Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or an incredibly delicious vegetarian dish? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by Dr. Mike Fenster. Dr. Mike is a Board Certified Interventional Cardiologist. He has taught students, interns, residents and fellows as well as having served as an Assistant Professor of Medicine at the North East Ohio University College of Medicine (NEOUCOM). Dr. Mike’s culinary career began before he ever attended medical school. Starting as a dishwasher, he worked his way up to executive chef. Never one to rest on his laurels, Dr. Mike later co-managed an award winning restaurant and went back to school. He received his culinary degree in gourmet cooking and catering from Ashworth University. His deep seated love of food and keen medical awareness propelled him to combine these passions. The result is his unique Grassroots Gourmet™ approach to food; an approach that seeks to counter the inflammatory effects of the modern Western diet.
Dr. Mike’s vegetarian chili
- 2 tbsp olive oil
- 1 cup chopped onion
- 2 tbsp chopped garlic
- 1 tbsp Mexican oregano
- 4 tbsp chili powder
- 1 chopped hot pepper like cayenne or jalapeño
- 1 chopped dried California pepper (or similar type)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp unsweetened cocoa
- 6 oz tomato paste
- 16 oz bag dried beans (rehydrated) or 2 cans of beans
- 3 cups vegetable nage
- 1 cup white or red wine
- 2 cups assorted vegetables
- 16 oz chopped tomatoes
- 2 tbsp masa (corn flour)
- ¼ cup cilantro
- Cheese and sour cream (organic) for garnish
- If rehydrating the beans, soak the night before.
- Place in a pot covered by 1-2 inches of water then bring to a boil.
- Reduce the heat to a simmer and cook until tender, about 2 hours over medium heat then remove and reserve to add back later.
- Heat the olive oil in a large heavy pot over medium heat.
- Add the onion and garlic and cook until onions translucent, about 2 minutes.
- Add the oregano, chili powder, peppers, cumin, coriander, and cocoa and tomato paste.
- Cook for another 2 minutes.
- Add the beans, nage, wine vegetables and tomatoes.
- If needed add additional water to assure the vegetables are covered.
- Bring to a simmer and cook for another 1 ½ to 2 hours until all the vegetables are tender and the liquid has reduced slightly.
- Remove ½ cup of liquid and whisk together in a separate bowl with the flour.
- Add the slurry back to the chili and continue to cook an additional 30 minutes.
- Add the cilantro and serve by garnishing with cheese and sour cream.
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado