Over the past few days I’ve been asked by some readers to post some of healthy recipes. Naturally I agreed to do so, but as most everyone should know by now I’m vegan, so any recipes I post will be vegan recipes. I’m going to start off with a vegan seitan and bean chili which is one of my favorites. I usually eat this dish with brown rice on the side; however, I eat most everything with brown rice on the side. The next thing you should know is I do not measure ingredients, cooking is a constant science experiment to me. That’s how I keep it fun, otherwise I wouldn’t cook.
So here is the recipe: 2 – 8 ounce packages of seitan diced, 1 red bell pepper diced, black beans I guess about a cup or so (I use dry beans soaked overnight), 1 Jalapeno pepper diced, about a half onion diced, a couple cloves of garlic, chili powder, cumin, turmeric, course sea salt, fresh ground black pepper.
I start off with about a 8 to 12 ounces of vegetable broth, throw all my ingredients into a slow cooker, give it a quick stir, cover it and come back in 8 hours. Now can it possibly get any easier than that?
As variation I sometimes use more than one type of bean. I always use dry beans, but you can use cans if you like. As far as the spices and the salt and pepper go; like I said above I do not measure so it’s a season to taste kind of thing. Just a tip, start with a little then taste and adjust, and needless to say you can substitute ingredients to your own personal taste.
There you go guerrilla cooking 101 with me.
Keep it simple and fun, keep your ingredients fresh, and enjoy.
Guerrilla cooking part 2 – coming soon.