Jeremy’s Chili Recipe
14.5oz can of tomato sauce
can of chili beans
can of garbanzo beans
splash of vinegar
optional: vegan taco meat (often found in frozen food aisles)
Chop half an onion as finely as you like to chop onions.
Drop them in the bottom of a large saucepan with two tablespoons of olive oil.
Cook on medium high heat until they first begin to turn translucent, then throw a grip of minced garlic in and cook for two more minutes.
Dump in a 14.5oz thing of tomato sauce.
Open a can of mixed chili beans and dump half of the liquid out before dumping the rest of the contents into the pan.
Do the same thing with a can of garbanzo beans.
If you have some extra cash, add a package of vegan taco meat. If not, it's still good as is.
Drop to low heat and simmer for as long as you have before meal time.
About fifteen minutes before serving, add a splash of vinegar and your favorite hot sauce, cumin, and paprika to taste.
Fayez Beetlejuice16’s Mutabbal Recipe
1/2 cup of tahini
1 tsp salt
1 tsp pressed garlic
1/4 cup lemon juice
~1 cup yogurt
Roast the eggplants in the oven on the highest rung at the highest temperature for about an hour while flipping them once at least.
Peel them, scoop out the innards, and let them rest in a sieve to drain the water out of them.
Mix up the ingredients gradually (to taste) and mash them down with a fork until it's all mixed up and has sort of a stringy consistency.
Put in a bowl and top with some chopped parsley and olive oil.
You usually eat this with flatbread or like carrots and cucumbers and stuff like that. This makes enough for probably 2-3 people.