Cincinnati Chili Mac

Cincinnati chili is characterized by the spices (cinnamon, allspice, cocoa) and is often served over noodles in a number of ways*:
Two-way: chili and spaghetti
Three-way: chili, spaghetti, and cheese
Four-way: chili, spaghetti, cheese, and onions
Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)
Five-way: chili, spaghetti, cheese, onions, and beans

• ½ cup bulgar wheat
• 2 8 oz. cans tomato sauce
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon allspice
• 1 teaspoon ground cinnamon
• 2 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• 1 ½ tablespoons unsweetened cocoa powder
• 1 can diced tomatoes or 2 cups peeled, diced tomatoes
• 1 can kidney beans
• 1 cup vegetable stock
• 1 tablespoon cider vinegar
• 1 packaged uncooked spaghetti pasta

Place the bulgar in a small bowl and cover with one can of tomato sauce.  Let stand for 1 1/2 hours.

In a large soup pot, heat oil, onions and garlic over medium-low heat and cook for 5 minutes.  Combine chili powder, allspice, cinnamon, cumin, coriander, cayenne, salt, and cocoa powder in a small bowl.  Stir spice mix into onions and garlic.  Add tomato sauce, tomatoes, beans, vegetable stock and vinegar.  Simmer on low heat for 30 minutes to an hour.

Meanwhile, boil water for pasta and prepare according to package.

Transfer spaghetti to individual dishes, ladle over chili and serve with oyster crackers, vegan shredded cheese, diced onions and chili sauce.

*from Wiki on Cincinnati chili

Chili con Coliflor

This is a Texas style chili without beans. If you need beans and tomatoes in your chili, throw ’em on in. I serve this chili with cornbread or corn chips and a dollop of vegan sour cream.

• 1 head cauliflower chopped
• 2 tablespoons vegetable oil
• 2 large onions finely chopped
• 3 large clove garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon Hungarian hot paprika
• 4 tablespoons chili powder
• ¼ teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 jalapeño pepper, seeded, veined, and finely chopped
• 2 large red bell pepper, seeded, and chopped
• 1 quart vegetable stock

Heat oil in a large skillet or sauce pan (4 qt) and add cauliflower.  Sautee until cooked through.  Transfer to a bowl with a slotted spoon, leaving any remaining oil in the skillet.  On medium heat, add onions and garlic and cook for 3 minutes or until starting to brown.  Return the cauliflower to the skillet and stir in the cumin, paprika, chili powder, oregano, salt, and sugar.  Cook for 5 minutes, tossing and coating the cauliflower.  Add jalapeños, red peppers and vegetable stock.  Heat until boiling, reduce to a simmer and cook for 1 hour.

Chesapeake Crabby Cakes

Crab cakes are a New England tradition that began in the Chesapeake Bay in Maryland. Old Bay Seasoning has become a key ingredient in regional food but particularly key to the traditional crab cake. Here, I’ve captured the style and flavors used in the Americana classic.

• 2 cups TVP
• 2 cups hot water
• 1 tablespoon nori or kelp powder
• ½ cup minced green onion
• ½ cup diced red pepper
• ½ cup silken tofu
• ½ cup mashed potatoes
• 1 tablespoon Dijon mustard
• ¼ cup diced parsley
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ¼ teaspoon celery salt
• Dash of ground ginger
• Dash of sweet paprikia
• Dash of ground nutmeg
• Dash of ground cloves
• Dash of ground cardamom
• ½ teaspoon black pepper
• 2 cups vegan breadcrumbs
• 1/3 cup vegetable oil

Pour hot water into a mixing bowl and stir in nori or kelp powder until dissolved.  Add TVP and let sit, mixing intermittently, for 10 minutes.

Then add the green onions, red pepper, silken tofu, mashed potatoes, Dijon mustard, parsley, and seasonings.  Mix well.  Add ½ cup of breadcrumbs and mix again.

Place remaining bread crumbs on a plate.  Form the mixture into 8 cakes and coat each in breadcrumbs.  Place cakes on baking sheet, cover, and chill for 3 hours.

In a large skillet heat oil to a medium-high heat (350 degrees).  Brown the cakes, turning once, about 4 minutes on each side.  Drain on paper towels and serve immediately.

Serve with Vinaigrette Bay Sauce or Smarter Tartar

Fall Pizza w/Sweet Potato Sauce

• Gluten-free, vegan pizza crust of choice
• Sweet potato sauce
• Caramelized onions
• 1/4 cup dried cranberries
• Balsamic glaze

Preheat oven according to pizza crust directions. In a small bowl, cover dried cranberries in boiling water and set aside for 10 minutes. Spread sweet potato sauce over crust and layer caramelized onions on top. Drain cranberries well and sprinkle over pizza. Bake according to crust directions. Drizzle pizza with balsamic glaze before serving.

Spread sweet potato sauce on pizza. Layer onions and sprinkle with dried cranberries.

Caramelized onion:

• 2 cups thinly sliced white onion
• 2 tablespoon olive oil
• Pinch of salt

Heat oil in large pan and add onions and salt. Cook over a medium-low heat for 30 minutes, stirring onions and scraping the pan every few minutes.

Sweet Potato Sauce:

• 1 medium sweet potato, peeled and diced
• 2 garlic cloves
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon ground cinnamon
• 2 tablespoons water

Boil sweet potatoes for 7 minutes, until cooked through. Strain and add to food processor along with all remaining ingredients except the water. Puree and add water slowly until mixture is blended smooth. Refrigerate sauce for several hours to let flavors develop.