Meatless wonders

I have often wondered if I could be a vegetarian again. When I was younger I when through a phase of not eating meat. I can’t really remember the reason why (I am sure my Mum might, and if you do Mum can you leave the answer in the comment box).

Anyway the phase was short lived and its’ lasting memory is the love I have for cheese now.

The Meat Free March Recipe Swap seemed like a good opportunity to flex my veggie skills and help Becs of Bits and Bobs Becs – and Fay of Food Fables Both have  not only set this recipe swap but  are doing a meat free month challenge themselves.

Everyone involved in the swap had to send a veggie recipe to the blogger we were swapping with and send them a few ingredients to help them on their way.

My swap was with Rebecca (it does get confusing with the high levels of Rebecca’s in this post) of big spoon my little spoon, you can check out her blog here:

My when my package arrived I was happy to find it contained one of my all time favourite ingredients, chipotle. I have in the past made 20 mile round trips to buy these as they are an essential ingredient in mexican cooking (this was some years ago when they were not as easy to come by as they are now).

The recipe was for Cornbread with a black bean salsa and jalapeño sauce.


The bread was more of a cake batter in consistency and was very easy to make.


For the sauce I did not have any fresh jalapeños in so used some of the pickled variety that we have in the cupboard. The sauce was amazing, although I think that I let it reduce a little too much.

chili sauce

The salsa called for avocados but we did not have any in so had to leave it out.

My poached egg could have been better, but at least the yolk was still runny.

The fresh citrus of the black bean salsa worked really well with the sauce.

I always think that a good test of whether a veggie dish is a success or not is if you don’t miss the fact that you have not got meat on your plate.

We will be making this again soon and I am glad that there’s lot of that sauce left.

cornbread, black bean salsa and a jalapeño sauce



Please find Rebecca’s recipe below:


2 chipotle chillies finely diced

100g drain tinned sweet corn

1 egg

250ml full fat milk

170g butter (+some to grease the tin)

130g self raising flour

120g cornmeal

1 tsp baking powder

2 tsp caster sugar


2 fresh jalapeños

225g caster sugar


75g drained tinned black beans (or soak dry overnight)

1/2 ripe but firm avocado

2 large tomatoes

Small bunch of coriander

1 lime

1/2 red onion


1 fresh egg

Smoked paprika

To make the corn bread

Preheat the oven to 190c.

Melt the butter and whisk into a large bowl with the egg, milk, chillies and sweet corn.

In another bowl mix the dry ingredients (flour, corn meal, salt, sugar and baking powder).

Slowly add the wet bowl to the dry bowl, mixing gently but taking care not to over work it.

Season with salt and pepper.

Butter a 900g loaf tin.

Bake in the over for 40 minutes / until golden.

To make the jalapeños syrup

Finely slice the jalapeños.

In a pan heat the sugar and water (230ml) until the sugar has dissolved, add the jalepenos and reduce down to a sugary syrup. Either strain out the jalapenos of leave in depending how spicy you like it- this will keep for about a month in the fridge and makes fab cocktails!


To make the salsa

Finely dice the tomatoes, red onion and avocado. Mix in a bowl with a small munch of finely chopped coriander, juice of 1 lime and black beans. Season to taste.

To assemble

Lightly fry 1 thick slice of the cornbread. Whilst this is frying poach your egg. On a plate assemble your fried slice of cornbread, some of the salsa on top of this and around the plate, your poached egg (with a pinch of smoked paprika on top) and drizzle some syrup.



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