July 25, 2010


July 25, 2010 - .  

brunch: Cheerios with soymilk; espresso

dinner: jalapeño cornbread (click for the recipe) topped with sauteed collards+garlic, kidney-bean-seitan patty (recipe adapted from chickpea seitan patties from Veganomicon), and Follow Your Heart vegan mozzarella cheese


  • 1.5 c all-purpose flour
  • 1.5 c yellow corn meal
  • 2 tsp baking powder
  • 1 tsp salt, plus a dash
  • 1/4 c sugar
  • 2 T canola oil
  • 1 yellow onion, chopped
  • 3 jalapeño peppers, minced
  • 1 cup corn (I used frozen; off the cob would be fine too)
  • 1/4 c Earth Balance
  • 1/4 c soy yogurt
  • 1.75 c soymilk
  • 1 T apple cider vinegar

Preheat oven to 350F. Mix the soymilk and apple cider vinegar in a small bowl or measuring cup, and set aside, allowing to curdle. In a separate big bowl, mix the flour, corn meal, baking powder, 1 tsp salt, and sugar. Saute the onion and peppers on medium-high heat in 1 T oil with the dash of salt in a cast iron pan (any pan is fine if you don’t have a cast iron) until slightly brown, about 5 minutes. Remove to a plate to cool. Saute the corn in same pan to let it brown a little, also about 5 minutes. Remove to the same plate to cool. After several minutes of cooling, add the vegetables to the dry ingredients. Mix in the Earth Balance into the dry ingredients with your hands, letting it get sort of clumpy. Add the soy yogurt in a similar fashion. Then, pour the 1 T remaining oil and the soymilk/vinegar combo into the bowl. Mix with a fork until combined, not overmixing (leave some clumps). Pour into the cast iron pan and bake for about 40 minutes.

more jalapeño cornbread

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