Sunday, August 14, 2016

Vegan Rainforest Chile -bio hack-

I made this chile after clearing out a massive amount of fresh oregano & blanching it. I needed something to do with the oregano and so I decided to make chile with it. I call it a bio hack for personal reasons of living in the back of Pauoa Valley in the only true microclimate 12B tropical rainforest on the Hawaiian Island of Oahu, just outside downtown Honolulu.
Not for novice chile cooks, this is my "Mild Pauoa Valley Chile"
Recipe:  Rainforest Vegan Chili - Bio Hack - 
  1. sunflower oil
  2. 1 diced Maui onion or vidalia onion
  3. 1/2 bulb garlic
  4. 4-5 cups of H20 
  5. 1 lb puréed fresh blanched oregano 
  6. 1 diced poblano pepper
  7. 1-2 diced Annaheim peppers
  8. 1 can tomato paste
  9. 1 large can tomato puree
  10. 1 box Vegan Boca Burger (you can sub out this for beans)
  11. 1-2 cups pinto beans (soaked)
  12. 1 -1.5 tsp cinnamon
  13. Frontier Fiesta Chile Pepper
  14. Paprika to taste
  15. 1-2 tsp Cayenne Pepper
  16. 1 sliced or diced Red Bell pepper
  17. 1 sliced or diced Orange Bell pepper
  18. 2 Jalapeno peppers no seeds
  19. 1 lb of broccoli with stems ( can sub Cauliflower)
  20. 1 tsp. black pepper (grinder)
  21. 2-3 regular dried red chile peppers
  22. 1-2 sliced, diced fresh scorpion/strawberry Habeneros with seeds
  23. 1 tsp black Hawaiian sea salt
  24. Additional cinnamon to taste

This Chile sounds like it would set your mouth on fire with fresh scorpion peppers. Ironically, with the right amount of black sea salt added to the chile the finished hotness is actually mild. And, the taste is sweet & mellow with hints of cinnamon. It takes about 2.5 hrs to cook down on a low simmer in a big pot and is a vegan chile. Like most recipes start, caramelizing the onions and garlic with the oil with maybe a pinch of salt or a dash of Earth balance. then add The oregano will be the first set of herbal steam coming from the cooking pot. It should then be overwhelmed with additional ingredients topped with the strong cinnamon smell and left to stew for a bit. The peppers go in the pot in order of weakest to strongest capsicum level. Once the Scorpion peppers are searing my nose sitting on the top of the chile with steam rising, I add the black sea salt around them. Then I let the chile mixture stew a bit longer. If it's going to be eaten immediately.