Smoky Lentil Chili With Jalapeño-Cheddar Cornbread
[Vegan]

For the Smoky Lentil and Zucchini Chili:

1. In a large saucepan combine lentils, whole garlic clove, 1 bay leaf, 4 cups water, and 1 teaspoon salt. Bring to a boil, reduce heat and simmer until lentils are al dente, about 15 minutes. Drain and discard garlic clove and bay leaf.
2. Heat olive oil in a soup pot or Dutch oven over medium heat. Add onion, carrot, celery, red bell pepper and a pinch of salt, and cook until vegetables are softened and starting to caramelize, 8 to 10 minutes. Add jalapeño and remaining garlic and cook 1 minute more.
3. Add cumin, coriander, sweet and smoked paprikas, and chipotle. Cook for 2 minutes to toast the spices. Stir in tomato paste and cook for another minute.
4. Add tomatoes, cooked lentils, broth or water, oregano, and 1/2 teaspoon salt. Cook for 30 minutes on low, partially covered. Add zucchini and cook for 15 minutes more. Season with salt and black pepper to taste.
5. Serve with garnishes of your choice and cornbread.

For the Jalapeño-Cheddar Olive Oil Cornbread with Everything Gomasio: 

1. Whisk together flours, cornmeal, baking powder, and salt in a bowl.
2. In a separate large bowl combine egg replacers, olive oil, yogurt, and maple syrup. Whisk until smooth. Add dry ingredients and stir to combine (don’t overmix, it’s okay if the batter has some lumps).
3. Fold in the jalapeño, scallions, and half of the cheddar. Let batter rest 20 minutes at room temperature.
4. Preheat oven to 350F. Grease a 9-inch cast-iron skillet (or 9-inch pie dish or square baking dish) with olive oil. Scrape the batter into the skillet. Top with remaining cheddar and sprinkle with gomasio.
5. Bake until cornbread is puffed and golden on top and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Serve warm or at room temperature.