Monday, April 19, 2010
This was a surprising winner in this household. The husband was very (and I mean, very) skeptical as he's not a fan, or anything even close to a fan, of tomatillos. But the finished product won him (and me) over.
This thick and hearty chili was tangy, lightly tart, lightly sweet and very fresh. There's nothing bad I could say about it. I didn't make the jalapeno corn bread - I must have been feeling extra lazy that day - but I'd sure love to try that next time. Instead, we make some homemade pita crisps by slicing some tortillas, brushing them with olive oil and cripsping them in a hot oven.
It was a fair amount of work preparing this dish, so I'd save this for a weekend.
Price: About $15.
Modifications: No cilantro, thank you! Oh, and I skipped the avocados. It cost enough already and I didn't think that would change the end result that much.
Cleanup: Between easy to moderately difficult.
This recipe is on page 171 of Veganomicon.
The ladies were almost spot on with their summary of this dish: "This is a great weeknight meal that's healthy and hearty." Spot on, with one minor nuance being that I would say it was good and not great.
There wasn't a ton of flavor in the dish, but it was indeed hearty and healthy. Anything with kale makes me happy. The miso didn't add as much flavor as I thought it would, so next time I may add just a bit more. But I just love the texture of udon noodles, enough to even eat them plain with just a little salt. And I certainly wouldn't mind adding sauteed seitan, as they recommend. But that would take this from an easy weeknight meal to perhaps a weekend meal.
Price: $9 (about half of this was from the kale, which is probably cheaper most anywhere else).
This recipe is on page 201 of Veganomicon.