Thankfully Vegan:Pumpkin Chili with Cornbread Muffins and Pomegranate Walnut Salad

http://SupremeMasterTV.com • VEG1166; Aired on 23 Nov 2009
We present you with a plant-based meal, entirely vegan, composed of some of nature's most familiar seasonal flavors for theThanksgiving holiday season gratitude celebration.

• INGREDIENTS: (For all ingredients, please use organic versions if available)
Pomegranate Walnut Salad
8 ounce baby spinach
1 fresh pomegranate
1/4 cup chopped walnuts
2 ounce flaxseed oil




1 (12 ounce) package soy chorizo
or any vegan sausage
1 red bell pepper, chopped
1 chopped sweet onion, chopped
1 cup vegetable broth
1 cup diced tomatoes
1 cup pumpkin
1 cup garbanzo beans
1 tablespoon pumpkin pie spice
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon sugar
1 tablespoon olive oil
Sriracha to taste




Sweet and Tender Cornbread Muffins
1 cup wheat flour
1 cup cornmeal
1 tablespoon baking powder
1 cup vegan milk (such as soy milk)
1 teaspoon sea salt
1/3 cup sugar
1/3 cup oil
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Category:

Howto & Style

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• Supreme Master TV
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• Chili
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• Pomegranate
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• flaxseed oil
• soy chorizo
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