May 24, 2011

Corny Bread and Spicy Chili

"Kinda" Corny Bread
Adapted from Eat, Drink and Be Vegan
Makes about 12 squares
  • 1 cup cornmeal
  • 1 cup oat flour (can use any flour)
  • 1 cup frozen corn kernels
  • 1/2 cup non-dairy milk (I used rice milk)
  • 2 flax seed eggs (1 tbsp flax + 3 tbsp water, whisk and let sit)
  • 3 tbsp chia seed gel
  • dash o' salt
Preheat oven 375* and cover 8x8" pan with parchment paper, or oil if you wish (you can also use a muffin tin!) Combine half cup corn kernels, flax eggs and rice milk in a food processor. Process until creamy, pour into medium sized bowl. Add remaining corn kernels, chia seed gel, flours and salt. Stir to combine. Pour into baking dish and bake 25 minutes or so, until toothpick comes out dry. Pair with a delicious chili, these babies need a savory friend in order to be fully enjoyed!


Mexican Spicy Chili
Adapted from Larene Gaunt
serves 2
  • 2 cups cooked pinto beans
  • 1 bell pepper, diced
  • 1 cup broccoli florets, cut into bits
  • 1/2 medium summer squash, diced
  • 1 serrano chili, diced
  • 1 cup packed spinach, cut into strips
  • Mexican spicy mix: chili powder, garlic bits, onion powder, salt and pepper
Heat a medium pot to medium-high heat, add a splash of avocado oil (or oil of choice) and the peppers. Cover and let cook for about 5 minutes. Add remaining ingredients, except beans and spinach, and the spicy mix. Stir to coat veggies with spices, add beans and spinach. Cover and cook 10 minutes (you may add a few splashes of water if needed). Serve with corny bread!


happy tuesday :)


And this is His commandment, that we believe in the name of His Son Jesus Christ and love one another, just as He has commanded us. 1 John 3:23

1 comment:

  1. Chili + corn bread = YUM! Great recipes, girl!