I have been craving this dish since the moment I left Boston. I had a vague idea of the components and was willing to try my hand at this delicious dish, when I stumbled upon a video of the chef creating it! What luck! Of course, I made it my primary task for the day to gather the ingredients and prep them as per his instructions.
What is a girl to do on a day off other than visit the library, pick up lunch at the Whole Foods bar and research chili recipes? I suppose I could have cleaned or tended to the jungle that is our overgrown patio, but where is the fun in that?
Lately, I’ve been feeling my age-a twenty something with no direction other than the one that will lead her to adventure. I am very, very happy with the life I have. However, there are times that I must remind myself that there is no need to have a plan, only passion.
How can I attempt to figure out this situation on a brisk Friday night in November? How else but opening a bottle of red, cooking a batch of this chili, and counting my life’s gifts at present.
I must say, this chili came out just as good if not even more tasty. I promise you, even non chili lovers will appreciate this dish for its heartiness and healthful qualities. Don’t be surprised if your guests lick the bowl clean. For the sake of their image, at least provide a piece of cornbread or a dinner roll. :)
Vegan Cashew Chili ( Adapted from Trident Booksellers and Cafe, Boston, MA)
Prepare all of the vegetables before you start cooking…it takes a little while.
Taste, taste, taste… before adding more salt, taste the chili… some brands of canned beans and tomatoes are saltier than others.
1 1/2 T olive oil
1 medium onion, diced (1 c)
3 cloves garlic, minced
1 1/2 c. celery, diced
1 1/2 c. red peppers, diced
1 1/2 c. green peppers, diced
1 can kidney beans, drained
1 15 oz can pureed tomatoes
1 15 oz can diced tomatoes
1/2 c. water (if you and I have the same taste and desire a less dense chili)
1 c. cashews
1/2 + T Italian Seasoning (to taste)
Salt & Pepper to taste
Heat olive oil over medium heat. Add onion then garlic… cook until fragrant. Add dried herbs, celery and peppers and cook for an additional 5-7 minutes or until soft.
Next, add tomatoes, water (if you desire), and cashews. Bring to a low boil then reduce to a low simmer. Cook for 20-25 minutes or until cashews are soft. Let cool 10 minutes.
Bon appetit and weekend!