Veganomicon: The Ultimate Vegan Cookbook Part 80

SERVES 4 TO 6.

TIME: 1 HOUR.

This mild green chili has a secret weapon! Okay, it isn't so secret if you speak Spanish-it's apples. They give this chili mellow notes of sweet and tart. Tomatillos, poblano peppers, jalapenos, and cilantro give this chili its flavorful verde-ness; little white beans and cubes of tender white potatoes give it heartiness. Perfect with Jalapeno Onion Corn Bread (page 223). The next time your family or loved ones complain that all you vegans ever make is chili, serve this one and graciously accept their apology.

1 pound baby Yukon golds or other thick-skinned potato, cut into -inch pieces

2 tablespoons vegetable oil

1 large yellow onion, cut into small dice

3 jalapenos, seeded and sliced thinly

2 poblano peppers, seeded and chopped into 1-inch pieces

4 cloves garlic, minced

3 teaspoons ground c.u.min

1 teaspoon dried oregano (preferably Mexican oregano)

1 teaspoon salt

cup dry white wine

1 pound tomatillos (about 10 small to medium ones), papery skin removed, washed, chopped into - to -inch pieces

2 Granny Smith apples, cored, quartered, and sliced thinly

2 cups vegetable broth

1 cup loosely packed fresh cilantro

cup chopped scallions, plus extra for garnish

1 (15-ounce) can small white beans, such as navy or cannellini, drained and rinsed (1 cups)

Juice of 1 lime

Avocado slices for garnish

If you can't find poblanos, plain old green bell peppers taste good, too. Also, as always, if you like things on the spicier side, keep the seeds from a jalapeno or two PLACE THE chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside. Of course, you should be preparing everything else while it is boiling.

Preheat a soup pot over medium-high heat. Saute the onion, jalapenos, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned.

Add the garlic, c.u.min, oregano, and salt. Saute for 1 more minute, until the garlic is fragrant. Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and tomatillos release their juices, about 5 minutes.

Add the apples, vegetable broth, scallions, and cup of cilantro. Lower the heat to a simmer (medium-low), cover, and cook for 20 minutes.

Use an immersion blender to partially puree everything. If you don't have one, then let the mixture cool slightly and transfer to a blender or food processor; pulse until just slightly chunky. Don't forget that if you are using a blender, you need to be careful not to have a steam explosion, so pulse quickly and then lift the lid to let steam escape, then pulse again and repeat. Or just go get yourself an immersion blender, it will save your life! If using a blender or food processor, transfer the mixture back to pot.

Taste for sweetness/tartness. Tomatillos are sometimes bitter; if that is the case, add a teaspoon or two of sugar and that should level things out. Add the cooked potatoes and the beans, and simmer for a few more minutes, until everything is heated through.

Add the remaining cilantro and the lime juice. Ladle into bowls, garnish with avocado and scallions, and serve.

LEEK AND BEAN Ca.s.sOULET WITH BISCUITS.

SERVES 6.

TIME: 1 HOUR 20 MINUTES.

This is home-cooked comfort food to the max. Leeks, potatoes, carrots, peas, and white beans in a savory stew, with biscuits that are baked right on top of it. Isa often wishes that someone would have this ready and waiting for her at the end of a rainy day, but she doesn't leave her apartment so that isn't going to happen. You however are probably not such a recluse, so request that your loved ones have this ready and waiting for you, or do the same for them.

You can also add 2 cups of sauteed seitan to this stew when you add the beans.

If you don't have an oven-safe skillet, transfer this to the same size ca.s.serole dish.

Stew: 2 Yukon gold potatoes, cut into -inch dice

3 cups vegetable broth

3 tablespoons cornstarch

2 tablespoons olive oil

2 leeks, washed well and sliced thinly (about 2 cups)

1 small onion, cut into medium-size dice

1 cups carrots, peeled and cut into -inch dice