2014?!
Wow — the year arrived so quickly, yet looking back it already feels like a long journey. 2013 brought highs and lows that pushed me forward, upward, and onward. Below I share highlights from my year and a cozy vegan chili recipe to try.
In 2013 I launched The 21-Day Vegan Blueprint, taught at the Toronto Vegetarian Food Festival and the Cleveland Clinic, and served as a guest chef at Suite ThreeOhSix in NYC. I also taught many classes and joined the roster at the Whole Foods Culinary Center. On the home front, my relationship is stronger than ever, we adopted a cat named QZ, and my friendships deepened. I found more joy in everyday life.
That year taught me to ask for help and accept support. My summer interns, life coach, and assistant made a tremendous difference. The theme for me became Trust — trusting myself and trusting others.
I’m excited to begin a new year, proud of what I accomplished, and grateful for what I gave and received. Here’s to a happy, healthy, and memorable 2014!
It’s cold in NYC and we’re preparing for a winter snowstorm. Maxx and I are enjoying New Year’s leftovers (black-eyed peas, collards, and cornbread). If you want something warm and easy, try this simple chipotle sausage chili with a side of perfect vegan cornbread.
Chipotle Sausage Chili
Jenné Claiborne
4
Ingredients
- 1 large yellow or red onion, diced
- 3 cloves garlic, minced
- Pinch of sea salt
- 1 large bell pepper, chopped (e.g., 1/2 green + 1 small orange)
- 1 (14 oz) can diced tomatoes
- 2 cans beans — 1 can kidney beans and 1 can black beans
- 2–3 Mexican chipotle Field Roast sausages, sliced 1/2″ thick (or substitute your favorite vegan sausage)
- 3 cups water (or just enough to cover the beans and veggies)
- 1/2 whole vegetable bouillon cube (start with half and add more to taste)
- 2 tsp chili powder
- 1 tbsp ground cumin
- 1 cup fresh cilantro, chopped
Instructions
- In a large heavy-bottomed pot, heat 2 tbsp olive or coconut oil. Add the diced onion, minced garlic, and a pinch of salt. Sauté until the onion becomes translucent.
- Add the chopped bell pepper, diced tomatoes, and both cans of beans. Stir and cook for about 3 minutes.
- Add the sliced sausages, then pour in enough water to cover the contents (approximately 3 cups) and stir in the bouillon cube.
- Simmer until the vegetables are tender, about 20 minutes.
- Remove from heat and stir in the chili powder, cumin, and about 3/4 of the chopped cilantro. Taste and adjust seasoning with more salt or spices if desired.
- Serve hot with cornbread and a sprinkling of fresh cilantro.
Notes
Serve with the perfect vegan cornbread below.
Perfect Vegan Cornbread
Jenné Claiborne
6
Ingredients
- 1 cup cornmeal
- 1 cup whole-wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup applesauce
- 1 cup soy milk or other non-dairy milk
- 1/2 cup agave nectar (or local honey if not strictly vegan)
- 4 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a muffin pan or prepare a 9×9 baking pan.
- In a large bowl, combine cornmeal, whole-wheat pastry flour, baking soda, and salt.
- Stir in the applesauce, soy milk, and agave nectar. Slowly add the olive oil while mixing until combined.
- Pour the batter into the prepared pan(s). Optionally top with a little caramelized onion for extra flavor.
- Bake until a toothpick inserted in the center comes out clean, about 20 minutes for muffins. Adjust time if using a larger pan.