Friday 11 February 2022

Simple Vegan Cornbread

This cornbread recipe from Nora Cooks was probably one of the best I've ever had - it went amazingly with the chilli we made!

Simple Vegan Cornbread 

Ingredients

1 1/4 cups all purpose flour
1 cup yellow corn meal
2/3 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 1/4 cup unsweetened almond milk
1/3 cup canola oil


Method

Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.

Now pour in the almond milk and canola oil. 

Stir until well combined. 

Pour batter into prepared pan.

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

The Best Vegan Chili

This is probably one of the best chili recipes I've ever tried - we did not use the jalapenos because the kids don't do well with spice. Original recipe is from Kelli Foster on The Kitchn. Goes really well with this cornbread recipe!



The Best Vegan Chili

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery, diced
1 medium jalapeño, seeded and diced
4 cloves garlic, minced
1 tablespoon unsweetened natural cocoa powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon light or dark molasses
1 cup dried red lentils
1 (28-ounce) can fire-roasted diced tomatoes
3 1/2 cups low-sodium vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
For serving (optional):
2 medium avocados, diced
4 medium scallions, thinly sliced

1 medium jalapeño, seeded and thinly sliced


Method

Heat the oil in a Dutch oven over medium heat until shimmering. 

Add the onion, celery, jalapeño, and garlic, and cook until soft, 6 to 8 minutes. 

Add the cocoa powder, chili powder, cumin, paprika, salt, and pepper, and stir to combine. 

Cook for 2 minutes, stirring frequently to ensure the spices don’t burn. 

Stir in the molasses and lentils and cook for a minute more.

Add the tomatoes, broth, and beans, and stir to combine. 

Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

Serve topped with avocado, scallions, and jalapeño, if desired.