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.