Veganize It!
If you know my wife, Zoe you know she is a picky eater. She, like many people, eat with her eyes first. She finds recipes that look good, shares the link with me and includes a note that says can you veganize this. Then I figure out how veganize it. There is no reason she should not be able to eat the same dishes she loved before. I just have to prepare them differently. Some recipes I get on the first try, like taco soup. Others I have to work at, like mac and cheese. It is still not 100% where I would like it to be, but it might not until I teach myself how to make my own vegan cheeses. However, for now, it is 90% of the way there and good enough we both enjoy a hot bowl of it. I wish I could learn how to make vegan cheese curds. I have found a few recipes and in my spare time (LOL) I will try them.
So today I thought I would share a recipe that she gave me to veganize. Whether you are vegan or not, the vegan version would be great for anytime you are doing a Meatless Monday or are looking for a plant based option. The recipe she gave me this morning to veganize is Chili Cheese Hasselback Potatoes. I have always wanted to try this style of potatoes, so now I have an excuse.
Nothing will change in the directions, just the ingredients. Most of these ingredients are vegan friendly, but some are not, so in parentheses and italics I have put the vegan options, sometimes there is more then one. Any questions, just ask.
Chili
1 tablespoon canola or vegetable oil (these are fine, but I prefer avocado oil)
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 pound ground beef (you can use a package of Beyond Burger or Impossible burger, or a package of meatless crumble or you can even make your own if you want to with TVP or with Tofu. My favorite ground beef crumble is Wegman’s brand Don’t Have a Cow).
2 (14-ounce) cans diced tomatoes
1 cup beef stock (you can use vegetable broth or Better than Bouillon has a vegan beef broth)
1 (14-ounce) can kidney beans
3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
Potatoes
4 russet potatoes
1/4 cup butter, melted (you can use the vegan butter of your choice.)
Cheddar cheese, sliced (there are a number of vegan cheeses on the market, but my favorite is Violife Mature Cheddar Slices.)
1 teaspoon salt
Toppings
1 cup sour cream (there are a number of vegan sour creams on the market, but our favorite is Tofutti Sour Cream or my homemade version.)
1/2 red onion, diced
1/4 cup cilantro, minced
https://www.tastemade.com/recipes/chili-cheese-hasselback-potatoes
What Pampered Chef products will I be using. Easy!
To make the chili, I will be using my Rockcrok Dutch Oven, but any of our Dutch Ovens will work. The Manual Food Processor to dice the onions and peppers and the Garlic Press to mince the garlic. The Mix n Chop to brown my Impossible burger (if I am using that). The Smooth Edge Can Opener to open the can. My adjustable measuring spoon to measure my spices. They will get baked on one of my pieces of stoneware, probably my Medium Bar Pan so the chili stays on the pan while I am making them.
To prep the potatoes, I will be using two of my bamboo spoons, to keep me from cutting all the way through the potatoes. Of course my cutting will happen either on my Flexible Cutting Mat or a Bar Board with one of my Forged Cutlery Knives. You could use the Color Coated Knives if you have those, but I am a Forged Cutlery addict. I will use a Silicone Prep Bowl to melt my butter and then brush it on with my Chef’s Silicone Brush.
If you need any of these or want to learn more about them message me. You can also go to pamperedchef.biz/sharonjacobson Do you have a recipe you want me to veganize me. Send it to me and let me see what I can do.
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