GREAT PERFORMANCES' VEGAN CHILI

Find a ready-to-take-home chili spice mix at any of our partner cafes and restaurants around town!

Use our Chili Spice Kit to make a batch of this vegan chili, which is also featured at our cafe at Wollman Rink. This recipe is delicious the same day you make it, but tastes even better the next day. Freeze any leftovers in smaller portions for a quick winter warmup. Add meat for a non-vegan option, garden vegetables for an even heartier meal, or top with classics like cheese, sour cream, and scallions.

The Spice Mix is also delicious as a seasoning for roasting vegetables or using as a dry rub.

Vegan Chili Recipe

By Chef Andrew Smith, Culinary Director

Serves 3-4

INGREDIENTS

  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp oil
  • 3 15oz cans black beans, drained and rinsed
  • 1 cup Brooklyn lager
  • 4 cups vegetable stock
  • 1 14.5oz can diced tomatoes
  • 2 Tbsp Great Performances Chili Spice Mix*

*GP Chili Spice Mix contains garlic and onion, as well as our signature blend of spices.

PROCEDURE

  1. Heat oil in a heavy bottomed, 6 qt pot on medium heat. Add onions and garlic and sweat till onions have become translucent.
  2. Add seasoning mix and stir till fragrant.
  3. Deglaze with beer, scraping up fond and stirring until reduced to au sec (nearly dry), then add stock, tomatoes, and black beans.
  4. Simmer over low heat, stirring occasionally, for about one hour or until liquids have reduced to chili-like consistency.
  5. Season to taste and remove from heat. Serve with your favorite chili garnishes.

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HAPPY VEGANUARY

By Great Performances

Happy Veganuary!

This year, we’re participating in Veganuary, a plant-based revolution inspiring and supporting people to try vegan to protect the planet, animals, and their health. We’ve always advocated for a more plant-based lifestyle, leading the charge in the industry, from starting an organic farm, Katchkie Farm, in upstate NY, to developing a vegan demi-glace using nothing but plant scraps, and relaunching our beloved Mae Mae Café as a plant-based café and plant shop.

For Veganuary, we’re bringing one of our favorite Mae Mae Café dishes, the Mushroom Mole Taco, to five of our cafes and restaurants across New York: Dizzy’s Club (at Jazz at Lincoln Center); The Norm (at the Brooklyn Musuem); CRC Café (at Rockefeller University); The Café (at Wave Hill}; Trinity Café (at Trinity Church’s Trinity Commons); and Wollman Café (at Wollman Rink). If you can’t make it to Mae Mae Café in the Bronx, make sure you stop by one of our venues and give it a sample. Made with shiitake mushrooms and a soft corn flour tortilla, our savory, sweet, and gently spicy mole sauce is rich with notes of cocoa, sesame, almonds, clove, cinnamon, and of course chili pepper.

While Vegan dishes are a regular feature on our workplace dining menus, in honor of Veganuary they will offer new additions including Roasted Brussels Sprouts and Curried Red Lentils (with quinoa, Swiss chard pilaf, harissa vinaigrette); and  Lemon Roasted Romanesco (with butternut squash, farro, hummus.)

Going vegan doesn’t mean giving up flavor! Check out some of our vegan dishes including Roasted Fennel & Parsnip Soup, Orange Miso Glazed Carrots with Carrot Top Pesto, and Celery Root Pancakes. Let us know what you try and if you’re participating in Veganuary with us!

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HAPPY VEGANUARY By Great Performances Happy Veganuary! This year, we’re participating in Veganuary, a plant-based revolution inspiring and supporting people to try vegan to protect

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Citrus Zest Confit

CITRUS ZEST CONFIT By Georgette Farkas The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s

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CITRUS ZEST CONFIT

By Georgette Farkas

The citrus zest confit is a make ahead component that can be refrigerated for several weeks. In fact, it’s an item I keep on hand as a finishing touch for salads and desserts and even as a garnish for charcuterie and cheese plates. If you’re preparing it the day before for this dessert, you can zest your fruit before peeling and slicing.

Using a vegetable peeler, remove a thin layer of zest from two oranges and two grapefruits. Be careful not to include the pith, the white layer just beneath the zest, as this is where the bitterness lies. Cut zest into a fine julienne. Place in a small saucepan with water to cover. Bring to a boil, lower heat, simmer two to three minutes. Strain and repeat. This essential step removes the bitterness. In a small saucepan combine 1.5 cups sugar with 1 cup water. For this next step, summon your creativity and the contents of your spice cabinet. Add a mix of spices such as ground fennel, coriander, cardamom, and ginger, even a dash of black pepper. Use about 2 teaspoons of ground spices per 1.5 cups of sugar. Add a fresh mint sprig. A dash or rose or lavender syrup are a nice touch, if you happen to have them on hand.  Bring to a simmer over low heat, stirring until sugar is dissolved. Add blanched citrus zest, simmer approximately 30 minutes. Let cool completely, remove mint sprig.  Store refrigerated in an airtight container.

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BUTTERNUT SQUASH FARROTTO KIT

Find a ready-to-take-home kit at any of our partner cafes and restaurants around town!

Our farrotto kit is the start of a delicious homemade dinner, as tasty as it is simple to prepare.

Farro is an ancient grain with a nutty flavor and chewy texture that can be prepared like a risotto. We’ve added our own blend of herbs, to get the recipe started. This season, we suggest butternut squash for its natural sweetness and smooth texture. But the Great Performances Farrotto Blend (farro, dehydrated garlic, dehydrated onion, thyme, and sage) would be delicious with any number of winter vegetables, such as carrot and celery, or root vegetables including beets, parsnips, turnips and more, not to mention mushrooms. What’s in your fridge?

Butternut Squash Farrotto Kit Recipe

By Georgette Farkas, Culinary Ambassador

Serves Four

INGREDIENTS

  • 1 cup GP Farrotto Blend*
  • 2 cups cubed butternut squash (find pre-cubed squash in the produce section of your grocery store)
  • 3 Tbsp olive oil
  • 3 cups vegetable stock, warmed to a simmer
  • 1/4 cup white wine (optional)
  • 1 cup radicchio, halved and thinly sliced (optional)
  • Salt and pepper

*GP Farrotto Blend contains farro, dehydrated onion, dehydrated garlic, sage, and thyme

OPTIONAL GARNISHES
  • 12 ¼-inch slices butternut squash roasted with olive oil, thyme, and sage
  • ¼ cup pumpkin seeds, toasted

PROCEDURE

PREPARE THE FARROTO

  1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add cubed squash and cook, stirring until squash is quite soft. Take your time with this step, as cooking the squash thoroughly will bring out its natural sweetness and enable it to melt into the farroto. Add farrotto blend and cook, stirring, until farro is very lightly toasted. Add white wine (optional) and continue to cook, stirring, until wine is mostly evaporated.
  2. Add 1 cup warm vegetable stock and cook, stirring occasionally over low flame. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary. Once farro is cooked through, fold in finely sliced radicchio (optional) and cook just until wilted.
  3. Season with salt and pepper to taste. Transfer to warm serving plates or platter and serve.

OPTIONAL: Garnish with slices of roasted butternut squash and sprinkle toasted pumpkin seeds.

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Orange Miso Glazed Carrots with Carrot Top Pesto

Chef Georgette Farkas shares a dish she prepared using some of the beautiful carrots from Katchkie Farm.

The fennel, star anise, and ginger complement the carrots and add warm spice notes, while the white miso brings an extra pop of umami.

The key is to find carrots with their tops intact. if you’re not going to use them immediately, separate the tops from the carrots and keep both refrigerated until ready to use.

INGREDIENTS

PROCEDURE

  • 2 lbs carrots, with green tops
  • ½ cup olive oil, more as needed
  • 3 tsp fennel seeds
  • 3 oranges, zested, juiced, strained (1.5 cups approx.)
  • 1 tsp star anis, toasted and ground
  • 1 tsp ground ginger
  • 2 tbs honey
  • 3 tsp white miso 
  • Salt and pepper to taste
  1. Preheat oven to 400°.
  2. Remove carrot top greens and wash well. Blanch in salted boiling water. Shock in ice water, drain well by wringing in your hands to remove any excess water. Place in food processor with half of the orange zest and a pinch of salt. Puree in a food processor, streaming in approximately 3 tablespoons olive oil, or just enough to give the mixture a pesto like consistency. The amount of olive oil required will depend upon the amount of carrot top greens you have.
  3. Cut the end from each carrot. Slice carrots in long thin strips, ideally on a mandolin. You may choose simply to quarter carrots lengthwise or even to leave them whole. Adjust cooking time accordingly. Toss carrots in remaining olive oil, coating them generously. Arrange in a single layer in a sheet tray. Season with salt and pepper and sprinkle fennel seeds over the top. Bake approximately 45 minutes or until tender.

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SALAD OF CRISP APPLES AND ARUGULA

Toasted Walnuts, Lemon, Honey, and Pomegranate Seeds

INGREDIENTS

  • 6 large Honey Crisp Apples cored and cut into nice half-moon slices

  • 1 cup of toasted walnuts

  • 2 tbsp honey

  • 2 cups of clean arugula

  • 2 large lemons zested and juiced (zest chopped fine)

  • 1 cup of Italian flat leaf parsley leaves.

  • 1 log of Chevre (6oz crumbled)

  • 1 cup of Pomegranate seeds

  • Salt and black pepper to taste

PROCEDURE

  1. In a medium size mixing bowl combine the apples, lemon juice, lemon zest, walnuts, & Honey. Gently mix coating the apples in the lemon and the honey.

  2. In a separate mixing bowl drain excess liquid from the apple bowl. Add the arugula and gently mix. Lightly coating the arugula with the lemon/honey liquid

  3. Distribute the Arugula on a serving platter then arrange the apple mixture on and around the arugula. Now distribute the goat cheese & Pomegranate seeds over the arrangement then add the parsley leaves.

  4. Season with fresh black pepper and a sprinkle of salt. Serve.

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Salad of Crisp Apples and Arugula

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Roasted Chicken with Parsnip, Apple, and Apricot Ragout

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Capon with Apricots and Chardonnay

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Rosh Hashanah “Noodle” Kugel

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Rosh Hashanah Pan Dowdy

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Roasted Butternut Squash with Charred Sweet Corn

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Jeweled Bulgur Salad

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Persian Roast Chicken

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GREEN HUMMUS

by Georgette Farkas

My version of hummus stands apart as I blanch the garlic. The following recipe is adapted from Ottolenghi, with my addition of greens.

While the version below is made with blanched peas, parsley and fennel fronds, I often make it with any greens I happen to have on hand, but usually include some herbs. Thanks to my recent Katchkie Farm CSA , I made a green version with beet greens, scallions (green part only) and parsley. Blanch the greens, shock in ice water, drain well and then purée. For the recipe below use about a cup of blanched greens and/ or herbs.

INGREDIENTS

PROCEDURE

  • 1 ¼ c dried chickpeas, soaked overnight in generous quantity of cold water.
  • 1 tsp baking soda
  • 6 ½ c water
  • 1 c + 2 Tbsp tahini
  • 6 Tbsp freshly squeezed lemon juice
  • 4 cloves garlic, blanched in boiling water, crushed
  • 1 ½ tsp salt
  • 1 c baby green peas, fully cooked in salted water, drained
  • ½ c parsley leaves, fennel fronds
  • 6 ½ Tbsp ice cold water, as needed
  • Salt and pepper

OPTIONAL

  • ½ cup blanched and puréed greens

NOTE: use any combination of beet, carrot or turnip tops,

  1. Cover chickpeas with cold water and soak overnight.
  2. Place soaked and drained chickpeas in saucepan over high heat and with baking soda. Cook approx three minutes, stirring constantly. Add the water and bring to a boil. Cook20 to 40, skimming off any foam and any skins that surface. They should be very tender, breaking up easily. When the chickpease are almost entirely cooked, add garlic and cook 2 to 3 minutes. Drain and place chickpeas and garlic in food processor. Process to a smooth paste.
  3. With the machine running, add tahini paste, peas, lemon juice, parsley leaves and fennel fronds  and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until they form a very smooth, creamy paste. Adjust seasoning with salt and pepper to taste, and additional lemon juice as needed.
  4. Let rest at least 30 minutes before serving.

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Bombay Sandwich Company

ChefNishaPatel
Chef Nisha Patel
Photo courtesy of Bombay Sandwich Co

Bombay Sandwich Company was founded at the Smorgasburg food festival in Brooklyn in 2012. We opened our first brick and mortar shop in Manhattan in 2014 and are proud to be called “Best Sandwich,” “Best Bowl,” “Best Indian,” and of course, “Best Chai.”

We’ve been featured on The Cooking Channel, Food Network, and CBS, and have even fed global tastemakers like Bono, Julianne Moore, Fred Armisen, Anne Hathaway, and Yoko Ono. And most recently, we were honored to be visited by Deepak Chopra.

While we launched vegan, we’ve since expanded our menu to offer both vegan and vegetarian dishes. Today, we are best known for innovating new recipes, introducing chef-crafted modern Indian sandwiches.

In fact, Bombay Sandwich Co. was one of the first in NYC to introduce a tikka burger! We love creating in the kitchen, and we are honored to continue to introduce new flavor profiles to our audience.

Notably, our cafe is also home to a sister restaurant, Bombay Curry Co.

Bombay Curry Co. was created with love by our Bombay Sandwich Co. owner and operator, Nisha. Inspired by recipes from home and propelled by the need for quality takeout and delivery options during the pandemic, Nisha crafted a virtual restaurant brand that would bring high-quality curries to homes across the city.

Featured dish provided by Chef Nisha Patel
on March 17th, 2022:

Curried Cauliflower with Mint Yogurt Rice, Chana Masala, and Hummus

Featured sandwich provided by Chef Nisha Patel
on November 4th, 2021:

Chana Masala Hummus Sandwich:
Basil Chutney, Cucumber, Romaine, Whole Wheat Bread

Photos courtesy of Bombay Sandwich Company

Bombay Sandwich Company

48 W 27th St, New York, NY 10001

(646) 781-9756

www.bombaysandwich.co

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