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.
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Where is Jess?!?
- jess (of Get Sconed!)
- I retired this blog in 2009. Please visit ComeSconeWithMe.com Thanks!
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10 comments:
Mmmmmmmmm! Jess... nice!
Thanks! I swear it's just the same leftover 'ingredients' as last night and I'm not passing off the innards as chili : )
Looks delicious--I've been thinking about making some chili for veggie chilidogs...
Yeah, you and vegancore.
Looks good as ever.
Chili and cornbread is one of my favorite meals. Such comfort food. Eat this, then have a cupcake for dessert!
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!
I must checkout the cornbread recipe! Thanks!
Happy Weekend!!!
we're having a chilly, rainy today & this food would really hit the spot! i love cornbread.
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?
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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