light eating

A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.

Hearty Vegetable Stock (Vegan) Recipe

mushrooms

onion,

carrot,

celery,

garlic,

(4-inch) piece kombu (see note)

bay leaves

thyme

parsley

black peppercorns

fennel seed

coriander seed

Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes. Remove mushrooms with tongs and set aside for another use. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room temperature for 1 hour. Cover and transfer to refrigerator until completely chilled. Refrigerated stock will keep for about 1 week.

A 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.

The Best Vegetarian Bean Chili Recipe

whole sweet dried chilies

hot dried chilies

chilies

water

chipotle chilies

chickpeas

tomatoes

vegetable oil

cumin

oregano

soy sauce

vodka

Kosher salt

masa

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add water and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

Drain chickpeas, reserving liquid from can. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.

Roughly squeeze tomatoes trough your fingers into approximate 1/4-inch pieces. Add to chickpea water along with any juices. 

Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add pureed chilies, soy sauce, and marmite and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chickpea/tomato water mixture and stir to combine. Add chopped chickpeas and kidney beans. Stir to combine.

If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan. 

When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.

Thai Pomelo and Shrimp Salad (Miang Som O) Recipe

store-bought or homemade Thai chili jam (nam prik pao)

fish sauce

shrimp,

salt

ginger

shallots

cucumber,

cashews

lime (choose

pomelo,

In a small condiment bowl, mix together chili jam and fish sauce; set aside. 

Place water and salt in a 4-quart pot; bring to a boil. Reduce to a sub-simmer. Water should be steaming, but not bubbling. Add shrimp to pot; stir until shrimp are barely opaque, about 1 1/2 minutes. Remove with a metal spider or slotted spoon. Set aside.

Arrange poached shrimp, dressing, shallots, cucumber, peanuts, chilis, lime, pomelo, and lettuce leaves on a large platter. To assemble and serve: place one shrimp in a lettuce leaf and a "little bit of this and a little bit of that," followed by a teaspoonful of dressing; wrap it up in one bite and consume.

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