Eating with a Cause: 1 Week – 3 Fundraisers

My usual partner in eating, JC, is currently in Fabulous Barcelona on business, so yesterday I went to the Chili For Charity – All You Can Eat Chili Fundraiser at Sadie’s Diner (504 Adelaide Street West, Toronto) by myself. I love that Sadie’s does these events and for a variety of causes, it just makes me like them more. They’ve held these fundraisers for the Toronto Vegetarian Association, Animal Ark II, and one of my favourite groups – Toronto Cat Rescue (the organization we found Emmiecat from). I had three bowls of delicious chili, handfuls upon handfuls of tortilla chips, entered into some TVA Raffles (I hope I win – there was a T-shirt there that was oh so soft) and heard updates on projects friends are doing. So overall, great evening. Then on Friday there is a fundraiser for Harvest Noon Cafe – Check it out on facebook – Locally Grown: A fundraiser for Harvest Noon Cafe– The Harvest Noon Cafe in the GSU building on U of T’s St. George Campus at 16 Bancroft Avenue, Toronto. Harvest Noon Cafe is a 100% volunteer run restaurant/cafe/student eatery, with a focus on serving food that is locally, sustainably, and organically grown. Add to that, it’s also organized (in part) by fellow blogger Willie, from Until We Eat Again. The big one this week is on Thursday (tomorrow! I’m so excited) FoodShare is having a Recipe for Change fundraiser.

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Vegan Slow-Cooked Chili – Soup of the Devil.

I started reading about the origins of chili, and I didn’t think I’d find much, because it makes so much sense as a dish. But then I read that chili doesn’t have beans in it, and my mind was blown. No beans in chili? They are so serious about it, there is even a song, one line “If You Know Beans About Chili, You Know That Chili Has No Beans.” In the Official Rule Book of the Chili Appreciation Society International, and their chili cook offs, beans are considered… “filler” and are prohibited. Since hearing that, part of me wants to attempt a vegan chili without beans, but I’d probably feel sad about it afterwards. A big poor pot of delicious chili… missing some of my favourite ingredients: red kidney beans, black beans or chickpeas. My favourite quote was: “Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as “hot as hell’s brimstone” and “Soup of the Devil.” The priest’s warning probably contributed to the dish’s popularity.” ( More info) So of course, I had to make some devil soup. There are countless recipes for both vegan chili on the internet and cookbooks, but this is the recipe I threw together for my chili. It was smokey and had rich dark chocolaty undertones to it, but I think it could have been spicier. Next time I’ll finally chop…

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