You will need:
2 large cans red kidney beans (white will also work)
1 quart veggie broth
1/2 large onion
4 cloves garlic
1 fresh jalapeno pepper, de-seeded
3 Sol Cuisine Veggie Breakfast Patties (US retail)
3 cups spinach
1 tbsp cumin
1 tbsp oregano
1 tbsp smoked paprika
1/2 tbsp red pepper flakes
1/2 tbsp salt
Twist of black pepper
Vegetable oil for frying (we used canola, but peanut would also work)
Here’s how you make it:
1. Put the veggie broth and beans in a pot; bring to a boil. Add cumin, oregano, paprika, red pepper flakes, salt and black pepper. Reduce heat to medium.
2: Chop the Sol Cuisine Veggie Breakfast Crumbles into 1/2-inch cubes. Fry until golden and add to chili.
3. Chop onion, jalapeno and garlic finely. Wipe the pan, add more oil and sautee together until onion is translucent and beginning to brown. (We also used a few jarred red peppers in oil from our local Italian market, as pictured, to give it a bit of a spicier punch, but you don’t have to.) Add to the chili and continue to simmer.
4. Chop spinach and wilt in the pan. Add to chili.
5. Simmer for about 30-45 minutes, until it reaches the desired consistency; some like their chili more soup-like and some like it stodgier. Only you know which you prefer. Serve and enjoy!
Earlier in the season, we made cinnamon apple sauce with cardamom, which we used to dip, along with lemon mustard aioli and not-so-homemade mango chutney. You can create a delightful gourmet snack in less than 10 minutes, or keep it classic with ketchup and mustard!
To serve 2, you’ll need:
To make our Cinnamon Apple Sauce with Cardamom, you’ll need:
This is the perfect hearty vegan soup for chilly winter nights that need a Japanese flair. To make this dish gluten-free, make sure to use a gluten-free vegetable broth, gluten-free miso paste, gluten-free tamari soy sauce, and 100% buckwheat soba noodles. Wheat flour is a common filler in dried soba noodles and miso pastes, so make sure to read the packages carefully before buying.
You will need:
Central Market first opened its doors in Austin in 1994. Because Austin is the Live Music Capital of the World (no, really, it is!), that first store featured patio space for musicians to perform. To this day, you can dash into the Cafe at Central Market, pick up a custom sandwich or a hot dish with certified organic ingredients, then take a seat on the patio and listen to whoever happens to be playing that night.
Central Market also keeps a commitment to local farmers and food artisans by buying exclusive lines like Araya Marshmallows (from the Zullian family of Katy, TX), and Willie’s Cacao (from cacao farmer and chocolatier Willie Harcourt-Cooze). They also help develop local talent by offering classes in their Cooking School locations, where shoppers can learn more about everything from buttermilk biscuits to Bordeaux.
If you’d like to learn more about Central Market, you can subscribe to their newsletter. You can also shop online for their gift boxes, which are available all over the United States.]]>
What are you thankful for this year?
To serve two, you’ll need:
For three skewers, you’ll need:
We’ve recreated this recipe to use as a topping for our new Spicy Black Bean Sliders, American retail here.
To make mouthwatering Pico de Gallo, you’ll need:
If you’d like to add another topping, try our delicious Lemon Avocado “Mayo”:
To take advantage of these last sunny days of summertime weather, uncover that BBQ, invite some friends over, and try out our Sol Cuisine Veggie Burger Bar this weekend!
Your favourite selection of Sol Cuisine veggie burgers
Indian Masala Burger topped with mustard, tomatoes, fresh chives, Cajun spiced Portobello mushrooms and red pepper
For the pomegranate dressing, you’ll need:
So let the freshness begin!
If your yard is anything like ours, as in overflowing with tomatoes, enjoy some of this year’s bountiful yield by:
1. Sharing with your very lucky neighbours and
2. Making this rustic tomato soup with fresh garden ingredients!
To make approx. 8-10 servings, you’ll need: