Chef Saifon Plewtong of True Seasons Organic Kitchen has a passion for food, beginning with the seed. She’s a firm believer in the healing properties of organic and healthy food, and she believes eating healthy, delicious food shouldn’t be complicated. All of the recipes used in the True Seasons Organic Kitchen are clean, simple, and pure ingredients. She experiments with spices to create exciting flavors.
The produce used in True Seasons Organic Kitchen, which is located in Anaheim, California, is 100% organic or certified pesticide-free and always GMO and local. All of the desserts are made without chemicals or preservatives. There are many vegan options and everything is gluten-free with the exception of udon and ramen noodles and wraps.
You can try True Seasons Organic Kitchen for yourself if you live in Orange County, or you can try this hearty, spicy, and somehow simple vegan chili that Chef Saifon has shared with us. Ground chili, white and red onions, and garlic add a firey aroma to the dish! Enjoy this well-crafted recipe on a cold winter night, or serve as a side dish during the holiday season.
- 1 cup organic beans mixed of your beans Mung bean, red or black beans
- 1/2 cup white and purple onion
- 1/2 cup kabocha squash cut small block
- 1 tablespoon spoon pink sea salt
- 1 tablespoon of ground red Chili
- 1 tablespoon spoon of garlic
- Soak beans overnight (if possible) or at least for 5-6 hours soaking in water
- Boil beans with onion and garlic in 3 cups of water to soften, then add other ingredients.
- Stir and cook for a couple more minutes, then let cool to serve.
- Serve in a pumpkin or other winter squash for pretty display