Skip to main content

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.

1/2 c applesauce
2 small bananas
2 tbsp ground flax and 6 tbsp water

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!


  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?

    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


Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog



I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…