By Willow (willowashmaple.sbs, formerly of willowashmaple.xyz)
Feb. 25, 2024
In the AI-generated stories series, "The Re-Education Hour," the residents and staff of the Still Waters Learning Community enjoy the culinary creations of chef Kristen. When writing prompts (each prompt is only a couple of sentences) I never specified what Kristen serves, but consistently two dishes show up as the resident favorites. So here, I've used the same ChatGPT 4.0 Turbo to offer you the following recipes, straight from "Kristen's kitchen"!
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups vegetable broth
- Salt and black pepper, to taste
- 1 cup frozen corn kernels
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Avocado, diced
- Green onions, sliced
- Vegan sour cream
- Vegan cheese
1. **Sauté the Vegetables**: In a large pot, heat the olive oil over medium heat. Add the diced onion, bell peppers, and carrots. Sauté for about 5 minutes until the vegetables start to soften. Add the minced garlic and sauté for another minute until fragrant.
2. **Spice it Up**: Stir in the cumin, smoked paprika, chili powder, dried oregano, and cayenne pepper. Cook for about 2 minutes, allowing the spices to toast and become fragrant, stirring constantly.
3. **Add the Beans and Tomatoes**: Mix in the black beans, diced tomatoes (with their juice), tomato sauce, and vegetable broth. Stir well to combine everything.
4. **Simmer the Chili**: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes to let the flavors meld together. Stir occasionally to prevent sticking.
5. **Finish with Corn and Lime Juice**: After simmering, add the frozen corn and lime juice to the chili. Cook for an additional 5 minutes. Taste and adjust seasoning with salt and black pepper, as needed.
6. **Garnish and Serve**: Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve with your choice of optional toppings like diced avocado, sliced green onions, vegan sour cream, or vegan cheese.
This vegan black bean chili is incredibly versatile and tastes even better the next day, making it perfect for meal prep. It can be served on its own, over rice, or with a side of crusty bread. Enjoy!
- 1 cup quinoa (uncooked)
- 2 cups water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn (fresh, frozen and thawed, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped (adjust according to taste)
- 1/4 cup extra virgin olive oil
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Optional: 1/4 tsp chili powder or a pinch of cayenne pepper for some heat
1. **Cook the Quinoa:**
- Rinse the quinoa under cold running water to remove the saponin (the natural coating that can taste bitter).
- Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
2. **Prepare the Dressing:**
- In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, salt, pepper, and chili powder or cayenne pepper if using. Adjust the seasoning to taste.
3. **Combine the Salad:**
- In a large bowl, combine the cooled quinoa, black beans, diced bell peppers, corn, cherry tomatoes, red onion, and chopped cilantro. Gently mix to combine.
- Add the diced avocado and drizzle the dressing over the salad. Toss gently to ensure everything is evenly coated with the dressing.
4. **Chill and Serve:**
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Serve chilled or at room temperature. Enjoy as a main dish or a side!
This vegan quinoa salad is versatile, so feel free to adjust the ingredients based on what you have available or your personal preferences. You can add cucumber, swap black beans for chickpeas, or add a sprinkle of nutritional yeast for a cheesy flavor.
ChatGPT wrote a wild story again
ChatGPT wrote a wild story for me
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1 medium beet, peeled and cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Optional additions: 1-2 cloves of minced garlic, a sprinkle of chili flakes, or a dash of cinnamon for a twist
1. **Preheat Your Oven**: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. **Prepare the Vegetables**: After cutting all your root vegetables into similarly sized pieces, ensure they are dry to help them roast better.
3. **Season the Veggies**: In a large mixing bowl, toss the chopped vegetables with the olive oil, thyme, rosemary, salt, and pepper until everything is evenly coated. If you’re including garlic or other optional seasonings, add them here as well.
4. **Arrange for Roasting**: Spread the vegetables out in a single layer on the prepared baking sheet. Try to give them a bit of space; if the pan is too crowded, the vegetables will steam instead of roasting, affecting the texture.
5. **Roast the Vegetables**: Place the tray in the oven and roast for about 40 minutes, or until the vegetables are tender and golden, stirring them around halfway through the cooking time for even roasting.
6. **Serving**: Once done, remove the vegetables from the oven. You can adjust the seasoning with more salt and pepper if needed. Serve warm as a savory and hearty vegan dish that's full of flavor and texture.
- Roasting time may vary depending on your oven and the size of your vegetable pieces; start checking at 30 minutes.
- This recipe is versatile; feel free to include other root vegetables like turnips or rutabagas.
- For an extra burst of flavor, you can add a splash of balsamic vinegar or a squeeze of lemon juice over the roasted vegetables just before serving.
Enjoy your delicious vegan roasted root vegetable medley! It’s a simple, nourishing, and versatile dish that showcases the natural sweetness and earthiness of seasonal root vegetables.
This dish is full of flavor, protein, and colorful vegetables. It's a fantastic way to enjoy tempeh, an excellent meat substitute made from fermented soybeans.
- 200g tempeh, cut into small cubes or thin strips
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 2 tablespoons vegetable oil, divided
- 1 bell pepper, sliced (any color you like)
- 1 small carrot, julienned or thinly sliced
- 1 small broccoli head, cut into small florets
- 2 green onions, chopped
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- Optional: sesame seeds, fresh cilantro, lime wedges for serving
1. **Marinate the Tempeh:** In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil. Add the tempeh pieces, mix well to coat, and let them marinate for at least 15 minutes, or longer if you have time.
2. **Cook the Tempeh:** Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the marinated tempeh (reserve the marinade) and cook, stirring occasionally, until the tempeh is golden brown on all sides, about 5 minutes. If using, pour in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce towards the end. Remove the tempeh from the pan and set aside.
3. **Stir-Fry the Vegetables:** In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, carrot, and broccoli. Stir-fry for about 3-4 minutes, or until the vegetables are just tender but still crisp. Add the green onions, grated ginger, and minced garlic, and stir-fry for another minute.
4. **Combine:** Return the tempeh to the pan with the vegetables. Add the soy sauce and rice vinegar. Stir everything together and cook for 1-2 minutes more, or until everything is heated through and coated in the sauce.
5. **Serve:** Serve the stir-fried tempeh and vegetables hot. Sprinkle with sesame seeds, and garnish with fresh cilantro and lime wedges on the side, if desired. This dish goes well with steamed rice or noodles.
Enjoy your vibrant and tasty vegan stir-fried tempeh!
A vegan lentil shepherd's pie is a hearty and satisfying dish, perfect for cozy nights in.
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 1/2 cups green or brown lentils, rinsed and drained
- 3 1/2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 cup frozen peas
- Salt and black pepper, to taste
- 2 pounds potatoes (Yukon gold or russet), peeled and cut into chunks
- 1/4 cup plant-based milk (almond, soy, oat, etc.)
- 2 tablespoons vegan butter
- Salt and black pepper, to taste
1. **Cook the Vegetables**: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
2. **Add Lentils and Seasonings**: Stir in the dried thyme, rosemary, lentils, vegetable broth, tomato paste, and soy sauce. Bring the mixture to a simmer, then lower the heat, cover, and let cook until the lentils are tender, about 25-30 minutes.
3. **Final Touches**: Once the lentils are cooked and the mixture has thickened, stir in the frozen peas. Season with salt and pepper to taste. Remove from heat.
1. **Boil the Potatoes**: While the lentils are cooking, place the potato chunks in a large pot of cold salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2. **Mash the Potatoes**: Drain the potatoes and return them to the pot. Add the plant-based milk and vegan butter. Mash until smooth and creamy. Season with salt and pepper to taste.
1. **Preheat the Oven**: Preheat your oven to 375°F (190°C).
2. **Assemble**: In a baking dish, spread the lentil filling evenly. Then, spread the mashed potatoes over the top. Smooth out with a spoon or fork and create some texture for browning.
3. **Bake**: Place the dish in the oven and bake for about 20-25 minutes, or until the potato topping is golden brown.
4. **Cool and Serve**: Let the shepherd's pie cool for a few minutes before serving. Enjoy your delicious, vegan lentil shepherd's pie!
This recipe is not only nutritious but also very adaptable. Feel free to add your favorite vegetables to the lentil filling or tweak the seasoning to your taste. Enjoy!
(Disclaimer: All the above recipes were generated by ChatGPT 4.0 Turbo. I have not tried these yet. The last time I had ChatGPT generate a recipe I felt that it needed a bit more spices and salt. Adjust to your liking.)
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