Nomad makes great chili, I love it and all our friends love it. Today he made a batch and I wrote down how he made it. This time he used only bell peppers as vegetables, but sometimes he has used other vegetables too, like eggplant or zucchini. You can use beans of your choice, for example combination of kidney beans and white beans are great. Long simmering time smooths the burning of the chili peppers and makes the chili perfect. Also plain soy yogurt or Oatly creme fraiche cuts down the heat, serve the yogurt plain or season it with salt, pepper and lime juice.
1,5 tbsp cumin
2 tsp black pepper
3 Scotch Bonnets or other hot peppers
4-5 garlic cloves
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
4-5 tbsp oil
1 tsp liquid smoke
few pieces of dark chocolate (about 25 g)
2,5 dl dark beer (make sure it’s vegan, for example Guiness isn’t)
10-12 dl cooked beans (or 3 cans)
2 cans crushed tomatoes
Grind cumin seeds and black pepper. Finely chop chili peppers, garlic and onions. Chop the bell peppers in little bigger chunks. Heat the oil in a pot and sauté cumin, black pepper and chili pepper for a minute. Add onion, garlic and liquid smoke and continue sautéing until onions are soft. Add bell peppers and few minutes later the chocolate. When the chocolate has melted, add beer and simmer until the sauce gets thicker. Add beans and tomatoes and simmer a few hours.
Nomad had birthday, and of course I made him a birthday cake. But I didn’t make just one cake, but two: a sandwich cake and a chocolate cake. And I also baked some coconut cookies.
Close up of the sandwich cake. It’s filled with hummus, tzatziki and pea, sun dried tomato and olive filling.
On our last school day before the holidays we didn’t have any real studying, we just drank glogg and ate treats in the morning and went to museum in the afternoon. I wanted to bring something that everyone could eat, which wasn’t very easy: two of my classmates are on gluten free diet, one can’t eat yeast and one is allergic to almost all fruits and berries. The lactose intolerants were the only ones I didn’t have to worry about, because I don’t use dairy anyway. I made chocolate muffins and I’m very happy with the result, especially because this was the first time a baked anything gluten free. My muffins were a success, even if they don’t look that good in the picture. But that was the best I managed to get before the batteries of the camera died. Original recipe in Finnish is here.
5 dl gluten free flour mix (Semper) or wheat flour
2,5 tl baking soda
1 tbsp sugar
1 tbsp vanilla sugar
1 tbsp soy flour
3 dl soy yogurt*
2 dl soy milk
100 g margarin, melted
0,5 dl cocoa powder
150 g dark chocolate
50-100 g peppermint candy or mint chocolate**
Sift flour, cocoa powder, soy flour and baking soda to a bowl. Grind the peppermint candy and chocolate, chocolate pieces can be bigger than the peppermint candy pieces. Combine with flour mixture. Whisk the yogurt, milk and the melted margarine together. Pour to the the flour mixture and stir well. If the dough looks too thick, add some milk. You probably need to do this if you’re making gluten free muffins. Grease a muffin pan and spoon the dough to muffin cups (about 2/3 full). Bake 15-30 minutes in 175 celsius degrees, try with a stick if they’re done.
*I’ve used plain soy yogurt, but I think vanilla flavoured would work fine too.
** Many coeliacs can eat wheat based glugose syrup, but if you’re not sure, use candy that doesn’t contain it.