- My first booksigning/release party will be at Imagine Vegan Cafe (2156 Young) on Saturday, Sept. 29th from 3 to 6 p.m. I'll be sampling my Deviled Tofu Bites (vegan deviled eggs!!) and my Country Potato Soup. Stop in if you're in town! Here's the Facebook invite.
- Also, I appeared on Live@9 on WREG Channel 3 this morning, and the segment went well! I cooked some BBQ Tempeh & Carrot sandwiches from the book. But for some reason, they've not yet posted the video. But I've been assured that they will, so I promise to share that as soon as it's up.
For tonight's post, I actually want to talk about my next cookbook project, a collection of veganized trendy recipes from the past century. It'll have recipes separated by decade, but I'm not working on any one decade at a time because I'm the kind of girl who likes to hop around. I did a few 80s recipes last week, a few 70s recipes over the weekend, and this week, I made a very 1990s chili.
The 90s were all about fusion cuisine. Let's take a bunch of flavors that you wouldn't think would go together and mix 'em together anyway. Let's just be cray! One of my favorite flavor combos is chili and chocolate, and although Mexicans have been enjoying that combo for decades, Americans went all gaga over chocolate and chili in the 90s. Thankfully, that trend that stuck around.
I made this Dark Chocolate Chili for the 90s chapter:
I used two ounces of an 85% dark chocolate bar, and oh my god. That deep, dark chocolate gave the otherwise regular old chili the most sensuous, smooth, and complex flavor. I've made chili with chocolate before, but I'd never used quite that much chocolate. The more, the better.
As for the rest of the chili, there's my homemade TVP beef, black beans, kidney beans, tomatoes, and your usual chili stuff. Oh, and some extra hot jalapenos from my pepper garden! It's great bare naked, but I topped mine with red onions and Galaxy Mexi-Shreds.