2014?!
Wow — it arrived quickly. Looking back, this time last year already feels like a long while ago.
2013 brought many changes: highs and lows that pushed me forward. I launched The 21-Day Vegan Blueprint, taught classes at the Toronto Vegetarian Food Festival and the Cleveland Clinic, served as a guest chef at Suite ThreeOhSix in NYC, and joined the Whole Foods Culinary Center roster. I also grew personally — my relationship is stronger, we adopted a cat named QZ, friendships deepened, and day-to-day life is more joyful.
Last year I learned to ask for help. Summer interns, a life coach, and an exceptional assistant made a meaningful difference. All of that led me to this year’s theme: trust in myself. I’m proud of what I accomplished and grateful for the chance to both give and receive support.
Here’s to a happy, healthy, and memorable 2014!
It’s cold in NYC and a winter storm is on the way. Maxx and I are enjoying New Year leftovers (black-eyed peas, collards, and cornbread). If you want something warm and comforting, try this quick, cozy chili.
Chipotle Sausage Chili
Ingredients
- 1 large yellow or red onion, diced
- 3 cloves garlic, minced
- pinch of sea salt
- 1 large bell pepper, chopped (I used 1/2 green and 1 small orange)
- 1 14-oz can diced tomatoes
- 2 cans beans (1 can kidney, 1 can black)
- 2-3 Mexican Chipotle Field Roast sausages, sliced 1/2-inch thick
- 3 cups water, or enough to cover the beans and veggies
- 1/2 whole vegetable bouillon cube (start with half and add more if desired)
- 2 tsp chili powder
- 1 tbsp cumin
- 1 cup fresh cilantro, chopped
Instructions
- In a large, heavy-bottomed pot, heat 2 tbsp olive or coconut oil. Add the onions, garlic, and a pinch of salt, and sauté until translucent.
- Add the bell pepper, tomatoes, and beans. Stir and cook for about 3 minutes.
- Add the sliced sausages, enough water to cover the ingredients (about 3 cups), and the vegetable bouillon cube.
- Simmer until the vegetables are tender, about 20 minutes.
- Remove from heat and stir in the chili powder, cumin, and 3/4 of the cilantro. Adjust seasoning with additional salt or spices to taste.
- Serve hot with cornbread and a sprinkle of fresh cilantro.
Notes
Perfect Vegan Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup whole-wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup applesauce
- 1 cup soy milk or other non-dairy milk
- 1/2 cup agave nectar (or local honey)
- 4 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a muffin pan or line a 9×9 baking pan.
- In a large bowl, combine cornmeal, whole-wheat pastry flour, baking soda, and salt.
- Stir in applesauce, soy milk, and the sweetener. Slowly add the oil while mixing until just combined.
- Pour batter into the prepared pan. Optionally top with a little caramelized onion.
- Bake until a toothpick inserted comes out clean, about 20 minutes. Let cool slightly before serving alongside chili.