Category: Recipes I Have Tried

VEGAN CORNBREAD CHILI

VEGAN CORNBREAD CHILI

CORNBREAD:
15 oz box of cornbread mix (I used trader joes)
15 oz can whole kernel corn
Flax egg
Splash of almond milk
Dash of Tabasco sauce

CHILI:
2 cups cooked brown jasmine rice
2 15 oz cans white beans
3/4 can salt-free tomato sauce
2 tablespoons Ethiopian seasoning powder

INSTRUCTIONS:

Prepare Chili:
* Combine cooked rice with two 15 oz cans (or 4 cups of cooked) drained white beans
* Add tomato sauce & seasoning powder
* Pour into deep glass baking dish & set aside

* Prepare flax egg
(for 10 minures soak 1 T ground flax seed in 2 1/2 T water)

Prepare cornbread batter via:
* Drain canned corn, then blenderize into cream corn
* Combine cream corn & cornbread mix
* Add flax egg & almond milk to get a thick batter
* Add dash of Tabasco
* Spoon batter atop chili in casserole dish

* Bake at 350 for 35-45 minutes

Cousin Hilda’s Mexican Brown Jazmine Rice

Cousin Hilda gave me idea for this. She’s a great chef!

Ingredient:

  • 1/2 can saltfree stewed tomatoes
  • 1/2 fresh Anaheim chile pepper, chopped
  • 1 onion
  • 3 cloves garlic
  • mushrooms
  • half of 8oz can El Pato Mexican tomato sauce
  • 2 cups brown Jazmine rice
  • Water (1 to 1.5 cups)

Instructions:

Water sauté tomatoes, chile, onion, garlic, then rice

Add water, cook covered on low heat for 30+ minutes