Sweet Corn Bread
Serves 4-6

¼ cup vegan butter
⅓ cup Florida Crystals natural sugar
Ener-G Egg Replacer (mix according to box instructions to make equivalent of 2 eggs)
1 cup water
1 cup cornmeal
1 cup all-purpose flour
1 ¼ teaspoon baking powder
1 teaspoon salt

Heat oven to 400 degrees F. Grease a 6×9 inch baking dish. Cream butter, sugar, and egg replacer blend in medium mixing bowl. Add water, cornmeal, flour, baking powder and salt. Pour the mixture into the prepared baking dish. Bake for about 20 to 25 minutes, until top is golden and until tester comes out clean. Serve warm.

Vegan Chili
Serves 8 

Two 16-ounce cans kidney beans, rinsed and drained; or a combination of pinto and black beans 
2 tablespoons olive oil 
1 medium onion, coarsely chopped 
2 medium carrots, finely chopped 
2 ribs celery, with leaves, finely chopped 
1 medium green bell pepper, seeded and chopped. 
3 garlic cloves, minced 
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 bay leaves 
1 teaspoon salt 
1⁄8 teaspoon cayenne pepper, or more to taste 
16-ounce can tomato sauce 
2 medium tomatoes or one 14-ounce can unsweetened Italian tomatoes, coarsely chopped 
1 cup vegetable broth 
3 fresh Serrano peppers, diced 
1 cup cashews 

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, garlic, and chili peppers, cover, and cook for about 7 minutes, stirring occasionally, until softened. Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, vegetable broth and peppers. Cook partially covered, until thickened about 20 minutes. Stir in the cashews and cook for 5 minutes or until heated thoroughly. Remove the bay leaves and serve immediately.