PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

Essentials

In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Chilli Cornbread Skillet

Dice red onion, red bell pepper, and celery. Peel & dice 1 carrot.

Add avocado oil to a large pot or Dutch oven on medium heat. Add in the onions, bell peppers, celery, carrots and Saute until the soften. Season to tatse with salt & pepper. Then add tomatoe paste, chilli powder, cumin, smoked paprika, Oregano and minced garlic. Mix thoroughly. Then pour in vegetable stock, canned tomatoes, black beans, pinto beans and bay leaf. Simmer for 30 mins.

To a bowl add non dairy milk, apple cider vinegar, flax egg, butter, sugar, maple syrup & mix thoroughly. To another bowl add cornmeal, flour, baking soda, baking powder, salt & mix thoroughly. 

Pour your dry mix into your wet mix & mix thoroughly until batter is smooth. Mix in diced jalapeño. 

Add chilli to a cast iron skillet. Pour cornbread mix evenly over the top. Bake at 400F for 30 mins.

PlantbasedBrandon

Chilli Cornbread Skillet

plantbasedbrandon