Chili n' cornbread

Pictured with Insomniac's broiler-roasted asparagus. (So good! All these years I've mourned not having a grill like an idiot.)

Chili
1 medium yellow onion, diced
2 cloves of garlic, minced
12 oz. ground soy (or chopped seitan, TVP, crumbled tofu...)
1 - 15 oz. can of black beans, drained
1 - 28 oz. can of diced tomatoes, drained
1 green onion, chopped
2 tbs. maple syrup
2 tsp. cumin
1 1/2 tbs. soy sauce
juice of 1 lime
hot sauce of choice, in quantity of choice (I use about 2 tbs. of sriracha)
1/4 c. chopped cilantro
2 small zucchini, diced
olive oil

Heat a couple tablespoons of olive oil in a large pot. Add the onions and garlic and cook until the onions are translucent. Add everything except the zucchini, stirring well. Let simmer for about 20 minutes. Remove from heat, add the diced zucchini, then pour chili into a 9 x 13 baking dish, and set aside.



Cornbread
1 c. cornmeal
1 c. whole wheat pastry flour
1/4 c. unrefined sugar
1 tbs. baking powder
1 tbs. cornstarch
pinch of salt
1 c. + 2 tbs. soy milk
1/3 c. canola oil

Preheat oven to 400F.

Sift together dry ingredients, then add wet and stir until just combined. Spread batter over the top of the chili. The batter is pretty thick, so it helps to make a few dollops over the surface, then spread them towards each other. Don't worry about covering everything perfectly. The cornbread will rise and spread as it cooks.

Bake for 20-25 minutes, or until the crust is golden brown.



Sour cow-free cream
6 oz. extra firm silken tofu (1/2 a box)
1 1/2 tbs. unsweetened soy milk
1 tbs. canola oil
juice of 1/2 a lime
pinch of salt
dash of agave nectar
smidgen of garlic powder

Throw in a blender. Blend.