Chili and cornbread: my kind of comfort food.
For the muffins, I experimented with vegan cornbread, working with a Tennessee Corn Pone recipe from the Vegan Lunch Box. The muffins are nice, but a bit too salty. They certainly don’t hold a candle to the traditional Southern cornbread recipe.
The okra is inspired by Susanv’s roasted okra recipe. Nice finger food, but I think I prefer my okra smothered in tomato sauce or cooked in a stew (or breaded and deep fried, when I’m feeling sassy).
Chili is such a grand thing. Just combine your favorite vegetables in proportions that seem appealing, add a tin of tomatoes, some beans and tvp, maybe a hot pepper, some chili powder, maybe some cinnamon, salt, and there you have it. This batch of chili contains pinto and kidney beans, tvp, a tin of of roma tomatoes, carrots, celery, bell pepper, more okra, onion and spices. One word of advice: add the spices a little bit at a time, tasting the chili along the way. I’ve made miserably hot chili by adding a large spoonful of chili powder in one go. It’s usually best to be subtle with the spices so as not to overpower the flavorful of all the wonderful veggies in the dish.
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