Cincinnati Skyline Chili

This is one of the dishes I turn to when I want an easy, cheap, filling dinner.  I have a couple of go-to recipes for this, and tonight I went with Happy Herbivore's version from The Happy Herbivore Cookbook.  I never had the "authentic," meat-based version of Cincinnati Chili, but there's something about the sweetness combined with the spicy that I find really appealing.  I make this dish every couple of months year-round and it's a definite favorite that never fails to satisfy.

I can't find an online version of the recipe but here's a variant.

I also tried a new sour cream recipe and found it to be delicious.  It has a cashew base rather than a tofu base, which I much prefer.  I wish I could remember where I got this one, but alas, I cannot.  So here you go:

Vegan Sour Cream

1 cup raw cashews, soaked and rinsed well

¼ cup water

¼ tsp salt

1-2 tsp apple cider vinegar

½ -1 lemon juiced

Drain and rinse your cashew really, really well! Place all ingredients in a high-speed blender and blend until smooth. Slowly add more lemon juice to taste, and water until desired consistency is reached.

Happy Birthday, 'Merica!

And it's all about the food!

Let us start with the drink.  I ran across this recipe via Civia Bicycles.

Mixed Berry Limoncello Sangria
Serves 4—6

Ingredients:
1 cup fresh raspberries
1 cup halved fresh strawberries
1/2 cup fresh blackberries
1 medium lemon, thinly sliced
1/2 12 oz. can frozen pink lemonade concentrate, thawed (3/4 cup)
1/2 cup (4 ounces) limoncello (lemon-flavor liqueur)
2 750mL bottle Prosecco or sparkling wine, chilled

Directions:

1. In a large pitcher or glass jar combine raspberries, strawberries, blackberries, and lemon slices. Stir in lemonade concentrate and limoncello. Cover and refrigerate for at least 4 hours or up to 24 hours to blend flavors.
2. Just before serving, add Prosecco. Serve in glasses over ice.

Do yourself a favor and make this recipe!  The alcohol-soaked berries are the best part.  And, really, how could you go wrong with this recipe?

Then on to the main course:  Veggie burgers, horseradish potato salad and baked beans.

The potato salad recipe came from Vegan Diner (I think).

2 lbs. small red potatoes, peeled (you'll notice I did not do this)

1/3 c. plain unsweetened soy milk

1/2 c. vegan mayo

2-3 T. prepared horseradish

1/2 t. fine sea salt, or to taste

Freshly ground pepper, to taste

In a large pot of slightly salted boiling water, add potatoes and cook until just tender, about 15-20 mins.  Drain and let sit until cool enough to handle.  Dice into large chunks.

In a large bowl, stir together the soy milk, mayo, horseradish and salt.  Add the diced potatoes to the bowl and toss to coat with the mayo mixture.  Season to taste with salt and pepper.  I was short on horseradish so I added some dill from the garden.  Mmm, dill.

Serve immediately or refrigerate until ready to serve.  

The baked bean recipe came from The Happy Herbivore.  Recipe here.

'Twas a good day.  Thanks, America.