back, i swear

I have been super-busy lately and have not posted. So here is a recap of things I have made. Not a lot, as I have been eating mostly pasta and veggie burgers. Two weeks ago, or so, I made Navajo Stew from Moosewood's Simple Suppers and Maple Breakfast Cake from Everybody Likes Sandwiches. These were not eaten together, clearly. Both were delicious and I will definitely make them again. The stew passes the "lunchbox" test, as Lauren says. It was just as good the next day. So was the Shortcut Chili from Simple Suppers that I made last week. This is not amazing chili, but it is a good, simple dinner. The maple "cake" is delicious, and entirely vegan, which is always fun. I left out the walnuts because I hate nuts.

Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablesppon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup fresh cilantro (I did not have this)
1 15-ounce can of black beans, drained

1) Preheat oven to 450. Lightly oil a baking sheet.
2) Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem to root end into thin wedges. In bowl, toss vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stire and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
3) While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2-to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven for about 10 minutes.
Serves 4.

Maple Breakfast Cake
2 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
2 tablespoon butter, melted (or vegetable oil or Earth Balance)
3/4 cup maple syrup
1 cup milk (soy or dairy or part yogurt!)
1/4 teaspoon vanilla
1/2 c walnuts

1) Mix together flour, soda, baking powder and salt and set aside.
2) In a smaller bowl combine and blend remaining ingredients, except nuts. Stir in liquid ingredients into dry. Fold in nuts.
3) Spread batter in a loaf pan. Bake at 350 degrees for 40-45 minutes.

Shortcut Chili
2 cups chopped onions
3 garlic cloves, minced or pressed
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon minced canned chipotles in adobo sauce
1 red or green bell pepper, diced
1 15-ounce can of red kidney beans, drained
1 15-ounce can of lentils (I used black beans), undrained
1 15-ounce can of diced tomatoes

1) In a soup pot, sautee the onions, garlic, and salt in the oil until soft, 5 t0 10 minutes.
2) Add the chipotles and the bell peppers, cover and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot.
Serve topped with sour cream, if that's your thing. It's not mine.
Serves four.