Friday, March 26, 2010

Recipes: Chili Boats with Pepper Jack Rice Cheese

We hadn't tried the Pepper Jack Rice Cheese, but since it has peppers in it and claims to be spicy my husband and I were both game to give it a try. Though its not Follow Your Heart cheese, or anywhere near Diaya, it wasn't that bad and did have a bit of kick and spice to it.

Hollow-out bread, and lay vcheesev on it... preheat oven to 350, and place pan inside while you prepare everything else (leave in long enough to melt vcheesev- many vegan cheeses take a long time, so don't worry about burning the cheese as much as burning the bread- why the lower oven temp... sometimes I also vbutterv the bread with earth balance to help keep it from being too dry/burning)

Sautee onions, tomatoes, garlic, jalapenos and sometimes I'll also add some bell peppers before adding the beans... I use a little bit of Extra virgin Olive Oil, and a dash of salt and pepper... stirring frequently, until onions become clear. Then add beans (two cans of black beans, or bean of choice) and Soy Rizo.

I keep my soy rizo frozen, and chop it into tiny pieces before adding to the beans/chili to make it incorporate faster (also wash and chop veggie toppings and put aside for the end)...

Sometimes I'll also add some Nutritional Yeast to thicken the chili and add more of a vcheesyv flavor. I also add Chili Powder, and a TINY bit of Cumin- a little goes a long way do not over do it, for a good chili taste.

By the time the chili is done, I take the bread out of the oven, and add heaping spoonfuls right on top, then add fresh sliced tomatoes, cucumber, bell peppers, and/or lettuce for more fresh veggies, nutrition and crush.

This is a very hearty meal, and easy to make! My version was adapted from an episode of Rachel Ray's "Chili Pizza Boat" recipe.... but instead of pizza toppings, we opt for salad over our chili and way less vcheesev. YUMM!