Friday, March 14, 2008

Chili and Corn Bread

The Chef: Molly

The Menu: It was typically sunny and blustery outside the VegNews offices today, and the chill from the breeze made the idea of warm corn bread oh so appealing. While the scrumptious loaf, made with a spoonful of corn salsa for spice, was browning in the oven, Molly mixed up an easy pot of white bean chili thanks to the all-natural soup mix by Frontier Soups. In addition to the mix, Molly threw in some artichoke hearts, perfectly chewy mushrooms (from a can shh!), and chunks of homemade tofu bacon made by VegNews’ own Frankie McGee, our perennial supplier of all things delicious and made with love.

The Goods: This sweet and spicy cornbread was a success despite the initial conundrum of what to use for an egg-replacement. After a mini panic attack and rummaging through the shelves, a solution was reached: 1/2 banana mashed in with 1 teaspoon of cornstarch and 1 tablespoon water. Voila! Perfectly tender and sweet corn bread with spicy corn niblets from the salsa. Also note: the edible flowers on top of the corn bread were picked fresh from Frankie’s garden this morning; the red flower is Pineapple Sage and the blue variety is Borage.


Melisser; the Urban Housewife said...

So classic & tasty!

Kristen's Raw said...

I've been going crazy for hemp in my foods. I released my latest ebook with raw vegan hemp recipes about the same time your issue came out highlighting it.

We're tracking on the same wavelength :) Very cool!

Kristen's Raw

vegatee said...

Quick suggestion regarding photos of the dishes: photographing food on a blue background (the plates, in this case) doesn't do the dishes justice because it makes food look less appealing than when photographed on white or red plates. The tomatoes, for example, should be a mouth watering red, yet, in all of these photos, they look... dingy. The problem is that the color blue which surrounds all this wonderful food gives everything a cold, greenish/bluish hue. Check out the photos on for a good example of what I mean.

Wheeler said...

Ohh I haven't had corn bread in forever. What a great idea to add some salsa to it for spice. Nothing is quite as comforting as chili and corn bread. Thanks for the idea guys!

Jessica said...

banana and cornbread success? kudos! very impressive.