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Recipes | Fruits & Vegetables

 

Pumpkin Cornbread

by Chef Isa Chandra Moskowitz

Makes 12 dozen muffins

Ingredients

Directions

  1. Preheat oven to 350 F. Lightly grease a muffin tin.
  2. Measure the almond milk into a liquid measuring cup and add the apple cider vinegar. Set aside to curdle.
  3. In a large mixing bowl, mix together pumpkin puree and maple syrup. Mix the almond milk and beat until well incorporated.
  4. Sift in the cornmeal, flour, baking powder, pumpkin pie spice, and salt. Stir just until combined.
  5. Transfer batter to prepared baking pan. Bake for 22 to 28 minutes, until the top is golden and firm to the touch. Let cool slightly before removing from pan.

Pumpkin Cornbread

by Chef Isa Chandra Moskowitz

Ingredients

Directions

  1. Preheat a 4-quart pot over medium-high heat. Sauté the onions and jalapeno in one tablespoon of oil, with a big pinch of salt, until translucent, 5 to 7 minutes. Add the garlic and sauté for another minute. Add the eggplant and remaining tablespoon of oil. Cook for about 5 minutes, covered, stirring occasionally, until eggplant has released moisture and softened.
  2. Mix in the chili powder, cumin, oregano, cloves, and salt. Cook for 2 minutes or so.
  3. Add the lentils, remaining vegetable broth, and diced tomatoes. Cover the pot and bring the mixture to a boil, keeping a close eye on it. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Mix in the beans and syrup, and heat beans through. Taste for salt and seasoning
  4. Let the chili sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro or scallion, if you like.

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Published August 31, 2007