Backyard BBQ Chili

Ingredients:
1 tbsp Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 28 ounce can Diced Tomatoes, undrained
1 cup Water
1/2 cup, Bottled Spicy Barbecue Sauce
2 tbsp Tomato Paste
2 tsp Chili Powder
1 tsp Light Brown Sugar
Salt & Freshly Ground Pepper
2 cups, Pre-cooked Seitan
2 15 ounce cans of Kidney Beans, drained and rinsed

Directions:
1. Heat the olive oil in a large pot over medium heat.  Add the onion and bell pepper, cover, and cook until softened, about 5 minutes.  Stir in the tomatoes, water, barbecue sauce, tomato paste, chili powder, brown sugar, and salt and pepper to taste.  Bring to a boil, then reduce the heat to low, and simmer, covered for 20 minutes, stirring occasionally.

2.  Stir in the cooked seitan and beans and cook for 15 minutes to blend flavors.  Add a little water if the mixture becomes to dry.  Serve hot.


~Recipe from the book Vegan Planet~

Thai Green Curry

Ingredients for Green Curry Paste:
-1 stalk fresh lemongrass, sliced finely and minced or 3 tbsp. frozen or bottled lemongrass.
-2 Tsp. ground coriander
-1/2 Tsp. ground cumin
-3 1/2 Tbsp. soy sauce
-1-2 Tsp. brown sugar
-1-3 green chilis, minced to taste
-1 small onion
-3 cloves garlic
-1-inch piece of ginger, sliced
-1 Tbsp. fresh lime juice
-1 Cup loose chopped fresh coriander and stems
-1/4 cup fresh basil

Other Ingredients:
-1 Can coconut milk
-1-2 Cups meat substitute of your choice/or can of chickpeas drained.
-1 Small sweet potato, cubed
-1 Red Bell Pepper, sliced into chunky pieces
-1 Cup snow peas
-1/2 cup fresh basil, roughly chopped
-2-3 Tbsp. oil for frying.

Directions:
1. To make the green curry paste, place all ingredients in a food processor or blender.  Add a few Tbsp. of the coconut milk, enough to blend ingredients.  Process well.
2.  Place oil in a wok or deep frying pan.  Turn heat on medium-hign and add paste.  Stir-fry until fragrant (about 1 minute), then add the coconut milk.  Add wheat gluten or tofu and stir to combine.
3.  Add lime leaves and reduce heat to medium-low.  Cover and simmer, stirring occasionally, for about five minutes.
4. Add sweet potato (Note: If more sauce is desired, add up to 1 cup of vegetable stock) Cover and simmer another 7-10 minutes, or until sweet potato is softened.
5.  Finally, add bell pepper and snow peas and simmer another 7-10 minutes.  Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice.  If not salty enough, add up to 2 tbsp. more of soy sauce.  If too salty add a little fresh lime or lemon juice.  If too spicy add more coconut milk until desired taste is reached.

-Other vegetables that work well in this recipe are broccoli, cauliflower, asparagus, chopped spinach, green beans, and squash.