Saturday, January 23, 2010

Red Chile Vegan Chicken and Rice with Black Beans

I love cookbooks but hardly ever buy non-vegan ones. One exception is Mexican Everyday by Rick Bayless. This book is full of gorgeous photographs and includes helpful information on common ingredients in Mexican cooking. Recipe categories include dressings, salads, salsas, tacos, and soups, just to name a few. Recipes that aren't vegetarian or vegan often include a vegetarian "riff". Even without these riffs, many recipes are amenable to adaptation by subbing vegan ingredients. For example, I easily veganized the Red Chile Chicken and Rice with Black Beans by using chicken-style seitan and vegetable broth. Ground ancho chile powder coats the seitan, rice, and beans for a super flavorful dish with a little heat. My rice turned out a tad crunchy, so I'll try an additional half cup of vegetable broth next time. The original recipe has been posted online here.

14 comments:

  1. I love Rick Bayless! What a great idea to buy his book and veganize his recipes. I'm like you and so rarely buy non-vegan cookbooks, but every once in a while, it's nice to make an exception.

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  2. Thank you so much for that cookbook recommendation. I'd love to cook more Mexican food.

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  3. this looks so delicious right now! Mexican food is my favorite!

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  4. Yum! That looks awesome! I like to look at non-vegan cookbooks and then veganized the more interesting looking recipes. :-)

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  5. this sounds great, Lisa! sorry the rice was a little crunchy, but i'm glad it was still super tasty. you've gotta love an in-depth cookbook - especially one that really gets in to the awesomeness that is mexican food. yum!

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  6. Hey! Thanks for stopping by! I know I've been on your blog before and have just recently started commenting, so there's a good chance you never heard from me...I agree, it's always good finding another vegan Missourian. I don't know very many in Springfield. This dish looks really great by the way. I'm not familiar with Rick Bayless, but I love Mexican :) And I just read your review of Eating Animals. It's on my shelf currently compliments of the library ;)

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  7. Same here - my bookshelf has very few non-vegan cookbooks, but Bayless is one of them. There's so much great info on basic techniques and sauces, and I like how he often includes a veggie option. Your adaptation of this recipe looks fabulous! I love ancho chili powder in anything.

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  8. Delicious! No need for chicken! Have you tried the Gardein chick'n scallopini?

    Most of my cookbooks are vegan too, the only non-vegan ones are "Pasta" and "Cookies and Biscotti" from the Williams-Sonoma Kitchen Library. The gorgeous photos sucked me in!

    Thank you so much for putting up the E.A.T World logo on your sidebar! You rock! :-)

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  9. I have a few non-vegan ones but they aren't nearly as exciting as yours! Bayless is a very talented chef, so I know his recipes must be good.

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  10. Love Rick Bayless--have two of his cookbooks--including this one! Thanks for the inspiration to pull it out again! The photo is terrific and pays good homage to the vegan-ized perfection!

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  11. I've been giving serious consideration to buying Rick Bayless cookbooks to really study the art of Mexican food. Thanks for the recommendation. I'm sold! =)

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  12. Rice and beans, who doesn't love 'em! Looks great!

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  13. There are just so many ways to have rice and beans! I love Rick Bayless - he has helped Mexican to be taken seriously as a cuisine in the food world, and it is always fun to try to play around with his creations to make something veg. Mmmm.

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  14. As a fellow St. Louis vegan, I wanted to let you know that the restaurant ~Scape in the central west end now has a raw vegan 3-course meal on the menu. I just found about because my boyfriend works there. I highly recommend the raw lasagna!

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