Sunday, December 13, 2009

Belgium Ale and Roasted Garlic Fused White "Chicken" Chili Gumbo

Well, I've finally joined the rat race...and by "Rat Race" I make no allusions to animal testing, of course. Yes, I found myself a full time, sit at a desk all day from 9-5, J-O-B. I would much rather have a job in a restaurant, but you wouldn't believe how difficult it is to find employment for something you do well.

I have a desk. I am surrounded by a cast of characters that aren't a far cry from my favorite show, "The Office" I've spent my first four days there not only fitting every employee into mold of one of the show's cast members, but also deciding which character from the show I would be. "Angela" is a petite vegetarian, but my energy is more "Pam" and I'm far less bitchy than Angela. "Oscar" is gay like me, but my sense of humor is so much more "Jim".

Facebook tells me I'd be Andy Bernard, but Facebook also tells me I'm "Blanche" from Golden Girls when I feel I'm definitely more of a "Dorothy". Why does Facebook think it's so damn smart?

Anyway, I'm way off track here for the recipe. It has been FUCKING COLD in Los Angeles this past week. I'm not just talking about that "Ohh, Boo Hoo. It's 65 and I'm freezing my balls off" cold. REAL cold. I've had to bust out my winter down parka circa 2002 that makes me look like an orange Michelin Man. And to top it all off, it's actually been raining here. And my heater is broken.

While I can't stand the cold, I do love to warm myself up. Hot cocoa, tea, and my personal favorite, soup. This recipe fuzes two of my favorite "in a bowl" meals: Chili and Gumbo. I ate it cozied up next to my space heater, and I was in a state of bliss for a few hours following.

On a related not, you've seen my previous blasts about my friend Trevor's program in the past. They are now offering sign-ups for the next course, so definitely don't miss out! Here's all the info:

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Belgium Ale and Roasted Garlic Fused White "Chicken" Chili Gumbo

  • 2 sticks of Vegan Margarine
  • 1 1/4 cups Self Rising Flour
  • 1/2 batch Vegan Chicken, ground in a food processor or blender (about 8oz.)
  • Olive Oil, enough for sautéing ground Vegan Chicken
  • 1 head of Garlic, roasted*
  • 1 medium Yellow Onion, finely chopped
  • 4 stalks of Celery, finely chopped
  • 1 Yellow Bell Pepper, finely chopped
  • 2 Bay Leaves
  • 4 cups Better Than Bouillon's No Chicken Broth
  • 1 bottle of Belgium White Ale
  • 1 tsp Vegan Worcestershire Sauce
  • 1 TBSP Green Tabasco Sauce
  • 1/2 cup Salsa Verde
  • 1/2 lb Okra, sliced
  • 1/2 lb of White Button Mushrooms, thinly sliced
  • 1 bunch of Collard Greens
  • 1 can Cannellini Beans, drained
  • 5 Green Onions, thinly sliced
  • 1/2 cup Flat Leaf Parsley leaves, chopped
  • 1/2 cup Fresh Cilantro Leaves, chopped
  • 2 tsp Ground Cumin
  • 1 tsp Creole Seasoning
  • 1/2 tsp Dried Oregano
  • Pinch of Cayenne Pepper
  • Pinch of Onion Powder
  • 1/4 tsp File Powder
  • 1 1/2 TBSP Yellow Cornmeal
  • 1 1/2 TBSP Fresh Lemon Juice
  • Salt and Fresh Cracked Black Pepper, to taste
  • 4-6 servings of Cooked White Rice

*Chef's Note: To roast garlic, preheat your oven to 400 degrees F. Slice off the top of the head of garlic so that all the cloves are revealed. Place the head of garlic on a sheet of aluminum foil, drizzle with olive oil, then wrap the head up in foil. Bake in the preheated oven for 1/2 hour, then set aside to cool. The roasted cloves should squeeze right out.

Drizzle some olive oil in a large skillet and heat over medium high heat. Add the ground vegan chicken to the skillet and saute until browned, about 6-8 minutes.

Preheat a large stock pot over medium-high heat. Make the roux by
melting the vegan margarine, then combining with the flour and stirring until it just reaches the color of the margarine. Add the roasted garlic, and sauté 30 seconds until fragrant.

Add chopped onions, celery, bell pepper and bay leaves. Stir to combine. Saute until the onions and begin to soften, about 6-7 minutes. Add the No Chicken Broth and Beer, then bring to a boil.

Add green tabasco, vegan worcestershire, salsa verde, cut okra, mushrooms, and a pinch of salt and pepper. Boil for about 1/2 hour.

Add beans, green onions, collard greens, parsley and cilantro, and boil for another 20 minutes.

Turn down the heat to a simmer, and season with cumin, Creole seasoning, oregano, cayenne and onion powder. Add vegan "chicken", and allow the Gumbo/Chilli to simmer until vegan meats are fully cooked through, about 20 minutes. Stir in the file, corn meal and lemon juice, then cook and additional four minutes. Taste for salt and pepper.

Serve with rice.

14 comments:

swellvegan said...

Haha, I love that even though it's been cold in LA, it's still warm enough to be raining. We had a winter storm and I had to walk to work in -15 windchill!

Hooray for getting a job! Your dish looks totally scrumptious...I wish I could make it, but wheat and me are doing the trial separation thing right now.

Always, always excited to read your new posts!

vegaia said...

Check out this informative and inspiring video on why people choose vegan: http://veganvideo.org/

Also see Gary Yourofsky: http://www.youtube.com/watch?v=bagt5L9wXGo

The Voracious Vegan said...

As always - this looks PHENOMENAL! You really are amazing and I am so going to come over to your house for dinner one day. California isn't THAT far from Saudi Arabia... ;-)

Yep, I feel like I'm a Dorothy too. I'm tall, I kind of sound like a dude when I talk, and I never rein back my bithciness.

Jes said...

Congrats on the job! Desk jobs definitely aren't as fun as restaurant jobs, but I do like the hours better. And hopefully something will pop up soon that's more up your alley.

The gumbo looks rocktastic--Belgian beer, roasted garlic, gumbo?! All of my favorite things!

Trinity (of haiku tofu) said...

Your gumbo looks so warm and delicious- FedEx me a bowl, would you? Do you make your vegan chicken from scratch? I made some seitan from a Veganomicon recipe, but it's definitely on the "beefy" side.

Congrats on the new job- I could only hope to work with someone as entertaining as Dwight.

And don't even get me started on Golden Girls- I am soooo Sophia.

(no)more_cheese_please said...

I am overwhelmed by the length of the ingredient list... lol

TRSpook said...

You? Far less Bitchy? I MUST be at the wrong BLOG, where is Jenn and what have you done to the Bitch Princess...... :) Congrats on the Job and great recipe

Cortney said...

Golden Girls is one of the best shows ever- it was like Friends before Friends, but the cast was cooler and sexier. And I think I'm Dorothy on the outside, but Blanche on the inside. All that aside, I'm going to be making this but without the fake chicken because I'm lazy :)

Cortney said...

It was delicious, even making it without the chick'n. Good work on this one, can't wait for the cookbook!

晚上 said...

hello~nice to meet u..............................

The Compassionate Hedonist said...

You had me at Golden Girls. My inner Golden Girl is Dorothy. I used to lean towards Blanche, but I don't live in California anymore :) Great blog, I am so glad I found it.

neil said...

This was so great, that I took about a half an hour to research in again in Google. It was easy, tasty, and even my kids liked it. It was awesome. No leftovers.

r4 dsi

kristin said...

you make the most amazing looking food ever. i don't know how you do it, but keep it up!

Chrissy said...

I made this today! I like to cook in bulk and kinda scoop stuff out and microwave it since I'm so busy and don't have time to make meals most of the time... this is DELICIOUS!!!!!! and it totally tastes like it's not vegan!