Winning Cook-off Recipe #2 - Chili Pie

This year's winner for best overall chili comes from repeat cook-off winner Suzanne, who wowed the crowd with this delicious concoction. :-)

Suzanne's Chili Pie

Chili:
oil for sauteing
1 large onion, chopped
2 cloves garlic, minced
3 links Field Roast Italian sausage, sliced
1 jar Muir Glen organic mild salsa
1 large can kidney beans
1 teaspoon chili powder
1 can tomato sauce
1 cup fresh or frozen corn

Cornbread:
1 cup almond milk
1 teaspoon vinegar
1 cup cornmeal
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 tablespoon sugar
1 cup fresh or frozen corn
1/2 cup green onions, chopped
1 cup Daiya cheddar shreds

Add oil and onion to large pot and cook until onions are tender. Add garlic and cook a minute more. Add remaining chili layer ingredients, bring to a slow boil, reduce heat, and simmer for about 30 minutes. About halfway through chili cook time, preheat oven to 350 degrees and begin to assemble cornbread ingredients.

To make cornbread batter, mix together liquid ingredients and set aside. Mix together dry ingredients (cornmeal through sugar) and combine with wet ingredients. Stir in corn, green onions, and Daiya.

When chili is done simmering, pour it into a 9 x 13 casserole dish. Pour cornbread batter over the top and pop it in the oven. Bake for 45-50 minutes or until cornbread is lightly browned.

Winning Cook-off Recipe #1 - Sweet Potato Chili

This recipe, prepared by Brooke Fiore, won in the 'most original/unique chili' category. Brooke says she makes it often at home, and makes little tweaks each time, but this is the basic recipe, which came from the cookbook "Chili! Mouthwatering, Meatless Recipes" by Robert Oser.

Sweet Potato Chili

1 large yellow onion, chopped
1 green bell pepper, diced
4 tomatoes, chopped
2 medium sweet potatoes, peeled and diced
2 cloves garlic, minced
1 cup fresh or frozen corn
1/4 cup barbeque sauce
1 dried chipotle chili, crushed
2 tablespoons blended chili powder
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of crushed red pepper flakes
2 cups cooked black eyed peas
1 teaspoon liquid smoke (optional)
vegetable stock or water, to cover
salt and pepper, to taste
minced fresh parsley and/or cilantro, to garnish

Combine all ingredients (except garnishes) in a large pot and bring to a slow boil, covered, over medium-high heat. Uncover, reduce heat, and simmer for 30 minutes, stirring often.

Vegan Chili Cook-Off Recap

Our third annual chili cook-off was lots of fun, with tons of great food and good company. Thanks so much to all who participated!

Here are some pics from the event, and I'll be posting some (hopefully all eventually) of the winning recipes soon.

The winners, left to right:
Suzanne (best overall chili for her chili pie)
Valerie (best side dish for her chili mac)
(best dessert for gluten free jam thumbprints)
Brooke (most unique chili for her sweet potato chili)

3rd Annual Vegan Chili Cook-Off

It's time once again for our annual chili cook-off! Prizes will be awarded in several categories (including best dessert and best side dish, new additions to this year's prize array!)

Please bring either a pot of chili or a complimentary side dish. (cornbread, salad, etc.) or dessert.

Please make sure that anything you bring is vegan. ( no meat, dairy, eggs, honey, gelatin, etc.)

*Please* do your best to arrive on time; it makes tasting/voting/judging the chilis very difficult if people are still straggling in at 2:00. :-)

When: Sunday, March 25th. 1:00-3:00 pm

Where: Humboldt Area Foundation, 373 Indianola Road, Bayside, CA

Suzanne's Mushroom Tofu Pesto Pasta Recipe

Suzanne and Neal have brought this dish to our potlucks a few times and it's delicious! Thanks for sharing, Suzanne!!!

MUSHROOM TOFU PESTO PASTA

3/4 C. tamari soy sauce
3/4 tsp garlic powder
1 lb. noodles
2 lb tofu (firm), cubed
1 lb mushrooms, sliced
1 container (7.5 oz) pesto (Nonna Lena's Vegan Pesto)

Combine soy sauce, tofu, and mushrooms in large wide pan on the stove and simmer for about 10 minutes, turning gently to marinate everything without breaking up the tofu. Boil noodles until al dente, drain & rinse. In large mixing bowl, combine all ingredients (drain & discard marinade); then place in greased 9" x 14" baking pan. Cover with foil & bake at 350 degrees for about 1 to 1-1/2 hours.

2013 Event Schedule

 Coming Soon!

Vegan Thanksgiving Celebration

On Sunday, November 20 at 2:00 p.m., the Humboldt Vegetarian Society will host a vegan Thanksgiving potluck at the Humboldt Area Foundation Community Center, 373 Indianola Road in Bayside. Entertainment will be provided by local singer-songwriter Josephine Johnson.

This event is open to the public and is free of charge. Attendees should bring one or two vegan dishes to share, as well as their own plates, cups, and utensils. (Vegan means no animal products, including meat, fish, dairy, eggs, honey, etc.)