And that's not the only thing I'm excited about! Did you see this article over at VegNews about the leaders of the Raw Food movement making a statement that oil and nuts are not good for you? Holy. Moly. That is a major shift in thinking for the entire raw food world. Here's the comment I left on the article:
"Oh. My. G... I am in shock. And actually, really relieved. I thankfully figured this same thing out after trying to go raw for a couple of months and gaining a ton of weight from the oils and the nuts and the raw desserts. I am so happy that this information is coming out now and that more people do not have to be lead down a ridiculous path of consuming coconut oil, olive oil, etc. and thinking that these things are health foods. Yes, eat raw vegetables! But don't shun incredibly healthy cooked food."
So on and on it goes. Trying to figure out what is best for humankind. It's never easy, but I think it's worth it.
I have a feeling that a lot of people are craving chili right now. With the cold weather and the dreary days, I know that chili is one of the easiest ways to warm myself up.
But you don't always have the time for a complicated or lengthy chili recipe. That's why this recipe is so outstanding. It's fast, easy and very, very tasty.
And what goes better with chili than cornbread? I have tried a number of Vegan cornbread recipes and this is by far the best one to date! The pureed canned pumpkin and Pumpkin Pie spice add an unusual twist to this classic.
Easy Vegan Chili
Prep time: 20 min. Cook time: 70 min.
2 cups chopped onion
8 garlic cloves, pressed
2 28oz. cans diced tomatoes
1 4 oz. can green chilies
4 Tbsp chili powder
2 Tbsp dried oregano
2 Tbsp ground cumin
3 15 oz. cans black beans, drained
1 10 oz. bag of frozen corn
Saute onions in a large pot over medium high heat for about 10 minutes, stirring frequently. Add water if necessary to prevent sticking. Add garlic and saute 3 more minutes.
Add tomatoes with juice, chilies and dried seasoning. Mix and simmer for about 10 minutes.
Add beans and corn. Reduce heat to med. low and simmer for about 45 minutes.
Pumpkin Spiced Cornbread Muffins
24 small muffins or 18 medium sized
2 cups whole wheat pastry flour
2 Tbsp baking powder
2 tsp baking soda
2 tsp salt
2 tsp Pumpkin Pie Spice
2 cups cornmeal (for a smoother finish, use corn flour)
1 15 ounce can pure pumpkin puree
1/2 cup maple syrup
2 Tbsp flaxmeal
2/3 cup unsweetened applesauce
2 Tbsp apple cider vinegar
1 cup unsweetened almond or soy milk
Preheat oven to 350 degrees.
In a large bowl, stir together all dry ingredients.
In a medium bowl or a very big measuring cup stir together wet ingredients until well blended.
Add the wet ingredients to the dry mixture and mix until well blended.
Distribute batter evenly into greased muffin pans (either 18 or 24 holes). Bake for 20 minutes.
What foods are warming you up these days?