I’m not vegan… and I only follow a vegetarian diet 95% of the time. No reason behind it–I just don’t like meat very much. And high cholesterol runs on my father’s side of the family. While I have lower-than-normal cholesterol, who knows what the future holds, right?

But anyway. I made a recipe for chilli!

Vegan Texas Chilli

INGREDIENTS

- 1 1/2 bags Morning Star Crumbles
- 16oz can diced tomatoes
- 6oz tomato paste
- 1 Tbsp. crushed garlic OR garlic powder
- hot peppers
- oregano
- black pepper
- 4 Tbsp. chilli powder
- saffron (optional)
- nutmeg (optional)

To be honest, I can’t really say use “this much” when it comes to spices. Just add until it tastes right! All you do is combine them all in a pot and cook on medium-low heat until it’s hot and of a chilli-like consistency. Nothing to it. You can add water and salt if needed. I didn’t add any water since I didn’t drain the diced tomatoes very much, but I did use half a bullion cube in place of salt. Also, as a side note, I added ground/powdered walnuts to mine. I don’t know why, actually… I just felt like it. I don’t think it matters much, but I took 1/4 cup and ground it up in the blender.

When I had no more hot dogs left, I added BBQ sauce and made sloppy joes. Two recipes in one. :) Texas chilli pretty much always looks unappetising no matter how you slice it, but I thought this tasted close enough to the ‘real thing.’ :)

I also made some California rolls, of which I am very proud! The Asian food store closest to me doesn’t have any bamboo mats for rolling makizushi, so when I make any, I always have to do it by hand. It’s kind of tedious, but obviously doesn’t affect the taste any. What gets me is why I have to buy my sushi ingredients in different places. Target has rice vinegar, sushi rice and wasabi, but no mats or nori. Makes zero sense!