When it gets hot i crave spicey foods, not sure why and i wanted some chili and corn bread in the worst way! sooooo here it is (with a few questionable ingredients under seasonings). but boy is it goooooood topped with avo, cilantro, onions and tomatoe. I even made up a nut cheeze to top it with but ended up dipping the “corn bread” instead!
2 big tomatoes, chopped
1½ cup carrot juice
3 sundried tomatoes soaked 5 minutes
¼ jalapeno pepper
½ cup corn off the cobb
1 tablespoon chili powder
1½ teaspoon cumin
1 teaspoon pepper
¼ teaspoon paprika
¼ large sweet onion
1 package baby portabella mushrooms
blend everything up to paprika and adjust seasonings to suit your tastes. finely chop the shrooms and onions and let them soften in salt and olive oil( i added crushed oregano too) then when the shrooms where the consistency of burger(wink) i added them to the liquid base and stirred by hand AFTER draining off excess olive oil. I put it all in the dehydrater in bowls to warm with the corn bread and served for dinner 5 hours later!
top with chopped tomatoes, avo, cilantro, onions and sour cream if you have some made from nuts…i also made a nut cheese but ended up spreading that on the corn bread…..