CarlaRant
10-07-2011, 07:54 PM
the door is open to let in the cool weather, and Skynyrd is playing on Pandora. It is the perfect start to my freedom in the fall. That is all.
Cornbread from Emily
1.5 C whole wheat flour
5 t baking powder
¾ t cinnamon
1 C cornmeal
½ C margarine
⅓ C agave
Egg Replacer equivalent to 3 eggs
3 T lemon juice
1 C soy milk
Heat oven to 350 degrees.
Combine all ingredients until smooth.
Add mixture to greased pan.
Bake for 35-40 minutes
Chili
1 can kidney beans
1 can garbanzo beans
1 can black beans
1 15 oz can stewed tomatoes
1 sliced zucchini
1 diced sweet potato
2 sliced carrots
1 can corn
2 T chili powder
1 crushed garlic clove
½ C parsley
Dash of cumin and red pepper
2 C cooked brown rice
Sauté vegetables until crisp-tender.
Place all ingredients in large pot.
Cook slowly for 45 minutes.
Cornbread from Emily
1.5 C whole wheat flour
5 t baking powder
¾ t cinnamon
1 C cornmeal
½ C margarine
⅓ C agave
Egg Replacer equivalent to 3 eggs
3 T lemon juice
1 C soy milk
Heat oven to 350 degrees.
Combine all ingredients until smooth.
Add mixture to greased pan.
Bake for 35-40 minutes
Chili
1 can kidney beans
1 can garbanzo beans
1 can black beans
1 15 oz can stewed tomatoes
1 sliced zucchini
1 diced sweet potato
2 sliced carrots
1 can corn
2 T chili powder
1 crushed garlic clove
½ C parsley
Dash of cumin and red pepper
2 C cooked brown rice
Sauté vegetables until crisp-tender.
Place all ingredients in large pot.
Cook slowly for 45 minutes.