Happy Meatless Monday VegCookbook Cooks!
Inspired by Leah Lundquist’s Instagram photo of Classic Black Bean and Veggie Chili with Corn & Scallion Corn Bread, I decided to make it myself this weekend. Yum.
Classic Black Bean & Veggie Chili with Corn & Scallion Corn Bread (pp. 236-237, p. 244)
Although the recipe called for 3 T of chili powder, I only used 1 tablespoon, and it was still flavorful. I liked the corn bread, but it wasn’t that attractive. I’d like to make it like Leah did, as muffins.
I also made Smoky Split Pea Soup.
Smoky Split Pea Soup p. 223
This was also delish (the smoked paprika is what makes it red). It didn’t turn out as creamy as I wanted it to, so I blended it with an immersion blender to thicken it.
What did you cook this week?
I’ll do a round-up of everyone’s comments, photos, tweets and blog posts about our month of cooking from Appetite for Reduction tomorrow. Be sure to use the hashtag #vegcookbookclub, or link back to vegcookbookclub.com, so that it’s easy for me to find.
Glad I inspired you on the chili. It would be a real contender in a superbowl chili-off. And the scallions and corn kernels were an interesting twist in the cornbread. I’ve been wanting to try the Smoky Split Pea Soup. Think it would work with yellow split peas? I loved all the great soups and root veggie recipes in this book! I was able to locavore my way through a frozen Midwest January. My other happy little realization this month is that cookbooks have distinct ‘flavor profiles’ and if you cook through one cookbook for the month, it’s super easy to half recipes but still use up the ingredients on other recipes from the same book later that week.
I never thought of it that way (that cookbooks have a palate of similar ingredients throughout them), but it’s so true. You can definitely make the Smokey Split Pea Soup with yellow split peas. It’s what I used!
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