sexy vegan radidio show notes
- The link to Julie's favorite truffle oil: Benessere Oil
- Shit snobby-ass chefs say about truffle oil: Ramsay
- You can check out my instagram account for my pics of Julie's casseroles that I made. The pics are terrible because A: bad lighting, B: bad photographer, C: They're casseroles...YOU try to take a good pic of one! Everything I made was just so amazingly delicious. Julie is a constant innovator, and she brings fresh ideas to classic dishes, as well as creating a plethora of new, original casseroles. I will cook from this book for years to come, that's for sure. I hear the truffle cauliflower mac is pure insanity...it's next on my list.
white bean butternut squash chili
Serves 4 to 6
2 cups diced yellow onion
1 1/2 cup diced red bell pepper
1 cup diced celery
3 cloves garlic, minced
1 1/2 lbs butternut squash, peeled, and chopped into 1/2 inch cubes
1 tablespoon grapeseed oil
2 1/2 tablespoons chili powder (see below to make your own)
2 teaspoons ground cumin
1/8 teaspoon garam masala
1/8 teaspoon ground star anise
1 teaspoon smoked paprika
1 teaspoon sweet paprika
2 15 ounce cans cannellini (or other white) beans, drained and rinsed
28 ounce can crushed tomatoes
2 cups water
salt and pepper to taste
In a large pot, heat the oil to medium, and add the onion, pepper, celery and a healthy pinch of salt. Cook until tender 6 to 8 minutes. Add the garlic and cook an additional 3 minutes.
Stir in the chili powder, cumin, garam masala, star anise, smoked paprika, and sweet paprika, coating all the veggies with the spices. Cook like this for 3 minutes. If the pan is dry on the bottom and the spices and veggies are starting to stick, add a couple tablespoons of water to deglaze the bottom, and prevent the spices from burning.
Add the butternut squash, and stir in the tomatoes and 2 cups of water. Season with a healthy pinch of salt and pepper, and bring to a gentle simmer. Once simmering, reduce heat to low, and cook at least 30 to 40 minutes until the squash is tender.
Add the white beans and cook another 10 minutes. You can simmer this on low for an hour or more (although you don't have to), just be sure to stir it every once in a while to prevent sticking. Season with salt and pepper to taste, and serve with the suggested toppings.
plain, unsweetened soy yogurt
Make your own chili powder (makes about 1/3 cup)
2 dried habaneros
2 dried ancho chili pods
4 dried guajillo chili pods
(I always use latex gloves for these, so I don't accidentally touch my eyes or pee-hole with chili on my fingers) Using kitchen shears, snip off the stems and empty out and discard the seeds. Heat a dry pan over medium heat, and toast the pods, flipping them occasionally, for 1 to 3 minutes until they slightly darken and become fragrant. Remove from heat and let cool slightly. Using the shears, snip them into smaller pieces. Using a spice grinder, grind the chiles into powder in batches. Store in an airtight container for up to 6 months.