Alright. I admit it. Unemployment sucks balls...except for the part where I get to cook all the time again. I've been plowing through my stack of recipes one by one. I know I've made this vow out loud before, but I'm reiterating it into the blogosphere as more of a "note to self". I will post more simple recipes than I'm typically inclined to do.
This more simple recipe was divinely inspired by my stoner days of drive-through, munchie satisfying goodness. We would get baked, laugh and talk endlessly, then go through a drive through and STFU as soon as the food hit our lips. And despite the fact that Sonic airs commercials in Los Angeles just to tease its citizens, the nearest of their restaurants is actually 45 miles out of town. Not only do they put animals through cruelty to feed their patrons, but they feel the need to torture humans as well. A truly winning combination. Well, in all reality, it's on the way to Las Vegas. That scores some points in my book. Unfortunately, the only thing I can eat there is a Frito Pie Wrap, hold the chili, hold the cheese, add some veggies. What I end up with are chips wrapped in a tortilla with some limp lettuce and soggy tomato. Can you say "Yum"?!
Well, fuck you, Sonic. I will have my Frito Chili Pie Wrap and eat it, too. I even fed it to an omnivore, and they were wickedly impressed with its likeness. The most involved part of the recipe is making the chili, only because you have to make the seitan first and grind it up in a food processor. I assure you, the entire recipe is doable in 2-3 hours...and that's with some down time while the seitan and chili cook themselves.
Be on the lookout for more replications of our fast-food favorites in vegan form. There is just something so incredibly satisfying about having the ability to eat something that would typically be a no-no. It's not only about having fun, but taking a stand for what I believe is right: Veganism doesn't impose limitations, rather opens the doors to creativity. I simply refuse to be told what can and cannot be done.
- 8 Flour Tortillas
- 1/2 cup diced Red Onions
- 1 batch of Vegan No Bean Chili (recipe follows)
- 1 cup shredded Daiya Cheddar Cheese
- 4 cups of Fritos Chips
Warm the tortillas in either the toaster or microwave to make them pliable. Place a 1/2 cup of Fritos in each tortilla, then add a ladle of chili, a sprinkle of red onions and 1/2 cup of Daiya cheddar. Enjoy!
Vegan No Bean Chili
- 1 batch of Vegan Beef, finely ground in a food processor
- 2-3 cloves Garlic, minced
- 1 large Onion, chopped
- 2 1/2 TBSP Chili Powder
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Hot Pepper Sauce
- 1 14 oz can Crushed Tomatoes
- 1 14 oz can Tomato Sauce
- 1/8 cup Red Wine Vinegar
- Salt and Pepper, to taste
Heat a large pot or dutch oven over medium high heat, then add the ground vegan beef to the pot. Add the onion and garlic, stir to combine, then cook until the ground "beef" begins to brown. Drain off any excess liquid.
Add in the Chili Powder, Oregano, Cumin and Hot Sauce. Stir in the Tomatoes and Vinegar. Bring to a boil, then reduce the heat to a simmer. Simmer for about an hour, stirring occasionally. Serve.
Beef Style Seitan
“Beef” Seitan Dough:
- 1 cup Arrowhead Mills® Vital Wheat Gluten
- 1 cup Water
- 1 tsp Better Than Bouillon® No Beef Broth paste (not diluted in H20)
- 1 TBSP MimicCremeTM
“Beef” Seitan Broth
- 8 cups prepared Better Than Bouillon® No Beef Broth (8 tsp paste
- diluted in 8 cups water)
- 6 dried Shitake Mushrooms
- 1/8 cup Tamari
- 1 Portobello Mushroom Cap, chopped
- 1 TBSP Garlic Powder
- 2 tsp Onion Powder
- 2 Bay Leaves
First, add all of the Seitan Broth ingredients to a large pot and bring to a boil. While it's heating up, using a stand mixer, mix together all of the Seitan Dough ingredients. Don't over-mix...just let the mixer go until it's all combined. The dough should be softer than usual.
Using your hands, mold the dough into a large ball. Flatten the ball out on a cutting board, and use a sharp knife or kitchen shears to cut into six pie-wedge shaped pieces. Drop into the boiling broth.
Let it cook for about 1 hour, stirring every 10-15 minutes. Using tongs, remove the "beef" from the broth, and place in a colander to drain. Allow to cool until ready to use.