Description: This simple, satisfying casserole has vegetarian chili on the bottom and cornbread on the top.
- 2 cups soymilk
- 2 tbsp. vinegar
- 6 cups vegetarian chili (canned or homemade)
- 2 cups cornmeal
- 2 tsp. baking soda
- ½ tsp. salt
- 2 tbsp. oil
- Preheat oven to 400 degrees.
- Combine the soymilk and vinegar and let stand for 5 minutes or more. Meanwhile, heat the chili until very hot, and then pour into a 9x12 inch baking dish.
- Mix the cornmeal, baking soda, and salt in a large bowl, then add the soymilk mixture and oil. Stir just to mix, then pour over the hot chili, and bake until the bread is set and golden brown, about 30 minutes.
Nutritional Counseling at the Abramson Cancer Center
Nutritional counseling is offered to patients at the Abramson Cancer Center through the Tracey Birnhak Nutritional Counseling Program. Our dietitians provide sound nutritional advice to people with cancer, and specialize in creating nutritional plans that fit with your treatment plan, and lifestyle.
Source: Food for Life by Neal D. Barnard, MD; recipe by Jennifer Raymond
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