Tune in to Episode 025 with Tatiana Jimenez! You know her as your friendly podcast host but by day she is as an AVP of Marketing at a credit union. Listen to learn more about:
How she shifted her career focus from psychology to graphic design
Her experience being laid off… and the stress tea that came with it
Her bold decision to take the leap and move to SF without a job
The fear and excitement that comes from realizing you are seen as an expert in your role
Her fascination with spies
Follow up links:
Shine Theory - a term coined and written about by Aminatou Sow and Anne Friedman
Theme song - Jazz from the Kitchen by Nikitaka
RECIPE: Vegetarian Butternut Squash Chili
1 large onion chopped
2 tablespoons chili powder
2 garlic cloves minced or use a garlic press
1 can (28oz) plum tomatoes in juice
1 small can diced green chiles or 3 jalapeno chilis seeded and minced (adjust according to heat preference)
1 cup vegetable broth
1 tablespoon sugar
½ teaspoon salt
2 cans (15oz each) black beans and/or kidney beans, rinsed and drained
1 cup lightly packed fresh cilantro leaves chopped
Sour Cream or Greek Yogurt or Vegan Sour Cream
Sprinkled Cheese (cheddar, cotija, etc) or Vegan Cheese
Tortilla strips, tortilla chips
In a 5 quart saucepan, heat 2 teaspoons olive oil over medium high heat until hot. Add squash and cook until golden brown then set aside.
In the same pot heat up the remaining 2 teaspoons olive oil, add carrots and onion and cook until golden brown (about 10 mins). Still in the chili powder and garlic and cook 1 minute longer
Add tomatoes with their juice, green chiles or jalapeno, broth, sugar and salt and heat to a boil over medium high heat.
Stir in beans and squash and heat to boiling again over medium high heat. Reduce heat to low, cover and let simmer for 30 minutes. Stir in the cilantro and cook another 4 minutes.
To serve pour into individual bowls and garnish with sprinkled cheese, sour cream, cilantro etc. Or eat plain to enjoy a delicious vegan chili! Enjoy!