Month: March 2020

TREASURE FIND Vegan Bouillabaisse

~ chamberslife ~ Leave a comment
TRY THIS Faux Seafood Stew – IT IS AMAZING!
Inspired by GENIUS Chef Tal Ronnen. https://www.plantforwardkitchen.org/tal-ronnen
Although they say when you change one ingredient the recipe is yours, this one is definitely MORE Chef Ronnen’s. The ingredient list is long but the recipe is super EASY.
  • STOCK
  • 8 c filtered water
  • 4 Sencha tea bags or 4 t Sencha tea
  • 2 6-inch by 8-inch pieces of dried kombu
  • 2 T avocado oil
  • 1 onion, unpeeled and cut into chunks
  • 1 celery stalk cut into chunks
  • Sea salt or Kosher salt
  • 5 garlic cloves, unpeeled, smashed
  • 2 bay leaves
  • 4 fresh 4-inch thyme sprigs
  • 1/2 t whole black peppercorns
  • 2 large allspice
  • 1/4 c astragalus root pieces
  • 1/2 c Sauvignon Blanc
  • Freshly ground black pepper

Bring the water to a boil. Add tea & kombu. Remove from heat & let steep 15 minutes. Meanwhile heat the avocado oil & sauté the onion & celery with a sprinkle of salt until onion is transparent. Add remaining ingredients, except wine & cook about 1 minute. Add wine & cook 1 minute. Add the stock & simmer for 20 minutes. Strain stock into another pot. Toss or eat the vegetables. Yields 6 cups of stock.

  • SOUP
  • 1 t saffron threads, place in 2 T water
  • 1 T avocado oil
  • 2 c chopped leeks, white & light green parts only (Think 1/4″.)
  • 2 – 3 c chopped fennel bulb (Think 1/2″.)
  • 3 large garlic cloves, minced
  • 1 lb mushrooms cut into largest bite size pieces. THINK DRAMA. (Chef’s recipe called for 1.5 lbs oyster & lobster. I had maitake & oyster on hand. Dr. Andrew Weil http://www.drweil.com/health is a great believer in the immune-enhancing and cancer-protective properties of shiitake, oyster mushrooms, maitake, enoki, etc.
  • 8 artichoke hearts (fresh, frozen or canned) cut into halves
  • 4 Italian parsley sprigs & stems, minced
  • 1 navel oranges, finely zested & juiced (Have a second orange on hand in case you decide you’d like more citrus flavor.)
  • 8 ounces diced Italian tomatoes
  • 2 T Pernod TASTE AFTER 1 T ADDED.
  • TASTE FIRST. You may or may not need this — 1/4 c Sauvignon Blanc
  • 1 t herbes de Provence (Recipe coming.)
  • Sea Salt or Kosher salt
  • Freshly ground black pepper
  • Rouille (Recipe follows.)

Sauté the leeks & fennel in the avocado oil for 2 minutes. Tasting along the way…add all remaining ingredients EXCEPT MUSHROOMS. Simmer 10 minutes. Add mushrooms & simmer 10 minutes. Adjust flavor to your taste just before serving. Meanwhile, prepare ROUILLE.

  • ROUILLE
  • 1/2 c vegan mayonnaise
  • 1.5 roasted red pepper (jarred is fine)
  • 4 garlic cloves
  • 1 3-inch by 4-inch +/- baguette, remove crust & tear into pieces
  • 1.5 t Dijon mustard (or more to taste)
  • 1 T lemon juice (1/2 lemon)
  • 1/4 c extra virgin olive oil
  • Cayenne, a pinch to taste
  • Sea salt

Toss everything except olive oil, cayenne & sea salt in a Blendtec mini or your favorite machine that pulverizes everything. Pulverize until very smooth. With the machine running slowly add the olive oil. When you have a creamy emulsion, taste & add cayenne & salt to taste.

SPOON the SOUP into a bowl. Top with ROUILLE. SMELL IT. Add a crusty piece of garlic smeared baguette. ENJOY!

Best Possible Chili Ever

~ chamberslife ~ Leave a comment
Chilly out means chili in. Vegan. My mother was a test kitchen — and we were her focus group. She tried hundreds of chili recipes. Some were so spicy, it became a challenge for us four kids. “Whoever eats this gets all the pie!” My brother Chris always won because NOTHING could stop him from that pie. Lemon Meringue was my mom Ruth’s specialty.
THIS IS THE WINNER CHILI MOM!

Possibly The Best Chili Ever

  • 12 oz. Impossible Meat™ ground beef or your choice of “meat” or mushrooms or more beans
  • 1 package McCormick™ Original Chili Mix *
  • 1 can pinto beans (Goya™ organic)
  • 1 14 ounce can tomato sauce
  • 1/2 c diced tomatoes (peeled and seeded)
  • 2 T avocado oil
  • 1/2 C chopped yellow onion
  • 2 cloves fresh garlic, minced 
  • 1 t ground turmeric
  • 1 T dry onions
  • 1 T chili powder +/- heat as you prefer
  • 1 T mushroom powder (reishi or a blend)
  • 1/2 t asafoetida powder (helps legume digestion, oniony flavor, member of the celery family) 
  • 1 t fresh minced oregano
  • 1 t dry oregano leaves (+ immunity)
  • 1 t ground cumin
  • 1/4 t fresh black pepper (+ nutrient absorption)
  • 1 T psyllium husks
  • 3-5 astragalus root strips (+ immunity)
  • 1/2 – 1 cup of water

Heat the oil in a pot large enough to hold all the ingredients. Brown the Impossible with 1/4 t sea salt, trying to keep some chunks. Add onion & garlic. Turn heat to low until alliums are clear. Add remaining herbs & spices and stir well. Add 1/2 C water, beans, tomato sauce, psyllium & tomatoes. Add more water for the thickness you prefer. Simmer gently for 10 minutes. Remove astragalus & discard. Serve with green onions, cheese or faux cheese and crackers. I like a glass of milk with my chili. Have soy, oat, almond or grass fed diary according to what makes your body happy.

  • You can make your own chili mix if you like. I know, McCormick’s is a non-organic item which is usually NOT my go to. BUT comfort memory of this McCormick blend won in this recipe.
This recipe is dedicated to Lenice Ruth Keele Chambers, my mom, who was the best test kitchen ever.