Today being a rainy, dreary day put me in the perfect mood for making one of my favorite comfort meals: chili and cornbread! I love the combination of the sweetness from the cornbread and the spiciness of the chili. it's perfect.
Tempeh Chili (with some Tofutti Sour Supreme)
Tempeh Chili (serves 8-ish hungry peeps)
2 T canola oil
2 yellow onions, minced
1 green pepper, minced (reds work here, too!)
4 cloves garlic, finely minced
2 jalapenos, minced
2 cans diced tomatoes
1 cup tomato paste
1 can red kidney beans
1 can pinto beans
2-8oz. packages tempeh
1 T hot sauce
1/4 cup Bragg's or tamari
1 tsp salt
1 tsp black pepper
1/4 cup chili powder
2 T cumin
1 T paprika
2 tsp cayenne
2 tsp chipotle powder
1/2 cup cocoa powder
In a large pot, heat 2 T canola oil over medium-high heat. Saute the onions and peppers until softened, then add the garlic, jalapeno, and spices, then reduce heat to low. Saute for 10 minutes. Add in the crumbled tempeh, return heat to medium, and saute for 5 more minutes. Stir in the cans of tomatoes, tomato paste, beans, Bragg's, hot sauce, and cocoa powder. Bring this all to a boil, then reduce heat to low and simmer for 30 minutes. Serve piping hot with a dollop of vegan sour cream and a chunk of cornbread!
A slice of
cornbread with Earth Balance and agave...
Whole Grain Cornbread (serves 8 to 12)
1 1/2 cups cornmeal
2 cups whole wheat flour
1 tsp baking soda
1 1/2 Tbs baking powder
1 tsp sea salt
1/4 cup nutritional yeast
2 Tbs sugar
1/2 cup canola oil
1 cup applesauce
2 cups soymilk
1/2 Tbs apple cider vinegar
1/2 cup water (to rinse out blender left-overs)
1 cup corn
1 jalapeno, minced (optional)
Preheat oven to 350 F. Lightly oil a 9 by 13 pan. Sift dry ingredients into a large bowl. Fold in the corn and jalapeno. Blend the wet ingredients, except the water, together in a blender. Pour in the wet ingredients into the dry ingredients. Pour water in blender and swirl around to get all the leftover batter, then add to bowl. Combine everything until just mixed, but do not over mix! Bake for 2o to 25 minutes, until inserted toothpick comes out clean. Serve warm, slathered with lots of Earth Balance and agave nectar!!
My slice of whole grain cornbread, served with some roasted local squash and breadcrumbs!
A few days ago, I made my favorite Thai Peanut Noodles for dinner, and it was really pretty...but I forgot to post about it! I used mugwort soba noodles, baked tofu, and a saute of garlic, ginger, onions, cabbage, carrots, and broccoli, then topped with my creamy, spicy peanut sauce that I have posted about before. If you've never had a good peanut sauce, give this one a try! For reals.
Thai Peanut NoodlesI have also made some delish desserts this week. I think frosting may be the most important part of a good treat, I must confess! Earlier in the week, I made the
Toasted Coconut Cupcakes from
Vegan Cupcakes Take Over the World. Holy Moses I loved these! I even made my own chocolate-covered espresso beans for the garnish...I was proud :) These are wonderfully paired with a nice mug of
Tahitian Vanilla Hazelnut Yogi Tea with some Silk creamer and agave!!
Toasted Coconut Cupcakes with Coffee Buttercream Frosting and Chocolate-Covered Coffee Beans
Thursday night, I made an AMAZING batch of B
anana Brownies with Peanut Buttercream Frosting, based off of a recipe that I like to make at work. Probably the best brownies I have ever made. The peanut butter-chocolate-banana combination is HEAVEN. Yay for over-ripe bananas! And frosting!!
Banana-Chocolate Chip Brownies with Peanut Buttercream Frosting
Banana Brownies (makes 12)
2 large bananas
1 1/2 cups turbinado sugar
2 tsp vanilla extract
1/2 c canola oil
1 cup soy milk
2 cups whole wheat pastry flour
1/2 cup cocoa powder
1 tsp sea salt
2 tsp baking soda
1 cup chocolate chips
Preheat oven to 350 F. Lightly oil a 9 by 13 pan. Blend bananas, sugar, vanilla, oil, and soymilk in blender. Pour into a large bowl. Sift in the dry ingredients and stir until just combined. Fold in chocolate chips. Pour batter into oiled pan and bake for 25 to 30 minutes, until inserted toothpick comes out clean. Let cool completely, then frost with PB frosting!
Peanut Buttercream Frosting
1/4 cup non-hydrogenated shortening
1/4 cup Earth Balance margarine
1 cup peanut butter
1 tsp vanilla extract
1 T soy milk
2 cups powdered sugar
Cream the shortening and margarine together until well combined. Add in the peanut butter and combine some more. Sift in the powdered sugar, 1 cup at a time, adding in the soymilk between batches. After mixing the second cup of powdered sugar, add in the vanilla and whip for about 5 minutes, until smooth and creamy. Refrigerate until ready to use, then spread on cooled banana brownies.
Steve's hand, getting ready to put his brownie into his hungry belly...
I served these sandwiches with a side of Calciabatas, another VL test recipe. Also known as Fresh Squash Saute, this tasty veggie dish was a saute of summer squash, onions, garlic, winter squash, tomatoes, and spices! It all kind of sauteed and stewed together to make something really flavorful yet simple...a perfect side dish, really! For this, I got to use more local veggies: local patty pan squash and some more of my momma's tomatoes! (p.s. I am so proud of my mom's new-found green thumb! yay!) 
