VEGETARIAN CHILI with Corn and Avocado

• 2 T. olive oil
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups fresh corn kernels (about 3 ears)
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups cooked black beans, or canned beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice, accompaniment
• Sour cream or strained plain yogurt, garnish
• Diced avocado, garnish
• Chopped green onions, garnish
• Creole seasoning mix, below:
  

Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Seasoning Mix and green onions and serve.

Serves 6-8

Creole Seasoning Mix:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Orange-Almond Polenta Cake

From Moosewood's "Simple Suppers": You make it in a blender!
This not-too-sweet cake is perfect for brunch or dessert, served with berries or sliced peaches.

1/3 cup cornmeal
2/3 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 and 1/2 cup almonds
3/4 cup sugar
1 orange
1/2 cup vegetable oil
2 eggs
powdered sugar for dusting the top of the cake

Preheat oven to 350 degrees. Lightly oil and flour a 9-inch round pan.

- Stir or sift together the cornmeal, flour, baking powder and salt in a bowl.
- In a blender, whirl the almonds and sugar until the almonds are finely ground. Add to the flour mixture.
- Grate the orange peel and juice the orange for about 1/3 cup juice. Add the orange juice, zest, oil, eggs and 1/3 cup water to the blender and whirl for 15 seconds. Add teh dry ingredients and blend until well mixed, using a spatula to scrape down the sides.
- Pour the batter into prepared pan and bake for 35-40 minutes until lightly browned and a toothpick inserted in the center of the cake comes out clean. Don't overbake....it should be moist.
- Cool on a rack for 10 minutes, then dust with powdered sugar.
Note: If you don't have an orange, just use 1/3 cup orange juice.
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