Back-by-popular-demand 13-part food documentary series, Moosemeat & Marmalade, which returns to APTN with Season 3 in January 2018.
This unique show produced by Mooswa Films brings two very different chefs together to explore indigenous culture, culinary traditions and truly delicious food. Season 3 takes chefs Art Napoleon (renowned Cree musician and bush cook) and Dan Hayes (noted chef/owner of The London Chef) from Vancouver Island to Yellowknife and overseas to the UK where the co-stars explore a host of cultural issues and cuisines narrowing in on how each relates to food security and sustainability.
Here is a great and hearty Vegetarian Chilli recipe from the new season.
Gatherers’ Vegetarian Chilli as made on MM3
2 T. canola oil for frying
2 T. butter (use margarine for vegan chilli)
1 large onion chopped
4 banger style vegan or vegetarian sausages cut into 1 inch pieces
3 stalks celery cut into bite sized chunks
1 med. Red or yellow pepper cut into bite sized chunks (optional)
1 can stewed tomatoes
1 can kidney beans
1 can black beans
1 T. chilli powder
2 tsp. cumin
1 tsp. cinnamon
2 tsp. pure maple syrup
¼ cup grated white cheddar or parmesan cheese for topping
½ cup fresh cilantro leaves chopped roughly
1 tsp. smoked paprika
1 cup veggie stock
1 organic veggie bouillon cube
salt & cayenne pepper to taste
In this easy recipe we are using some canned ingredients, otherwise it would not be an easy recipe.
- Fry up the onions, peppers & celery in the oil in a pot over medium heat.
- Once onions begin to caramelize, add the stock and sausages, stirring to ensure the sausages don’t stick. Add butter or margarine if more oil is needed.
- When mixture has been brought to a gentle boil, add the canned beans & tomatoes (you can drain the beans fully or partially).
- Stir the chilli well then add bouillon, spices and maple syrup. Stir to blend flavours then reduce heat and allow to simmer.
- Cook stirring occasionally to prevent sticking to bottom of pot until liquid has been reduced. Taste and adjust flavourings accordingly.
- Serve hot chilli with grated cheese or chopped cilantro
Note: grated carrots & corn niblets are also nice additions to this chilli but try to avoid Monsanto beans.
Side dish featured with chilli:
Crab-apple Glazed Veggie Kebabs
Vegetables in season such as squash, cherry tomatoes & peppers, cut into large kebab size cubes, and placed alternating onto wooden skewers
Glaze:
1 cup crab-apple, cores removed & cut into chunks
1 cup pear, cut into chunks
1 cup apple cider vinegar
½ cup dark brown sugar
2 T moose-berry jelly (high-bush cranberry)
- Place all glaze ingredients into a pot and bring to a boil stirring occasionally.
- Keep mixture at full boil until liquid begins to thicken and darken to a dark brown molasses-like colour ( 10-12 mins depending on heat).
- Remove from heat and separate fruit, setting it aside for use in desserts (great as a topping in a fruit crumble) and using the reduced liquid to brush onto veggie kebabs.
- BBQ glazed veggie kebabs, feeling free to brush on more glaze after kebabs are turned.
- Serve kebabs over sundried saskatoon rice
