All posts tagged bread

Black Bean & Garbanzo Chili (Vegan & GF)

Published February 5, 2014 by Vegan Derby Cat Party


I was hungry and happened upon new vegan blogger Hayley’s Chili recipe at just the right moment. It made a great inspiration for this tasty chili. I liked her chocolatey ingredient, but swapped regular cocoa powder for raw cacao since it was going to get cooked anyway (/I’m running low / it’s expensive / I order it on Amazon). I made some cheezy beer batter cornbread (recipe below) to go with it, and served it over kale and brown rice as a bowl. I think the leftovers will be great tomorrow over some pasta, sprinkled with nutritional yeast, for an easy chili mac!

I was originally going to call this Cuban Chili, but I found out [after google searching] that that is apparently another name for Picadillo?! Weird. Picadillo is SO not like chili. (You can check out my vegan picadillo recipes here and here!)

Black Bean & Garbanzo Chili (Vegan)

2 tbsp. olive oil (I used coconut here like Hayley’s recipe, but I prefer olive, up to you!)
1 large onion, chopped
1 green pepper, chopped
3 medium carrots, chopped finely
5 cloves garlic, minced
1/4 c. dry sundried tomatoes, soaked in water for 10 minutes, (or use the oil packed ones) drained, and chopped
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
2  cans black beans, one rinsed and drained, and one can, liquid and all
1  can garbanzos, rinsed and drained
1/2 c. of frozen corn
2 c. vegetable broth
2 tbsp. cocoa powder
3 tbsp. chili powder
1 tbsp. ground chipotle pepper, optional (in the bulk spices at Whole Foods)
2 tbsp. brown sugar (I used 1 tbsp. brown sugar and 1 tbsp. agave because I ran out of the former)
1 tsp. cumin
cayenne pepper to taste
~ 1 1/2 tsp. salt, to taste


1. Heat oil in a large pot to medium. Add in onions, peppers, and carrots as you chop, and cook until soft, about 7-10 minutes. Add garlic and cook an extra minute.

2. Add all other ingredients and bring up to a boil. Drop heat to low-medium and simmer for 1-2 hours.


So I was trying to figure out how to make some cornbread to go with the chili, using the contents of my pantry, and decided to take a stab at a gluten free beer bread. It wasn’t until I sat down to write it that I realized my obvious mistake. I used regular beer. I’ll have to give this one another try with gluten free beer, and see how it goes, but in case you’re interested, here’s what I did! (You can always use my Perfect Cornbread recipe, if you prefer!)

Cheezy Beer Batter Corn Bread (Gluten-Free if you use gf beer!)

1 c. cornmeal
2 c. all purpose gluten free flour (I used Trader Joe’s brand)
2 tbsp. sugar, optional (brown if you have it!)
1/4 c. nutritional yeast (nooch)
1 tbsp. baking powder
1 tsp. salt
few grinds of black pepper
1 can/bottle of gluten-free beer


Preheat oven to 375*F and grease a loaf pan.

1. In a large mixing bowl combine cornmeal, flour, sugar, nooch, baking powder, salt and pepper. Pour beer into dry mix, and stir until combined. The batter will look liquidy.

2. Pour into prepared loaf pan. Bake for 40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then turn out to slice.




Octoberfest Beer Batter Bread

Published December 22, 2010 by Vegan Derby Cat Party

So I’ve been really wanting to make some beer batter bread. I even saved my last Sam Adams Octoberfest specifically for this purpose. (Recipe for my beer batter bread). I also love how amazing it makes the house smell.

Besides how can you go wrong with ingredients as simple and wonderful as flour, butter and beer?

Fortunately for me my parents stopped by just as this was coming out of the oven, and I was able to give them a generous third of the loaf. Fortunate so that I will not eat the entire loaf in one sitting! hah : )

Beer Batter Bread

Published October 2, 2010 by Vegan Derby Cat Party

so why am i baking beer batter bread at 3:30 am? because sometimes your night doesn’t go quite according to plan, and you find yourself craving bread, and out of the store bought stuff. besides, there’s really nothing better than a nice fresh loaf out of the oven. best part about this recipe is your ready to pop it in as soon as the oven preheats! (and you don’t even need yeast!) this is my favorite bread recipe : )

Beer Batter Bread

2 c. unbleached all-purpose flour + 1 c. whole wheat pastry flour  OR  3 c. all-purpose flour
1/4 c. (4 tbsp.) brown sugar, optional
1 tbsp. baking powder
1 tsp. salt
1 bottle of beer at room temperature (i like yuengling. you can always pop it in the microwave to warm it up!)
3 tbsp. melted vegan butter


Preheat oven to 375*F. Prepare loaf pan.

1. In a large mixing bowl combine flours, brown sugar, baking powder and salt. Pour beer into dry mix, and stir until combined. The batter will look lumpy.

2. Turn dough into prepared loaf pan and drizzle top with melted butter. Bake for 35-40 minutes, or until cake tester inserted into center comes out clean.

3. Let it rest in the pan for about 5 minutes, and then place on cooling rack. Eat it as soon as it’s cool enough to handle : )

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