Lentil Chili w/ GF Cornbread

Garden food really is the best. The flavor of that produce can never be matched by commercially distributed goods and that's a scientific fact.

For dinner, I made this flavor popping daddy and I'm crazy proud of how well it turned out. If you don't have garden fresh tomatoes don't kill yourself, but do promise yourself to plant at least one tomato plant next summer so you can taste the rainbow.

I used about 2 pounds of tomatoes from my garden instead of the big ass can of crushed tomatoes I used to use in chili. The tomatoes ranged in all shapes, sizes, colors, and varieties. And this shit is off the hook.




2 tbsp vegan butter
1 red onion, chopped
6 garlic cloves, minced
3 carrots, diced
3 anaheim peppers, diced
2 lbs of tomatoes, diced
2 c lentils
1/4 c chili powder
1 tsp cumin
1 tsp oregano
1 1/2 tbsp tamari
1 tsp sugar
2 tsp unsweetened cocoa powder
4 c broth
  1. Melt your butter (or use oil) and fry up the red onion, garlic, carrots, and peppers. I like to do this on a low heat for a longer period time, so that the onions get all caramel-y and sweet.
  2. Add in the rest of the ingredients and let simmer with a lid on it until you have  to eat it. That's when it's done.


 

I don't know if any of you have noticed but I've kinda been gluten free for a little while. It's been going super grand! I am not missing any gluten based products except beer and corn bread. So far all the gluten free beer I've tried tasted like ass water. So I've focused my attention on my other lost love.

Here's a gluten free cornbread that's super easy and fucking tasty. Don't get hung up on the pumpkin; I only used it because I have some in the fridge that needs to get ate. If you don't have any that's cool; use a substitute that equals somewhere around 2 eggs.

Options:
1/2 c applesauce
2 small bananas
2 tbsp ground flax and 6 tbsp water
ener-G
google

1 3/4 c cornmeal
2 tsp baking powder
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
1 c cashews
1 3/4 c water
1/2 c pumpkin puree
  1. Preheat your oven to 450 and get a cast iron skillet all greased up and hot on the stove top. I guess really you can use whatever pan you wish but if you're not using a cast iron skillet don't heat your pan on the stove and also skip step 3.
  2. Mix up all your shit into a batter.
  3. Pour batter into the hot skillet and let cook for 5 minutes or so. This gives your bread the best crispy exterior to shove in your face.
  4. Bake for 20 minutes or so. 
  5. Eat up, vegheads!



Comments

  1. Anonymous15:16

    I don't see the cashews in the cornbread. Were they ground up? Can I use flax instead?
    Is pumpkin puree generally a good substitute for eggs?

    ReplyDelete
    Replies
    1. I blended the cashews with the rest of the ingredients. Flax might work but the blended cashews are a substitute for milk in this case. Puréed pumpkin is a great substitute fore eggs while baking

      Delete

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