Tags: 50 States 50 Vegan Dishes, almond milk, appetizer, baked potato, black beans, broccoli, burritos, carrots, cauliflower, Chile con queso, chili con queso, Cinco de Mayo, con queso, crock pot, cumin, Daiya, fondue, garlic, green chiles, guacamole, havarti, heat, Jalapeno Garlic Havarti, jalapenos, meatless, meatout, Meatout Mondays, Mexican, Mission burritos, pita, queso, recipe, side dish, spice, spicy, Tex-Mex, Texas, The Food Network, tomatoes, tortilla chips, vegan, vegan cheese, vegetables
The heat might have us feeling like we are really residents of Texas rather than Pennsylvania.
I know, Texas probably has a dry heat, unlike our latest humidity bubble, but Texas is where I drew inspiration from to make chile con queso.
I chose Texas for my next culinary experiment for 50 States, 50 Vegan Dishes because I have spicy food on the brain. After Cinco de Mayo and the Mission burritos, I realized I have grown to love spicy, Mexican food. This is funny to me, as I never experimented with these flavors before I went vegan and my struggles with IBS prevented my culinary explorations.
But now, bring on the spice!
Chile con queso is popular at Tex-Mex restaurants as an appetizer or side dish, served with tortilla chips. It is usually just spicy, melted cheese, but you can add black beans to the cheese and serve a bowl of guacamole on the side.
I found this super simple recipe by The Food Network and substituted vegan ingredients. I also went with canned chilies and jalapenos because I figured that was the safest bet for me, though fresh can be subbed instead. I also took a tip from the comments and sauteed the veggies before creating the cheese masterpiece.
Wanting to take it to another level of spicy, I used Daiya Jalapeno Garlic Havarti. This blows the dish away. And even though it seems like this dip would be bad for you, one serving is 80 calories.
Get ready for some fondue fun!
Tags: beans, black thumb, container garden, Container Garden Chronicles, CSA, garden, Goldfinch Farm, green thumb, lettuce, memorial day weekend, pepper, pepper plant, plants, rain, Smart magazine, Three Things Thursday, Thursday, tomatoes, watermelon
No. 1 — I planted my garden! Last year, one of our publications started the “Container Garden Chronicles.” Because I am on a new staff this year, I decided to participate. I have done container gardening before and have worked on Goldfinch CSA for two years (going on three!) so I hope I know what I am doing.
I have a tendency to kill plants, especially in containers. So that is why my tomatoes went into the ground instead. One of the bosses allowed us to plant in the ground on the side of the building. I also am going to plant beans and watermelon there. In the containers are lettuce and one pepper plant. Fingers crossed that I don’t kill them!
No. 2 — It is RAINING! Related to the planting, I have a hard time remembering to water my plants. It is a problem. My plants at home know how to survive without much water. Plus, it has been so hot and muggy outside the past few days, and very, very dry. This rain will break our heat wave and give my little plants a drink.
No. 3 — I can’t wait for Memorial Day weekend because I get to relax. Though, having a day off of work makes things stressful when I get back.
Tags: 50 states, 50 States 50 Vegan Dishes, Better than Bouillon No Chicken Base, Brunswick Stew, chick'n, chicken, Gardein, Georgia, okra, states, tomatoes, vegan, vegan dishes, virginia
Projects get out of hand, time slips away. This has been my life since I posted the original 50 States, 50 Vegan Dishes post!
I have started farming again, thinking about decluttering my apartment, hosting a yard sale, among so many other things.
But I DID start the project, and it was with Virginia: Brunswick Stew.
This was in honor of my three-year anniversary trip to Damascus, Virginia, at the beginning of May. You can read all about that adventure here.
When I did an online search for recipes to veganize, I was confronted with a problem: Both Virginia and Georgia claim they were the creators of the stew. You can read about the history at this Wikipedia page.
The main difference I concluded was the Virginia variety was more tomato-based and was more soup-like. Also, they prefer chicken (also rabbit. ew. ) Also, there are a variety of vegetables each person says to put in, weather it is succotash, lima beans, okra, potatoes and corn, to name a few.