Tried and Tasty Treats

Note from Hippie: I always double the recipe, and bake it in a 12″ cast iron skillet. Pre-heat the skillet in the oven, then pour the batter into the hot skillet. Greasing the skillet is optional: mine is medium-well seasoned, and I never bother.
Serves 9
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil

1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. (Nathan: I never do this part)
7. Cut into pieces and serve.

2 cups black beans, dry
2 cups pinto beans, dry
3 red onions
1/4 cup olive oil
3 carrots, small with tops
2 bell peppers, one red, one green
2 zucchini
2 cans (28 oz) diced tomatoes
4 jalapenos
8 oz frozen corn
4 chipolte chilies in adobo sauce + 1 Tablespoon on the adobo sauce
3 Tablespoons chili powder (the one I made, conventional ones will require a bit more)
1 1/2 teaspoons cumin
2 Teaspoons salt Cilantro Salsa

Pressure cook beans, separately since they require different cooking times. Place beans in a large stock pot. Chop onions and cook in olive oil until translucent and slightly browned. Chop carrots, bell peppers, and jalapenos. Add to the beans. Add tomatoes and cooked onions to the beans. Mix and add enough water to keep the beans wet but not drowning (2-3 cups). Start cooking over high heat until starting to boil, then set to simmer. Chop the chipolte chilies and add to the beans with some of the adobo sauce. The add chili powder, cumin and salt. Add zucchini and corn and simmer until the zucchini is soft but not falling apart. Ladle into your bowl and add cilantro and salsa.

Chili Powder:
2 tablespoons toasted ground cumin seeds
2 teas spoons cayenne pepper
5 dried large red fairly mild chilies (the ones we use for thai red curry paste)
1 tablespoon ground oregano
1 tablespoons garlic powder

Note: this is a first pass, I think we should fuck with this some to “punch it up” any thoughts?