Guest guest Posted January 3, 2010 Report Share Posted January 3, 2010 Chico, thank you so much for posting this recipe! It's such a nice change from our usual chili. I love the hint of apples and wine, and the blending, potatoes, and cannellini beans make a really great texture. What a terrific, hearty comfort food for a cold day! I use Veganomicon pretty regularly, but I'd never looked at that recipe until you posted it, so thank you for that, too! I also like the corn bread recipe you posted with it. (That one, we make fairly often Thanks again! Peace, Mo > > > ------- > [veg_grp] VEGAN CORN BREAD WITH JALAPENOS and MANZANA CHILI > VERDE > Mon, 28 Dec 2009 15:20:42 -0800 (PST) > Chico Juarez > > > > > > VEGAN CORN BREAD WITH JALAPENOS > Serve with Manzana Chili Verde **(see below)** > > 2 tablespoons ground flax seeds > 6 tablespoons water > 1 cup all-purpose flour > 1 cup cornmeal > 1/4 cup sugar > 4 teaspoons baking powder > 3/4 teaspoon table salt > 1 cup soy milk > 1/4 cup canola oil > 1-2 jalapeños, sliced into rings > > 1. Preheat oven to 425 degrees. > 2. Spray 8-inch-square baking dish with nonstick cooking spray. > 3. Bring the water to a boil in a small saucepan. > 4. Add the ground flax seeds, reduce the heat to medium-low, and simmer > the ground flax seeds in the water for 3 minutes or until thickened, > stirring occasionally. > 5. Set aside. > 6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking > powder and salt until well-combined. > 7. Add the ground flax seed mixture, soy milk and canola oil to the > flour mixture. > 8. Beat just until smooth (do not over beat). > 9. Pour into prepared baking pan and top batter with jalapeno rings. > Bake for 20 to 25 minutes, or until a toothpick inserted in the middle > comes out clean. > 10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then > turn right side up and continue to cool until warm, about 10 minutes > longer. > > MANZANA CHILI VERDE > > We've all heard about the black bean or vegetable versions of chili that > vegans eat, but this green chili adds a > Spanish-influenced twist with sliced apples. > > 1 pound baby Yukon golds or other thick-skinned potato, cut into > 1/2-inch pieces > 2 tablespoons vegetable oil > 1 large yellow onion, diced > 3 jalapeños, seeded and sliced thinly > 2 poblano peppers, seeded and chopped into 1-inch pieces > 4 cloves garlic, minced > 3 teaspoons ground cumin > 1 teaspoon dried oregano (preferably Mexican oregano) > 1 teaspoon salt > 1/3 cup dry white wine > 1 pound tomatillos (about 10 small to medium ones), papery skin removed, > washed, chopped into 1/2- to 3/4-inch pieces > 2 Granny Smith apples, cored, quartered and sliced thinly > 2 cups vegetable broth > 1/4 cup chopped scallions, plus extra for garnish > 1 cup loosely packed fresh cilantro > 1 (15-ounce) can small white beans, such as navy or cannellini, drained > and rinsed > Juice of 1 lime > Avocado slices for garnish > > 1. Place the chopped potatoes in a small saucepan, cover with water and > bring to a boil. Let boil, covered, for a little less than 20 minutes, > until the potatoes are easily pierced with a fork. Drain and set aside. > Of course, you should be preparing everything else while it is boiling. > 2. Prepare a soup pot over medium-high heat. Sauté the onions, jalapeños > and poblanos in oil for about 10 minutes, until everything is softened > and the onions are slightly browned. > 3. Add the garlic, cumin, oregano and salt. Sauté for one more minute, > until the garlic is fragrant. Add the white wine and tomatillos. Raise > the heat a bit to let the wine reduce and tomatillos release their > juices, about five minutes. > 4. Add the apples, vegetable broth, scallions and 1/2 cup of cilantro. > Lower the heat to a simmer (medium-low) , cover and cook for 20 minutes. > 5. Use an immersion blender to partially puree everything. If you don't > have one, then let the mixture cool slightly and transfer to a blender > or food processor; pulse until just slightly chunky. If using a blender > or food processor, transfer the mixture back to pot. > 6. Taste for sweetness/tartness. Tomatillos are sometimes bitter; if > that is the case, add a teaspoon or two of sugar and that should level > things out. Add the cooked potatoes and the beans, and simmer for a few > more minutes, until everything is heated through. > 7. Add the remaining cilantro and the lime juice. Ladle into bowls, > garnish with avocado and scallions, and serve. > > Note: If you can't find poblanos, green bell peppers taste good, too. > > Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero > > > Quote Link to comment Share on other sites More sharing options...
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