Thursday, November 29, 2007

Cornbread Chili, and Tortilla Chips with Nacho Sauce

Tonight's main dish is inspired by Jennifer Schmoo of Vegan Lunchbox fame, namely her recipe for vegan Tennessee Corn Pone. I have no idea what pone is, exactly, but I liked the idea of a cornbread topping over chili. So, I whipped up my own chili and topped it with her pone recipe. I also made her nacho cheese sauce which is absolutely delicious drizzled over tortilla chips laced with salsa.


Note: I was cooking for 7 tonight (my in laws are up for a visit). Feel free to half the recipe.

Cornbread Chili
CHILI INGREDIENTS
- 2 tbsp oil
- 1 yellow onion, diced
- 1 small red onion, large dice
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 1 orange pepper, seeded and diced
- 4 cloves garlic, minced
- 2 cups cooked red kidney beans
- 2 tbsp chili powder (or more)
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp cocoa powder
- salt and pepper to taste
- 1 large can plum tomatoes (with juice), roughly chopped

CORNBREAD INGREDIENTS
- 2 1/4 cups plain soymilk
- 2 tbsp apple cider vinegar
- 1/4 cup ground flax seed
- 1 1/2 cup cornmeal
- 1 1/2 tsp baking soda
- 1 tsp salt

METHOD:
Preheat oven to 400 degrees
1. Saute onions, peppers, and garlic in oil over med-hi heat until onions are translucent. Add in beans and spices and mix thoroughly. Add in tomatoes and heat to bubbling. (You want a drier chili than normal so the cornbread topping will cook properly)
2. Whisk soymilk, flax, and vinegar in a medium bowl. Mix cornmeal, baking soda, and salt in a large bowl. Add in wet ingredients and mix until moistened.
3. Put chili in a lightly oiled cast iron pan (a big one--at least 12 inches). Top with cornbread batter. Bake for 30-35 mins, or until cornbread is firm and cooked through.
Nacho Cheese Sauce
INGREDIENTS
- 2 cups water
- 1/4 cup raw cashews
- 4 oz jar of pimentos, drained
- 1 cup nutritional yeast
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 1/2 tsp, salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp cumin

METHOD:
1. Blend all ingredients until very smooth. Whisk in a saucepan over medium heat until thickened and bubbling.

8 comments:

Nurse Veggie said...

Hi Vegan Dad,
I'll be making those scalloped potatoes of yours tonight with the chickpea cutlets from veganomicon. I added a link to your blog from my blog. I wasn't sure of blogging etiquette.
I hope you're surviving the snow and sub-zero temperatures. I'm from southern Ontario and I was informed of the blizzards everyone has been getting. As recently mentioned on a previous comment I just moved to Seattle and actually miss the snow (the before christmas snow, not the brown mush after christmas snow).

all the best,

Vegan Dad said...

PLease let mw know how the potatoes come out. I am always curious if my explanations actually translate into a successful dish for someone else.

I was reading your blog with a twinge of envy. I am really happy to be back in Canada, but Ohio was a vegan paradise (who would have guessed?) compared to here. No more Whole Foods or Trader Joe's for me (boo hoo). I did find tempeh the other day at a health food store, but it was 5 bucks! *sigh*

Nurse Veggie said...

I was a little skeptical of the scalloped potatoes but I have to say they were really good. I tried to half the recipe (it's only me and my husband Jon) and it turned out a little too liquidy but it was still really good. I decided against the chickpea cutlets and made your tofu instead with the glaze which also turned out really well.

Bravo and thank you!

Vegan Dad said...

I am glad it worked out! You can be flexible with the number of potatoes you use, too. The trick is to use think layers of sauce, and just keeping layering in potatoes until the sauce is done--that keeps them from being to liquidy (but, then again, I like more liquidy scalloped potatoes).

Anonymous said...

wow, your cornbread recipe has no other flour in it than the cornmeal? intriguing! i'll have to try it.

Vegan Dad said...

I guess this is what separates "pone" from "cornbread."

Nurse Veggie said...

Just to add on...

my vegetarian husband and I quote

"these scalloped potatoes are vegan?!"

He couldn't get over the fact they were vegan.

From someone who would drink cheese for breakfast if he could...this is a GREAT complement!

Vegan Dad said...

Well, who hasn't wanted to reach for a tall glass of cheese every now and then?