Archive | 8:28 pm

Vegan cornbread

9 Nov

I belong to a book group. Specifically, we read historical fiction, which typically isn’t my forte, but I’ve been having a good time nonetheless. Each month, we meet at one member’s house to discuss the reading, go off on long tangents unrelated to the book, and eat. This week, our host pledged to make vegan chili with me in mind. Only time will tell if she did so, but either way, I was touched. So what must one serve with vegan chili?

Vegan Cornbread (recipe from The Joy of Vegan Baking)

  • 1 1/2 cups vegan milk
  • 1 1/2 tablespoons vinegar (I use apple cider, but white is good, too)
  • 1 cup cornmeal
  • 1 cup flour
  • 3 tablespoons vegan sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons canola oil
  • 1/2 to 1 cup corn kernels (optional)

Preheat the oven to 425° F. Grease an 8″x8″ baking dish and set aside.

In a small bowl, combine the milk and the vinegar. Set aside.

In a large bowl, mix together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the milk/vinegar mixture, oil, and corn if using (I usually don’t). Stir until just blended. Pour the mixture into the prepared baking dish, spreading evenly. Bake for 20 to 30 minutes, or until the top is golden brown.

This recipe is incredibly quick and easy. It goes from empty bowls to the oven in 10 minutes, I promise. It’s also delicious. In fact, I can’t think of a dairy-loaded cornbread I’ve liked so well. The result is moist and flavorful without the sweetness overpowering the corn taste and texture.

Now we must wait and see what everyone else brings to share.

Vegan MoFo Contest Announcement for Week #2

9 Nov

Thanks again to everyone who submitted entries into my first contest. Congratulations again to meansoybean for her winning recipe! Everyone go check it out.

Now, my fellow food-loving friends, it’s time for the second contest. We are taking a side-step away from the sugar-and-fat-laden sphere of baking to the wide-open world of global cuisine. Your challenge: choose a style of cuisine you’ve never made before and take a stab at it. Have you already conquered international cooking? Then pick a style you like and try another facet of it. For example, my plan is to make gnocchi from scratch for the first time.

Want some inspiration? Check out Madhur Jaffrey’s absolutely wonderful World Vegetarian cookbook or fellow Tulsan Sasha’s Global Table blog.

Here are the rules:

1. To enter, email me photos of your entry plus a recipe by 11:59 p.m. Central Time on Sunday, November 14. Feel free to include pictures of the process as well as the final version. One photo of your finished product is OK, too. Conversely, if you have a blog of your own, feel free to do a post about your global cooking adventure in lieu of sending me the details. Just make sure to email me a link instead. Also, let me know if you have any food allergies in case you’re the winner so I don’t send you a package of things that’ll kill ya.

2. All submissions must be from a culture separate from your own. There’s a world (tee hee!) of possibilities, so take your pick. And yes, that does mean non-Americans are free to try their hands at our decidedly fried and corn-fed cuisine.

3. Remember: Try out something new. The point is to challenge ourselves and expand our horizons.

I hope this goes without being said, but, of course, 4. All entries must be vegan. Feel free to veganize a popular dish or choose a style – such as Indian or Vientamese – that has a lot of meat- and dairy-free options already available.

5. If your recipe was not made up by you, please cite your source. No one will lose points for using a preexisting recipe, but please just let me know where you found it.

One winner will receive a surprise package from me. Precise goodies have yet to be determined, but expect some homemade baked goods and some of my favorite vegan products. Winners will be judged on the following criteria:

  • Creativity of the submission
  • Presentation
  • Effort

Do you plan to participate? Let me know in the comments! You can also pop over to the Vegging out in T-Town Facebook  page to let me know. As before, please spread the word!

Thanks again, and I can’t wait to see what you make!

Weekly Contest #1 Results and Winner

9 Nov

Hey folks,

I’m excited that five people participated in the baking challenge. I also heard from a few others who wanted to but had a stumbling block for one reason or another. I totally understand and encourage you all to participate in my next food challenge, which I will announce after this post goes up.

So, without further ado, here’s a round-up of my participants. I will start with my own entry (which, of course, can’t win the prize).

My reasons for choosing this challenge were partly selfish. A coworker now has a beautiful one-month-old daughter, and since I’m obsessed with babies, I’m always looking for excuses to go see mom and little one. On a recent visit, I told my friend to let me know if she needed anything, and recalling a batch of Mexican Hot Chocolate Snickerdoodles I brought to the office for my birthday, she quickly responded, “Cookies.” The catch is that her new arrival cannot have chocolate – it’s too much of a stimulant for her. A catch for most bakers is also that the baby has a dairy allergy, but that one was easy for me. So I began to brainstorm what to bake instead of my usuals, which made me interested to see what all of you would do. Here’s what I made for her:

Citrus Glitters (from Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats) and Cinnamon Coffee Cake (from The Joy of Vegan Baking)

Not a bad little care package, eh?

For the Citrus Glitters, I used a mix of mostly orange and lemon zest with a bit of lime, too. It was the first time I made this recipe, and they totally rocked. The citrus packed a punch without being overwhelming. Next time, I will amp up the lime so the flavors are a little better balanced, but I highly recommend this recipe. You get to use your hands, which is always fun.

The coffee cake is one of my faves. It’s full of fall spices, and it’s great on its own or with a nice hot beverage. The only deviation I make from the recipe is in the crumb topping. I don’t use the nuts (I don’t like the way they overpower the ginger), and I add just enough oil to give it a good texture. If you skip the nuts and don’t reduce the oil, then the topping is basically impossible to spread. I never measure the oil – just drizzle it in and stop when the flour-spice mix is wet bit still sprinkle-able.

And now, let’s see what all of you came up with. These are in order of when I received them:

Up first is meansoybean’s (LOVE that name!) pan-fried butternut squash cake.Her entry is an inventive use of leftover cake (I’m trying to imagine that happening in my home) that is getting a little past its prime. I’m pressed to think of something more indulgent than fried cake. It sounds absolutely delicious!

Next, we have Czech Vegan in America’s Cranberry Pumpkin Bread.I love how gorgeous the cranberries look in that deep orange bread. It just screams fall. I also love how simple the recipe is. I bet mini loaves of this would be a great holiday gift.

Our third submission is Tofu Cheesecake from the blog My Brand New Life.

It’s like a regular cheesecake, only vegan and huge! I haven’t tried any vegan desserts with tofu, so this one definitely caught my attention.

Up next, Phoenix Dreaming brings us Jack (the Pumpkin King) Pie.

The name alone is definitely a winner, and I love pumpkin. For others unfamiliar with Speculoos, they are a kind of shortbread cookie. Tasty!

And finally, my real-life homegirl Kate of Fat Ass to Fit Ass (sorry, Mom!) brings us Vegan Apple Crisp.

Kate is not a vegan nor does she have much vegan baking experience, so she gets props for taking on the challenge, even if she apparently hates cinnamon. I also love that she took the challenge in a slightly healthier direction. Also, yum, apples!

And now folks, the winner is . . .

meansoybean!

Congratulations! The judges (i.e. my taller half and I) applauded your presentation, creativity, and the effort that went into sharing your recipe with us. I can’t wait to try it! I will email you to get your address so I can send some goodies. Please let me know if you have any food allergies.

Thanks again to everyone who entered! It was a really tough choice, which is why I had to ask for help from my taller half. You’re all awesome!

Which entry are you the most excited to bake? Also, look for the week #2 contest announcement in just a bit.

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