Chili & Cupcakes

Three bean and three pepper chili improves a dreary winter day.

Sneaking in salba (and its extraordinary nutritiousness) as an egg replacer, this scallion cornbread’s subtle sweetness balances the heat of the chili.

A winter load of chili. Not much beats a hot bowl of chili when toes are cold. One of my favorite tastes is the coriander. Chili powder, coriander, cumin, cayenne pepper…

Assorted chopped bulbs crunch up the texture.

And for dessert for my lunch: a half batch of golden vanilla cupcakes with dark chocolate frosting. Perfect! Am I kooky for requiring lunch desserts during the week? Didn’t think so.

I’ve discovered another vegan sprinkle! Wilton’s jumbo nonpareils, which aren’t really nonpareils, are little colorful and crunchy candy toppers free of carmine and confectioners glaze, or other aliases of these ingredients.

Here is one all dressed up.

Hello, pretty. Happy Monday!