Vegan Chili @ The Pittsfield Farmer’s Market 2013

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Okay so this isn’t the farmer’s market I’m talking about but this is my favorite walk ever and each time I travel to California to visit my family we go to Monterey Bay and take this walk to Pacific Grove. This is the most beautiful ocean walk I think! The Farmer’s Market I’m talking about is the Downtown Pittsfield Farmer’s Market, http://farmersmarketpittsfield.org/dpfm/.

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I had so much fun this summer being part of this new venue. It is the finest group of people running the market and the people participating in it are equally delightful. I did my last market of the season and just want to shout out to all of you a grand thanks. The market will continue until the end of October on Saturdays from 9-1 across the street from the Pittsfield Common. I look forward to seeing you all again next year.

This is one of the recipes I demonstrated at the market. My focus this weekend was cooking for women’s health. This dish offers good quality soy in the form of Hosta Hill tempeh, http://hostahill.com/ and kidney beans. Both are considered foods that promote women’s health. To learn more consider attending my cooking class at Wild Oats Food Cooperative @ http://wildoats.coop/ in Williamstown, MA on 10/26 from 12:30 to 2:00pm. We’ll make a few delicious dishes that contain health benefits for women.

Vegan Tempeh Chili

2 tbsp olive oil, divided

1 8-ounce package tempeh, crumbled by hand

2 tsp soy sauce 1 red bell pepper, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 onion, diced

1 cup kidney beans rinsed, soaked and cooked with 2” kombu

1 8 ounce can diced tomatoes

1 tbsp chili powder

1/2 tsp cumin powder

1/4 tsp cayenne pepper, or to taste

1 cup fresh/frozen corn (optional)

fresh cilantro to garnish (optional)

Heat one tablespoon of olive oil, sauté tempeh until golden brown, about 3-5 minutes, add soy sauce, and sauté another minute or two, until soy sauce is sticky and dissolved. Set aside.

In a large soup or stock pot, sauté the onions, garlic and bell peppers in the remaining olive oil until just barely soft. Reduce heat and add remaining ingredients. Allow to simmer for at least twenty minutes and up to forty minutes, stirring occasionally, and adding a bit more liquid as needed.

Garnish with a sprinkling of fresh minced cilantro.

My kitchen at home no longer exists as the demolition was completed today. I will share my remodel progress with you as the construction now begins!

Be well and remember to smile and sing a happy song every day…it’s good for the heart!

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