VEGAN CORN BREAD WITH JALAPENOS and MANZANA CHILI VERDE

[Guest guest]

VEGAN CORN BREAD WITH JALAPENOS

 

Serve with Manzana Chili Verde **(see below)**

 

2 tablespoons ground flax seeds

6 tablespoons water

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon table salt

1 cup soy milk

1/4 cup canola oil

1-2 jalapeños, sliced into rings

 

1. Preheat oven to 425 degrees.

2. Spray 8-inch-square baking dish with nonstick cooking spray.

3. Bring the water to a boil in a small saucepan.

4. Add the ground flax seeds, reduce the heat to medium-low, and simmer

the ground flax seeds in the water for 3 minutes or until thickened,

stirring occasionally.

5. Set aside.

6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking

powder and salt until well-combined.

7. Add the ground flax seed mixture, soy milk and canola oil to the

flour mixture.

8. Beat just until smooth (do not over beat).

9. Pour into prepared baking pan and top batter with jalapeno rings.

Bake for 20 to 25 minutes, or until a toothpick inserted in the middle

comes out clean.

10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then

turn right side up and continue to cool until warm, about 10 minutes

longer.

 

MANZANA CHILI VERDE

 

We've all heard about the black bean or vegetable versions of chili that

vegans eat, but this green chili adds a

Spanish-influenced twist with sliced apples.

 

1 pound baby Yukon golds or other thick-skinned potato, cut into

1/2-inch pieces

2 tablespoons vegetable oil

1 large yellow onion, diced

3 jalapeños, seeded and sliced thinly

2 poblano peppers, seeded and chopped into 1-inch pieces

4 cloves garlic, minced

3 teaspoons ground cumin

1 teaspoon dried oregano (preferably Mexican oregano)

1 teaspoon salt

1/3 cup dry white wine

1 pound tomatillos (about 10 small to medium ones), papery skin removed,

washed, chopped into 1/2- to 3/4-inch pieces

2 Granny Smith apples, cored, quartered and sliced thinly

2 cups vegetable broth

1/4 cup chopped scallions, plus extra for garnish

1 cup loosely packed fresh cilantro

1 (15-ounce) can small white beans, such as navy or cannellini, drained

and rinsed

Juice of 1 lime

Avocado slices for garnish

 

1. Place the chopped potatoes in a small saucepan, cover with water and

bring to a boil. Let boil, covered, for a little less than 20 minutes,

until the potatoes are easily pierced with a fork. Drain and set aside.

Of course, you should be preparing everything else while it is boiling.

2. Prepare a soup pot over medium-high heat. Sauté the onions, jalapeños

and poblanos in oil for about 10 minutes, until everything is softened

and the onions are slightly browned.

3. Add the garlic, cumin, oregano and salt. Sauté for one more minute,

until the garlic is fragrant. Add the white wine and tomatillos. Raise

the heat a bit to let the wine reduce and tomatillos release their

juices, about five minutes.

4. Add the apples, vegetable broth, scallions and 1/2 cup of cilantro.

Lower the heat to a simmer (medium-low) , cover and cook for 20 minutes.

5. Use an immersion blender to partially puree everything. If you don't

have one, then let the mixture cool slightly and transfer to a blender

or food processor; pulse until just slightly chunky. If using a blender

or food processor, transfer the mixture back to pot.

6. Taste for sweetness/tartness. Tomatillos are sometimes bitter; if

that is the case, add a teaspoon or two of sugar and that should level

things out. Add the cooked potatoes and the beans, and simmer for a few

more minutes, until everything is heated through.

7. Add the remaining cilantro and the lime juice. Ladle into bowls,

garnish with avocado and scallions, and serve.

 

Note: If you can't find poblanos, green bell peppers taste good, too.

 

Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero