11 Oct 2012
Vegan MoFo 2012 – Corn Bread and cocoa in my dinner
Giving mole a second chance, and corn bread a first
Just a quick post tonight, and I’m turning to a mid-week favourite cookbook, Appetite for Reduction for both a fast and healthy feed… with chocolate.
Appetite for Reduction is Isa Chandra Moskowitz’s 6th cookbook and its focus is on fast, filling and low-fat vegan recipes. I’ve gotta say, this cookbook really fulfils that goal.
Although this book isn’t from the neglected majority on my shelf, there are still some new tastes I’m yet to explore.
I mentioned the cold weather which has set upon Sydney this week, and my desire to eat warming, comfort food. With this in mind, I decided to pick something from Appetite for Reduction with new flavours, knowing I could count on quick preparation and cooking time.
Putting chocolate in my main meal isn’t the norm, and I vaguely remember trying a mole sauce once and not liking it. So when I came across the Lentil & Eggplant Chilli Mole I thought it was a good recipe to review. Isa recommends serving this with Fresh Corn and Scallion Corn Bread and as I’ve never had that either… well, my decisions were just making themselves.
And speaking of decisions making themselves, my husband then offered to make dinner. Bonus!
Lentil and Eggplant Chilli Mole
I went off for a little run while the ingredients were being prepped, but I did snap a shot when most things were out. This recipe includes eggplant, onion, capsicum, lentils, canned tomatoes, vege stock, cocoa and lots of spices.
When I got back, all the ingredients were starting to bubble away in the pot. Nothing smelled like chocolate though.
With the lid and timer on for 40 minutes, there was plenty of time to put together the corn bread.
Fresh Corn and Scallion Corn Bread
This was a very easy side dish and the only preparation required was preheating the oven and a little chopping.
The corn bread ingredients included almond milk, apple cider vinegar, polenta (cornmeal), flour, agave, corn (we used frozen), and chopped spring onions.
All ingredients were mixed together and then pressed into a square tin to bake.
After about 30 minutes, the corn bread was golden and the house smelled amazing!
Dinner was served, and at a very reasonable hour I might add :)
We both really enjoyed this meal but the flavours were nothing as I had expected.
The cocoa was seemingly nowhere to be found and despite the addition of chilli, there was little heat. The spices were indeed warming, and along with the eggplant and lentils this dish carried off an earthy, rich flavour without being heavy.
This was my first corn bread and it was sweet with a lovely texture. The flavours were a great contrast to the mole and made a nice change from rice or other flatbread which I’d usually opt for.
My husband enjoyed the corn bread so much that he made a second batch to go with the leftovers. He added some fresh chilli to the second batch for extra spice.
As I was heating this for lunch the next day, a few random people asked me what I was having as it smelled so delicious.
I love an opportunity to talk up vegan food, so extra bonus points for this conversation starter!