November 14th, 2011 marked the 11th anniversary of my brother Ron's death from suicide. So often when I think of Ron, I want to call him on the phone, or arrange to meet him in the West Village for lunch. It only takes a minute to realize my mistake but even after all these years, I am still taken aback by the permanence of my brother's final decision.
Ron loved Thanksgiving and was a champion of family tradition. He went way out of his way to make sure the family got together for the holidays. He would drive to Brooklyn from Manhattan where he picked up my aging mother and my brother, then drive over the Verrazano through Staten Island over the Goethals Bridge to Rahway New Jersey where he picked up my Uncle Ziggy.
With two cranky septuagenarians and one demanding and childlike adult (my brother Leon) in tow, he would brave his way north to Woodstock to visit me and my little family. In spite of the fact that I would have prepared a multi course feast including an ample array of appetizers, my brother's passengers could not possibly make the 2 hour "schlepp" to the "country" without a stop at a diner where they could select something familiar, processed and "sustaining" from the 25 page menu.
Sooner, or usually later, they would arrive, nicely sated, shaking their heads at the incredible distance they had just traveled, and wondering why it is so cold "upstate" and how we could possibly see anything without street lights. Uncle Ziggy would proudly hand me a plastic bag containing either individually wrapped mints with the name "Sizzler Steakhouse" printed on them or a few hundred packets of Sweet and Low he had nabbed from the diners he had visited over the last months.
Eventually, as their appetites returned, they would pick at the appetizers, marvel at the starry sky, and then we would have dinner. They were always grateful and happy and a little bit surprised that this "healthy" food actually tasted good. And it was good, even great to have us all together. My dear brother Ron made it happen.
I miss my brother all the time but on this sad anniversary, I miss him more. Family was important to him in spite of the fact that our broken family provided few warm and fuzzy memories. He was the family glue, and without him, our dwindling ranks have scattered.
I always feel a little sad that I don't have any tradition for remembering my lost family, like lighting a candle or something like that. So on this day, I want to dedicate this Thanksgiving menu and all the effort I put into creating this year's feast to Ron whose sweetness, intelligence, anger and love live on inside me.
Luscious Vegan Seasonal Thanksgiving 2011
Caponata w/Crostini
Roasted Garlic Cloves
Crudite
Maple toasted Walnuts andCashews
Chipotle Sweet Potato Soup w/Cashew Crema
Savory Vegetable Strudel w/ Wild Mushroom Sauce
Sofrito Apple Cornbread Stuffing
Maple glazed Brussel Sprouts w/Toasted Hazelnuts
Garlic Mashed Potatoes
Green Beans w/ Shallot Crispies
Ginger Spiced Cranberry relish w/Apricot and Apple
Pumpkin Cheesecake w/Pecan Crust
I have to admit that the American Thanksgiving taste palate is not my favorite. It is warm comforting and familiar but really unexciting to me as a cook. The Latin flavors and the recipes for the Cornbread stuffing and Sweet Potato soup provided by Terry Romero are definitely titillating my taste buds. I met Terry (co-author of Veganomicon and author of Viva Vegan) at the Woodstock Farm Animal Sanctuary's Thanksliving where I volunteered in the kitchen, helping to plate the feast. Terry is warm, funny, appreciative, humble and beautiful...very inspiring! Thank you, Terry for your delish recipes.
With its hit of fresh ginger and the addition of dried apricots, the Cranberry Relish should provide some gustatory party time! I also adore the Pumpkin Cheesecake (Pam Brown's exquisite recipe) and look forward to some sweet indulgence there.
I wish all of you, my dear friends a wonderful Thanksgiving. Happy cooking and eating! It's the perfect time for being grateful for all the people we have in our lives and for all the rich flavors that life offers.
Luv, R
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Monday, November 21, 2011
Tuesday, November 15, 2011
Immitation is the Sincerest Form of Flattery-Pamerta's Sweedish Cabbage Soup
Last week, I had a short break between my Yoga class and the private Yoga session I was about to teach and I needed a little something to eat. So I went to my favorite eating establishment, The Garden Cafe and ordered some soup for breakfast.
Have I mentioned that I love soup for breakfast? It is the perfect breakfast food for me....savory, hearty, warming and filling and unlike many American breakfasts, does not include bread. This equals more nutrition and energy and less unessesary carbs and the consequent drop in energy as the blood sugar plummets.
I ordered Pam's Sweedish Cabbage Soup and promptly wolfed it down. It was flavorful, creamy, substantial and delicious. When I asked Pam if she could make it for me every day for the rest of my life, she said "you can easily make it yourself"....the secret...cook down the cabbage and onions for "a long time" and at the end, swirl in some vegan sour cream.
Unable to unleash my mind or my taste buds from thoughts of this soup, I picked up the necessary ingredients on my very next food shopping trip. I began with trepidation. Can I get it right? Can I make it taste as good as Pam did?
My other thought was that I couldn't possibly blog about someone else's soup, that this would be a kind of cheating, even stealing !
But then I thought of one of the books I am now reading. The Greater Journey by David McCullough is a historical, informative and delightfully readable account of the experiences of many prominent American writers, artists, educators and doctors who flocked to Paris in the mid to late 1800's to enjoy the culture, art, theatre and music of the time and to learn about the advances in education and medicine being practiced there.
Student artists were wowed by the art they experienced in Paris and they flocked to the Louvre to view the works of the Great Masters. A very popular method of learning the art of painting among student painters was to spend days weeks or months at the Louvre where they copied the paintings of the Great Masters.
I was initially surprised that copying the amazing art works in the Louvre was not only allowed but encouraged as a means of improving the skill of a novice. But when I began thinking about how we humans learn, I realized that not only is imitating a master one of the best ways of learning how to do something, it is also a time honored tradition practiced in many trades and in the arts. And just as the student painter learns about light, contrast, form and color from the master painter, so does the student cook learn about flavor, texture and presentation from the master chef.
So I attempted to re-create this soup without the recipe, just based on the few tips, my taste buds and my instincts about proportions and cooking times and came up this here soup. Thanks Pam.
I love your food and strive to re-create this soup's wonderful flavor here:
Pamerta's Sweedish Cabbage Soup
1 small head Green Cabbage, cored and chopped
1 medium Onion, chopped
2 Tbs Organic Canola Oil
1 Tbs Sea Salt (or Kosher Salt)
4-5 small yukon gold potatoes, peeled and chopped
1 28 oz can organic diced Tomatoes
6-8 cups Homemade (or not) Veggie Broth
1/2 cup Vegan Sour Cream
Lots of Black Pepper
2 (or more to taste) Tbs Agave
Heat the oil in your favorite soup pot.
Add the chopped cabbage and onions stirring around a few minutes.
Cover the pot and set flame very low.
Let the veggies sweat and soften in the pot for about 20 minutes
Keep checking to make sure theres no sticking or burning
Add the potatoes, canned tomatoes and veggie broth.
Bring to a boil and turn heat down
Cover and cook for 20 more minutes until potatoes are soft.
Add the agave and pepper
Wisk the sour cream in a separate bowl with some of the broth from the soup pot.
Add the wisked mix to the soup.
Taste to adjust seasonings.
More agave, salt or pepper may be needed.
Heat gently.
For wonderful food, check out the menu for The Garden Cafe on The Green Enjoy!
Luv, R
Have I mentioned that I love soup for breakfast? It is the perfect breakfast food for me....savory, hearty, warming and filling and unlike many American breakfasts, does not include bread. This equals more nutrition and energy and less unessesary carbs and the consequent drop in energy as the blood sugar plummets.
I ordered Pam's Sweedish Cabbage Soup and promptly wolfed it down. It was flavorful, creamy, substantial and delicious. When I asked Pam if she could make it for me every day for the rest of my life, she said "you can easily make it yourself"....the secret...cook down the cabbage and onions for "a long time" and at the end, swirl in some vegan sour cream.
Unable to unleash my mind or my taste buds from thoughts of this soup, I picked up the necessary ingredients on my very next food shopping trip. I began with trepidation. Can I get it right? Can I make it taste as good as Pam did?
My other thought was that I couldn't possibly blog about someone else's soup, that this would be a kind of cheating, even stealing !
But then I thought of one of the books I am now reading. The Greater Journey by David McCullough is a historical, informative and delightfully readable account of the experiences of many prominent American writers, artists, educators and doctors who flocked to Paris in the mid to late 1800's to enjoy the culture, art, theatre and music of the time and to learn about the advances in education and medicine being practiced there.
Student artists were wowed by the art they experienced in Paris and they flocked to the Louvre to view the works of the Great Masters. A very popular method of learning the art of painting among student painters was to spend days weeks or months at the Louvre where they copied the paintings of the Great Masters.
I was initially surprised that copying the amazing art works in the Louvre was not only allowed but encouraged as a means of improving the skill of a novice. But when I began thinking about how we humans learn, I realized that not only is imitating a master one of the best ways of learning how to do something, it is also a time honored tradition practiced in many trades and in the arts. And just as the student painter learns about light, contrast, form and color from the master painter, so does the student cook learn about flavor, texture and presentation from the master chef.
So I attempted to re-create this soup without the recipe, just based on the few tips, my taste buds and my instincts about proportions and cooking times and came up this here soup. Thanks Pam.
I love your food and strive to re-create this soup's wonderful flavor here:
Pamerta's Sweedish Cabbage Soup
1 small head Green Cabbage, cored and chopped
1 medium Onion, chopped
2 Tbs Organic Canola Oil
1 Tbs Sea Salt (or Kosher Salt)
4-5 small yukon gold potatoes, peeled and chopped
1 28 oz can organic diced Tomatoes
6-8 cups Homemade (or not) Veggie Broth
1/2 cup Vegan Sour Cream
Lots of Black Pepper
2 (or more to taste) Tbs Agave
Heat the oil in your favorite soup pot.
Add the chopped cabbage and onions stirring around a few minutes.
Cover the pot and set flame very low.
Let the veggies sweat and soften in the pot for about 20 minutes
Keep checking to make sure theres no sticking or burning
Add the potatoes, canned tomatoes and veggie broth.
Bring to a boil and turn heat down
Cover and cook for 20 more minutes until potatoes are soft.
Add the agave and pepper
Wisk the sour cream in a separate bowl with some of the broth from the soup pot.
Add the wisked mix to the soup.
Taste to adjust seasonings.
More agave, salt or pepper may be needed.
Heat gently.
For wonderful food, check out the menu for The Garden Cafe on The Green Enjoy!
Luv, R
Tuesday, November 8, 2011
Special Yum Healing Miso Soup
Convinced that I am unfit for consciousness or verticality, I nevertheless get out of bed at 5AM this morning to write a blog.
My nose running profusely, my head clogged and my joints stiff, I stumble out of bed and up the stairs where I am greeted by my beloved feline tyrant, Milo. He is a handsome and very dapper dude, always dressed to the nines in his velvety black tuxedo and sparkling white ascot. I think it's too early for pet feeding.. Milo knows otherwise. If I dare to attend to other morning chores first, he will skillfully leap at my leg, wrap his front paws around my ankle and with the quick deftness of a true hunter, bite and run. So, I feed him immediately.
At the sound of the kitty kibble hitting the bowl, the canine (our beloved Rottie, Nelson) is awake and lumbers over, expertly performing at least one downward facing dog as he makes his way into the kitchen. With his beseeching eyes he looks truly pitiful, as though he hasn't been fed in days or even weeks. So I feed the dog and with this, I can turn my attention to what the humans in the family might need.
I feel really lousy with a stupid cold this morning. I'm supposed to get up at 5 to write and I have nothing to write about today...no particular inspirations, just an over all feeling of dullness and regret that I got out of bed in the first place.
Then I realize that what I really need this morning is some Miso Soup . It feels so good to eat hearty, delicious Miso Soup when I'm not feeling well. And then it comes to me....of course!!! Miso Soup is the blog of the day!!!
I have always loved Miso Soup and was first introduced to it in the 70's when I worked at Arnold's Turtle Restaurant in the heart of the West Village. They made a strong brew, using Red Miso, tiny cubes of tofu and scallions. I never learned the precise recipe but it was then that I developed my appreciation for Miso soup as the vegetarians' answer to Jewish Chicken Soup.
According to Rebecca Wood who has taught and written about healing with a sustainable diet since 1970,
"The undeniably most medicinal soy food is miso. Current scientific research now supports its historical health claims. This delicious food is an effective therapeutic aid in the prevention and treatment of heart disease, certain cancers, radiation sickness and hypertension.
Miso soup consumption is linked with up to a 50% reduced risk of breast cancer according to the Journal of the National Cancer Institute."
And according to Dr Andrew Weil:
"Miso is a particularly valuable food for vegans. The bacteria in miso synthesize vitamin B12, a difficult nutrient to obtain from diets that contain no animal products. Miso is a concentrated protein source, with just one tablespoon containing a full two grams."
Miso is a fermented (usually soy) paste roughly the consistency of peanut butter. It ranges from slightly sweet and light colored to strong, salty and dark brown. The lighter Miso is traditionally used in the warmer weather as it's light taste lends itself more readily to summer fare. The darker Miso is usually used in the colder seasons for its rich, (forgive me) beefy flavor.
There are many ways to make Miso soup and many traditional recipes call for the use of a "dashi" broth made of Bonito (fish) flakes and a sea vegetable like wakame seaweed. I do not use the dashi since it is made of dead fish (and smells like it!) And I prefer to leave out the wakame as I do not care for the strong overpowering flavor of it.
Miso is delicious in sauces, salad dressings and all types of soups as a pronounced flavoring or as a soup in itself.
Here is my very own recipe:
Special Yum Healing Miso Soup
6-8 cups Homemade*** (or not) Veggie Broth
1 small Onion, chopped
1-2 Tbs fresh Ginger, grated
2 Tbs Miso Paste
1/2- 1 cup Tofu, cubed
1 Tbs Canola Oil
2 Scallions,chopped for garnishing
Saute the onion in the oil a few minutes.
Add the grated ginger and continue sauteing until onion is soft and translucent, about 5 more minutes.
Add vegetable broth and simmer about 10 minutes to marry the flavors.
Add cubed Tofu.
Place the miso paste in a small bowl and add about 1/2 cup of broth.
Turn heat off and wisk the paste and broth to a smooth consistency and add to onion, ginger broth mixture.
Do not let soup boil once Miso is added. Boiling Miso can kill the healing bacteria, enzymes
and vitamins.
I love this quick soup just as above and I also like adding chopped spinach, soba noodles and scallions to make a heartier brew
This soup can be made into a substantial lunch or dinner meal by adding one or a combination of the following:
Add julienned carrots (when you add veggie broth)
Saute sliced shitake mushrooms with the onions and ginger
Stir in some chopped spinach when you remove the soup from the heat.
Serve the soup poured over cooked rice (I love it with white basmati),soba
or rice noodles.
Garniish with chopped scallions.
**** For the recipe for homemade veggie broth please see my blog entitled: "Size Matters..."
Please do not be intimidated by this soup. It is eeeezeee! And it is especially good to eat when you're feeling
under the weather....or to bring to a friend who needs a soup hug! (Ugh! Did I really just say that?)
Luv to you all,
R
My nose running profusely, my head clogged and my joints stiff, I stumble out of bed and up the stairs where I am greeted by my beloved feline tyrant, Milo. He is a handsome and very dapper dude, always dressed to the nines in his velvety black tuxedo and sparkling white ascot. I think it's too early for pet feeding.. Milo knows otherwise. If I dare to attend to other morning chores first, he will skillfully leap at my leg, wrap his front paws around my ankle and with the quick deftness of a true hunter, bite and run. So, I feed him immediately.
At the sound of the kitty kibble hitting the bowl, the canine (our beloved Rottie, Nelson) is awake and lumbers over, expertly performing at least one downward facing dog as he makes his way into the kitchen. With his beseeching eyes he looks truly pitiful, as though he hasn't been fed in days or even weeks. So I feed the dog and with this, I can turn my attention to what the humans in the family might need.
I feel really lousy with a stupid cold this morning. I'm supposed to get up at 5 to write and I have nothing to write about today...no particular inspirations, just an over all feeling of dullness and regret that I got out of bed in the first place.
Then I realize that what I really need this morning is some Miso Soup . It feels so good to eat hearty, delicious Miso Soup when I'm not feeling well. And then it comes to me....of course!!! Miso Soup is the blog of the day!!!
I have always loved Miso Soup and was first introduced to it in the 70's when I worked at Arnold's Turtle Restaurant in the heart of the West Village. They made a strong brew, using Red Miso, tiny cubes of tofu and scallions. I never learned the precise recipe but it was then that I developed my appreciation for Miso soup as the vegetarians' answer to Jewish Chicken Soup.
According to Rebecca Wood who has taught and written about healing with a sustainable diet since 1970,
"The undeniably most medicinal soy food is miso. Current scientific research now supports its historical health claims. This delicious food is an effective therapeutic aid in the prevention and treatment of heart disease, certain cancers, radiation sickness and hypertension.
Miso soup consumption is linked with up to a 50% reduced risk of breast cancer according to the Journal of the National Cancer Institute."
And according to Dr Andrew Weil:
"Miso is a particularly valuable food for vegans. The bacteria in miso synthesize vitamin B12, a difficult nutrient to obtain from diets that contain no animal products. Miso is a concentrated protein source, with just one tablespoon containing a full two grams."
Miso is a fermented (usually soy) paste roughly the consistency of peanut butter. It ranges from slightly sweet and light colored to strong, salty and dark brown. The lighter Miso is traditionally used in the warmer weather as it's light taste lends itself more readily to summer fare. The darker Miso is usually used in the colder seasons for its rich, (forgive me) beefy flavor.
There are many ways to make Miso soup and many traditional recipes call for the use of a "dashi" broth made of Bonito (fish) flakes and a sea vegetable like wakame seaweed. I do not use the dashi since it is made of dead fish (and smells like it!) And I prefer to leave out the wakame as I do not care for the strong overpowering flavor of it.
Miso is delicious in sauces, salad dressings and all types of soups as a pronounced flavoring or as a soup in itself.
Here is my very own recipe:
Special Yum Healing Miso Soup
6-8 cups Homemade*** (or not) Veggie Broth
1 small Onion, chopped
1-2 Tbs fresh Ginger, grated
2 Tbs Miso Paste
1/2- 1 cup Tofu, cubed
1 Tbs Canola Oil
2 Scallions,chopped for garnishing
Saute the onion in the oil a few minutes.
Add the grated ginger and continue sauteing until onion is soft and translucent, about 5 more minutes.
Add vegetable broth and simmer about 10 minutes to marry the flavors.
Add cubed Tofu.
Place the miso paste in a small bowl and add about 1/2 cup of broth.
Turn heat off and wisk the paste and broth to a smooth consistency and add to onion, ginger broth mixture.
Do not let soup boil once Miso is added. Boiling Miso can kill the healing bacteria, enzymes
and vitamins.
I love this quick soup just as above and I also like adding chopped spinach, soba noodles and scallions to make a heartier brew
This soup can be made into a substantial lunch or dinner meal by adding one or a combination of the following:
Add julienned carrots (when you add veggie broth)
Saute sliced shitake mushrooms with the onions and ginger
Stir in some chopped spinach when you remove the soup from the heat.
Serve the soup poured over cooked rice (I love it with white basmati),soba
or rice noodles.
Garniish with chopped scallions.
**** For the recipe for homemade veggie broth please see my blog entitled: "Size Matters..."
Please do not be intimidated by this soup. It is eeeezeee! And it is especially good to eat when you're feeling
under the weather....or to bring to a friend who needs a soup hug! (Ugh! Did I really just say that?)
Luv to you all,
R
Wednesday, November 2, 2011
Perfect Storm Black Bean Chile
We had a snowstorm pre-Halloween! Talk about frost on the pumpkin!
In preparation for any storm, the masses go food shopping, gas up their vehicles,and maybe make a trip to the hardware store for some snow melt or windshield washer fluid. I would be willing to bet that many, while cruising the aisles of the local supermarket are wondering "What am I gonna make that most everyone in the family will like, that is relatively easy and very economical, goes a long way and makes great leftovers?" While this is a rather long list of requirements, I am sure many are ready with the obvious answer...CHILE! - the Perfect Storm food!
I've made many a veg chiles in my day even selling my chile when I was in graduate school at Antioch where I had a little soup concession 3 days a week.
I sold a variety of mostly vegetarian soups for $1.50 a bowl and Nancy Kowalchek (a fellow classmate)sold slices of banana, corn or some other non yeasted bread for 50 cents a slice. In 1982/83, it was a mini money making enterprise, enough to supplement my work study, to help pay my phone and electric bills and yes, buy a pack of cigarettes once or twice a week,( then selling for a mere pittance at $1.00 or so a pack).
Back then I used TVP or texturized vegetable protein which I learned to do when I worked at Arnold's Turtle Restaurant in Greenwich Village. They had a great veg chile that used TVP and I imitated it. TVP is a soy bean product processed into a dry grain roughly the size of barley. When moistened/ cooked in liquid, it becomes the consistency of chopped beef and that's why carnivores love it...Nowadays, I have eliminated the TVP because it really has no taste but more importantly because it is processed and adds "zip" nutrition to our fare.
One of the very simple secrets that my Vegan Chef Mentor and dear friend Pam taught me was to make tons of beans every time I make them and freeze them (in small 3-4 cup containers) for later use. This makes Veg chile a breeze to make...
I hope I can re-capture what and how much I used this time because the chile came out great.
Perfect Storm Black Bean Chile
3 Cups cooked Black Beans
1 28 oz can Organic Diced Tomatoes
1 large Onion, chopped
2 Large Carrots, chopped
3-4 cloves Garlic, chopped small
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Long Red Cayanne Pepper****
1 Tbs Chile Powder
1 Tbs Cumin
Salt and Pepper to Taste
A fistful of fresh cilantro, chopped.
Saute onions, carrots, peppers, garlic nice and slow on a low flame.
for about 20 minutes.
Add spices and tomatoes and simmer on very low for another 20 minutes.
Add beans and saute for about another 15-20 minutes.
When done sprinkle in most of the cilantro leaving some of it for garnishing.
This chile really doesn't need anything but you can top this with vegan sour cream, grated Daiya monterey jack, sliced avocado and add chopped scallions to make a lovely and yummy presentation. Any or all of the above make tasty garnishes.
You can serve this with Vegan Cornbread (ala Pam)....anyone want that recipe?
****I loved this long red hot pepper which I am pretty sure was a cayanne pepper. It made a nice difference in flavor and spiciness and had more of a presence than a jalepeno.
I loved this chile and just might make more today.....
Luv, R
In preparation for any storm, the masses go food shopping, gas up their vehicles,and maybe make a trip to the hardware store for some snow melt or windshield washer fluid. I would be willing to bet that many, while cruising the aisles of the local supermarket are wondering "What am I gonna make that most everyone in the family will like, that is relatively easy and very economical, goes a long way and makes great leftovers?" While this is a rather long list of requirements, I am sure many are ready with the obvious answer...CHILE! - the Perfect Storm food!
I've made many a veg chiles in my day even selling my chile when I was in graduate school at Antioch where I had a little soup concession 3 days a week.
I sold a variety of mostly vegetarian soups for $1.50 a bowl and Nancy Kowalchek (a fellow classmate)sold slices of banana, corn or some other non yeasted bread for 50 cents a slice. In 1982/83, it was a mini money making enterprise, enough to supplement my work study, to help pay my phone and electric bills and yes, buy a pack of cigarettes once or twice a week,( then selling for a mere pittance at $1.00 or so a pack).
Back then I used TVP or texturized vegetable protein which I learned to do when I worked at Arnold's Turtle Restaurant in Greenwich Village. They had a great veg chile that used TVP and I imitated it. TVP is a soy bean product processed into a dry grain roughly the size of barley. When moistened/ cooked in liquid, it becomes the consistency of chopped beef and that's why carnivores love it...Nowadays, I have eliminated the TVP because it really has no taste but more importantly because it is processed and adds "zip" nutrition to our fare.
One of the very simple secrets that my Vegan Chef Mentor and dear friend Pam taught me was to make tons of beans every time I make them and freeze them (in small 3-4 cup containers) for later use. This makes Veg chile a breeze to make...
I hope I can re-capture what and how much I used this time because the chile came out great.
Perfect Storm Black Bean Chile
3 Cups cooked Black Beans
1 28 oz can Organic Diced Tomatoes
1 large Onion, chopped
2 Large Carrots, chopped
3-4 cloves Garlic, chopped small
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Long Red Cayanne Pepper****
1 Tbs Chile Powder
1 Tbs Cumin
Salt and Pepper to Taste
A fistful of fresh cilantro, chopped.
Saute onions, carrots, peppers, garlic nice and slow on a low flame.
for about 20 minutes.
Add spices and tomatoes and simmer on very low for another 20 minutes.
Add beans and saute for about another 15-20 minutes.
When done sprinkle in most of the cilantro leaving some of it for garnishing.
This chile really doesn't need anything but you can top this with vegan sour cream, grated Daiya monterey jack, sliced avocado and add chopped scallions to make a lovely and yummy presentation. Any or all of the above make tasty garnishes.
You can serve this with Vegan Cornbread (ala Pam)....anyone want that recipe?
****I loved this long red hot pepper which I am pretty sure was a cayanne pepper. It made a nice difference in flavor and spiciness and had more of a presence than a jalepeno.
I loved this chile and just might make more today.....
Luv, R
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