I’m on the constant hunt to find “regular” recipes and make them into vegan versions so my daughter will eat them. Since I was making my vegetarian chili for dinner I decided to test out a vegan cornbread. I adapted this from a Food Network recipe and it was surprisingly good. It makes use of a “flax egg” rather than a real one. I used my daughter’s Ripple (pea protein milk) for the soy milk in the original recipe. Next time I may even add some fresh corn. My whole family ate it happily with the chili.
- 2 tablespoons ground flax meal
- 6 tablespoons water
- 1 cup all purpose flour
- 1 cup cornmeal
- 1⁄4cup sugar
- 4 teaspoons baking powder
- 3⁄4teaspoon sea salt
- 1 cup vegetable milk
- 1⁄4cup canola oil
Preheat oven to 425°F. Spray 8-inch-square baking dish with nonstick cooking spray.
Bring water to a boil in a small saucepan. Add the ground flax meal, reduce the heat to medium-low, and simmer the ground flax seed in the water until thickened, stirring occasionally. Takes about 2 – 3 minutes. Set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, milk, and canola oil to the flour mixture.
Stir with a rubber spatula, just until smooth (do not overbeat)
Turn into prepared baking pan. Bake for 18 to 22 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes before cutting.
We went skiing (finally) last weekend. As usual I brought my vegetarian chili. The great thing about this dish is that I make it the day before and freeze it. Then we bring the frozen chili in the car on the drive to Tahoe. By the time we get there it may or may not be totally thawed (depending on traffic). Then we have a sure fire meal for the evening and can go out play without worrying about making dinner.
And while my family likes the chili, they really like what I make on the side even better…Citrus Corn Bread Muffins. These muffins are a favorite from The Petit Appetit Cookbook, and are a little sweet and a little savory. They’re made moist by the addition of banana. Happily this recipe makes 12 – 15 full size or 36 mini muffins so we have lots to share or save. My kids think it’s the perfect snack for packing for school or on the go – like heading to the snow. These can be made and stored in a air tight container for about 3 – 4 days.
Citrus Corn Muffins
1 tablespoon grated orange zest (about 2 medium oranges)
2 cups unbleached flour
½ cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup low-fat buttermilk
2 large, cage free, organic eggs
½ cup organic light brown sugar, packed
½ cup mashed banana (about 1 large banana)
Preheat oven to 400 F. Lightly grease 12 cup standard muffin tin or 24 cup mini muffin tin with vegetable oil. Using a small knife or zester, remove 1 tablespoon on zest from oranges. In a large bowl combine flour, cornmeal, powder and salt and whisk to mix. In a medium bowl, combine buttermilk, eggs, brown sugar, banana and zest. Mix well. Using a rubber spatula, fold wet ingredients into dry mixture. Be careful not to over mix, as muffins will be tough. Spoon batter into muffin tin cups, ¾ full. Bake 15 – 20 minutes, or until muffins are brown on top and test pick comes out clean. Remove from oven and place on wire rack.
Get Picky! Keep toothpicks or small wooden skewers on hand to check muffins and other baked goods for doneness. Simply insert pick in center, and when comes out clean, muffins are done.