Fall meal: Vegetarian chili with tofu and eggplant, skillet cornbread

Chili and cornbread go together like…

 

 

…Bikinis and suntan lotion

 

…Root beer and ice cream

 

…Knitting needles and yarn

 

…Salt and pepper

 

…Cheese and crackers

 

…Beauty and the Beast (uh… I don't care for Disney)

 

…Chocolate chip cookies and milk

 

…Peaches and cream

 

…Fall and pumpkins

 

Skillet cornbread

Adapted from A Muse in my Kitchen

Makes one 10-inch skillet

 

1 ¼ cup all-purpose flour

¾ cornmeal 

2 tsp baking powder

½ tsp salt

Up to 2 TBSP sugar, optional (depending on how sweet you want it)

1 ¾ cup whole milk or buttermilk

1 egg, lightly beaten

½ stick unsalted butter

 

Preheat oven to 425F with oven in the middle.  Place a 10-inch ovenproof skillet (preferably cast iron) in the preheated oven while you make the bread.

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar (optional).  

In a separate small mixing bowl or large measuring cup, whisk together the milk and beaten egg.  

Gently mix the milk mixture into the flour mixture, until just combined.  There will be a few small lumps.  

Carefully remove the skillet from the hot oven, using oven mitts, and place the butter in the pan.  Swirl around until melted and sizzling.  Don't worry if it turns brown.  

Pour in the batter (no need to mix the butter in) and bake about 25 minutes until golden.  Cool at least 3 minutes before serving.  

 

Vegetarian chili with tofu and eggplant

Adapted from Nasoya Tofu/ Fit Sugar

Makes about 8 servings

 

1 medium eggplant

Salt

2 TBSP chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp dried oregano

1 tsp salt

1 tsp sugar

1 (16 oz) package extra firm tofu, patted dry (preferably organic)

1 TBSP vegetable oil

2 cloves garlic, minced

1 onion, chopped

1 carrot, peeled and shredded

28-oz can organic crushed tomatoes

15-oz can black beans, rinsed and drained

 

Cut the eggplant into ¾ slices, lay on a platter or bowl, and cover both sides with abundant salt.  Leave for 30 minutes.  When 30 minutes are up, drain/ pat extra water off and chop the tofu into ¾-inch pieces.

In a medium mixing bowl, blend spices (chili powder, cumin, paprika, oregano) with salt and sugar until well mixed.  Using your hands, crumble the tofu into the bowl and stir into the spice mix until well coated.  Set aside.

Heat oil in a large saucepan over medium heat.  Sauté garlic, onion, and carrot for about 5 minutes, until softened.  Add the chopped eggplant and sauté another 5-7 minutes, stirring occasionally, until softened.  Add spiced tofu and cook another 5 minutes.  Add tomatoes and black beans, bring to a boil, and then reduce heat to simmer another 10 minutes (if liquid is evaporating you can cover the saucepan during this last step).  Season to taste.