First of all, I want to take a moment to welcome all of my Lizz Delicious readers to my brand new blog. I started Lizz Delicious in 2011 on a whim; I had no real plans or goals with it. Since then, I have felt like I was haphazardly sharing recipes without an ultimate goal. I flitted back and forth from being a conventional vegan blog to a health-focused one to a website without a blog at all. Ultimately, I felt as if it were in my best interest to start over from scratch. And Chocolate Chipotle was born!
Since I planted an herb garden on my patio in February I have been obsessed with using fresh herbs in cooking. The same goes for unique and uncommon spices. When Chris and I were on our honeymoon in New Mexico we picked up green chili powder from a souvenir shop. It's amazing! It made me realize how I really have a passion for herbs and spices. That's where my focus will be with Chocolate Chipotle; each recipe will feature a small ingredient that has a big personality.
Today's recipe uses an uncommon ingredient called Magic Vegan Bacon Grease. No, I'm not making this stuff up. You can find it in a number of stores throughout Austin and online if you're not from around these parts. Rabbit Food Grocery is a local vegan store that carries it. The "bacon grease" is a coconut oil infusion that adds a smoky, rich flavor to your creations. I started sauteing onions with it. So far, red onions are my favorite to use with the grease. If you start using it, you'll notice that the flavor isn't overwhelming. It is subtle. But it is there. And it is different. Alternatively, it is not required for this recipe. If you'd rather use something else feel free. Regular refined coconut oil will do nicely!
Warm the "bacon grease" over low-medium heat. Add the onion and saute, covered, for 5 minutes. Stir, then increase the heat to medium-high and cook for an additional 2 minutes. Stir again. Cook for another 2 minutes if desired, or continue to the next step.
Add the crushed tomatoes, vegetable broth, lentils, chickpeas, barley, wine, black pepper, and parsley. Stir to combine, then cover. Bring to a boil and then reduce the heat to a simmer. Let bubble, cover ajar, for 35 minutes.
Check the lentils and barley. If they're still crunchy or too chewy, continue cooking for 5-10 minutes. Check again. When they are fully cooked, add the arugula. Mix well and continue cooking until the greens are wilted, approximately 5-10 minutes.
Garnish with additional fresh parsley, if desired.
Makes 4 servings.
I'd like to know if you've used Magic Vegan Bacon Grease yourself. I need more recommendations on how to use it! Or, if you haven't tried it, have you used bacon grease to cook before? In what capacity? I've been vegetarian since 1998 and never cooked anything for myself that would have allowed me to use it. Basically, I need more tips on what to use this stuff for! Let me know if you have any suggestions!
Thank you for visiting my recipe blog. Chocolate Chipotle is all about the power of small things; each and every one of my original recipes showcases a tiny ingredient that packs a big and flavorful punch. I invite you to share my love of herbs, spices, and gourmet findings in your own kitchen. Please, browse by ingredient (see below) or Recipe Index.
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