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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Recipe from Food for Life, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond. I'm sure you could add veggies to it. Ingredients:
2 cups soymilk |
2 tablespoons vinegar |
6 cups chili beans, with juice |
2 cups cornmeal |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 tablespoons oil |
Directions:
1. Preheat oven to 400°F.
2. Combine the soymilk and vinegar and let stand 5 minutes or more.
3. Heat the beans until very hot, then pour into a 9- x 12-inch baking dish.
4. Mix the dry ingredients in a large bowl, and add the soymilk mixture and oil. Stir just to mix, then pour over the hot beans, and bake until the bread is set and golden brown, about 30 minutes.
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