May get-together details

Please join us for an adults-only dinner at Bless My Soul in Eureka on Friday, May 21st at 6:00 pm. Sweet Mama Janise has promised a vegan dessert option and I'm working on talking her into making some vegan corn muffins as well. There are several vegetarian/vegan options on her regular menu. I need a head count for the reservation so please let me know ASAP if you're planning to attend. :-)

DA Candidates Forum

The Humboldt animal rescue community is hosting a candidate forum for the Humboldt County DA candidates at 6 p.m. on Friday, April 16 at the Humboldt Area Foundation. This is an opportunity to ask questions and hear the candidates discuss their positions on prosecution of crimes against animals. It is also an opportunity to show them that there is significant interest in, and concern about, the way animal abuse cases are handled. Please forward this to anyone who is concerned about the treatment of animals in Humboldt County. Feel free to contact Jennifer Raymond of the Humboldt Spay/Neuter Network if you have questions or would like to help with set-up or refreshments - 442-1426 or 499-0334 / vegicook@asis.com

Another Vegan Chili Recipe

Here's the chili that won the 'Best Spicy' and 'Most Unique' awards at our recent vegan chili cook-off, courtesy of Holly -

Black Bean (or Red Bean) and Sweet Potato Chili

1 bag black beans (1 lb), picked through, soaked in water and cooked until tender
2 Tablespoons olive oil
1 large yellow onion, chopped
1 red bell pepper, cored, seeded and chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeno peppers, seeded and diced
3 large garlic cloves, minced

2-3 Tablespoons chili powder
1-2 teaspoons salt
1-2 teaspoons cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
1 can (14.5 oz.) crushed organic tomatoes
3 cups water
2 medium sweet potatoes, skinned and diced into ½ inch pieces
1 1/2 teaspoons concentrated veggie Broth

garnishes:
juice of 1 lime
chopped fresh cilantro
green onion slices

In a large Dutch oven, sauté together oil, onion, bell peppers, jalapeno pepper, and garlic cloves until translucent and softened. Add in beans, chili powder, salt to taste, cumin to taste, black pepper, marjoram to taste, tomatoes, water and chicken flavor. Bring to a simmer for 20 minutes. Add in sweet potatoes and simmer, uncovered for another 30 minutes or until potatoes are tender.

Winning Chili Recipe

Here's the recipe for the chili that won the 'Best Overall Chili' award at Saturday's cook-off. Thanks to Valerie for sharing it!

Valerie's Sweet ‘n Smoky 3-Bean Chili

4 large onions, chopped

4 cloves garlic, minced

1 large green pepper, seeded and chopped

3 Tbls coconut oil

1 Tbls each mustard powder and chili powder

¼ tsp each cumin and cocoa powder

½ cup tvp granules

1- 15 oz can diced tomatoes

1 4 oz can diced green chiles

1 baked yam, flesh scooped out, mashed

3- 15 oz cans beans(kidney, white, and black), undrained, and ½ cup water

1 cup of your favorite sweet BBQ sauce

1 6 oz. can tomato paste

2 Tbls Agave Nectar

2 Tbls Braggs Liquid Aminos(or soy sauce)

1 tsp liquid smoke

Tabasco sauce(optional)

salt(optional)

In a 5 or 6 quart kettle, cook onions, garlic, and green pepper in oil over medium-high heat, stirring occasionally until the onions and garlic are golden and the green pepper is soft. Add tvp granules and stir until coated.

Add mustard powder and cook, stirring for one minute. Add chili powder, cumin, cocoa, cinnamon, tomatoes with their liquid, chilies, mashed yam,beans and their liquid,tomato paste and BBQ sauce. Stir until well blended, then add agave, Braggs, and liquid smoke.

Reduce the heat and simmer rapidly, uncovered for about 40 minutes or until most of the liquid has cooked away and the chili has thickened. Stir often to keep it from scorching.**

Season with salt to taste and enjoy with your favorite chili toppings.

Variation:

After simmering the chili for 15-20 minutes, pour entire mixture into a crock pot and cook 4-6 hours or overnight on a low to medium setting. This allows the flavors to "marry" even more and really breaks down the onions to a very soft, almost creamy consistency.

**Feel free to taste throughout the cooking process, adding more of any of the seasonings to your liking. Make it your own!

Fun Times at the HVS Chili Cook-Off

We had a great time at our first Humboldt Vegetarian Society Chili Cook-Off yesterday. Thanks so much to everyone who attended, and especially to those who entered the cook-off. Here are the talented winners of the event -

(left-right) Valerie McGowan, Suzanne Crothers, & Holly Young,
winners of the 2010 Vegan Chili Cook-Off

Valerie won in the 'Best Overall Chili' category with her delicious three bean chili (recipe coming soon). Suzanne's white bean chili took the 'Best Mild Chili' category, and Holly took the award for both the 'Best Spicy Chili' and 'Most Unique' with a delicious sweet potato chili. Congratulations ladies, and enjoy your prizes!

The Tart Recipe

Here's a link to the recipe for the fruit tart I brought to the cook-off yesterday, for those of you who requested it. ~Tamara

February 20th - Chili Cook-Off!!!

On Saturday, February 20th at noon, the Humboldt Vegetarian Society will host a vegan chili cook-off and potluck at the Humboldt Area Foundation Community Center, 373 Indianola Road in Bayside.

This event is open to the public and is free of charge. Attendees should bring one or two vegan dishes to share (either a pot of chili to enter in the contest, or a side dish or dessert), as well as their own plates, cups, and utensils. (Vegan means no animal products, including meat, fish, dairy, eggs, honey, etc.) Prizes will be awarded to the best chili chefs.

The Humboldt Vegetarian Society is a group of vegans, vegetarians, and omnivores who meet monthly to share delicious vegan food, recpies, and good company. For more information, please visit their website at www.HumboldtVeg.blogspot.com.