Wednesday, February 18, 2009

LENTIL CHOWDER AND KINDA CORNY MUFFINS

Today I Made:
LENTIL CHOWDER AND KINDA CORNY MUFFINS for DINNER.
The chowder is another recipe from the Candle Cafe Cookbook.
A total of 10 ingredients went into preparing this chowder:
kabocha ( didn't have any butternut squash ), lentils, onion, tomatoes, potato, carrots, tomato, tomato paste, vegetable broth, and a few spices.
Since it requires no oil, it's super low in fat, close to being fat-free.
So hearty and simple to make.
You pour all the ingredients into a pot and cook for about an hour and a half.
Stirring once in a while or you can cook it in a slow cooker for 3 hours on high.
This recipe alone is worth owning this book.

The muffin recipe came from Eat, Drink & Be Vegan by Dreena Burton.
I have to say that this is my favorite cornbread recipe.
Especially since you bake them in cupcake liners, which makes them easier to eat.
No cutting required.
They are moist and perfectly sweetened and also easy to make.

I did end up topping the chowder with diced jalapeno for heat, which I highly recommend.

1 comment:

Vegetation said...

Mmmm yum! Those cornbread muffins are calling my name!!