My sweet husband with some sweet bread
For many people, the word "vegan" inspires a slight shudder, a shake of the head. But for many other people, "vegan" means health, vitality, and ethical responsibility. Although Ryan and I still eat and drink dairy products, we love eating vegan food because surprising or not, vegan baked goods are actually quite delicious. My chocolate cupcakes are vegan, and after trying one, you would never want me to make them any differently. Their perfect cocoa domes and rich flavor are irresistible, and they stay moist for days. Needless to say, I am always looking for new vegan recipes because I have been consistently impressed with the results. This recipe was adapted from a Cooks Illustrated magazine, and vegans and non-vegans alike will be delighted by both the taste and the nutrition in this cornbread. Flaxseed does amazing things to baked goods. In this recipe, it adds not only fiber and healthy omega 3 fatty acids but body to the cornbread. Experiment by adding ground flaxseed to other muffin and bread recipes--you will be happy with the results. I also used maple syrup instead of sugar as I'm trying to move away from refined sweeteners. Honey would work equally as well. I hope you enjoy this bread as much as I did. It would be perfect with a big bowl of vegetarian chili.
Vegan Cornbread
6 TBSP Water
2 TBSP Flaxseed
1 cup cornmeal
1 cup flour
4 tsp baking soda
3/4 tsp salt
1 cup soy milk
1 TBSP cider vinegar
1/4 cup maple syrup
1. Grease an 8x8 baking pan and preheat your oven to 425 degrees.
2. In a small sauce pan, bring water to boil and stir in flaxseed. Let simmer for 3 minutes or until the mixture thickens, stirring occasionally. Set aside.
3. Stir vinegar into soy milk and let sit.
4. Combine your dry ingredients in a large bowl. Add flaxseed mixture, oil, maple syrup and soy milk. Stir until just moistened.
5. Spread into prepared pan and bake for 25-30 minutes or until golden brown.
6. Let cool in pan for 5 minutes before inverting unto a wire rack. Let cool for an additional ten minutes before slicing and serving.
6 TBSP Water
2 TBSP Flaxseed
1 cup cornmeal
1 cup flour
4 tsp baking soda
3/4 tsp salt
1 cup soy milk
1 TBSP cider vinegar
1/4 cup maple syrup
1. Grease an 8x8 baking pan and preheat your oven to 425 degrees.
2. In a small sauce pan, bring water to boil and stir in flaxseed. Let simmer for 3 minutes or until the mixture thickens, stirring occasionally. Set aside.
3. Stir vinegar into soy milk and let sit.
4. Combine your dry ingredients in a large bowl. Add flaxseed mixture, oil, maple syrup and soy milk. Stir until just moistened.
5. Spread into prepared pan and bake for 25-30 minutes or until golden brown.
6. Let cool in pan for 5 minutes before inverting unto a wire rack. Let cool for an additional ten minutes before slicing and serving.
Cornbread with lentils and spaghetti squash
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