VEGGIE CHILI

The internet is a hottttt place right now, so I’ll just pretend we’re catching up on the porch, sharing a glass of wine and updating you on the bits and bobs of our little life. Like a Christmas letter in October?
Curran is back at school and albeit strange and distanced, he’s so happy. He loves wearing his face shield with the mask as well so he looks extra cautious and also like a stormtrooper and I just love how he marches to his own drum. He’s been in skateboard class, still obsessed with the ocean and his Dad and food in general. Cleo has been tough lately. Lots of big feelings and big reactions and if I don’t get some break from her drama before she is a teenager? Lord help us. She learned the word “shit” from The Chicks new album, which she requests every time we get in the car. I told her it was a really bad word for poop which unfortunately makes it more intriguing for that 4-6 age range. My bad. When she is happy, she has tons of personality, affectionate, a great sense of humor and pays attention to detail and is therefore quite thoughtful. She LOVES Curran, and that bond may be my favorite thing about being a parent.

Work is steady-ish. A few speed bumps (actually a really big one) which I’ll tell you more about when I know more. I’m pretty creatively toasted, but I feel grateful to have a job and the schedule we do in the current state of things. We’re trying to turn over a holiday ebook in a few weeks so if we can pull it off, that will be exciting. I love love my new nephew! New babies are so clean and cuddly and seeing my sister and brother-in-law adjust into parenting is both nostalgic and beautiful. I do think it’s a stunning metamorphosis of a person, and tender to watch of people you care for so deeply. I’m reading Small Great Things by Jodi Piccoult. Looking for an easy, local-ish place to go for our 10-year wedding anniversary next month. That’s the short of it for now.

Lots of things and feelings going on for so many right now. Always in pursuit of good company and real conversation. I hope you are finding slivers of that.

This recipe has been popular over on SKCC, so I thought it should live here too. We use a mix of legumes, some bulgur for texture. Your favorite broth or stock, homemade if you’re fancy. I do stir kale in at the end because I like my veggie chili to indeed, be full of vegetables, and I’m sure some real chili conisseurs would consider that a disgrace. It’s 2020! Live your life.

Our favorite way to serve this is over extra crispy roasted sweet potato tots. The brand Alexia makes our favorites, speaking from tot fans over here. Or over a baked and split potato in general, makes this meal so filling and easy to prep ahead. As it goes with chili and stews, the toppings are crucial. Don’t skip those!

We’re on the tail end of outdoor dinner season in CA and I swear by stews and chilis being an excellent meal to feed to friends. This soup is a favorite. Because I will forever encourage feeding others, pandemic or not, maybe you can pull off a drive-way pumpkin carving next week? Chili for all? That’s on our calendar.

Wishing you wellness and warm bowls of something delicious.

VEGGIE CHILI

Serves 6

I wrote this recipe for SKCC, and it’s been popular. Even the omnivorous folks say they don’t miss the meat because there is enough flavor and texture going on.

I’ve been refilling my spice jars with dry spices from Thrive Market (if you use that link, you get a discount on your first order!). They are affordable and fresh. While you’re there and filling up your cart for free shipping, you can buy beans, grains, tomato products etc. and you’ll have pantry staples on hand for this chili at all times.

Speaking of omnivores, there has been reported success in adding a pound of ground chicken/turkey/beef to this recipe. Add it to the pot to brown and cook through after the vegetables, and add 2 more cups broth to keep everything hydrated. This will increase the serving yield to 6-8, and if that’s too much, this gifts and freezes well.

Ingredients

2 Tbsp. of avocado oil or other neutral oil
1 medium yellow onion - finely chopped
1 jalapeño - seeded & minced
2 large portobello mushrooms - wiped clean & chopped super small
sea salt to taste
pepper to taste
1 red bell pepper - finely diced
1 yellow bell pepper - finely diced
1 small sweet potato - peeled & diced small
4 cloves of garlic - grated
1 1/2 Tbsp. of chili powder
1 Tbsp. of cumin
2 tsp. of cocoa powder
1 tsp. of smoked paprika
1 Tbsp. of chipotle peppers in adobo - minced small or blended
1/3 cup of brown or green lentils
1/3 cup of bulgur
14 oz. tomato sauce
28 oz. crushed fire-roasted tomatoes
3 cups of vegetable broth
1 cup of beer or brewed coffee
2 tsp. of coconut aminos or soy sauce
1 can of black beans - drained
1 cup of frozen corn kernels
2 cups of chopped kale (optional)

Directions

Heat a large pot or Dutch-oven over medium heat. Heat the avocado oil. Get chopping, my friend!

To the pot, add the onions, jalapeño, mushrooms and a big pinch of salt and pepper. Sauté those down for about 10-15 minutes until water is released and the mushrooms begin to brown. We really want to cook the water off here. Add the bell peppers, sweet potato, garlic and sauté about 5 minutes until the just begin to soften.

Add the chili powder, cumin, cocoa, smoked paprika, and chipotle to the pot and sauté them for another minute. Add the lentils, bulgur, tomato sauce, crushed tomatoes, broth, beer or coffee and coconut aminos. Bring everything to a gentle simmer, uncovered, and let it all cook for about 35 minutes, stirring occasionally, until the lentils and bulgur are cooked through. Add the black beans, corn, and kale if using, taste for seasoning and adjust as needed. More salt? Maybe more coconut aminos. Spicier? Add more chipotle or chili powder. Let it all simmer another 10 minutes to warm through and wilt the greens.

Serve your bowls with a generous amount of toppings. Chili will keep for a week in the fridge.

Sara Forte 2020-10-22

Veggie Chili

6

Our favorite veggie chili.

• 2 Tbsp. of avocado oil or other neutral oil
• 1 medium yellow onion - finely chopped
• 1 jalapeño - seeded & minced
• 2 large portobello mushrooms - wiped clean & chopped super small
• sea salt to taste
• pepper to taste
• 1 red bell pepper - finely diced
• 1 yellow bell pepper - finely diced
• 1 small sweet potato - peeled & diced small
• 4 cloves of garlic - grated
• 1 1/2 Tbsp. of chili powder
• 1 Tbsp. of cumin
• 2 tsp. of cocoa powder
• 1 tsp. of smoked paprika
• 1 Tbsp. of chipotle peppers in adobo - minced small or blended
• 1/3 cup of brown or green lentils
• 1/3 cup of bulgur
• 14 oz. tomato sauce
• 28 oz. crushed fire-roasted tomatoes
• 3 cups of vegetable broth
• 1 cup of beer or brewed coffee
• 2 tsp. of coconut aminos or soy sauce
• 1 can of black beans - drained
• 1 cup of frozen corn kernels
• 2 cups of chopped kale (optional)

324 calories7 grams fat 54 grams carbohydrate 14 grams protein

     

american

Entrée

vegetarian, fall, entertaining, soup

TAHINI GLAZED CAULIFLOWER

We’re obsessed with this cauliflower. I’ve made it three times in the last week for different people and it reports back as the favorite dish. Every brand of tahini varies in texture. I find the 365 Whole Foods brand to work well here because it’s naturally quite runny. If you need a visual, albeit on super speed, I made a Reel over on Instagram so you can see how easy this is!

TAHINI GLAZED ROASTED CAULIFLOWER

Serves 4

I’ve served this as a side with some lamb meatballs and quinoa salad, but is is a great side for just about anything. Veg friends, it is filling and textured and honestly if you just want a bowl of this on top of some greens as a meal, that works too. It is best eaten fresh out of the oven, but can be reheated as needed, it will just absorb most of the tahini coat. Fresh herbs forever. Don’t skip the parsley and mint.

Ingredients

1 large head of cauliflower
3 Tbsp. extra virgin olive oil
1 Tbsp. champagne or white wine vinegar
1 tsp. coriander
1 tsp. sea salt
1/4 tsp. cayenne or aleppo, to taste
fresh ground pepper
2 shallots, peeled and cut in wedges

4 dates, pitted and chopped small

TAHINI GLAZE

1/4 cup tahini
1 Tbsp. olive oil or sesame oil
1 Tbsp. maple syrup
2 Tbsp. lemon juice
2 Tbsp. water
salt and pepper

3 Tbsp. fresh chopped parsley

2 Tbsp. toasted sesame seeds, for garnish
1 bundle of mint, leaves removed and roughly chopped

Directions

Preheat the oven to 425’. Pull out a large rimmed baking sheet. Cut the florets away from the core, and break them into smallish, 2x2” florets. Drizzle the olive oil, vinegar, coriander, sea salt, cayenne/aleppo and toss everything with your hands to coat. Spread it in an even layer on the baking sheet and roast for 15 minutes. Pull it out, turn the heat down to 400’, add the shallots, toss everything around again so the shallots get some oil and seasoning on them, and pop the tray back in to roast for another 20 minutes.

While you’re waiting, chop up your dates into small pieces. Stir together the tahini glaze ingredients. It should look pretty thin, like a thicker salad dressing. Adjust with water, oil or lemon to get that consistency. Thickness of tahini varies by brand.

Pull the tray out of the oven, and while still hot, add the dates and toss them in. Add the tahini glaze and parsley to the warm pan and toss everything until all the tahini has coated the cauli. Transfer to your serving bowl and sprinkle with the sesame seeds and mint. Look at you go!

Sara Forte 2020-09-29

Tahini Glazed Cauliflower

4

A super flavorful roasted cauliflower dish.

• 1 large head of cauliflower
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. champagne or white wine vinegar
• 1 tsp. coriander
• 1 tsp. sea salt
• 1/4 tsp. cayenne or aleppo, to taste
• fresh ground pepper
• 2 shallots, peeled and cut in wedges
• 4 dates, pitted and chopped small
• 2 Tbsp. tahini
• 1 Tbsp. olive oil or sesame oil
• 2 Tbsp. lemon juice
• 2 Tbsp. water
• salt and pepper
• 3 Tbsp. fresh chopped parsley
• 1 Tbsp. toasted sesame seeds, for garnish
• 1 bundle of mint, leaves removed and roughly chopped

324 calories20 grams fat37 grams carbohydrate7 grams protein

PT0H10M

PT20M

PT30M

middle eastern

Side

middle eastern, vegetarian, vegan

ROASTED CAULIFLOWER + KALE PASTA

I had a crop of pregnant friends this season and I wanted to post this pasta dish here because I think casserole-type foods are such an easy food to deliver or serve to friends (or make and freeze should you be the sort of person that preps ahead like that).

You guys ask all the time what sort of meals I deliver or make-ahead and most of those are now living over on SK Cooking Club. Disclaimer, not all vegetarian. Some of the favorites there are a Turkey Bolognese, Butternut Turkey Chili, Carrot Ginger Soup, Olive Bar Sheetpan Dinner, Jeweled Farro Salad to name a few. We have a Veggie Chili coming up soon that will also be perfect to add to this list and a Cauliflower Tikka Masala that is delicious!

I baked this before giving it to my friends because, well, we needed to take a photo, but I would assemble it all and cover it in foil before delivering, then let them do that final bake so it doesn’t dry out. Deliver it along with a super simple, light, green salad and a bottle of wine. And probably chocolate too.

I made notes below on dietary swaps. I personally can’t eat cow’s milk dairy products (and eggs now too, quite annoying), and if you’re the same, you could use either a nut-based ricotta or find a sheep’s milk ricotta at well-stocked markets or Whole Foods. You may want to use less, as they tend to be stronger in flavor and often times richer. Like I said, more notes below.

I hope your New Year has started off well. It feels like flus and colds are all around, so I’m wishing you wellness and I’ll post a soup recipe here soon. Take good care!

---

ROASTED CAULIFLOWER + KALE PASTA

Serves 6

I am going to add substitution notes here as we do with Cooking Club in case this helps anyone. Don’t hesitate to reach out with questions! There are two kinds of kale here because it cooks down and I like my pasta dishes heavy on the vegetables. You can skip the baby kale if this sounds like too much…even though it’s not. Anchovies are so good here and they basically dissolve in the roasting step so you don’t know they’re there, but you could use a sprinkle of capers if they creep you out. Add them in the last 10 minutes of roasting

Recipe Tips

Dairy Free: Kite Hill does make a dairy-free ricotta which would totally work here. Laura of The First Mess has a vegan pine nut parm that would be great sprinkled on top!

Gluten Free: Use a brown rice based pasta. We also use chickpea or lentil pastas, but they don’t sit well with a lot of liquid, so only use those if you’re planning to eat it right away.

Carnivore Option: If you are looking to add animal protein, the frozen mini meatballs can be stirred into the whole situation.

Prep Ahead: Roast the cauliflower and kale, and cook your pasta in advance.

Ingredients

1 head cauliflower (about 1.5 lbs)
3 Tbsp. extra virgin olive oil
1/4-1/2 tsp. sea salt
fresh ground pepper
1 Tbsp. everything bagel seasoning (or any all-purpose type seasoning)
2 anchovy filets, optional, but promise you won’t know they’re there

1 large head lacinato kale, ribbed and chopped
3 cloves garlic, grated

12 oz. (3/4 lb.) rigatoni pasta (or GF pasta)
two handfuls of baby kale (I know, double kale!)

12 oz. ricotta
one large lemon, zest and juice, divided
1 tsp. Italian seasoning
salt and pepper
1/2 cup cream
1 egg
4 oz./1 cup fontina, grated
1 Tbsp. extra virgin olive oil
2 oz. parmesan cheese, grated
1/2 cup walnuts, roughly chopped
red pepper flakes

fresh parsley or basil or thyme or a mix, to finish

Directions

Preheat the oven to 425’. Break the cauli into florets onto a rimmed baking sheet and drizzle them with olive oil, salt, pepper, bagel seasoning and toss everything to coat. You’ll want to use your clean hands here, and rub everything into the cauli. Put the anchovies on the tray, and roast everything for 35 minutes. The anchovy will dissolve, don’t worry, you won’t know it’s there. If you’re super freaked, use 2 Tbsp. capers. Pull the pan, add the kale, garlic and toss everything around so some oil coats the kale. Pop it back in the oven for 10 minutes for the kale to wilt a bit (if you’re using capers instead of anchovies, add them here). Pull and set aside. This can be done in advance and stored in the fridge.

While the vegetables roast, bring a large pot of heavily salted water to a boil. Cook the pasta accordingly to al dente instructions - about 11 minutes. In another large mixing bowl, stir together the ricotta, lemon zest, Italian seasoning, pinch of salt and fresh ground pepper, cream, egg, 1/4 cup parmesan and half of the fontina. Whisk everything well to combine. Drain the pasta, reserve a bit of pasta water, and add the noodles to the cheese bowl. Stir to mix. Add the cauli and kale, plus the handfuls of baby kale, to the bowl and stir again. Add a generous splash of pasta water, one more stir.

Leave the heat on 425’. Grease a 2 qt. baking dish or 10-12” cast iron pan. Tip the pasta mixture in. Squeeze the lemon juice all over the top of the pasta. Sprinkle the remaining fontina and parm and some red pepper flakes on top. Loosely cover the dish with foil. Bake, covered, for 10 minutes, turn the heat up to 475’, uncover the dish, sprinkle the walnuts if using, and bake another 10ish minutes until the top is just bronzed and bubbly. Remove to cool slightly and sprinkle heaps of fresh herbs over the top.

---

Sara Forte 2020-01-21

Roasted Cauliflower and Kale Pasta

6

A simple and delicious pasta bake with cauliflower and kale, great for delivering to friends or freezing for later.

• 1 head cauliflower (about 1.5 lbs)
• 3 Tbsp. extra virgin olive oil
• 1/4-1/2 tsp. sea salt
• fresh ground pepper
• 1 Tbsp. everything bagel seasoning (or any all-purpose type seasoning)
• 2 anchovy filets, optional, but promise you won’t know they’re there
• 1 large head lacinato kale, ribbed and chopped
• 3 cloves garlic, grated
• 12 oz. (3/4 lb.) rigatoni pasta
• two handfuls of baby kale (I know, double kale!)
• 12 oz. ricotta
• one large lemon, zest and juice, divided
• 1 tsp. Italian seasoning
• salt and pepper
• 1/2 cup cream
• 1 egg
• 4 oz./1 cup fontina, grated
• 1 Tbsp. extra virgin olive oil
• 2 oz. parmesan cheese, grated
• 1/2 cup walnuts, chopped
• red pepper flakes
• fresh parsley or basil or thyme or a mix, to finish

632 calories 36 grams fat 0 grams transFat 53 grams carbohydrate 5 grams sugar 5 grams fiber 27 grams protein

Preheat the oven to 425’. Break the cauli into florets onto a rimmed baking sheet and drizzle them with olive oil, salt, pepper, bagel seasoning and toss everything to coat. You’ll want to use your clean hands here, and rub everything into the cauli. Put the anchovies on the tray, and roast everything for 35 minutes. The anchovy will dissolve, don’t worry, you won’t know it’s there. If you’re super freaked, use 2 Tbsp. capers. Pull the pan, add the kale, garlic and toss everything around so some oil coats the kale. Pop it back in the oven for 10 minutes for the kale to wilt a bit. Pull and set aside. This can be done in advance and stored in the fridge.

While the vegetables roast, bring a large pot of heavily salted water to a boil. Cook the pasta accordingly to al dente instructions - about 11 minutes. In another large mixing bowl, stir together the ricotta, lemon zest, Italian seasoning, pinch of salt and fresh ground pepper, cream, egg, 1/4 cup parmesan and half of the fontina. Whisk everything well to combine. Drain the pasta and add it to the cheese bowl. Stir to mix. Add the cauli and kale, plus the handfuls of baby kale, to the bowl and stir again.

Leave the heat on 425’. Grease a 2 qt. baking dish or 10-12” cast iron pan. Tip the pasta mixture in. Squeeze the lemon juice all over the top of the pasta. Sprinkle the remaining fontina and parm and some red pepper flakes on top. Loosely cover the dish with foil. Bake, covered, for 10 minutes, turn the heat up to 475’, uncover the dish, sprinkle the walnuts if using, and bake another 10ish minutes until the top is just bronzed and bubbly. Remove to cool slightly and sprinkle heaps of fresh herbs over the top.

PT20M

PT35M

PT55M

italian

Entrée

vegetarian, pasta, freezer meal, meal prep