Spicy Cilantro & Poblano Cornmeal Muffins | Eggless Baking

I always have a bag of cornmeal handy in my pantry. We love corn bread and it can be made in a pinch for soups and stews. Sometimes I make savoury cornmeal muffins. They are simply delicious warm with lashings of butter! I also like to make these for the lunch box. They are easy to carry and not messy to eat especially on a really busy day. Just warm in the microwave and enjoy with your favourite beverage - healthy and nutritious on the go. Yumm!!

Roasted Cumin and Poblano Whole Wheat Scones (Eggless)

When someone mentions scones, the first thing that comes to mind are Raisin Scones that go so perfectly with butter and jam and a cup of hot tea. I love them and make them every so often. More recently though I love baking savoury scones that also taste wonderful with butter, are perfect with a cup of soup, and taste great cold too.

Quinoa Rajma Pulao | Quinoa Pilaf with Red Kidney Beans & Poblano Peppers

Our weekend was hot and hectic. Temperatures are once again soaring in our part of the world and the extremely unusual hot weather is back. On days like this, the kitchen almost becomes a no-entry zone for me!! Our cooking range is electric and it generates a lot of heat, much more than a gas range would. Its worse if  two or more burners are on at the same time. Even the evenings are unbearable, so I am keeping cooking to a minimum.

Vegetarian Chili Con Soya Ver 2.0

I love working with Soya Granules or what is sold here as Texturised Vegetable Protein. They are so versatile and take the flavour of all kinds of spices and seasonings very well. One of the foods I make with soya granules is Vegetarian Chili. I posted my original recipe for a Classice Chili Con Soya in 2008 on this blog!! It makes for a delicious meal with some freshly steamed rice.

This recipe makes a more taco style chile with a thicker sauce that will do justice to crispy hot tacos or a nice chunk of freshly baked bread which can be soaked into the flavourful sauce:)

Ingredients:
1 cup dry soy granules
2 celery sticks, chopped fine
1 tomato, minced
1 poblano pepper, chopped fine
1/2 cup green peas
1/2 cup kidney beans, cooked
2-4 tbsp cilantro, chopped fine
1/2 cup tomato paste
2 tbsp taco seasoning, organic
2 tbsp olive oil
Salt to taste
1/2 tsp cumin seeds

Method:

1. Heat 2 cups water and a pinch of salt in a saucepan. Add the soya granules and boil for 5-6 minutes.
2. Strain and set aside.
3. Heat oil in a large non-stick pan. Add the cumin seeds. When they begin to roast, ass the chopped celery, and then the poblano peppers. Stir and fry for a five minutes.
4. Now add the strained soya granules, and continue frying on a medium heat until the granules begin to brown. 
5. Add the chopped tomatoes, tomato puree, and 2 cups water. Stir a couple of times and then simmer for 10 minutes.
6. Throw in the peas, kidney beans, and the taco seasoning with another 2-3 cups water. Simmer until the sauce thickens, season with salt and fresh cilantro.
7. Serve hot in tacos or with some good bread.

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