Vegan Chili with Cornbread and Green Salad

Ingredients

• 1 tbsp ground flaxseed
• 2.5 tbsp water (for flax egg)
• 1 cup all-purpose flour
• 1 cup yellow cornmeal (fine or medium grind)
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup unsweetened almond milk
• 2 tbsp vegetable oil (plus more for greasing the pan)

Instructions

1. 1

   Preheat oven and prepare the pan

   • Preheat your oven to 400°F (200°C).
   • Grease an 8x8 inch baking pan with a little vegetable oil.
2. 2

   Make the flax egg

   • In a small bowl, whisk together the ground flaxseed and water.
   • Set it aside for 5-10 minutes to thicken into a gel-like consistency. This will act as your egg binder.
3. 3

   Combine the dry ingredients

   • In a large mixing bowl, add the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
   • Whisk everything together until well combined.
4. 4

   Combine the wet ingredients

   • In a separate medium bowl, whisk together the unsweetened almond milk, vegetable oil, and the prepared flax egg.
5. 5

Ingredients

• 8 cup mixed greens (loosely packed)
• 2 cup cucumber (thinly sliced)
• 2.67 tbsp extra virgin olive oil (equivalent to 8 tsp)
• 2.67 tbsp lemon juice (freshly squeezed, equivalent to 8 tsp)
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.
   • Add the salt and freshly ground black pepper.
   • Whisk again until the dressing is well combined and slightly emulsified.
2. 2

   Assemble the salad

   • In a large salad bowl, add the mixed greens and sliced cucumber.
   • Pour the prepared vinaigrette over the greens.
   • Gently toss everything together until the leaves are lightly coated with the dressing.
3. 3

   Serve immediately

   • Divide the salad among four plates and serve right away for the best crispness.