FAST AND EASY CHILI
Preparation time: 15 minutes
Yield: 8 servings
2-cups TVP
2 cans (15 ounce) or 4-cups cooked kidney beans
2-tablespoons oil
1-cup onion, chopped
1 bell pepper, chopped
1-tablespoon cumin powder
1-tablespoon chili powder
1-tablespoon soy sauce
1 can (28 ounces) whole tomatoes squished
In a large bowl, reconstitute the TVP by adding the same
amount of water (2 cups) with the cumin, chili and soy sauce. Mix and set aside
for 20 minutes.
In a large pot, heat the oil and sauté the onions and bell
pepper. (This step can be replaced by
adding a cup of prepared salsa.)
In the same pot add the beans, the reconstituted TVP, and
the tomatoes. Bring to a boil and then
simmer for 15 minutes.
Top each bowl of chili with green onion, vegan cheese, or
hot sauce.
CORN BREAD
Non-stick 8-inch square baking pan or muffin pan
Preheat oven to 350 degrees
Preparation time: 15 minutes
Yield: 16 squares or 12 muffins
2-cup water
1/3-cup flaxseed, ground
1/2-cup maple syrup
1/4-cup coconut oil
1/2-cup maple syrup
1-cup whole-wheat flour
1-cup yellow corn meal
2-teaspoons baking powder
1-teaspoon baking soda
1/2-teaspoon salt
optional: 1-cup corn
kernels and or1/2-cup chopped green peppers
In the standing mixing bowl, mix together the flaxseed,
water, applesauce, oil, and maple syrup.
Whisk together in another bowl, the flour, corn meal, baking
powder, baking soda, and salt. Add the
dry to the wet until the mixture is uniform.
Pour into a non-stick 8-inch square baking dish or muffin
pan. Use muffin liners if desired.
Bake at 350 degrees for 25 minutes or until a toothpick
inserted into the center come out clean.
Serve with rice, salad, cut veggies, chips, or crackers,
corn bread.
