RECIPES
Chili with Cornbread, Sour Cream and Salsa Warm up with this season-shifting chili and dress it up with cornbread, corn salsa and homemade vegan sour cream BY CHEF MATTHEW KENNEY Author, educator and CEO of Matthew Kenney Cuisine in Los Angeles, CA. Matthew was one of IMPACT Magazine’s Top Vegan Chefs in 2019. MATTHEWKENNEYCUISINE
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eans and legumes are an important staple in plant-based cuisine thanks to their high nutritional value, diverse adaptations and subtle flavour. This plant-based chili is an effortless meal filled with sweet and smoky flavours that will leave you feeling full and satisfied but not bursting. Jazz it up with vegan sour cream, cornbread and corn salsa.
Vegetable Chili INGREDIENTS
DIRECTIONS
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Heat a large cast iron skillet or pot over medium heat. Add the onion, carrot and bell pepper to the pan and sweat it out with a pinch of salt. Add the crumbled tempeh and the garlic cloves and cook until the tempeh is browned. Add the canned chilies and the southwest seasoning. Cook until all the ingredients are dry and sticking to the pan, then add the diced tomato. Use the juices from the tomato to deglaze the pan, scraping up any bits of food stuck to the bottom of the pan. Add the bean, tomato sauce and nutritional yeast and simmer. Cook for 15 minutes to an hour, until desired consistency and flavour is reached. Serve garnished with sour cream, corn salsa and a wedge of cornbread.
4 ½ tsp. grapeseed oil, divided ½ cup yellow onion, diced ½ cup carrot, chopped ½ cup bell pepper, chopped ½ tsp. salt 1 cup smoked tempeh, crumbled 2 garlic cloves, minced 2 cups tomato sauce 1 cup diced tomato ⅓ cup green chilies, diced 3 Tbsp. Southwest Spice Blend (see sidebar recipe) • 1 ½ cups kidney beans, drained and rinsed • 1 ½ cups black beans, drained and rinsed • ¼ cup nutritional yeast
106 I 30th Anniversary Issue 2021 I IMPACT MAGAZINE
Cornbread This cornbread is perfectly sweet, moist and tender and makes a delicious side. It is the ideal comfort food and accompaniment for the vegetable chili.
INGREDIENTS • • • • • • • • • • • •
1 Tbsp. apple cider vinegar 1 ½ cups plant-based milk 1 Tbsp. flax meal 3 Tbsp. hot water ½ cup dairy-free butter ¼ cup brown sugar ¾ cup yellow cornmeal, fine ¾ cup all purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt ¾ cup sweet corn, canned/frozen/fresh • 1 Tbsp. maple syrup, and more for brushing
DIRECTIONS Preheat the oven to 400 F and brush a 6-inch cast iron skillet with oil and place in the oven to preheat. In a bowl, prepare the buttermilk by combining the apple cider vinegar and milk. Set aside. In another warm bowl, prepare a flax egg by mixing the flax meal with the 3 Tbsp. of hot water. Set aside to bloom. On medium low heat, melt the dairyfree butter in a pot on the stove and then add the brown sugar and whisk until the sugar has dissolved. When the sugar has dissolved into the butter, remove from the heat. In a large mixing bowl, add the cornmeal, all purpose flour, baking powder, baking soda and salt and whisk to combine. Add the maple syrup, buttermilk, melted butter and flax egg and mix well to combine. Lastly, fold in the whole sweet corn pieces. Carefully pour the batter into the hot cast iron skillet. Cook for 25 minutes or until a toothpick inserted into the centre comes out clean. Once out of the oven, brush with maple syrup. Allow to cool for 20 minutes before slicing.