Tofu Chili: Saute an onion, pepper, carrots, and garlic in olive oil for about 5 minutes. Add tofu and cook for another 8-10 minutes. Add can of stewed tomatoes, 2 types of beans (I use kidney and black). Add seasonings: 1 tablespoon chili powder, 1/2 teaspoon cumin, and any others to your liking. Cook on low for another 30 - 40 minutes and voila! (Recipe adapted from the Gluten Free Vegan cookbook).
Cornbread: use Bob's Big Red Mill Gluten Free Cornbread Mix. Use Egg replacer for the eggs and Earth Balance for the butter. Follow directions on package. It's super easy and delicious! P.S.- I also added real corn!
No comments:
Post a Comment