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Vegetarian Chili Cornmeal & Carrot Biscuits

Demo with Chef Shirley Zorn

Yield: 6-8 Servings

Ingredients for Chili
  • 2-3 tbsp. olive oil
  • 1/4 tsp. red pepper fakes
  • 2 zucchini cut into 1/4" slices
  • 1 medium red bell pepper. (diced small)
  • 1 diced onion
  • 2 cloves minced garlic
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 28oz can Roasted Diced Tomatoes
  • 1 cup salsa
  • 2 cups veggie broth (Better than Bullion)
  • 1 1/2 tsp. Cumin
  • 1/2 cup black olives
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 can garbanzo beans, drained
  • Garnish with: Cashews, shredded cheddar cheese ( and sprouts if desired)
Preparation

In a large Dutch Oven, heat olive oil and add red pepper flakes

sauté zucchini, pepper, onions, garlic, celery, carrots until crisp tender. Stir in roasted tomatoes, salsa, vegetable broth and cumin. Bring to boil reduce heat and simmer for approx. 20 minutes, stir in olives and beans. Simmer until heated through. Garnish with Cashews and cheese ( sprouts if desired)

Yield: Makes 12 large biscuits

Ingredients for Biscuits
  • Cornmeal Carrot Biscuits
  • makes 12 large biscuits
  • 1 ¼ cups unbleached flour
  • ¾ cup cornmeal
  • ¼ cup sugar
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¾ cup butter, cut into pieces.
  • ½ cup shredded carrots
  • ½ cup currants
  • 1/3 cup milk
  • 1 egg
Preparation

Heat oven to 400 degrees. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt, whisk together well. Cut in butter using a pastry cutter, fork or your hands, until mixture is crumbly. Stir in Carrots and currants. Add milk and egg, stir until just combined.

To form each biscuit *Drop ¼ cup of dough, onto ungreased cookie sheet

Bake for 10-12 minutes or until light golden brown.

* you can make these smaller if you choose to, but keep an eye on them they may not take as long to bake.