Sunday, March 13, 2011

Chipotle Pumpkin Coconut Cornbread and Comforting Soup

Total comfort food! My White Bean and Collard Stew is soothing, hearty, healthy and delicious. It uses one of my base sauces that I keep on hand to whip up dishes in a hurry that will taste like they've been simmering all day long. My Salsa and Simple Marinara are the other two sauces I always have either in the fridge or freezer.  With these three sauces, cooked legumes and cooked beans in the fridge, the creations are endless! I wrote about how I use my salsa to make a quick Curry in a Hurry and BBQ Sauce  and received quite a few emails from people who were really excited about that, especially the the curry technique.
Brown Rice Pasta with Simple Marinara and Chickpeas

I'm excited to share a new recipe with you guys.. this goes perfectly with the White Bean and Collard Stew. I can't wait to have it with my Southwestern Barley and Black Bean Stew too! 

Chipotle Coconut Pumpkin Cornbread (with a gluten free option)

1/4 c flax meal
1 T apple cider vinegar
½ c dried coconut
3 T sugar
1/8 t stevia
1 c cooked pumpkin puree (I use canned)
1 c cornmeal
1 c whole wheat flour
1-2 t chipotle powder
1 t salt
1 heaping T baking powder
1.       Pre-heat oven to 400, place a cast iron skillet in the oven while heating
2.       Mix wet ingredients  together, then dry, combine
3.       Take skillet out, throw in 1 T of coconut oil or other oil in the pan
4.       Pour batter into skillet and bake for 25 minutes or until a toothpick comes out clean
For a Gluten Free Variety, increase flax meal to ½ cup and bean liquid by ¼ cup and use your favorite all-purpose gluten free baking mix

Now another Photography Plug! I will be funding my Vegan Cross Country Road Trip with cooking classes and photo shoots

Also, in case you missed it, my last post revealed the Mystery Ingredient and the many ways you can use it! 


  1. Melody,
    I think your images are amazing and that is why I'm passing on the 'Stylish Blogger Award' to you - congrats! Visit The Daily Raw Cafe to find out what to do next.

  2. Wow, it all looks so good. I love the pasta on top of that big pile of greens.

  3. I always get confused when Iread "marinara" on vegan blogs because, in Australia, marinara means a seafood tomato sauce! I'm seriously enamoured with your cornbread recipe. I adore the stuff even though it's super rare in Australia too!

  4. I love that you give gf substitutions! This looks so good and I love that soup!

  5. Here it is! I kept adding "blueberry" to my search. Must get chipotle powder and make this! Thanks Melody.