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Culinary SOS . . . Scrumptious Vegetarian Chili

11 Garden Vegetables, Eight Spices and Herbs, Touch of Wine, Make Zingy Dish

July 05, 1985|ROSE DOSTI | Times Staff Writer

Dear SOS: Gelson's Market has an absolutely scrumptious vegetarian chili with big chunks of vegetables added to the beans. The chili has a real spicy zing to it. Please try to get the recipe. You'll make an awful lot of people happy.

--D.T.

Dear D.T.: The chili has 11 vegetables, eight spices and herbs, plus a touch of wine. GELSON'S VEGETABLE CHILI

1/2 cup dry kidney beans

1/4 cup bulgur

1/2 cup olive oil

1 small red onion, cubed

1 small sweet white onion, cubed

1 1/2 tablespoons minced garlic

1/2 cup cubed celery

FOR THE RECORD - Gelson's Vegetable Chili Recipe is Now Corrected
Los Angeles Times Thursday July 11, 1985 Home Edition Food Part 8 Page 39 Column 1 Food Desk 6 inches; 213 words Type of Material: Correction; Recipe
There was an error in last week's Gelson's Vegetable Chili recipe in the Culinary SOS column. The entire corrected recipe follows: GELSON'S VEGETABLE CHILI
1/2 cup dry kidney beans
1/4 cup bulgur
1/2 cup olive oil
1 small red onion, cubed
1 small sweet white onion, cubed
1 1/2 tablespoons minced garlic
1/2 cup cubed celery
1/2 cup cubed carrots
2 tablespoons chili powder
2 tablespoons cumin
1/2 teaspoon cayenne pepper
4 teaspoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 yellow squash, cubed
1 zucchini, cubed
1 green pepper, cubed
1 red pepper, cubed
1 cup mushrooms
1/2 cup cubed tomatoes
1/2 cup tomato paste
3/4 cup white wine
Salt, pepper
Soak beans in cold water to cover overnight. Drain off water. Add 3 cups fresh water to beans and cook over medium heat until tender, about 45 minutes. Drain beans, reserving cooking liquid.
Bring 1/2 cup water to boil. Pour over bulgur in bowl. Let stand 30 minutes to soften wheat (water will be absorbed).
Heat olive oil in large saucepan. Add red and sweet onions. Saute until tender. Add garlic, celery and carrots. Saute until glazed. Add chili powder, cumin, cayenne, basil and oregano. Cook over low heat until carrots are almost tender. Add squash, zucchini, green and red peppers and mushrooms. Cook 4 minutes. Add bulgur, kidney beans, tomatoes and reserved liquid from cooking beans. Cook 30 minutes or until vegetables are tender. Mix tomato paste with white wine until smooth. Stir into vegetable mixture. Season to taste with salt and pepper. Makes 8 servings.

1/2 cup cubed carrots

2 tablespoons chili powder

2 tablespoons cumin

1/2 teaspoon cayenne pepper

4 teaspoons chopped fresh basil

1 tablespoon chopped fresh oregano

1 yellow squash, cubed

1 zucchini, cubed

1 green pepper, cubed

1 red pepper, cubed

1 cup mushrooms

1/2 cup cubed tomatoes

1/2 cup tomato paste

3/4 cup white wine

Salt, pepper

Soak beans in cold water to cover overnight. Drain off water. Add 3 cups fresh water to beans and cook over medium heat until tender, about 45 minutes. Drain beans, reserving cooking liquid.

Bring 1/2 cup water to boil. Pour over bulgur in bowl. Let stand 30 minutes to soften wheat (water will be absorbed).

Heat olive oil in large saucepan. Add red and sweet onions. Saute until tender. Add garlic, celery and carrots. Saute until glazed. Add chili powder, cumin, cayenne, basil and oregano. Cook over low heat until carrots are almost tender. Add squash, zucchini, green and red peppers, mushrooms and tomatoes. Cook 30 minutes or until vegetables are tender. Mix tomato paste with white wine until smooth. Stir into vegetable mixture. Season to taste with salt and pepper. Makes 8 servings.

Dear SOS: Several years ago you ran a recipe for pina colada cake and one for the pie. Somehow I have misplaced my Food section that had the recipes.

--MARIE

Dear Marie: Let's start with the cake. GLAZED PINA COLADA CAKE

1 (18 1/2-ounce) package yellow cake mix

1 (3 1/2-ounce) package instant vanilla pudding mix

3/4 cup oil

3/4 cup pina colada liqueur

4 eggs

Syrup Topping

Combine cake mix, pudding mix, oil, liqueur and eggs in large mixer bowl. Beat 4 minutes. Pour into lightly greased 10-inch fluted tube pan. Bake at 325 degrees 1 hour 10 minutes or until cake springs back when touched. Cool cake in pan on rack 10 minutes. Remove from pan. With 2-tine fork, pierce several holes over surface of cake. Pour hot Syrup Topping over hot cake. Cool thoroughly before serving. Syrup Topping

1/2 cup pina colada liqueur

1/2 cup cream of coconut

1/2 cup pineapple juice

Combine liqueur, cream of coconut and pineapple juice in small saucepan. Cook and stir over medium heat until mixture comes to boil. Simmer 5 minutes. PINA COLADA PIE

2 envelopes unflavored gelatin

1/2 cup sugar

1/4 teaspoon salt

1 (20-ounce) can crushed pineapple

1 1/2 cups buttermilk

1/4 cup lemon juice

1/2 teaspoon almond extract

1/2 cup flaked coconut

1 cup frozen non-dairy whipped topping, thawed

1 (9-inch) graham cracker pie shell

Combine gelatin, sugar and salt in medium saucepan. Blend in pineapple with liquid. Heat, stirring constantly, until gelatin is dissolved. Remove from heat.

Stir in buttermilk, lemon juice and almond extract. Chill until thickened but not set. Beat with mixer until fluffy. Fold in coconut and non-dairy topping. Chill until set. Pour into pie shell. Makes 1 (9-inch) pie.

Dear SOS: I can't for the life of me find a recipe for hot dogs-on-a-stick. The hot dogs and stick are no problem, but the batter is. Could you help?

--WOODSON

Dear Woodson: A sticky problem solved. FRANKFURTERS-ON-A-STICK

1 cup flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

2/3 cup cornmeal

2 tablespoons shortening

1 egg, lightly beaten

3/4 cup milk

1 pound frankfurters

Oil for deep-frying

Catsup

Mustard

Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in shortening until mixture resembles coarse meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden skewer into end of each frankfurter. Coat evenly with batter. Fry in deep oil heated to 375 degrees until brown. Drain on paper towels and serve with catsup and mustard. Makes 10 servings.

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