I was excited about making the cornbread, and it was super simple to prepare.
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| Classic Cornbread (canola oil, cornmeal, all-purpose flour, sugar, baking powder, salt, white vinegar, soy milk) |
I think I maybe should have left it in the oven a bit longer than the recipe said, though. I'll remember to do that next time. Regardless, it turned out nicely, and it was quite tasty partnered with the chili.
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| Down-Home Chili (canned kidney beans and pinto beans, drained and rinsed; diced tomatoes; water; cumin; paprika; chili powder; oregano; salt; pepper; onion powder; garlic powder; cayenne pepper; allspice) |
I was a bit nervous with how many spices were going into the chili, but I diligently measured out each one (the only one I used less of was the chili powder because it just seemed like a lot more compared to the rest). After stirring everything together, I started to feel more optimistic, and sure enough, once the chili was done simmering, it smelled so good! By my first spoonful of chili, I knew this recipe was a success; it was quite flavorful without being too spicy. I was so glad tonight's dinner turned out well after last night's disappointing recipe. I'll be sure to use these two recipes again; they are definitely quick and easy, tasty and filling, with plenty of leftovers that I will enjoy over the next few days.
Speaking of leftovers, here was my leftovers lunch (smashed potatoes, garlic green beans, agave-glazed carrots).
Right now I'm at the “N” blogs in the blog roll, chugging right along... I've been finding so many new fun blogs; tomorrow I hope to put together a short list of some of the blogs and themes that have caught my attention. Also, tomorrow is the final day of my cookbook week, so stay tuned for that. Sunday will be the start of my dollar store vegan theme.
To close tonight's post, here are Buttons and Leela being “loaf kitties” to imitate the cornbread.
Peace. :)
