Sunday 29 november
7
29
/11
/Nov
11:16
Chickpea and Corn Chili
Ingredients:
2 cups mock chicken or veg broth
1-15 oz can fire-roasted diced tomatoes
1-4 oz can fire-roasted diced green chilis
1 large onion, diced
1 green bell pepper, seeded and diced
1/4 tsp paprika
2 tsp ground cumin
1 tbsp chili powder
1 tbsp pure maple syrup
2 tbsp tomato paste
2 cups frozen roasted corn
1-15 oz can chickpeas, drained and rinsed
1-15 oz can canneli beans, drained and rinsed
1-8 oz can tomato sauce
1/2 tsp salt
1/8 tsp cayenne powder
Directions:
In a large pot, combine broth, tomatoes, chilis, onion, bell pepper, paprika, cumin and chili powder. Cover and bring to a boil, then reduce to low and simmer for an hour or until most, but not
all of the liquid has cooked off and the onions are translucent and the green peppers tender. Ideally, you want a thin layer of liquid still coating your pan. If you’re in a rush, don’t worry —
you can cook it less you’ll just have a soupy chili. Next, add the tomato paste, pure maple syrup and frozen corn. Reduce the heat to the lowest possible setting and heat thoroughly. Once corn is
warm, add beans and tomato sauce plus salt and cayenne to taste. Then continue to heat over low heat until beans are warm, about 5 minutes. Garnish with cilantro leaves and add vegan shredded
Monterary jack cheese or a dollop of vegan sour cream over top if desired.
Can’t find fire roasted? Don’t worry, regular (plain) diced tomatoes, green chilis and frozen corn will work just fine. If you happen to stumble across those diced tomatoes with jalapenos, grab
‘em and use in this recipe for a real kick and added flavor. You can also use hot sauce instead of cayenne if you’d like and feel free to up the chili powder to 2 tbsp if you have a weaker blend
or just really like the flavoring.
***
Vegan Cornbread
Ingredients
1 cup soy milk
1 tsp lemon juice
1 1/2 cups yellow cornmeal
1/2 cup whole wheat pastry flour
1/4 cup raw sugar
2 tsp baking powder
5 tbsp applesauce
2 tbsp pure maple syrup or agave
1 tsp vanilla extract
2 pinches sea salt
1 tbsp lemon zest
Directions
Preheat 350 F
1. whisk soy milk with vinegar until bubbly, set aside
2. In large bowl, mix dry ingredients (cornmeal, flour, sugar, baking powder, salt)
3. Add applesauce, agave, maple and vanilla to dry mixture (do not mix)
4. Re-whisk soy milk until foamy
5. pour wet into dry mixture and mix about 1o times
6. add zest, kernels if using and mix gently
7. only whip as many times as needed
For Muffins: bake 10-12 minutes, yields 9 small muffins
For Bread: bake 30-35 minutes
