Kim Barnouin’s “Skinny Bitch Book of Vegan Swaps” is such a fun read! People are constantly asking me what my favorite brands and products are, which products are good substitutes for non vegan foods, and which products don’t make the cut (I could and chat for hours [and have] about these very topics).
Reading Kim’s newest book feels like chatting with a girlfriend about those very same subjects. I thoroughly enjoyed reading her product recommendations and how she highlighted the differences between each, i.e. which vegan cream cheese was the tangiest, which is the softest in texture, etc. As for the product recommendations, who knew there was a vegan version of condensed milk (Soymilke Condensed Milk)??? I am really looking forward to researching this product more.
I recommend this book to everyone from omnivores trying to add more plant based foods to their diet, to newbie vegans trying to find subs for their old favorites, to seasoned vegans wanting to know more about new vegan products on the market.
Kim highlights a few of her go to recipes in the book, one of which is now in my permanent lunch rotation. I am hooked on the “Deb’s Chili” recipe that she included in the book. Kim’s friend Cathy got the chili recipe from her mom (some of the best recipes come from moms) and it is an absolute winner along with a snap to make.
The publisher has very kindly agreed to let me share the recipe with you. I fortunately had the forethought to take some quick pictures of the chili while it was piping hot and before eating it!
DEB’S CHILI – Yields 6 servings
2 Tbs grapeseed oil (I omitted this)
1 medium onion, finely diced
1 (4-ounce) can green chilis, diced
1 envelope taco seasoning
1 (28-ounce) can tomatoes, diced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/2 cup salsa
2/3 cup vegan cheddar cheese, shredded
1/4 cup vegan sour cream
In a large saucepan, heat the oil over medium heat and sauté the onions until soft, about 5 minutes (I water sautéed mine). Stir in the chilis, taco seasoning, tomatoes, kidney beans, and black beans. Let the mixture simmer for about 15 to 20 minutes (after water sautéing the onions I threw all of the ingredients in the slow cooker around lunchtime and kept it on low until dinner).
Serve with salsa, cheese, and sour cream.