i could be a vegetarian. except i love meat. for 20 years or so, there was a marvelous little bakery & restaurant on campus corner in norman, oklahoma called the lovelight. it was just wonderful. strictly vegetarian, quirky, fresh & best of all, inexpensive. their legendary red beans & rice with a sprinkling of cheddar cheese & a fresh little green salad was $2.85. even a humble teacher with a law student husband & a teeny tiny ($291/month) mortgage could deal with that. remarkably, at the height of my ultra -preppy, ultra- conservative Harold's & laura ashley years, the place made me want to don a crocheted beenie & weave a God's eye. i may have been a wee bit out of place in my pink & green spouting whale pants, but i absolutely loved the hippie vibe...and the sprouts. sadly, the lovelight is gone now, but there IS a "lovelight bakery" facebook page where lovelight affectionados can mourn, share recipes, pictures & happy/hippie memories. recently, the recipe for their VEGETARIAN CHILI was posted. i hope it's legal for me to pass it on. peace out.
*lovelight's vegetarian chili*
3 T. olive oil
1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
2 cups vegetable stock or water (ju's note: please use stock)
1 cup fresh or frozen corn
1 cup chopped tomatoes or 2 T. tomato paste
4 cups cooked pinto or kidney beans (or a combination)
1/2 tsp chili powder
1/4 tsp cumin
1 tsp oregano
1 1/2 tsp salt
saute garlic & onion & green peppers in olive oil... add all remaining ingredients, but reserve 2 cups of the beans to mash & add after chili simmers for 30 minutes, covered....(if desired, adjust seasonings- i like more cumin & chili powder myself......i suppose you could add additional vegetables, say, zucchini & the like, but it was pretty good the way i remember it)
