Chili + Hushpuppies

Difficulty: MEDIUM

1 T olive oil
1 large onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
3/4 c frozen corn
1 can diced tomatoes (including juice)
1 c water
1 Not Chik’n cube
1 1/2 T chili powder
1/4 t ground coriander
1/4 t garam masala
1 t cumin
1/4 t turmeric
1 pinch cinnamon
1 pinch cayenne
1 can black beans, rinsed
2/3 c TVP
Vegan sour cream (if you have it), avocado, sriracha, cayenne to garnish

heat oil in large pot, saute onion, garlic, peppers and corn for several minutes
Add spices and stir to coat
Add tomatoes, water, and bouillon.
Bring to a boil, reduce heat to low simmer.
Add beans and tvp, cover, cook for 15 minutes.

1/2 c water
1 T buttery spread
1/2 t salt
1/4 t pepper
3/4 c fine cornmeal
1/4 c flour
1/2 onion, grated
1 flax egg (1/2 T ground flax, 1 1/2 T warm water)
1/2 t baking powder

Heat water, salt, pepper and butter until just boiling.
Place cornmeal and flour in bowl and pour hot mixture over, let sit for 5 mins.
Grate onion, and make flax egg, then mix baking powder into flax egg, add onion and flax mixture to cornmeal.
Fire up the deep fryer to 350
Drop spoonfuls into fryer 2 at a time, fry for 2 minutes.
Cool on paper towel.

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