warming recipes

pardon me. i am feeling poetical today.

leaves tumble from trees and veil the ground in a riot of gold, flame, and crimson.

the wind's wicked cold bite stings cheeks and noses.

fall's splendor dallies but we don't mind.

we enjoy the glory of it knowing it fades all too soon,

and hope to postpone the arrival of crusty, gray winter.

and now, i share with you 3 of my most favorite, plant-based dishes to eat on a crisp, gorgeous fall day.

vegetable chili

serves 6

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 14.5-ounce can diced tomatoes with juice
1 15.5-ounce can red kidney beans, drained and rinsed
1 15.5-ounce can cannellini or great Northern beans, drained and rinsed

1 15.5-ounce can pork and beans (blobs of fat removed)
1 tablespoon red wine vinegar
kosher salt and black pepper

1. heat the oil in a large skillet over medium heat. add the onion, garlic, chili powder, and cumin and sauté until onions are soft.
2. add the tomatoes and 1 cup water. bring to a simmer, partially cover with a lid, andcook 10 minutes.

3. add the beans and return to a simmer. continue cooking, uncovered, for 20 minutes or until the chili is thick.

4. remove from heat and stir in the vinegar. season to taste with salt and pepper.

serve with: cornbread or polenta.

source: real simple magazine may 2000, photo from marthastewart.com

spicy black bean soup

serves 6

1 pound dry black beans
4 teaspoons diced jalapeno peppers
1 medium onion, chopped
5 cups water
2 tablespoons chicken base
4 cloves garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 chipotle pepper in adobo sauce, chopped

1 teaspoon sea or kosher salt
3/4 teaspoon ground black pepper

garnish:

juice of 2 limes

1 avocado, chopped

2 roma tomatoes, chopped

4 green onions, chopped

1. rinse and drain black beans.
2. combine all ingredients in a slow cooker.
3. cook on high for 4 hours. reduce heat to low, and continue cooking for 2 hours, or until you are ready to eat (or just cook on low 10-12 hours).
4. fold garnish ingredients together and serve.

serve with: deep-fried tortillas or corn chips.

source: myself, photo from realsimple.com

butternut bisque

serves 6

3 pound butternut squash (right now you can buy these already peeled, seeded, and cubed at costco)

2 tablespoons butter

2 carrots, sliced

1 onion, chopped

1 stalk of celery, chopped

2 potatoes, peeled and cubed

5 cups water

2 tablespoons chicken base

1 1/2 teaspoons curry powder

pinch each: nutmeg and ginger

sour cream for garnish (optional)

1. peel and seed squash, cube and set aside, if needed.

2. melt butter in a large pot. add carrots, onion and celery. sauté until soft.

3. stir in potatoes, squash, water and chicken base. bring to a boil reduce heat and simmer, partially covered for 20 minutes.

4. add curry, nutmeg and ginger. pureé the soup in batches in a blender. return to pot. salt and pepper to taste.

serve with: homemade breadsticks or french bread

source: handwritten recipe booklet crafted by my friend kimberly, former college roommate and fellow maker/photo from realsimple.com