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This vegan cornbread is very tasty. You will not miss the eggs and the milk at all. It had a great texture and really complimented our baked beans! I have seen variations using maple syrup to sweeten it up a little. I also think adding some corn to it would make it even better!
1-1/2 cups light soymilk
1-1/2 tablespoons apple cider vinegar
1 cup cornmeal
1 cup whole wheat flour
2 tablespoons raw sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil (we used vegetable oil)
Preheat oven to 425 degrees. In one bowl combine the soymilk and apple cider vinegar and let stand. In another bowl mix all of your dry ingredients. Then add the wet mixture to the dry mixture until blended. Spread the mixture into your pan. We sprayed our pan lightly with olive oil. Bake for 25-30 minutes. This is best served hot.
Recipe adapted from Food for Life, by Neal Barnard, M.D.
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We had been craving stuffed mushrooms for some time. We kind of threw this together with what we had left over from previous meals. They turned out to be very tasty. We ate them for dinner with a spinach salad, but they would also make great party hors d'oeuvres.
6 Large white mushrooms
1 Clove of garlic
1/2 Red onion
1 Red bell pepper
2/3 Cup of Panko bread crumbs
Olive oil
Sea salt
Fresh cracked black pepper
Remove the bottom part of the mushroom. Dice the bottoms along with the garlic, red onion, and red bell pepper and saute in pan with a little olive oil, salt, and pepper. Then add the mixture to a bowl and mix with the Panko bread crumbs. The bread crumbs will soak up the moisture from the garlic, onion, and pepper mixture. With a spoon scoop the mixture into the mushroom caps. Place the filled caps on a cookie sheet and spray the tops of them with a little olive oil. Bake at 350 degrees for 15-20 minutes until golden brown and crispy on top.
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These beans are to die for! We really could not stop eating
them. We made ours a little more spicy than the recipe called.
It was the perfect combo of spicy and sweet. These beans can be
the perfect comfort food or a great cookout food when the warmer
weather comes around.
Recipe adapted from: http://ohsheglows.com/2010/07/01/maple-baked-beans/
1 can of white beans
1 can of mild chili beans
1 can of dark red kidney beans
1/2 large sweet onion
3 tbsp maple syrup
1 tbsp brown sugar
2 tablespoons regular mustard
2 tablespoons apple cider vinegar
1 cup of diced tomato (1 medium sized tomato)
1 teaspoon sea salt
Several liberal dashes of Tapatio Hot Sauce and
Fresh cracked black pepper
We actually used our slow cooker to make these instead of baking in the oven. First rinse the white and kidney beans and add them to your cooker. Then add the mild chili beans. Dice the onion and tomato and add them to the beans. Then add the remaining ingredients to the mixture. We slow cooked on low heat for about 6 hours. You do not have to cook them for that long if you do not like.. As soon as the onions soften up you can go ahead and eat.
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This recipe is from Tony. He whipped this up one day after work and it was delicious. Tony doesn't measure when he cooks so below you will see the ingredients and you can add as much of each one as you would like! Sometimes things are just better that way anyway!
Ingredients:
Zucchini
Grape Tomatoes
Mushrooms
Whole Wheat Linguine Pasta
Garlic
Olive Oil
Parmesan Cheese
In a pan add a little olive oil and two chopped garlic cloves. Then add in the sliced zucchini and mushrooms. After a few minutes add in the grape tomatoes.
Boil the whole wheat linguine and then add the it to the olive oil, garlic, zucchini, tomato, and mushroom mixture in the other pan. Top with some freshly grated Parmesan cheese and enjoy!
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These banana pancakes turned out to be super delicious! I know, super, not
a sophisticated description word, but honestly though there is no other way
to explain them. Maybe you could add a "thumbs up" along with the word
super. Seriously, the combo of whole wheat, oats, and bananas was very
delicious. This is now our go to pancake recipe.
This recipe was adapted from:
http://www.cheekykitchen.com/2010/03/pe ... cakes.html
1 banana
1 Tbs. of butter
1/2 Cup of oats (The real deal, not the quick kind.)
1/2 Cup of whole wheat flour
1 Cup of organic soy milk
1 whole egg
1 tsp of vanilla
1/2 tsp of salt
1/4 tsp of cinnamon
and a dash of nutmeg (cinnamon and nutmeg, just add the amount that you
like)
Topping
Olive Oil
1 Banana sliced.
In a mixing bowl mash your banana, then add the rest of the pancake
ingredients and mix everything together. Then make your pancakes!
For the topping, slice up your banana and set it aside. Spray a pan with
olive oil and put on a low - medium heat. Place your bananas in the frying
pan and cook a few minutes on each side until brown.
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