thicken as you blend it.

If you use a regular blender you may have to do this in two batches. Start with the cashews and lemon with a little of the potato water and blend until creamy. Then add the remaining ingredients. Transfer back to the medium saucepan and cook on medium-low, stirring frequently with a whisk to prevent scorching. This will thicken as the sauce becomes hot. Again, thin to the desired consistency with the remaining potato water.

In a large mixing bowl, fold the cheese sauce into the macaroni. Enjoy!

No-Cheese Nachos

Method:

Make cheese sauce from No-Cheese Mac’n Cheese. Arrange tortilla chips in a serving dish. Drizzle with cheese sauce and add favorite condiments, such as: chopped avocado, chopped tomatoes, sliced olives, red or green onions, jalapeño peppers or whatever strikes your fancy!