Blue Ribbon Vegan Cornbread

 

I love Tennessee somethin’ fierce. I went back to my homeland over winter break and relished it (and I don’t mean the pickle kind).

I love the twangy way the grocery store cashier says, “How ya’ doin’, honey?” Anywhere else, I’d think he was trying to flirt with me.

I love the Smoky Mountains. They are just so… smoky.

I love the crappy seasonal weather (I’ve been living in Arizona for several years now, so I may be a bit biased to 70°F winters).

I love their night scene. And what I mean by night scene is visiting Walmart at midnight.

I love the music, bluegrass especially. I love twangy dobros, old men playing fiddles, and jam sessions until the wee hours of the morning. My hometown is the birthplace of country music, so I think it’s in my genes.

Oh, and I love, love, love cornbread. Buttery, iron-skillet baked cornbread.

Real cornbread enthusiasts might roll their eyes at this recipe. There is not a pat of butter or a single egg – BUT it is most probably the moistest, tenderest, yummiest, crispy on the outside-est cornbread you’ll ever eat.  Have I sold you yet?

Please don’t judge my horrible slices, I was absent that day in Geometry.

 

Last Year: Chewy Chocolate Chip Cookies

Blue Ribbon Vegan Cornbread

Makes 1 loaf? round? of cornbread, about 8 servings

This cornbread is amazing! I began searching for a recipe after making the most abominable cornbread of all time. I was skeptical since there were no eggs or butter, but writes Cook’s Illustrated in consistently amazing recipes, so I knew I shouldn’t be too worried. This cornbread doesn’t have the same look as cornbread I’ve had in the past, probably because of the flax meal, but either way, it’s wonderful. 

You can make this with soy or regular milk. I haven’t tried subbing the sugar, but I think cane sugar could also be used. Normally, when I make flax eggs, I don’t heat the flax and the water, but take the extra time to do this because the texture becomes very eggy. 

Ingredients

• 2 Tablespoons flax meal (ground flax seed)
• 6 Tablespoons water
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon table salt
• 1 cup soy milk
• 1/4 cup canola oil

Method

1. Adjust oven rack to middle position; preheat to 425°F. Place an iron skillet in the oven to heat while the oven warms. Alternatively, spray an 8-in square baking dish or pie dish with nonstick coking spray.

2. Boil water in a small saucepan. Add the flax meal and reduce heat to medium-low. Allow to simmer for about 3 minutes or until thickened. Set aside.

3. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

4. Add the flax misture, soy milk, and oil to the flour and mix until smooth (don’t overbeat).

5. If using a baking dish or pie dish, pour mix into prepared dish. If using an iron skillet, remove it from warmed oven, drizzle a bit of oil in skillet and swirl it around, then pour mix into skillet. Baked for 20 to 25 minutes, or until a toothpick comes out clean from the center.

6. allow to cool on a wire rack for 10 minutes. Invert cornbread onto rack, then turn it right side up and allow it to continue to cool.

Storage keep in airtight container for up to 5 days.

Recipe from Cook’s Illustrated

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Crock Pot Applesauce

When I peel apples, I always think of the alphabet.

It all started when I was in first grade. My teacher, Mrs. Darnell, was peeling my apple and she told me that the peel could tell my future.

I was intrigued. I mean, I was six years old.

She said that whenever you peel an apple, you need to recite your ABCs.

When the peel breaks away, whatever letter you are on will be the first letter of the name of the person you are to marry.

Since then, I’ve always landed on the same letter. It’s completely creepy and weird. And a teeny-tiny, itty-bitty part of me wonders if it will be true.

We’ll see though. At the rate I’m going, I will probably report back to you all in 9 years…

Last Year: Pumpkin Pull-Apart Bread with Cinnamon Sugar

Crockpot Applesauce

The crock pot method of making applesauce does take a bit longer than the stove-top version, but it fills your kitchen with the smells of fall. I loved the way this applesauce tasted – lightly tart, but sweet with a hint of spices. It tastes delicious topped with chopped walnuts or even a bit of ice cream.

Ingredients

• 6 medium-large apples – I used Granny Smith, but a sweeter apple will work
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon – although I added a bit more because I LOVE cinnamon
• pinch of nutmeg and ginger

Method

1. Peel, core, and chop apples into smallish chunks. I had about 6-7 cups of apples.

2. In a crock pot set on high, place apple chunks, maple, and spices. Mix well. Allow apples to cook for about 3 hours or until the apples are completely softened. I didn’t need to puree or mash my applesauce because I like it chunky, but you can puree or mash if you want it smoother. Store in an airtight container in the fridge for up to 5 days.

It may separate, that’s okay, just mix it up again.

Recipe lightly adapted from (neverhome)maker

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Thursday

Today. It’s Thursday and it’s wonderful.

Because Grey’s Anatomy comes on tonight.

Because tomorrow is Friday.

Because I finished my Italian exam (and got very little sleep).

Because I got the coolest, most beautiful DSLR camera! And I took this picture of my puppy with it.

Because last night I registered for the most important test in my undergraduate career.

Because it’s 84 degrees outside.

Because I love this picture and it always makes me smile.

Because I’m eating dinner here tonight with a friend.

Because season 9 of One Tree Hill just came to Netflix.

Because I can finally play Katy Perry’s “Wide Awake” on my guitar.

Because I ate this for lunch. And I didn’t write a recipe. I just went with it.

And it was the bomb-diggity.

I’m glad it’s Thursday. I hope you’re having a wonderful day!

Last Year: Chocolate Chip Walnut Banana Bread

Refried Bean and Portobello Mushroom Quesadilla

This is a completely random, but completely delicious lunch option. I omitted the cheese, but you could definitely add some if you like. Feel free to also play with the seasonings.

Ingredients

• 1 flour tortilla (if gf, look for tortillas labeled gluten free)
• 1 portobello mushroom, chopped
• handful of fresh spinach
• 1/2 refried beans (if vegetarian or vegan, make sure to get refried beans labeled vegetarian)
• cheese, optional
• red pepper flakes to taste, optional
• salt and pepper

Method

1. In a medium pan with a bit of oil, saute mushroom until tender, about 5 minutes. Add desired seasonings and spinach and cook until spinach is lightly wilted. Remove from pan and set aside. Meanwhile, heat beans until warmed.

2. In the same pan, lightly toast the tortilla on each side, 1 minute. Spread beans on tortilla and add vegetables (and cheese, if using), let cook open faced until heated through. Fold over tortilla to make into quesadilla. Remove from pan and cut into desired size. Eat immediately.

Recipe from Cooking College Chick

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Garlic Knots

I spent the majority of my weekend in front of a biochemistry book.

And let me tell you, it was thrilling.

I could go into the details of the citrate cycle or the purpose of phosphofructokinase-1 or the effects of oligomycin on the electron transport chain, but I think it’s too exciting to share here.

I also did a substantial amount of nail painting and played guitar like Carlos Santana (in my mind).

As you can tell, I reallllly went crazy this weekend.

I think what would have blown this weekend off the charts of awesomeness – as if 47.2 hours of biochemistry didn’t already do it – would be to eat these garlic knots.

They are a party in your kitchen and will most certainly become a favorite. Unless you don’t like awesomeness. In that case, you may want to leave now.

Garlic Knots

These are soooo delicious and I’d even say better than I have ever had at a restaurant. There is a bit of time involved in making them, but it is so easy that you most certainly won’t be disappointed. 

The secret ingredient – PUMPKIN! – is perfect for fall and contributes a gorgeous orange color to the knots. Don’t be worried if you don’t like the flavor of pumpkin, you really can’t taste it.

Ingredients

Knots

• 1 cup warm water
• 1 envelope (2-1/4 teaspoons) active dry yeast
• 2 tablespoon agave nectar
• 1/2 cup canned pumpkin — or any of smooth puree, sweet potato, carrot, etc.
• 2 tablespoons olive oil
• 1-1/2 teaspoons coarse kosher salt
• 3-1/2 cups unbleached bread flour

Garlicy Goodness

• 1/3 cup olive oil
• 3-5 cloves of garlic, minced
• salt and pepper, to taste
• Parmesan cheese or nutritional yeast, to taste (if vegan, use nutritional yeast)

Method

1. Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Then add your agave nectar, olive oil, and pumpkin and whisk until smooth.

2. In a large bowl, whisk together the flour and salt. Make an impression with you fist in the center. It should be large enough to hold your wet ingredients. Pour in the wet ingredients.

3. Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading — and adding more flour as necessary — until you have a ball that’s smooth and elastic, but not sticky. This really only took a few minutes for me, maybe 5 or so.

4. Lightly oil another large bowl and put your dough ball inside it — rolling in the bowl once to coat both sides lightly with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours.

5. Once the dough has risen, preheat your oven to 425 degrees F, put in a pizza stone (you may use a flipped over pan, but it works best with a stone), and divide the dough into two equal pieces. You can wrap the dough in plastic wrap to use later. If planning to use very soon, it can remain in the fridge, but you may want to place it in the freezer so that it lasts a bit longer (up to 3 weeks). Either storage method you use, make sure that you allow the dough to come to room temperature before you use it. Otherwise, it won’t be very elastic.

6. To create the garlic knots — just take off sections of dough (about the size of two tablespoons) and roll them into a snake shape. Then tie that snake in a knot (flour your hands and the snake so that it’s easier to knot). Set aside and continue with the rest of the dough. Once you’ve made all your knots, put them on your stone (or on your pan) and let bake until golden brown on the tops, about 10 to 15 minutes, or until golden.

7. Meanwhile, Heat in s small skillet olive oil, garlic, salt, and pepper. Cook until fragrant. Remove from heat and pour into a large bowl. Add Parmesan or nutritional yeast, to taste. When the knots are done, dump them into the bowl and mix well to coat.

Recipe from (never)homemaker

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