Hi Friends, The Super Bowl is Sunday and I know I am really looking forward to that game, no wait…those commercials, the half-time show…and most of all the gluttony that is, Super Bowl food!!! Events are not true events for … Continue reading
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I am writing this post in my fuzzy robe and fuzzy socks. I love fuzzy sock weather. There is something so comforting about a warm blanket and cozy clothing. Maybe it’s because we know that wonderful fall/winter activities are on the horizon. Who can resist the pumpkin patch, warm apple cider, that crisp cool air filling your lungs, running or walking outside without feeling as if you may melt? Fall is magical, beautiful and filled with delicious food!
As soon as the temps started to drop I started craving chili. It’s easy, quick, inexpensive and lasts for days. It’s the perfect no fuss weekend meal when you want a dinner, lunch and dinner again kind of recipe. I make mine as easy as possible by using canned beans. Soon and very soon I plan to venture into the land of dry beans. This is not as daunting as it may seem, just requires some additional time and planning.
I also wanted to include that other fall staple, pumpkin, in my meal. My goal was to get a bit creative. I came up with pumpkin cornbread. Truth be told, I am not a huge cornbread fan. I always think it to be a rather dry, boring buttery spread vehicle. So my mission was clear. Make a flavorful, sweet, not dry cornbread…that is also gluten-free. Baking is not my forte so feel free to tweak this recipe as you see fit. I was pretty pleased with my first attempt. It tasted good on its own and also dunked in the chili, yum!
Easy Veg Chili
1 package frozen onion and pepper medley (mine had onion, red, yellow, green peppers)
2 cloves fresh garlic diced
1 jalapeno (diced, I seeded half of mine)
1 sweet potato peeled and diced
1 28 oz Can stewed tomatoes plus 1 14 oz can diced or stewed tomatoes
1 can black beans (drained)
1 can red beans (drained)
1 can kidney beans (drained)
1 cup frozen corn kernels
1 cup frozen greens (I used turnip, you could also use collards)
3 Tbsp Chili Powder
3 Tbsp Cumin
1 Tbsp Garlic Powder
A dash or two of Cayenne (more for extra heat)
Salt to taste
Spray the bottom of a large pot with non-stick cooking spray and saute the onion/pepper combo, garlic and jalapeno until the onions are translucent.
Add your spices and cook until fragrant, about 30 seconds.
Add the remainder ingredients and bring to a boil, stir, then reduce to a simmer. Let simmer until the sweet potatoes are tender and salt to taste along the way.
3/4 cup yellow corn meal
1 1/4 cups Bob’s Red Mill Gluten Free Pancake Mix (if you don’t need to be gluten-free, I’m sure you could use busquick)
3 tbsp agave nectar ( you can use maple syrup, or 1/4 cup of sugar as well)
Flax Eggs ( 2 tbsp milled flax-seed mixed with 3 or 4 tbsp water, set aside until a gel forms and add to recipe)
3/4 cup frozen corn kernels
1 cup pumpkin puree
1/2 cup to 1 cup almond milk (or non-dairy milk of choice… I would avoid rice since it has a watery consistency)
Mix all ingredients leave the milk for last and adjust for moisture. The batter will be quite thick. Since we are not using any raw animal ingredients you can taste the batter for sweetness and adjust to your taste.
Pour batter into a cake pan that has been sprayed with non-stick cooking spray and bake at 400 degrees until a knife or toothpick come out clean.
I hope you will enjoy these recipes as much as my family did.
My kids are on fall break this week so finding time to write is more difficult! I will be sharing my 3 tofu recipes as well as homemade veggie burgers (so easy) and Meatless meatloaf in future posts. Stay tuned my friends!
As always, thanks for reading, please pin or share this post with your friends and family.
Your Vegan Friend