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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. 

Vegan MoFo 2012

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.

I’ve routinely made the soups (special nod to the Summer Lovin’ Curried Corn and Veggie Chowder), salads which I’ve posted about and some other dishes as evidenced on my Flickr page.

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.

Lentil and eggplant chille mole ingredients

When I got back, all the ingredients were starting to bubble away in the pot. Nothing smelled like chocolate though.

Lentil and Eggplant Chille Mole

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.

Fresh corn and scallion corn bread

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.

Mix it up - Fresh corn and scallion corn bread

After about 30 minutes, the corn bread was golden and the house smelled amazing!

Fresh corn bread

Dinner was served, and at a very reasonable hour I might add :)

Lentil and Eggplant Chilli Mole with Fresh Corn and Scallion Corn Bread

Lentil and Eggplant Chilli Mole with Fresh Corn and Scallion Corn Bread

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!

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  1. […] Recipes from Appetite for Reduction Vegan MoFo post:… […]

    Pingback Lentil and Eggplant Chilli Mole with Fresh Corn and Scallion Corn Bread | Dinner Recipe Ideas — October 24, 2012

  2. Thanks for posting. Now we don’t really have to starve ourselves to be fit. You may find low fat recipes whenever you want.

    Perfect Fries — February 5, 2013

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