Thursday, May 25, 2006

Zucchini - Corn Chili and Homemade Cornbread

PPK cornbread and make-shift chili (aka the best kind) consisting of kidney beans I had in the freezer [home soaked], black beans, fresh corn, zucchini, Muir Glen organic tomatoes, tvp and spices.

14 comments:

KleoPatra said...

Mmmmmmmmm! Jess... nice!

jess (of Get Sconed!) said...

Thanks! I swear it's just the same leftover 'ingredients' as last night and I'm not passing off the innards as chili : )

Megan the Vegan said...

You and Vegancore must be on the same wavelength! Too funny! I've never made corn bread (and I honestly can't ever remember eating it). Seems like lots of you love the stuff, so I better see what I'm missing.

Amy O'Neill Houck said...

Looks delicious--I've been thinking about making some chili for veggie chilidogs...

Chris said...

Yum! It's been too long since I've made cornbread. And I haven't tried the PPK recipe - I'll have to give it a try soon.

KaiVegan said...

Yeah, you and vegancore.

Looks good as ever.

Carrie™ said...

Chili and cornbread is one of my favorite meals. Such comfort food. Eat this, then have a cupcake for dessert!

Jody from VegChic said...

Jess, looks great. This post reminded me of a Let's Get Baked With Matt and Dave vegan podcast. They made a a Tamale Pie from Laurel's Kitchen cookbook. Pretty similiar to what you made accept it all goes in the same pan.

I'm planning to try the tamale pie next week!

PS - I hope you don't mind me changing my display name. Your (of get sconed) just makes sense!

Harmonia said...

I must checkout the cornbread recipe! Thanks!

Happy Weekend!!!

Vicki said...

we're having a chilly, rainy today & this food would really hit the spot! i love cornbread.

Shara said...

Yummmm! That looks so good!

Melissa West said...

So you love that cornbread? I think I always mess up my cornbread by making it with spelt flour. Is the trick using white flour? Does the cornmeal make up for the white flour nutritionally? I use the recipe from Sarah Kramer's book La Dolce Vegan... I've made it a few times (with spelt flour) and I don't like it. Also I never have those 6 oz yogurts on hand, wonder if applesauce would make a good substitute?

jess (of Get Sconed!) said...

Hi J$- I definitely do not mind! Makes total sense.

Dragonslayer - I don't know about the nutritional content, but I do know spelt is tricky to sub with, maybe that was the problem? I would certainly sub applesauce or blended silken tofu with the soy yogurt, or flax goop. Enjoy!

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