Monday, February 6, 2012

Vegan Chili and Cornbread

I really need to get back to posting daily. The past month has not only been non stop for me, but the food has been awesome and full of comfort. You see it has been cold here.... real cold, like the dogs pee is frozen before they are done kind of cold. Frozen snot cold.

So we have been comfort fooding it up around here. Add that to the fact that Daddy has been gone for the first time in MONTHS so I am getting to cook all my food for a change :) It has been nice.

This is s spin on my original chili recipe. I found out over Christmas my dad taught my mom how to make chili, who knew.

Enjoy, I hope your snot is not frozen and your dogs are not slipping on their own frozen pee.


2Tbl vegan butter or oil of choice
1 green pepper, chopped
1 cup chopped fine onion
3 cloves of minced garlic
2Tbl chili powered
1 Tbl roasted cumin
worstshire splashes
1 can rotel, NOT drained
1 cup rinsed quinoa
1 1/2 cups veggie broth

Melt butter over medium high heat. Saute onions and peppers until wilted, about 7 minutes or so. Add garlic and spices and stir for about a minute. Add the can of Rotel with quinoa and broth, bring to a boil, reduce heat to simmer and cover for about 15 minutes until quinoa is done. Serve over cornbread. You could also add black or kidney beans at the end to warm them up and serve that way.


Tbl ground flax seed
3 Tbl warm water
1 cup cornmeal
1 cup GF flour blend of choice
2/3 cup sugar
2 Tbl baking powder
1 cup almond milk

Mix the water and flax in a small bowl and set aside. Mix all the dry ingredients together in a large bowl. Add milk and flax mixture and mix well, pour in greased pan and bake at 350 for about 20 minutes.

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