The Stop Launches "Good Food for All" Cookbook

On October 8, The Stop Community Food Centre is launching a four-seasons cookbook. Titled Good Food for All, Seasonal Recipes from a Community Garden and published by Touchstone, it's part cookbook and part call to action on behalf of both local food and universal access to good food. All the recipes were developed at the centre by The Stop’s Joshna Maharaj. Here's a sample recipe for fall:

Joshna’s Vegetable Chili

Serves 4-6

Use any combination of vegetables you like for this recipe. This is a great way to clean out the fridge and pantry. The bulgur is a key ingredient, adding body and texture.

Ingredients

• 2 tbsp canola oil
• 1 medium onion, finely diced
• 2 stalks celery, finely diced
• 1 serrano or jalapeno chili, finely chopped
• 6 pitted black olives, finely chopped
• 3 cloves garlic, minced
• 2 tsp toasted ground cumin
• 1 tsp dried oregano
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 medium bell pepper, finely diced
• 1 medium zucchini, finely diced
• 2 carrots, peeled and finely diced
• 1 19-oz (540 mL) can kidney beans, drained and rinsed
• 1 19-oz (540 mL) can chickpeas, drained and rinsed
• 1 19-oz (540 mL) can white beans, drained and rinsed
• 1 28-oz (796 mL) can whole tomatoes, puréed
• 1 cup store-bought salsa
• 1 oz (30 g) bittersweet chocolate, chopped
• 1 cup bulgur wheat
• 1 small handful fresh cilantro, chopped
• 1 small handful fresh parsley, chopped
• kosher salt and freshly ground pepper
• zest of 1 lime
• 1 cup sour cream

1. Heat oil in a large soup pot on medium high. Add onion, celery, chili and olives and season with a pinch of salt. Stir and sauté until celery and onion are translucent but not brown. Add garlic and stir. Add cumin, oregano, chili powder and cinnamon and a good pinch of salt and pepper. Stir to combine.
2. Add chopped vegetables, all beans, puréed tomatoes, salsa and 1 cup water. Increase heat to high and bring to a boil.
3. Reduce heat and allow to simmer for about 30 minutes, or until liquid has reduced slightly. Stir often to prevent chili from sticking to the bottom of the pot. Stir in chocolate until combined.
4. At this stage, chili should be relatively thin and liquidy, as the bulgur will soak up a good bit of liquid and you don’t want to dry out the dish. Add more liquid if necessary and bring back to a boil.
5. When chili is barely boiling, add bulgur and stir. Cover pot and let sit on low heat while bulgur absorbs the liquid, about 15 minutes.
6. Add fresh herbs and stir to combine. Taste and adjust seasoning.
7. In a small bowl, combine sour cream and lime zest. Set aside.
8. Serve chili with a dollop of lime sour cream and a handful of tortilla chips.

By the way, tomorrow is the date of The Stop's 4th annual Good Food for All Festval, which takes place from noon to 3 p.m. at 1884 Davenport West at Symington, behind the Davenport Perth Community Centre. It features a community kitchen cook-off, free food samples, food demos, live music and children's activities.