Pumpkin Cornbread - vegan

A few weeks ago, I boldly promised to keep this a "pumpkin-spice-anything-free zone," and I'm proud to say that's still true. I will admit, however, that I noticed a loophole and decided to take advantage of it. You see, I didn't outlaw actual pumpkin. Sneaky, you accuse? Yep. But, in my defense, loopholes are a proud American tradition, and it is technically fall now, so pumpkin is actually appropriate.

I came across a recipe for a honey pumpkin cornbread, started making it, realized my cornmeal was not-so-good, ran and got a new bag, finished the recipe, and after all of that, was supremely disappointed. It was dry. It was boring. It tasted like pumpkin but not at all like cornbread. Or honey, particularly, come to think of it. I knew I liked the idea in general, so I basically tore the recipe up (well, virtually tore it up. and by "tore it up" I mean I no longer have it Pinned) and started all over.

I switched from honey to maple syrup and reduced the volume. I got rid of an egg and some pumpkin-y spices. I introduced creamed corn to the ingredient list and reduced the milk. A few other tweaks, and I was ready to try again.

Ladies and gentlemen, we have a winner. This pumpkin cornbread blends and balances both flavors so that you can really tell each is there. It's moist (even the next day) and not too sweet. In short, it's all the good things that cornbread should be.


Pumpkin Cornbread - vegan
a Short & Sweets original

If you make this when there is still fresh corn available, I think a handful of fresh kernels would be a tasty addition. I see no reason why you couldn't make either mini or jumbo muffins and adjust the bake time accordingly. Also, I haven't tried myself, but they should freeze just fine if well-wrapped.

If you are looking for a breakfast treat, drizzle some maple syrup over a warm muffin. It's fabulous on a fall morning. Otherwise, I recommend pairing these with black bean sweet potato chili or red bean chili. Or, if you want to go pumpkin-crazy, pumpkin chili. 

3/4 C non-dairy milk

1 Tbsp apple cider vinegar
1 1/4 C yellow cornmeal
1 C whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 Tbsp vegetable oil (or melted coconut oil or vegan butter)
3/4 C canned pumpkin
3/4 C creamed corn
1/4 C maple syrup (or other liquid sweetener)


In a medium-sized non-reactive bowl or large glass measuring cup, combine non-dairy milk and vinegar. Set aside for at least 10 minutes.

Preheat oven to 400F. Grease a standard, 12 cup muffin tin with nonstick cooking spray or line with paper liners. 

In a large bowl, stir flour, cornmeal, baking powder, and salt together. Whisk oil, pumpkin, creamed corn, and maple syrup into the milk+vinegar mixture. Add wet ingredients to dry ingredients and stir until just combined. Divide batter evenly among muffin tins. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached.

Cool for 5 or 10 minutes in the pan, then remove and serve immediately or allow to cool completely on a wire rack. In an airtight container, muffins stay moist for 3-4 days. 

Pumpkin Chili - vegan & gluten free

I'm sorry I'm such a tease.

I posted on Instagram and then mentioned last week that I made a new kind of chili, and I'm just now telling you about it. Can we still be friends? Yes, you know what it's like to go on vacation staycation and have it somehow disappear much faster than you can understand, and certainly faster than you'd like, and just not get everything done that you'd like to?

oh good, I'm so glad that happens to other people.

Black Bean & Sweet Potato Chili - vegan & gluten free

I've said it before, and I'll say it again - it isn't home until it smells like home. This is the seventh place Mr Official Taster and I have lived together. Seventh! Since 2009! superdupercrazytimes.

From that statistic, you might think I like moving. You would be wrong. I hate it. One of my antidotes to the Moving Affliction (it's a real thing) is to start cooking in the new kitchen as soon as I can. Establish my territory, if you will.

The first meal I made here was nothing special - pasta, sauce from a jar dressed up with some fresh bell pepper, and a salad. But this second meal was much more exciting. First of all, I was able to make this chili in the afternoon, so the whole apartment smelled delicious all day. Second, it tasted good. And, third, it's nice and healthy and warm and comfy and cozy. The healthy part makes up for my breakfast of chocolate cake and juice, right?

Black Bean & Sweet Potato Chili - vegan & gluten free
This is good as written. You could definitely up the spice level, if you're into that kind of thing, by increasing the chili powder and peppers, and/or you could add in a jalapeno or two. 


If you happen to be going to a party on Sunday afternoon for some sporting event, this would be a great vegetarian option to bring along. Obviously, with beer. 

2 Tbsp olive oil
1 large onion, diced
2 bell peppers (any color), cored, seeded, and diced
2 medium sweet potatoes, peeled and diced
3-5 garlic cloves, minced
2-3 tsp chili powder
1-2 tsp sea salt
1-2 tsp ground cumin
1 tsp fresh ground black pepper
1/4 - 1/2 tsp crushed red pepper
1-2 tsp dried basil
1/4 - 1/2 dried marjoram
1 or 2 bay leaves
1 (14.5 oz) can diced tomatoes
2 (14 oz) cans vegetable broth
approx 1/2 lb. frozen corn
2 (15 oz) cans black beans
juice of 1 lime

Heat oil in a large pot over medium-high heat. Add onion and reduce heat to medium or medium-low. Cook, stirring occasionally, 10-15 minutes, until tender. While the onion cooks, peel and chop your sweet potatoes, peppers, and garlic. Stir in potatoes (uncooked! they will cook in the pot), peppers, and garlic, and cook another 5 or so minutes. Add all the herbs+spices. Stir now and then as you add them to coat the veggies. Add tomatoes, broth, corn, and beans. Bring to a boil and allow to bubble for 20ish minutes. Lower heat to a simmer and let it think about itself for another 30 minutes or so.

Ideally, you can make this in the afternoon, let it sit on the stove once it's cooked, and then reheat it for dinner. It'll taste better than if you eat it right away, and chili always tastes better on Day 2.

Right before you serve, remove your bay leaf and stir in lime juice. Garnish, if desired, with fresh cilantro, green onion, cheese, sour cream, or anything else that strikes your fancy. I really like fresh avocado on top.

Red Bean Chili - vegan & gluten free

It's the season for hibernating around here. It's the season when we bundle up - I wear a minimum of 3 layers these days - and wear galoshes with knee socks. It's the season when it's dark when we wake up and dark by tea time. It's the season when couch blankets are always in use.

It's also the season when I want to cook and bake and store my concoctions for winter. You know, in case of Snowpocalypse 2012. I've got a freezer with shelves of homemade tomato sauce and gnocchi and pumpkin bread. So chili is a logical step to me. It's warm, comforting, freezable, and stick-to-your-ribs.

This recipe turned out really well. It sounds like a lot of chili powder, and it is, but it's not spicy, unless you choose hot chili powder. The chili+cocoa add depth and the vinegar takes away some of the sweetness of the tomatoes.

Red Bean Chili - vegan & gluten free
adapted from Smitten Kitchen and my mom

1 or 2 large onions, diced
6 or so cloves of garlic, minced
2 cans dark red kidney beans, drained and rinsed (most recipes don't say to do this, but my mom does. so I do)
2 cans light red kidney beans, drained and rinsed
1 28oz can diced tomatoes
1 14.5oz can stewed tomatoes
1/3 C chili powder
1 Tbsp ground cumin
1 Tbsp unsweetened cocoa
1-2 tsp salt, to taste
1 Tbsp apple cider vinegar
1 1/2 C frozen corn
1 C chopped frozen spinach

In a large dutch oven or other heavy pan, cook chopped onion in a small amount of olive oil over medium heat until the onion starts to become translucent (approx. 5 min). Stir periodically. Add minced garlic, and cook another minute or two. Stir a few times. Stir in beans, tomatoes, spices, cocoa, and vinegar. Bring to a boil, then reduce heat to let it simmer.

At this point, add in the corn and spinach if using (I know spinach isn't very chili-y, but it's good for you and whatnot), and bring the whole thing to a boil, stirring occasionally. Lower the heat, cover, and allow to simmer for at least 30 minutes. Even better would be to simmer it for about 1 1/4 hours until it reaches a desired consistency, stirring occasionally. If it is too thin, take off the lid for a while to allow evaporation.

It always tastes better the next day, so if you cook it the day you eat it, let it sit for a few hours and reheat it; the chili will be better than right out of the pot.

Serve over rice, potatoes, squash, or right in a bowl. Top with shredded cheese, diced onion, sour cream, jalapeno, salsa, etc. to dress it up. A green salad is a good accompaniment, as is good bread or cornbread.

Corn and Tomato Scramble

As promised, today's post is this delicious, delicious side I made to go with the pesto ravioli. But to see "side" and automatically consign this scramble to "just a boring side" would be really unfair. It's fantastic. Seriously, go find fresh corn and tomatoes and make this tonight. Where I am, at least, both of these vegetables are in season and just right.

As in previous occasions, when I try a recipe from Gourmet, I didn't make a single change to the original, and so I'm simply linking you over to their recipe.

It's fast and delicious, easily halved or doubled, and the leftovers are great. It's excellent (eggcellent) scrambled with eggs, and I imagine it would be tasty as a version of bruschetta.

Why aren't you getting your veggies yet?