Wednesday, March 30, 2011
Chili and Cornbread
Just when we thought we were in the clear .... We had a week of beautiful high 60's and low 70's weather, then we got MORE snow!
So what was I to do? Obviously, go to the kitchen to express my sorrow and comfort my soul! =-) HA!
The chili has quite the protein punch with the combination of both tempeh and chickpeas. Although it is not heavy, all you need is one cup to make a meal. The cornbread is not only the required and quintessential accompaniment, but it is also not dense at all. It has good texture from the medium grind cornmeal but is nice and "fluffy" light!
Here goes ...
1 yellow onion, diced
3 cloves of garlic minced
1 red bell pepper, diced finely
1 pkg of soy crumbles OR 1/2 pkg of soyrizo (soyrizo adds more flavor)
1 pkg of tempeh diced into 1/4 in. cubes
32 oz. can of diced tomatoes
1/2 cup vegetable broth
12 oz. cooked chickpeas*
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
2 bay leaves
salt and pepper to taste
1. In large heavy bottomed pot (with heavy tight fitting lid), sautee the onion until slightly translucent.Add soyrizo or soy crumbles and brown. Add bell pepper, tempeh cubes and garlic with a sprinkle of salt and pepper and continue sauteing until tempeh is slightly browned.
2. Add tomatoes, broth, cumin, bay leaves and chickpeas. Cook on low heat for at least 45 min. stir every few minutes to keep from sticking to the bottom.
* Canned chickpeas are fine, but if you can cook them yourself the flavor is much better and you cut the price to 1/4 that of canned. They might take a while, so you have to plan for it and cook the chickpeas the day before. Cook 1 cup of dry chickpeas and you will use half for this recipe and you can freeze the other half for later use, like for some home made hummus!
Cornbread (not vegan)
2 cups cornmeal
1/4 cup all purpose flour
1/2 cup almond meal
2 tablespoons sugar
2 1/2 tsp. baking powder
1/2 teaspoons baking soda
1 tsp salt
2 cups soy milk unsweetened + 2 tsp. apple cider vinegar
2 large eggs
1/4 cup vegetable oil
1. Preheat oven to 450F. And "grease" with butter a 9 in cake pan.
2. Combine soy milk with cider vinegar and set aside.
3. Mix cornmeal, all purpose flour, almond meal, sugar, baking powder, baking soda and salt in a large bowl.
4. In small bowl whisk eggs with oil until foamy and then add the soy milk mixture.
5. Combine wet and dry ingredients in batches.
6. Pour into pan and bake in center of the oven for 16-18 min. Let cool before slicing.
Enjoy, you will have enough to share with your neighbors or halve recipe.