Vegan Cornbread & Chili

Link to the full printable recipes at the end of this post.

The key to productivity is to reach your 'flow' state. When your work is flowing, there's no room to stop to cook a complicated meal.
So, jump start your productivity by cooking in large batches.
Spend less time in the kitchen and more time being productive.

As an example, I'm cooking large batches of Chili & Cornbread. This pantry-style chili is designed to last a long time in the freezer.
It's also inspired by the best vegan chili I've ever had. Coincidentally, from the burger-joint my Dad and I used to live above in high school.
Plus, discover the secret to saving home-baked goods well into the end of the summer.





Always allow everything to cool completely to room temperature before distributing into storage containers.

For the cornbread, wrap in two layers of plastic film and 1-2 layers of foil.

For the chili, I like to use tupperware containers. I'll store some in the fridge for lunches, the rest I'll put in the freezer and save for up to three months. It's best to label & date things when you freeze them. A lot of things look similar when frozen like chili, pasta sauce or tomato soup for example. Save yourself the headache and avoid the future headache by writing what is in the container and when you put it there.
I saw a cool trick on TV the other day (after I had filmed all of this, of course...) The chef on the TV show stored chili in a gallon freezer bag. She then put the bags of chili on a tray in the freezer where they could freeze on the flat surface. Once they were frozen she could stack them easily like blocks. Saving her lots of space in her small home-freezer. I thought that was absolutely brilliant! Let me know if you try it? 

Stay healthy!


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