CHILI AND CORN BREAD

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.

POPCORN NOT MADE IN A KETTLE

POPCORN NOT MADE IN A KETTLE

Preparation time: 7 minutes

1 baking sheet pan

Yield: 4 individual servings

1/2-cup popcorn air-popped

1 1/2-tablespoon maple syrup

1/2-teaspoon salt

Place the hot popcorn in a large brown bag. 

Drizzle the popcorn with the maple syrup. 

Sprinkle with salt. 

Place popcorn on a baking sheet and bake for 5 minutes to set the maple syrup to

prevent stickiness and serve.

LEMON BLUEBERRY MUFFINS

LEMON BLUEBERRY MUFFINS

Muffin pan with muffin cups

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 12 muffins

2/3-cups water

½-cup applesauce

½-cup agave nectar

1 lemon juiced and the zest

2-tablespoons white vinegar

2-cups whole-wheat flour

2-teaspoons baking powder

1-teaspoon-baking soda

¼--teaspoon salt

1-cup blueberries

In standing mixing bowl, mix together the water, applesauce, agave nectar, vinegar, and lemon juice. 

Use a different bowl to whisk together the flour, baking powder, baking soda, salt, and zest from the lemon.

In a small bowl, mix the blue berries with 1/4-cup of the dry mixture to prevent the blueberries from sinking to the bottom.

Add the dry to the wet and mix until uniform.

Fold in the blueberries.

Pour into muffin cups or sprayed muffin pans until ¾ full. 

Bake at 350 degrees for 30 minuets or until a toothpick inserted into the center comes out clean.

BREAKFAST LOAF VARIATION-Pour in a non-stick bread pan, bake at 350 degrees for 35 minutes, or until a toothpick comes out clean when inserted in the center.