Cornbread

This is the only cornbread recipe that I have ever made that came out right. I found the recipe on food.com and adapted it slightly to fit what I had on hand. This is literally the best cornbread I think I have ever had! Here is what you need:

3 tsp Ener G egg replacer powder
6 Tbs water
1 cup unbleached flour
1 cup cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 cup soymilk
1/4 cup oil                                                  

                                          

Preheat the oven to 425°F. Spray an 8x8 baking dish with Pam. Mix together the Ener G powder and the water until frothy. Stir in the rest of the ingredients and mix until combined. Pour into pan and bake for 25 minutes. Enjoy!

 

Homemade Ranch Dressing

1 cup of tofu sour cream
1/2 cup grapeseed oil veganise
2 Tbs dill weed

Mix together and enjoy

Potato Pancakes

A few weeks ago I had Potato Pancakes at Ethos Vegan Kitchen and while they were good they tasted a bit sweet. Ever since that day I have been thinking about what I would have done differently. Now don't get me wrong the potato pancakes at Ethos are delicious, but they are more pancakes with potatoes in them than cakes made of potatoes. I set out to make the perfect potato pancake. I even invited my mom over for breakfast so that I would have the non veg perspective on these. The recipe made 10 and we ate each and every one of them! They turned out really well, here is what you need:

 

2 cups shredded potatoes

1/2 cup diced onion

1 Tbs Freeze dried chives or 3 Tbs fresh chives, chopped

1 1/2 tsp Ener G egg replacer powder

2 Tbs water

3 oz shredded vegan cheese

Olive oil ( for cooking)

 

In a larger bowl mix the egg replacer powder and water together until frothy. Mix in the rest of the ingredients. Heat some olive oil in a large skillet and add the potato mixture in the shape of patties. Cook until golden brown on both sides. Serve with homemade ranch dressing.

 

 

Chickpea Salad

This year for my birthday my mom gave me one of her mixing bowls I have been coveting for 25 plus years. She has had the bowl as long as I can remember and as a young girl I always dreamed it would be mine. I always thought it was special when she would let me use it growing up and knowing my love for the bowls she gifted them to me.

July was also a special month for me because I hit my 2 year vegaversary. I went to lunch yesterday at Ethos in Winter Park to celebrate. While the food was good- I kept thinking: my food is just as good! 

One thing is for sure the longer you cook veg the better it gets! This is a take on "tuna salad" from the Happy Herbivore cookbook. I didn't have some of the ingredients they called for so I rolled up my sleeves and put on my thinking cap. Here is what you need:

1 can of chickpeas, drained and rinsed 

1 stalk of celery, finely diced

1/2 small onion , finely diced

1/4 cup chopped olives ( green or black)

1 tsp smoked salt

Pepper to taste

Veganise ( the amount needed depends on how wet you want your salad)

In a mixing bowl mash the chickpeas with a fork. Add in the rest of the ingredients and mix. Serve immediately or chill first if desired. Enjoy!