Monday, January 06, 2014

Textured Soy Protein (TSP) & 2 Bean Chili and Vegan Cornbread (Vegan, Nearly Fat Free, Sugar Free, Can be Gluten Free, Can be soy free)



I've kept this recipe closely guarded. I wear it pinned inside my shirt right next to my heart. Just kidding. But this is my go to recipe. My omni pleasing, vegan pleasing, people pleasing recipe. This is my daughter's favorite thing to eat for dinner (and lunch for days after). My husband was never a chili fan until this chili, and he is a cornbread afficionado so this recipe took many many many (MANY) tries to perfect to a point where he said it tasted close to that cheap little blue and white box full of GMO's. You know, the really iffy one. BLECH. So, enjoy this GMO free, meat free, yet still "meaty" vegan chili and cornbread. And hey, if you're not a soy fan or can't eat soy at all, feel free to just leave out the TSP and just use beans. It's still great.


Textured Soy Protein (TSP) & 2 Bean Chili (Vegan, Gluten Free)

Ingredients

·         1 cup Textured Soy Protein (TSP, organic)

·         1 cup warm water

·         1/2 not beef bouillon cube

·         1 medium onion, chopped (1/4 cup set aside for topping)

·         2 garlic cloves, finely minced

·         1 15 oz. can organic kidney beans, undrained

·         1 15 oz. can organic black beans, rinsed and drained

·         1 15 oz. can organic fire roasted diced tomatoes

·         1 8 oz can organic tomato sauce

·         3 tbsp chili powder

·         2 tbsp cumin

·         1/2 tbsp. Paprika (smoked if you have it)

·         1 tsp. Smoked Kosher Salt (plus extra for seasoning to taste, or regular kosher salt)

·         1/2 tsp Cinnamon

·         1/2 tbsp Cocoa or Cacao Powder

·         A couple shakes of your favorite hot sauce

·         Cayenne, Ground Red Pepper, Ground Jalapeno Pepper, Ground Chipotle Pepper (to taste)

·         1 tbsp. each, dried cilantro and dried chives (or fresh) (optional)

 
Heat your water and bouillon cube in the microwave for about a minute and a half. Stir to dissolve and dump in the 1 cup of TSP.  Set aside so it can soften up and soak in all the liquid.

Grab a medium pot and sauté your onion in a little bit of water. When it starts to get translucent, add your garlic and 1/2 tsp. smoked salt. If this gets too dry, add some more water. Add your favorite hot sauce plus all of your spices (minus the salt & powdered pepper). Stir well, allow the flavors to blend a bit with the onion and garlic then add your tomatoes, tomato sauce, and then salt to taste. I like to add around 6 grinds of the salt grinder, because we still have beans and TSP to add. Add your undrained can of beans and mix well. Then add your rinsed and drained beans. I typically use black beans and kidney beans but any beans you have in the house or prefer will work. Stir everything well. At this point, your TSP should be fully rehydrated. Dump that into the pot, stir well again. Taste for salt and add your dried pepper like cayenne, chipotle, etc. to taste at this point. Add optional cilantro and chives, if using.

Allow this to simmer on the stove while you make your cornbread.
 





Vegan Cornbread
Ingredients
  • 2 tbsp. ground flax seeds
  • 6 tablespoons water
  • 1/3 cup light silken tofu, pureed
  • 1 cup all-purpose flour (use your favorite gluten free flour blend if you want gluten free)
  • 1 cup organic cornmeal (blue or yellow, your choice)
  • 1 tbsp. stevia
  • 2 tbsp. maple syrup
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/2 cup almond milk/flax milk mixed with 1/2 tbsp. apple cider vinegar (pour milk into cup after vinegar, fill to 1/2 cup line)
  • 1/2. Cup unsweetened natural applesauce (sometimes I use a mix like apple carrot, etc.)
  • 2 tbsp. melted vegan butter
Preheat oven to 425°F
Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. You could also mix the flax seed and water in a small bowl and microwave for about 20 seconds. Set aside.
In a medium bowl, whisk together the flour, cornmeal, stevia, baking powder, and salt until well-combined.
Add the ground flax seed mixture, pureed tofu, maple syrup, almond or flax milk, applesauce, and butter to the flour mixture. Beat just until smooth (do not overbeat.)
Pour into 8x8 pan (I use silicone so I don't have to use cooking spray filled with chemicals. I've also used glass without greasing or spraying and this popped right out). You can also make muffins or mini muffins, as I do sometimes when short on time. Note your cooking time will be less so just keep an eye on the muffins.
Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
 
We like to serve the cornbread warm at the table right in the pan with extra butter or coconut Earth Balance on the side for spreading, and will put out extra hot sauce and chopped onions out for garnish. What will you garnish your chili with and what will you be spreading on your cornbread?