alan cumming, vegan, cooking, video, food, nutrition, vegetarian

<a href=http://www.alancumming.com/ target=_blank>Alan Cumming’s</a> backstage dressing room parties have become legendary on Broadway. The Cabaret star (who also appears on The Good Wife on TV, and is the author of the recent memoir, Not My Father’s Son) turns his dressing room, dubbed Club Cumming, into a hang out space for castmates and friends. Wednesdays, in particular, are big day at Club Cumming. Since he performs in the show twice that day, he often prepares <a href=/articles/2012/02/brendan-brazier-vegan-performance>vegan meals</a>in his Crockpot to share with friends before and after the performances. “Food brings people together,” Cumming says. “I like having people around me, and it’s actually nice to bring the party to you.” Even though Cabaret is ending its run on Broadway, Cumming plans to carry on the spirit of his backstage afterparties with the hopes of hosting Club Cumming pop-ups as a way to raise money for charity. We're getting into the spirit of an Alan Cumming Crockpot party by having the actor show us how he prepares his vegan chili. As you can see in the video above, Cumming’s simple recipe involves a lot of fresh veggies and a few secret ingredients. Check out the complete <a href=http://q.equinox.com/topics/recipes target=_blank>recipe</a>below.Alan Cumming’s Vegan ChiliIngredients: 2 Tbsp olive oil1 large onion, diced3 medium garlic gloves, minced2 medium carrots, chopped2/3 cup of diced green, yellow, and/or red peppers1 small zucchini, diced2 celery stalks, coppedchili peppers (“Choose the spiciness of your chili by how many and what kind of peppers to use,” Cumming says.)1 tsp <a href=/articles/2013/04/turmeric>turmeric</a>I (28 oz) can of diced tomatoes1 cup of dry textured vegetable protein (TVP) (“Add more liquid or TVP dependent how you want the consistency of your chili to turn out,” Cumming says. “If you like it more soupy, add less TVP; if you like it more like a stew, add more.”)1 can (6 oz) black olives, drained and sliced2 (8 oz) cans kidney beans, rinsed and drained1 vegetable bouillon cube + 2 cups of water1 Tbsp soy sauce1 tsp Worcestershire sauce1 Tbsp balsamic vinegar1 tsp salt, or to taste1 tsp black pepper, or to tasteJuice of 1 lime1/3 cup fresh cilantro, choppedDirections: Combine all ingredients in a slow cooker and cook on low for about 5 hours. Reduce the cooking temperature after 3 to 4 hours. Serve in a mug with a spoon and a suitable alcoholic beverage (Cumming's go to drink is vodka, FYI) and enjoy.Recipe consultation by <a href=http://www.wholelivinglauren.com/ target=_blank>Lauren Blake, RD, LDN</a>

Vegan cooking with Alan Cumming

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