Tag Archives: cornbread

The Kind Diet’s Eggplant Chana Masala & Cornbread

4 Jan

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!

9 Nov

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! : )

Tex-Mex Deep Dish Cornbread Pizza

18 Jun

okay… i might be on break currently. here is a draft of a recipe that i wrote, but have not yet tried. you should try it and get back to me. i will try to make something soon. actually, i think i’m going to cook for father’s day. so yah. i need to perk up.

*   *   *   *

when i was learning how to cook, this was one of my favorite recipes to make. in this vegan version i’m using TVP, but you can use vegan crumbles instead to save a step.

mine also contains a vegan scratch recipe for the cornbread. it does call for beer, so if you’re not into that, you may want to track down another vegan cornbread recipe to use, or if you find it easier you can use a vegan mix. i like beer bread recipes. they’re simple, require little ingredients, and you can change the flavor subtley depending on your beer choice.

Ty’s Tex-Mex Deep Dish Cornbread Pizza

Cornbread:

* 2 1/2 c. unbleached all-purpose flour (you can use up to half whole wheat pastry flour if you have some!)
* 1/3 c. cornmeal
* 1 tsp. chili powder
* pinch of cayenne
* 1 12oz. beer
* 2 tbsp. vegan butter, melted, plus more to grease skillet

Reconstituted TVP:

* 1 1/2 c. dry TVP granules
* 1 c. vegetable stock
* 1 tbsp. liquid smoke
* 2 tbsp. vegan worcestershire
* 1 tbsp. shoyu, low-sodium soy sauce, or bragg’s aminos

Topping:

* 2-3 tablespoons extra-virgin olive or canola oil
* 1 small onion, finely chopped
* 1/4 tsp. salt

*  reconstituted TVP , or 1lb equivalent of vegan crumbles
* 1 15 oz. can vegan re-fried beans
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 teaspoons hot sauce, or 1/2 tsp. cayenne pepper, optional

* 1 bell pepper, chopped
* 1 14.5 oz can diced tomatoes with chiles or jalepenos, well drained
* 1 c. vegan shredded Cheddar or pepper cheese

Optional:

vegan sour cream, optional
salsa, optional
dried cilantro, optional

Directions:

1. Pre-heat oven to 375*. Combine all cornbread ingredients until just blended and pour into the bottom of a greased large oven-proof skillet. (they say you can wrap a skillet handle really well with aluminum foil and cross your fingers, but i’ve never tried it.) Bake for 15 minutes, or until top is lightly browned, and toothpick inserted into center comes out clean. Set aside.

2. To reconstitute the TVP: In medium sauce pan, heat stock, liquid smoke, worcestershire, shoyu until almost boiling. Remove from heat, add TVP, and set aside.

3. Heat oil in second skillet to medium. Add onions and salt, cook for 2 minutes, or until translucent. Add TVP and spices and cook 3-4 minutes. Add refried beans, and mix in until heated through.

4. Top cornbread with TVP mixture, bell pepper, tomatoes and cheese. Place skillet under broiler for 5 minutes to melt cheese. Garnish with sour cream, salsa, and/or cilantro, if desired.

sweet potato corn bread & veggie “meat” loaf

23 Mar

so i did, in fact, finish all the baking and cooking that i intended yesterday. well, technically the loaf came out of the oven after midnight, but it went in nearly an hour before, so it still counts!

i wish i had made a salad and some garlic green beans to go with it, but alas, i was totally worn out by the long day in the kitchen, and kass & jordan assured me that we had plenty of vegetables on our plates. (today i will eat lots of greens!)

in my family, i’ve always been the cornbread maker. this means for years & years i bought mixes & vamped them up. every once in a while i’d try a scratch recipe. this past year i served dana sly’s blue ribbon winning vegan cornbread to both my family, and jordan’s. but in all this time i have not had a cornbread of my own; in writing this i realize it’s time to work on my recipe. meanwhile, i have this for you:

Sweet Potato Corn Bread from How it all Vegan!, pg 131

recipe calls for 1c. of sweet potatoes, cooked and mashed

viola!

making soy buttermilk- this recipe called for “sour soy milk” 1/2c. soy milk with a 1/2 tsp of vinegar added, and it did curdle it. i knew this trick worked with real milk, but i thought it was kind of amazing that it also works with soy milk.

this bread came out really dense, which is probably my fault for over mixing it while i was waiting for jordan to bring me soy milk from the store. i also used 1c. of whole wheat pastry flour in place of the plain to up the nutrition profile.

Veggie “Meat” Loaf from Quick and Easy Vegan Comfort Food, pg 173

i love veggie meat loaf. love it! i can’t tell you how much money i’ve given “amy” over the years for her frozen veggie loaf. (which is not marked vegan b/c it has honey. honey is a controversial topic in vegan circles.) so i was way excited to see this recipe in my newest cookbook. i’d also never cooked with TVP (texturized vegetable protein) before, and Bobby & Mary had been suggesting it to me for some time. TVP looks like a grain until you rehydrate it, and then it looks like “meat” crumbles. best of all,  it’s inexpensive.

it was delicious! it didn’t hold together very well out of the pan, (we were brainstorming about this as we devoured it) but it did taste very good, so we weren’t mad at it. more research, more research. i was also happy that it tasted good, because there are a lot more recipes i wanna try from this book!