Friday, June 25, 2010

Chili and Cornbread

The Chef: Abby

The Menu: Three-bean chili filled with pinto beans, kidney beans, black beans, onion, tomato, meat-free hamburger mix, and sweet potato topped with squares of Wholesome Chow Homestyle Cornbread and dollops of We Can't Say It's Sour Cream. Abby baked a fresh batch of tasty, fluffy corn muffins for our chili-dipping pleasure, and completed the meal with a crunchy salad of mixed greens, onion, cabbage, and grated carrot.

The Goods: Nothing is more satisfying on a chilly, cloudy afternoon than a hearty bowl of vegan chili—unless it's a hearty bowl of vegan chili and cornbread. Lets just say that if we weren't pretty big fans of Wholesome Chow before lunch, we definitely are now. Okay, so maybe we were already in love with its line of all-vegan baking mixes before lunch. Seriously, from its perfectly spiced Chai Spice Cake Mix to its exotic Lavender Cake Mix, every product we've taste tested so far has been a home run. In review, we feel a 4pm cake-sized snack maybe be an appropriate afternoon treat.

1 comment:

Wholesome Chow said...

Wowie! Blown away VegNews staffers! Thanks for all the great feedback on our products! So so happy to hear you enjoy! We have a new product out since we last spoke, its a Vegan Chocolate Chai Spice Cake Mix. Interested in a sample pack?

Much love,

Veronica and Jeffrey of Wholesome Chow