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Posts Tagged ‘vegan cornbread

I stumbled across Jenn Cuisine’s call for help.  She asked that food bloggers donate their posts today to promote donating to the victims of Hurricane Sandy.  Thanks for pioneering this day, Jenn!   I have quite a few friends and a cousin in NYC and the surrounding area.  Many who lost power and one who lost everything.  As if this storm wasn’t enough, there’s another winter storm rolling through with freezing temperatures.  I just pray that those who need help and food get it.  As a Florida resident, hurricanes are all too familiar to me.  It makes me grateful for all that I have knowing the next storm could hit here.

Where To Donate:

  • Red Cross is providing food, shelter, and other forms of support to hurricane victims.  You can donate directly to the Red Cross, you can also text the word “Redcross” to 90999 to make a $10 donation.
  • Salvation Army is also focused on providing food, shelter, and support to victims, and takes donations to storm relief.
  • Feeding America is providing food, water and supplies to those who need it as part of their disaster relief program.

My friend Cindy, owner of GreenPaxx Reusable Straws and Lids, has been directly effected by the storm along with her whole family.  Her brother is a first responder rescuing people from being stranded, flooding and downed electrical lines.  Cindy will donate $1 from each item sold directly to Sandy relief.  These reusable straws and lids make great stocking stuffers, holiday gifts and teacher appreciation gifts.  Click below to buy GreenPaxx straws and lids:

I decided to post about one of my favorite comfort foods.  My mom’s chili was always one of those foods that gave me the warm fuzzies on a cold day.  Now that our home is meatless and dairy free, I’ve revised the recipe a bit.  And dare I say that it really tastes no different to me.  This recipe is gluten free, meatless and dairy free.  It could also be soy free if you leave out the soy crumbles and add extra beans.

Mom’s Chili

Add and saute lightly:

1 large onion, chopped.  I rarely use oil in my cooking so I start with about 1/4 cup of water with the onions and add as necessary to prevent sticking.

1/2 cup of green pepper, chopped

2 minced garlic cloves

When onions are cooked (transparent), add:

1 can (2 cups) kidney beans

1 can tomatoes (not drained), I used no salt diced tomatoes

1 package plain soy crumbles or you can omit all together

1 TBSP chili powder

2 tsp salt

2 tsp oregano

2 tsp cumin

1 bay leaf

I mash about half the beans which helps to thicken the chili.  Heat over medium heat for about 1 hour.  Take the bay leaf out before serving.  This chili usually taste better the longer it sits, even the next day.  We often top it with a dollop of Tofutti brand dairy free sour cream and some Daiya brand non-dairy cheese shreds.

Serve with crackers or cornbread.   I made vegan cornbread mini muffins to go with our chili.

Please visit my other food blogging friends who chose to participate:

BentoBloggy

Mommy + Me Lunchbox

Mamabelly’s Lunches With Love

Creative Food

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Last week one of my friends posted a photo of kiwi berries.  I had never seen or heard of them so it was a must find for me!  We love kiwi, and I was hoping the flavor was similar.  I was lucky enough to find them at a stand at the local farmer’s market.  They only had a few, but I’ll be back for more after trying them!

Here’s what they look like inside.  They are the size of grapes and sweet like kiwi without the fuzzy exterior.  Just pop them in like grapes and eat.  They have a very short season so if you’re lucky enough to find them, buy them and enjoy!

Both girls had the same wraps today for lunch.  From the top left are raspberries and 3 kiwi berries on top.  Inbetween the 2 cups are mini carrots and at the top right is a cup of lemon orzo.  In the bottom container are red seedless grapes and the veggie wrap pinwheels.  They are Rudi’s brand whole grain spelt tortillas.  I used a homemade sunflower seed spread and added julienned carrots and steamed edamame.

Below are Miss G’s snacks for school.  The top are watermelon flowers and the bottom is a cup of sprouted pumpkin seeds and dried cranberries mixed and grape tomatoes.

From the top left are red seedless grapes with sliced strawberries on top.  In the top right compartment are kiwi berries, 2 pieces of corn shaped mini cornbread muffins and 3 grape tomatoes.  At the bottom right are watermelon and d’anjou pear flowers, and in the bottom left are the same edamame and carrot wraps at the bottom right packed in her LunchBots Quad.

Things I used to make this lunch:


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