Skip to main content

Cream

Vegan Chipotle Stout Chili with IPA Cashew Cream

 

Vegan Chipotle Stout Chili With Cashew Cream

 

If you’re new to the Craft Beer scene, it might surprise you how many vegetarian and vegans there are here.

While I am a meat eater (clearly, I put bacon in desserts), I did spend three years as a vegetarian. Mostly, this was a response to growing up on a farm and getting up close and personal to the butchering process as well as the jarring realization of knowing the first name of my dinner. It did, however, give me a profound respect for the food I eat and the farms that share that respect.

I still eat vegan quite often, and there are some dishes, like lasagna, that I just think are just better in vegetarian form.

My true and honest feeling about vegan cooking is that regardless of what your typical diet is if you can’t cook a vegan meal that you love, you just aren’t that good of a cook. Produce is amazing, you get to use all the grains, seeds and nuts that you want and by the way, for the most part beer is vegan.

I first heard about Cashew Cream from this guy, and the idea was intriguing, given that I would have a much easier time giving up meat than sour cream and goat cheese. I like the idea of having a creamy element when I want to go non-dairy. This cashew cream was a really beautiful creamy addition to a vegan chili, when sour cream isn’t an option. I wanted to balance the sweetness so I added some acid and some spices, but feel free to experiment. This would also be a great place to add a little chipotle.

Vegan Chipotle Stout Chili With Cashew Cream2

 

Vegan Chipotle Stout Chili with IPA Cashew Cream

Ingredients

    For The Cashew Cream:
  • 2 cups raw cashwes,
  • 1 to 1 ½ cups almond milk
  • Additional 1/3 cup almond milk
  • 2 tbs IPA beer
  • ½ tsp onion powder
  • ½ tsp garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp white wine vinegar
  • For The Chili:
  • 3 tbs olive oil
  • 1 white onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup crimini mushrooms, finley diced
  • 2 cloves garlic, minced
  • 12 wt ounces Soyrizo
  • 2 cup stout
  • 2 cups veggie broth
  • ¼ cup tomato paste
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1 (15 oz) can of kidney beans, drained and rinsed
  • 1 (15 oz) can stewed diced tomatoes, with juice
  • 1 or 2 large chipotle peppers in adoboe, minced
  • ½ cup quinoa
  • 1/3 cup bulgur wheat
  • 1 tsp cumin
  • ¼ tsp smoked paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • Garnishes:
  • ½ cup Cilantro, chopped
  • 1 Avocado, sliced
  • Tortilla Chips

Directions

  1. Add the cashews to a bowl, pour almond milk over cashews until covered. Let stand for 4 hours.
  2. Drain cashews and add to a food processor with 1/3 cup almond milk, IPA, salt, pepper, onion powder, garlic powder and vinegar. Process until smooth, about 5 minutes, possibly longer. Add additional almond milk or beer for a thinner consistency.
  3. In a pot over medium high heat, add the olive oil, onions, red peppers and mushrooms. Cook until onions and peppers have softened and the mushrooms have darkened.
  4. Add the garlic and the soyrizo, stir, breaking up the soyrizo.
  5. Add the stout, broth, tomato paste, black beans, kidney beans, tomatoes and chipotle, allow to simmer for about 10 minutes.
  6. Add the quinoa, bulgur, cumin, smoked paprika, salt and garlic powder, simmer until the quinoa has cooked, about 15 minutes. The longer chili simmers, the thicker it will be.
  7. Plate on top of tortilla chips, if desired, top with cilantro, avocado, and cashew cream.
https://domesticfits.com/vegan-chipotle-stout-chili-with-ipa-cashew-cream/

How To: Make Homemade Pumpkin Pie From Scratch

I took Tater to the pumpkin patch. A huge gigantic pumpkin patch that had the size and personality of a country fair.

She approched the task of picking out her very first pumpkin with abnormal amount of seriousness. After wandering the rows of pumpkins, she decide on a small pie pumpkin, perfect for her little fingers to carry.  once the perfect little pumpkin had been picked out, she wouldn’t let it out of her sight.

When she climbed to the top of a super high hay stack, she took it with her.

When she meet a goat at the petting zoo that she decide was just a "Doggie" she had it with her.

And she let that doggie know that it was not HIS pumpkin, it was hers.

And when we walked to lunch, she carried it.

And still, that little pumpkin is in her outside toy box, surviving relatively well. I didn’t make pie out of it, settle down. I just wish she hadn’t chosen to fall in love with something so perishable.

First question that needs to be answers when talking about scratch pumpkin pie making is: 

What pumpkins can be used? Can you make pie out of those Jack-O-Lantern pumpkins you buy your kids at the grocery store? What is a PIE pumpkin?

First, you can eat any variety of pumpkin, all are squash and all are edible (DO NOT confuse pie pumpkins with gourds, those are not edible) but not all pumpkins were made to be eaten as pie, so the variety you use will affect your results.

Jack-O-Lantern pumpkins have been breed for decades for qualities that have nothing to do with taste. Although still technically edible, the flavors are not taken into account when breeding. Jack-O-Lantern pumpkins are now breed for thick skin that can hold up to carving, as well as a heartiness to survive after being carved, and set outside with a candle stuck in it’s guts.

A pie pumpkin is small, like the one that tater picked out, too small to carve. They are also know as Sugar Pie, Northern Pie or New England Sugar. Most grocery stores will sell pie pumpkins towards the end of October, through November, just ask your produce guy.

Usually, one pumpkin is enough to make a pie.

Preheat your oven to 400.

First, remove the stem. Use a butter knife that you don’t care about too much (it may get bent) and run it around the edge of the stem to loosen it up then pry it off with the butter knife.

Then cut it in half down the middle, right through where that stem used to be.

Then scoop out all the guts, seeds and strings.

Then put the pumpkin, cut side down, on a baking sheet covered in tin foil. Make sure the baking dish has sides, the pumpkin may leak while roasting. Cover with foil.

Bake at 400 degrees for 45-60 minutes or until a fork slides into the skin of your pumpkin easily.

Scoop out the inside flesh of the pumpkin with a spoon.

If your pumpkin flesh is watery, place on a stack of 5-8 paper towels, top with more paper towels and allow to drain for about 5 minutes. For a smoother texture, puree in a food processor for about 3 minutes.

Chocolate Mint Stout Ice Cream

Ingredients

  • 2 cups whole milk
  • 3 fresh mint leaves
  • 1 cup heavy cream
  • 1 cup chocolate stout, or chocolate mint stout
  • 7 ounces of 60% dark chocolate with peppermint oil (such as Dark Chocolate Mint from Green & Blacks), broken into chunks
  • 4 egg yolks
  • 1 1/4 cup white sugar

Directions

  1. In a pot over medium high heat, add the cream, milk, mint leaves cream and stout. Bring to a gentle simmer. Remove from heat, remove and discard mint leaves, and stir in the chocolate until melted.
  2. In a separate bowl, add the egg yolks and the sugar, whisk until well combined. Slowly add the chocolate milk, whisking continually, until about 1/2 the mixture has been added to the egg yolks. Add the egg yolk mixture back into pot, whisk until well combined. Return pot to heat and bring to a mild simmer.
  3. Refrigerator until chilled, about 3 hours.
  4. Churn in ice cream maker according to manufactures directions. Chill until firm.
https://domesticfits.com/how-to-make-homemade-pumpkin-pie-from-scratch/