I suppose I could start off the new year with a list of resolutions, but I think, we all know that none of them would last through Saturday. And the one about not getting annoyed with idiots in traffic wouldn’t even last through the first rush hour.
So, I’ll start the year with a recipe instead.
A couple months ago my sister-in-law solicited recipes from the family. She was looking for things with flavors and, ideally, no meat. They’re not vegetarians, but they’re trying to use less of it.
My response wasn’t really a recipe per se, but I occasionally roam through the local supermarket’s produce department, searching for things that “look good” (carrots and okra work well). Add two cans of kidney beans, a can of crushed pineapple, and two cans of tomato sauce. Mix it all together with browned ground beef (Amy points out that tofu can be used for an all veggie version) and let it cook in the crock-pot for about eight hours.
That’s my version of chili.
My sister-in-law is from the Southwest though. She refuses to consider this chili, because it doesn’t involve chili peppers, jalepeños, or cilantro. Evidently the idea of adding pineapple to chili is flat-out blasphemous.
So, I’ve decided on a new label for it. It’s VeggieTale Roadkill. (The resulting Google ads will no doubt be most entertaining.) Regardless of the label you hang on it, it’s still tasty and doesn’t have to include any ingredients you don’t like. What’s more, you can add in other things that you do like.
It’s one of my favorite recipes, and it’s very similar to making mashed potatoes with chocolate chips!
7 thoughts on “VeggieTale Roadkill”
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Hey, I didn’t say tofu… I said “soy ground beef”. Not the same at all!
As for the chocolate chip mashed potatoes… hmmm, people think what I eat is odd! 😆
I stand corrected, albeit confused. Isn’t tofu also made from soy?
Yup. But tofu is a plain, fermented soybean cake. White, flavorless, spongy, totally inappropriate for chili but great for Asian-influenced food or to be pureed into something.
Soy ground beef is soy protein (isolated from the bean) or soy flour, textured and flavored to be as much like ground beef as possible (minus the saturated fat and carnivorous nature of course). Straight up, it probably doesn’t taste like beef (I honestly don’t remember what beef actually tastes like), but folks who don’t know you used it in a recipe are often unable to tell the difference (unless of course they’re allergic to soy in which you’ll probably be driving them to the hospital).
Wow. You’re just a fountain of straight lines today.
Uh, beef doesn’t really have a carnivorous nature. To the best of my knowledge anyhow, cows only eat plants…. 🙂
It tastes just like chicken.
(OK. No it doesn’t, but wow… Talk about handing a guy a straight line….)
I’m thinking there’s gotta be a better way than that to find out about the allergy. (Note to self: Alway have an epi-pen handy any time Amy’s cooking. Just in case.)
😆 So glad to give you some fodder!
Hmmm… my understanding is that cows who are fed bovine parts are the ones getting mad cow disease! It’s routine practice to use dead cows in the feed. (Not that the cows would naturally eat meat, so in that sense you’re right!)
😆
😀 There’s soy in SO much stuff these days most folks who are allergic already know (and I usually ask before I invite them for dinner – and before you say anything – then I don’t use it :-)). Lisa’s hubby is allergic to soy.
Unless it was me. Then you’d use double, right? 🙂
Of course…. 😉