#234 The Case of Mini-cornbreads

How long have I been trying to come up with just the right cornbread to accompany my soup recipes and my Chilli—a cornbread that's light, moist, not too crumbly and not too sweet? Humiliatingly, I think we're talking decades of experimentation. Finally, these Mini-cornbreads feel just right. Plus I've veganized them!

Mini-cornbreads

1/2 cup cornmeal

1/2 cup unbleached flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup cashew milk

1/2 cup olive oil

1 teaspoon vanilla

1/2 cup sugar

1/4 cup egg style liquid

1 teaspoon apple cider vinegar

Preheat oven to 350ºF.

Line a muffin pan with 8 baking cups.

In a small bowl, mix together the cornmeal, unbleached flour, baking powder, salt and baking soda.

In a large bowl, and with an electric mixer, beat together the cashew milk, olive oil, vanilla, sugar, egg style liquid and apple cider vinegar for 1 min., until the mixture is pale and light.

Mix in the dry ingredients until incorporated.

Divide the batter evenly between the baking cups and bake for 23 min., until a toothpick inserted in a Mini-cornbread's centre comes out clean.

Cool for 5 min. then remove from pan and continue to cool on a rack.

Makes 8 Mini-cornbreads.

♥ Becki

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

"Poutine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."—Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. Seriously...yum! ♥ Becki PS To leave me (and Cynthia) a message, click on the comment button below.

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