vegan cornbread

All posts tagged vegan cornbread

Ty’s Perfect Cornbread (Vegan)

Published November 16, 2011 by Vegan Derby Cat Party

I was tweaking my previous cornbread recipe in preparation for Thanksgiving, and totally forgot the oil/shortening! Turned out to be a happy accident! The ground flax definitely gives it the perfect cakeyness without the added grease. There are generally two camps of cornbread out there… salty and sweet, but this gives you a little bit of both. Just how I like it! Enjoy! : )

**EDIT: I’ve discovered a way to make this recipe the best ever, perfect recipe. The secret? BROWN sugar! 12/17/12**

Ty’s Vegan Cornbread
16 pieces

1 1/2 c. cornmeal
1/2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. brown sugar** + 1-2 tbsp. (depending on how sweet you like it)
1 1/2 tsp. salt

1 1/2 c. non-dairy milk (I used unsweetened almond milk)
1.5 tbsp. vinegar/lemon juice (to make vegan buttermilk)
6 tbsp. very hot water (microwaved for 1 minute or boiled)
2 tbsp. ground flax seed

Directions:

1. Pre-heat oven to 450*F, and grease an 8×8″ pan, 10″ skillet or muffin tin.

2. Add vinegar or lemon juice to non-dairy milk to curdle to make vegan buttermilk. In a separate cup or bowl, whisk hot water with ground flax seed.

3. Combine all dry ingredients in a large bowl.  Add wet ingredients, and stir slowly to combine. Pour into prepared pan.

4. Bake for 25 minutes for 8×8″ pan or 20 minutes for muffins or skillet. Cake tester inserted in center should come out clean. Remove pan and allow to cool for at least a few minutes before slicing and digging in! ; )

Nutrition Facts per piece: 80 calories, 1.1g fat, 0mg cholesterol, sodium 227mg, carbs 16.5g, fiber 1.3g, sugars 4g, protein 1.6g

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Angelica Home Kitchen’s Three Bean Chili w/ Seitan

Published September 18, 2011 by Vegan Derby Cat Party

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Next on my list of things to try from the Angelica Kitchen cookbook was the Three Bean Chili w/Seitan, pg. 98. Black beans, kidney beans, green lentils and seitan give the chili its variety of flavors and protein punch. Dried ancho pepper, chipotle peppers (I put in 3 instead of just two, and left the seeds in for extra heat) and sun-dried tomatoes make up the base of the sauce without any chili powder at all. At the restaurant, they serve it with a huge piece of the Southern-Style Cornbread, pg. 158, so I made sure to cook a batch in a skillet while it simmered away. I ended up using all of the cooking water from the beans for the chili and it was still pretty thick, so I simmered it covered for almost all of the time. I thought it could use a little sweetness, and added about a teaspoon of tomato paste, but I could have used more. Once served, the sweetness of the cornbread provided a nice contrast.

3 kinds of legumes, ready to boil & soak

sun-dried tomatoes & chiles getting hydrated

I used about 1/4 - 1/3 of this double batch of seitan i made a couple of days ahead

ground to the perfect consistency

simmer begin

cornbread makes everything better!

all. together. now!

The Kind Diet’s Eggplant Chana Masala & Cornbread

Published January 4, 2011 by Vegan Derby Cat Party

This has gotta be my favorite combination of recipes from TKD. I add some additional veggie broth to the masala to give it a soupier consistency & leave the peels on the organic eggplant to reap it’s nutritional benefits.  Speaking of soupy consistency, the cornbread has created a lot of very unsure bakers out there due to it’s relying on maple syrup and/or molasses for it’s sweetener. It goes in liquid, but I promise, it does come out as bread! It’s a wonderfully sweet contrast against the eggplant, tomatoes and chickpeas.

I like to bake the cornbread in the toaster oven. If you do, cover it with foil up until the last 10 minutes to avoid burning the top!

SO SO SO good together! : )

Cornbread testing!

Published November 9, 2010 by Vegan Derby Cat Party

Okay, thanksgiving is around the corner and cornbread is my responsibility, so this is where I will begin testing some recipes. This one is a sweeter variation of my 1st attempt, with a different flour combination. You can use whatever combo of maple syrup/sugar you like, just know the more syrup you sub for sugar, the more liquidy your batter will be! (It’s still blue though, because I’m using up the last of my blue cornmeal!)

Cornbread. Test 2.

1 c. cornmeal
1/2 c. unbleached all-purpose flour
1/2 c. whole wheat pastry flour
1/4 c. canola oil or non-hydrogenated shortening
1 1/2 c. non-dairy milk or soy buttermilk (soymilk + 1.5 tbsp. vinegar/lemon juice)
2 egg substitute (6 tbsp. water microwaved for 1 minute + 2 tbsp. ground flax seed)
2 tsp. baking powder
1/2 tsp. baking soda
1/3 c. maple syrup
1/2 c. sugar
1 1/2 tsp. salt

Directions:

1. Pre-heat oven to 450*F, and grease an 8×8″ pan.

2. Whisk together milk, oil, maple syrup, sugar and flax mixture. Add remaining ingredients and beat until combined, about 30 seconds. Pour into pan, and bake for 25-30 minutes. (My oven takes 25.) Cake tester inserted into center should come out clean.

3. Cut into squares and enjoy! : )

Blue Corn Muffins

Published September 1, 2010 by Vegan Derby Cat Party

I’ve been meaning to make use of the blue cornmeal I bought a while back, and wanted something bready. (I seem to be on a baking kick.) By the way… blue cornmeal does not look all that blue out of the package, but it does blue up a little bit once it’s mixed with wet ingredients. It makes an especially cool contrast with the corn kernels : ) You can use this versatile recipe to make corn muffins or cornbread in a pan or a skillet.

Blue Corn Muffins

1 1/2 c. blue (or yellow) cornmeal
1/2 c. unbleached all-purpose flour
1/4 c. canola oil or non-hydrogenated shortening
1 1/2 c. buttermilk (soymilk + 1.5 tbsp. vinegar/lemon juice)
2 egg substitute (6 tbsp. water microwaved for 1 minute + 2 tbsp. ground flax seed)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1 1/2 tsp. salt

1/4 c. corn kernels, optional

Directions:

1. Pre-heat oven to 450*F, and grease a muffin pan.

2. Combine all ingredients, and pour into prepared pan. Bake for 20 minutes. Cake tester inserted in center should come out clean.

3. Let them cool in the pan for a few minutes, and then transfer to a rack to cool. Eat these warm, or toast or re-heat them in a 350*F oven for a few minutes. Enjoy!

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