I had the pleasure of speaking at a vegan potluck tasting last month at the Unitarian Universalist Church in Milford. It was my first “potluck” of this sort, and it turned out to be a great way to spend an evening.

People from all walks of life attended: committed vegetarians and vegans, people who cook meatless meals just once in a while and many who were curious enough to attend but had never seriously considered trying a plant-centered recipe or diet. The sharing of food, conversation and information was lively and warm.

Gathering a small group of new and old friends who are open to trying an occasional plant-centered meal can be a fun way to experience new foods and share recipes, and having an excuse to eat with friends is always a good idea! Or maybe you’re part of a church, club, or social organization where you could try initiating an occasional vegan or vegetarian potluck. Eating healthier for your own health, as well as that of the planet, can be empowering.

I brought chili and cornbread to the potluck. A big pot of chili is an easy way to feed a crowd. Almost everyone else also brought food, and as in most potlucks, the variety of different types of dishes was impressive.

Note that this chili recipe calls for frozen tofu. Simply put a block of tofu in its original, unopened packaging in the freezer until you need it. Freezing tofu changes its texture by making it more porous. When you defrost it for use, it absorbs more of the flavors in whatever liquid it is being cooked or marinated in.

Chili (vegan)

Ingredients

-- 1 small yellow onion, diced.

-- 2 green bell peppers, diced.

-- 3 ribs celery, diced.

-- 3 cloves garlic, minced.

-- 3 carrots, thinly sliced.

-- 2 tablespoons chili powder.

-- 1 tablespoon ground cumin.

-- 1 teaspoon dried oregano.

-- 1 teaspoon dried basil.

-- 1 teaspoon salt.

-- 1/2 teaspoon cayenne pepper (optional).

-- 2 15-ounce cans red kidney beans, drained.

-- 2 15-ounce cans pinto beans, drained.

-- 2 15-ounce cans fire-roasted diced tomatoes.

-- 1 28-ounce can crushed tomatoes.

-- 8 ounces tofu (freeze beforehand in package, then thaw and cut into half-inch cubes or smaller).

-- 1 cup low-sodium vegetable broth (or water).

-- Optional toppings: chopped scallions, cilantro, nutritional yeast, shredded vegan cheese.

Directions

Pour a little olive oil to cover the bottom of a large pot and heat on medium. Add the onion, celery, and green pepper, stirring occasionally, until onions are translucent. Reduce heat to medium-low and add the garlic and carrots along with the chili powder, cumin, oregano, basil, salt and optional cayenne pepper. Sauté for an additional two to three minutes.

Add the kidney beans, pinto beans, tomatoes, tofu and the vegetable broth or water to the pot. Bring everything to a boil over high heat, and then reduce the heat to a simmer. Cover and cook for 10 minutes. Remove the lid and cook uncovered for five to seven additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir occasionally, to make sure nothing sticks to the bottom of the pot.

Serve warm and top as desired. Leftovers can be stored in the refrigerator in an airtight container for up to five days. You can also store leftovers in Mason jars in the freezer, and pull out when you need a quick lunch or dinner.

Cornbread (vegan)

It’s hard to go wrong with cornbread as a satisfying accompaniment to chili. This recipe makes a rustic, hearty type of cornbread. In place of regular butter, I use Earth Balance Original Buttery Spread, easily found alongside regular butter in most grocery stores. Bob’s Red Mill Egg Replacer is my go-to for the “egg.”

To get the buttermilk tangy and a thicker texture, simply add a tablespoon of white vinegar to soy milk and let it sit for a few minutes. Add a tablespoon or two of honey to the wet ingredients if you want a little sweetness in your cornbread. While this recipe calls for a loaf pan, cornbread can also be made in a square pan, round cake pan or cast-iron skillet, so don’t be afraid to experiment.

Ingredients

-- 1 cup whole wheat flour, sifted (sifting makes the batter a bit lighter).

-- 1 cup medium-grind cornmeal.

-- 2 teaspoons baking powder.

-- 1/2 teaspoon salt.

-- 1/4 teaspoon baking soda.

-- 1 cup soy “buttermilk.”

-- 1 egg equivalent.

-- 1/4 cup melted vegan butter

Directions

Preheat oven to 400 degrees. Grease a 9-by-13 loaf pan. In a large bowl, whisk together flour, cornmeal, baking powder, salt and baking soda. In a medium bowl, whisk together the soy milk, egg equivalent and melted vegan butter. Add the wet ingredients to the dry ones and mix until just combined. For best results, do not overmix the batter.

Pour the batter into the prepared pan and smooth out the top so it’s even. Bake for 25 minutes, or until the top is golden brown. Let cool in the pan for 10 minutes, and then slide a butter knife along the edges to release the bread from the pan. Slice, and serve with vegan butter, if you wish.

For information on how your food choices affect the planet and your health, go to harriscenter.org/rhp.

Lisa Murray has a passion for exploring the impact our food choices have on human and planetary health.