Sweet & Buttery Vegan Cornbread

Sweet & Buttery Vegan Cornbread

It’s been a hot minute since there has been a recipe on this blog again. I think if I could explain what has gone down in my life since the last recipe…I’d have to serve you a slice of this bad boy to get ALL the tea out to fill you in. BUT long story short, I’m as busy as ever making yummy foods for the world to see. Showing that we are all here to eat good food without any harm and have it be even better for your soul. Remember: “Anything you can do I can do better. I can do anything better than you!”

Sweet & Buttery Vegan Cornbread 

Ingredients

• 2/3 cup Vegan Butter, melted
• 1 cup Sugar
• 3/4 cup Just Egg or your favorite vegan egg (equaling: 3 large eggs OR 1/4 cup vegan egg for each 1 large egg)
• 1 2/3 cups Vegan Milk 
• 2 1/3 cups AP Flour
• 1 cup Cornmeal, I used Bobs Red Mills *Whole Grain Stone Ground*
• 4 1/2 tsp Baking Powder
• 1 tsp Salt

Also included: 

• 1/4-1/2 cup Vegan Butter, separate for the pan 

Directions

Heat your oven to 400 degrees

Before I mix up my ingredients, I like to take my 13x9 pan with 1/4-1/2 cup of vegan butter (there’s never too much butter with cornbread in my opinion) added to the pan to melt. Place it into the oven to melt and get up to temperature while you make the batter mixture. This step is important for the yummy crust you want on the outside at the end. 

In a large mixing bowl, whisk together your melted vegan butter and sugar. Once incorporated, whisk in your vegan eggs and milk to combine. 

In a separate bowl blend flour, cornmeal, baking powder and salt. You’re ready to combined. You’re going to alternately —adding your *WET* vegan egg/milk mixture to your *DRY* flour mixture. Mixing after each addition. Scraping down the sides and bottom to ensure everything is combined. You’re now ready to bake! 

Take out your now VERY HOT (careful) 13"x 9" pan. Evenly spread out your batter in the pan. Bake until toothpick inserted in center comes out clean and it’s golden brown around the edges, about 30-35 minutes depending on your oven. Serve warm and enjoy! 

-Amy 

*Tip* For a traditionally crispier crust: A cast iron skillet is the most desirable for epic crust! A large sized skillet or a couple regular ones would hold this amount of batter. Mine is no longer with us at this time sadly..RIP Buddy 😄😉

Thai Rainbow Noodle Salad with Chunky Peanut Dressing

Thai Rainbow Noodle Salad with Chunky Peanut Dressing

 

Thai Rainbow Noodle Salad with Chunky Peanut Dressing

Ingredients

Salad
• 6 cups shredded cabbage (I used a combo of green and red, you can use the pre-cut stuff)
• 1 cup matchstick carrots, roughly chopped
• 1/2 red bell pepper, diced into matchsticks
• 1/2 cup sliced green onions or chives 
• 1/3 cup chopped cilantro

Optional Add in: 1-2 Tablespoons Sesame Seeds (black or regular) 

Dressing
• 1/4 cup natural creamy peanut butter
• 1/4 cup chunky peanut butter 
• 3-4 Tablespoons fresh lime juice
• 1 1/2 Tablespoons rice vinegar
• 1 1/2 Tablespoons soy sauce
• 2 Tablespoons maple syrup or agave (use your favorite syrup)
• 1 1/2 Tablespoons packed brown sugar
• 1 1/2 teaspoons sesame oil
• 2 teaspoons sriracha
• 2 teaspoons peeled and finely minced ginger (or 1 tsp dried)
• 1 large clove garlic, finely minced

Directions

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if preferred you can season with a little salt). Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired. Set aside and serve immediately or refrigerate for later. 
  
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    (note that you can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings).
  
  
• Enjoy! 
• -Amy 

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