Tonight's dinner

December 1, 2007

Chili (fat-free, vegan) and cornbread (neither). The chili is the best

I've ever made, and I don't even like chili all that much. Everyone else

liked it, too.

Pics at http://serenecooking.livejournal.com/31087.html

Recipe is there, too, but I'll put it here for those who don't feel like

clicking over:

Soak (or quick-pressure-soak) 1 cup of small red beans. Sautee 1 chopped

onion in water until softened. Add 1 teaspoon salt, 2 tablespoons each

ground cumin and chili powder, and 2 teaspoons granulated garlic. Sautee

a little longer to toast the spices a little.

Drain the beans.

Into a large soup pot or pressure cooker, place beans and enough water

to barely cover, then add onion/spice mixture, 1 chopped bell pepper, 1

chopped poblano chili, 1 15-ounce can of tomato sauce, and the kernels

from two ears of corn.

Either simmer for an hour or two, or do as I did and bring to high

pressure, cook for 6-8 minutes, and then release the pressure as slowly

as you have time for.

Serene

December 1, 2007

, Serene <serene-lists

wrote:

>

> Chili (fat-free, vegan) and cornbread (neither).

Neither fat-free nor vegan?

If you ever want to try a vegan (not fat free) cornbread, try the

one from simply vegan. Use real maple syrup, it's awesome. I

usually use a " generous " 1/3 cup.

I have made this virtually fat free, by using more maple syrup and a

lot less oil. It's good that way, too... just different.

I make in a cake pan, so it's thinner. I like it a little crispy.

hygieia,

b

Corn Bread

(From Simply Vegan)

(Serves: 6)

1 cup cornmeal

1 cup whole wheat flour

1 Tablespoon baking powder

1/4 cup oil

1 cup soy milk

1/3 cup molasses or maple syrup

Preheat oven to 375 degrees. Mix ingredients together in a bowl.

Pour batter into lightly oiled 8-inch round pan. Bake for 20 minutes.

Total calories per serving: 299

Fat: 11 grams Total Fat as % of Daily Value: 17%

Protein: 6 grams Iron: 3 mg;

Carbohydrate: 46 grams Calcium: 161 mg

Dietary fiber: 2 gm Sodium: 29 mg

December 1, 2007

Hi there,

I don't know if this is any help, but I make whole wheat bread without any oil or fat. I just use apple sauce instead, same amount as if I used oil.

I think I might have a recipe somewhere for a fatfree cornbread though. Let me know if you'd like me to hunt it out. :-)

Teresa

new to vegan eating and living in New Zealand

-

Brett

Sunday, December 02, 2007 7:28 AM

Re: Tonight's dinner

, Serene <serene-lists wrote:>> Chili (fat-free, vegan) and cornbread (neither). Neither fat-free nor vegan?If you ever want to try a vegan (not fat free) cornbread, try the one from simply vegan. Use real maple syrup, it's awesome. I usually use a "generous" 1/3 cup. :)I have made this virtually fat free, by using more maple syrup and a lot less oil. It's good that way, too... just different.I make in a cake pan, so it's thinner. I like it a little crispy.hygieia,bCorn Bread(From Simply Vegan)(Serves: 6)1 cup cornmeal1 cup whole wheat flour1 Tablespoon baking powder1/4 cup oil1 cup soy milk1/3 cup molasses or maple syrupPreheat oven to 375 degrees. Mix ingredients together in a bowl. Pour batter into lightly oiled 8-inch round pan. Bake for 20 minutes.Total calories per serving: 299 Fat: 11 grams Total Fat as % of Daily Value: 17% Protein: 6 grams Iron: 3 mg; Carbohydrate: 46 grams Calcium: 161 mg Dietary fiber: 2 gm Sodium: 29 mg

December 2, 2007

Serene wrote:

>Chili (fat-free, vegan) and cornbread (neither). The chili is the best

>I've ever made, and I don't even like chili all that much. Everyone else

>liked it, too.

>

I make a vegan fat-free corn bread that is quite good. It is an

adaptation of my mom's recipe.

1 cup yellow corn meal

1 cup flour (all purpose or whole wheat)

1/4 cup beet sugar

2 tsp baking powder (Rumsford)

1/4 tsp salt

1 cup soy milk

1/4 apple sauce

1 egg worth of egg replacer (I use the powdered stuff that sounds like energy,

but I cannot recall the spelling), wisked with a fork

Mix the dry ingredients together. Mix the wet ingredients together. Put the

wet ingredients in the dry ingredients. Bake in a square baking dish at 400

degrees for 20-25 minutes, until top is golden and toothpick comes out clean.

Enjoy!

Aly

December 2, 2007

Hi

You can also substitute flax seed in a 3:1 ratio. 1/4 cup oil = 3/4 cup flax seed

Gina

----

Teresa

12/01/2007 01:42:32 PM

Re: Re: Tonight's dinner

Hi there,

I don't know if this is any help, but I make whole wheat bread without any oil or fat. I just use apple sauce instead, same amount as if I used oil.

I think I might have a recipe somewhere for a fatfree cornbread though. Let me know if you'd like me to hunt it out. :-)

Teresa

new to vegan eating and living in New Zealand

-

Brett

Sunday, December 02, 2007 7:28 AM

Re: Tonight's dinner

, Serene <serene-lists wrote:>> Chili (fat-free, vegan) and cornbread (neither). Neither fat-free nor vegan?If you ever want to try a vegan (not fat free) cornbread, try the one from simply vegan. Use real maple syrup, it's awesome. I usually use a "generous" 1/3 cup. :)I have made this virtually fat free, by using more maple syrup and a lot less oil. It's good that way, too... just different.I make in a cake pan, so it's thinner. I like it a little crispy.hygieia,bCorn Bread(From Simply Vegan)(Serves: 6)1 cup cornmeal1 cup whole wheat flour1 Tablespoon baking powder1/4 cup oil1 cup soy milk1/3 cup molasses or maple syrupPreheat oven to 375 degrees. Mix ingredients together in a bowl. Pour batter into lightly oiled 8-inch round pan. Bake for 20 minutes.Total calories per serving: 299 Fat: 11 grams Total Fat as % of Daily Value: 17% Protein: 6 grams Iron: 3 mg; Carbohydrate: 46 grams Calcium: 161 mg Dietary fiber: 2 gm Sodium: 29 mg