Recipes, Events, Discoveries to Keep Us Safe, Beautiful and Healthy
Glowing, radiant health is the new black. Our Green Table is serving it up, for the whole body! Healthy recipes and tips, the latest on eco-friendly food and "skin food"products and a head's up on ingredient safety are all woven into family-centered stories and discoveries. Bring informed, aware and empowered looks good on everyone!
When I am stressed, I reach for chocolate. I saw this sign in a bake shop and although a little blurry, you get the drift.
Funny how even the camera focused on the cookies on the shelf below. Shows where my mind is!
There are so many little bake shops on the walk to both my kiddoes'...like the yellow brick road only paved with cookies. There is even a chocolate factory to pass by and try to keep my mouth shut!!! Here are some more pix...
I have already done two cookie posts and while they are in keeping with our Green and Gold Rules (really good sweets), that's enough. And so, it was kind of fun when I got this recipe in my inbox this morning. It was a forward of a forward and so I sadly cannot credit the creator. Sounds so de-lish...just chock full of goodies and a perfectly yummy way to shue away some stress. Maybe even munch on during the Super Bowl. And while the long ingredient list may take some time to assemble, better to spend your time doing that than creating that picture at the bottom of this post!
Vegetarian Chocolate Chili
1¾ cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick-soaked
2 links Field Roast chipotle vegetarian sausages, crumbled
1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil
12-ounce bottle chocolate stout beer (wow...pretty fun ingredient!)
1 tablespoon instant espresso powder
2 teaspoons molasses (or substitute brown sugar)
1½ ounces bittersweet chocolate, chopped
1 tablespoon freshly-squeezed lime juice
Cooked brown rice (optional)
Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)
Drain the soaked beans, then place in a large saucepan and cover well with fresh cold water. Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid.
Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate.
Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan. Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently.
Add the tomatoes, beer, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.
Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.
* I recommend Pomi tomatoes in tetra packs, or Muir Glen tomatoes, as their cans no longer contain BPA.
Have a great weekend!
Oh no...no words to describe! Well, maybe "ICK!" works.
Want to see one of your favorite local good food growers, makers, purveyors or chefs listed on Our Green Table? Got any scoops about Good Food? Good Living? Goods we can dish out on our table? You know how I love to hit the streets, and so...send me a tip, firstname.lastname@example.org Just remember...
And...here is more! It's NOT just a "Girl Thing"!!
Our Green Table is my story about...
*Finding peace amidst chaos *Switching to a plant-based diet *Cooking delicious food *Living in "The Sandwich" * Traveling between AR and NY...lots! caring for family *Meeting sweet people *Sharing my discoveries *Keeping it healthy and fun
My wish for Our Green Table is...
From omnivore to vegan and everyone in between, OGTwill become our story of curiosity, compassion and changes that make a difference.
Here is the not set-in-stone path the stories will take:
Mondays: Recipe Day (Meatless Monday ideas) Wednesdays: "Skin" Food and/or "Soul" Food Day Fridays: Recipe Day (Weekend Fun)
Need help with the food you eat? The skin you are in? Want to share your thoughts? Send me a "peace" of mail: email@example.com
I am on an "adventure in life", a journey to a more peaceful way of eating and living to protect my health, my sanity and the world I live in. I am up for learning all sorts of new things and sharing them. I thought, like a good binding does for the stories in a book, I would anchor my food stories and fun discoveries to a spot in my home that roots me and, I believe, roots for me.
I have a green table that sits in the middle of my kitchen. No telling how old it is. It has been in many other homes, I suspect, before mine. The legs are sturdy and graceful, but the “toes” are stubbed and worn. There is part of the table that forms a brace joining the legs. It is a great perch for baskets and dogs’ paws. The surface of the table unfolds like a puzzle and goes from small to large with a wiggle of a couple of pieces of wood hidden underneath the main tabletop.
I love the color, or colors of green, that pop through. Starting with emerald through to lime, there are many shades until, in small patches, the bare wood softly peeks out. The colors of green remind me to choose well. I love this table, the food that goes on it, the chairs, elbows and paws that pull up and rest there. It is the heart of my kitchen and is the centerpiece for not only our food, but for our stories.
While nourishing the body and soul, the recipes in the stories here also nourish the environment and support the local food community.
Here are the Golden-Green Rules of Our Green Table:
1. Buy food with thought 2. Cook it simply, with care 3. Use less wheat and no meat 4. Create wholesome sweets 5. Buy local foods, real foods 6. Serve just enough 7. Use what is left 8. Keep it fun