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Episode 92

Chile Powder

4 oz. Dried Red Chile Peppers. I prefer Anch and Guajillo.

3 Tbsp. Whole Cumin Seeds

2 Tbsp Garlic Powder

1 1/2 Tbsp Dried Mexican Oregano

2 Tsp. Whole Coriander Seeds

1 Tsp Smoked Paprika

3 Whole Cloves

2 Small Allspice Berries

Directions

Remove stems and seeds from all peppers. Then tear or cut peppers into small pieces. Place in a dry hot skillet over medium heat and toast peppers for a few minutes. You may need to work in batches depending on the size of your skillet. Don’t let the chiles burn!

Once they are dried, set them aside and using a spice grinder, grind up your cumin, coriander, cloves and allspice berries. This may need to be done in batches as well. 

Take your toasted chiles and put them in a food processor and blend for at least 1 minute to get a fine powder. Add all remaining ingredients and blend until combined.

 

Meaty Veg-Based Ground “Meat”

1 Medium Head Cauliflower, trimmed, washed, and broken into florets.

2 Cups Raw Walnut Halves

2 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

1/4 Tsp. Dried Sage

1/2 Tsp. Smoked Paprika

1 Tsp Liquid Smoke

1/2 – 3/4 Tsp Fine Sea Salt

2 Tbsp Soy Sauce

Preheat oven to 350. Line a large baking sheet with parchment paper. In a food processor, blend cauliflower and walnut halves into a fine meal. Transfer this to a large mixing bowl and add remaining ingredients. Using clean hands, mix the ingredients until everything is evenly coated.

Spread out the mixture on to the prepared pan and evenly spread out so that it baked consistently. Bake for 45 minutes up to an hour and 15 minutes. After 30 minutes stir the mixture so that all sides get evenly baked. Place back in oven and repeat after another 15 minutes. You want a brown, dryish end product.

Once you are done you can use right away or freeze.

 

Veggie Chili

Ingredients

4 Cups Vegetable Broth

2 – 8oz. Cans of Tomato Sauce

2 Cubes or 2 Tsp of vegetable bouillon

2 Jalapeños

2 Serranos

1 Can of Red Kidney Beans drained

Add all ingredients to a large pot and bring to a boil. Then add.

3 Tsp Onion Powder

2 Tsp Garlic Powder

2 Tbsp Chile Powder

1 Tbsp Black Pepper

2 Peppers in Adobo Sauce-mashed

Reduce heat and simmer for 30 – 40 minutes

Remove Cover and then add.

1 Tsp Mexican Oregano

1 Tsp Onion Powder

1 Tsp Garlic Powder

2 Tbsp Chile Powder

1 Tbsp Black Pepper

1/2 Tsp Cayenne Pepper

2-14oz. Cans Diced Tomatoes – drained

1 Can Red Kidney Beans – drained

Simmer for 30 minutes

Remove jalapeños and serranos. Then add.

Batch of Meat Substitute above.

3 Tbsp Ground Cumin

1/2 Tsp Cayenne (optional)

Simmer for 10 more minutes. Taste. Add salt or pepper and serve!