Monday, November 5, 2007
Stinky Pants Chili and Gluten Free Vegan Jalapeno Corn Bread
There is a reason I call this chili "Stinky Pants." And I'm sure it needs no further explanation. Therefore, due to the excess of beans, if you have some Beno on hand, you may want to add a few drops...Or half the bottle...Depending on your reaction to gaseous foods.
I also must apologize in advance, when I make Chili I rarely measure anything, therefore the following ingredients are an estimate, you can always add more or less to your taste, and omit or add any vegetable to your liking.
The corn bread is an absolute must here. I've done a lot of experimenting with gluten-free vegan baking and I think I finally have it down to a science. This bread is great, soft and fluffy with a nice crumb that will surely fool any of your gluten eating friends and family.
Stinky Pants Chili
2 small or one large can pinto beans, drained
1 can black beans, drained
1 jalapeno chile, diced
1 quart vegetable stock
2 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 can sweet corn, drained
1 yellow squash, halved and cut into chunks
1 zucchini squash, halved and cut into chunks
1 Tablespoon chili powder
2 tsp. ground cumin
2 teaspoons sweet Hungarian paprika
1/2 tsp. dried oregano
Pinch of cayenne pepper, or to taste
3 cloves garlic, pressed
1 can (16 oz) chopped tomatoes in juice
1/4 cup tomato paste
1 1/2 teaspoons tamari or soy sauce
Salt and pepper to taste
3 Tablespoons Agave Nectar or Honey
6 Squares dark vegan chocolate from choc late bar.
Heat the olive oil in the stock pot, add the onions and saute until they start to soften, 3-4 minutes. Stir in the bell peppers, squash, zucchini and jalapeno and saute for another 2 minutes, the add the chili powder, cumin, paprika, oregano, and cayenne and cook stirring constantly for a few minutes until well blended. Add the garlic and saute for another 30 seconds. Add the beans and mix thoroughly.
Pour the vegetable stock into the mixture, stir, and bring to a boil.
Add the tomatoes, corn, tomato paste, tamari, salt, pepper, chocolate, and Agave nectar and simmer, partially covered until the seasonings are well blended, about 30 minutes.
(If you can make this chili the night before and let it sit overnight, even better!)
Gluten Free Vegan Jalapeno Corn Bread
6 Tablespoons apple sauce
1 cup garbanzo/fava bean flour
1 1/2 Tablespoons arrowroot
1/4 tsp. xanthan gum
1 cup cornmeal
1/2 cup sugar
4 tsp. baking powder
3/4 tsp salt
1 cup soymilk
1/4 cup canola oil
1 jalapeno pepper
Preheat oven to 425 degrees
Oil 8 inch square baking dish with canola oil and a paper towel
In a medium bowl whisk together the flour, arrowroot, xanthan gum, cornmeal, sugar, baking powder and salt until well combined.
Add the applesauce, soymilk, and canola oil to the flour mixture.
Beat just until smooth and stir in the jalapeno.
Turn into the prepared baking dish. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool for at least 25 minutes and serve!
A few tips for Gluten Free Vegan Baking:
*You can substitute 3 Tbsp of Apple Sauce to replace 1 egg.
*Garbanzo/Fava Bean Flour from Bob's Red Mill along with the appropriate mixtures of Arrowroot and Xanthan Gum is the best substitute for flour in gluten-free baking.
*You can substitute Soy or Rice Milk part for part in replace of cows milk in any recipe.
These are just a few tips I have found that work in gluten free vegan baking, more to come when I post my fabulous Cupcakes!