Sweet Cornbread (Vegan)

Sweet Cornbread

This is the recipe for the sweet cornbread I used to serve the Ranchero Shrimp over.  The original author suggests that leftovers can be enjoyed for breakfast with maple syrup.  Tempting!  It’s a little high on calories, but worth it!
Makes 12 pieces (227 calories/piece)
Ingredients:

1 cup cornmeal
1 cup all purpose flour
2/3 cup sugar
1 tsp salt
2 1/2  tsp baking powder
1/2 tsp baking soda
1/3 cup wesson oil or vegetable oil

1/2 cup plain soymilk

1/2 cup water
1/4 tsp vanilla extract
Directions:

1. Pre-heat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8  dish.

2. Mix dry ingredients in a bowl with a fork or a whisk.

3. Stir in wet ingredients but don’t mix too much.

4. Pour into baking dish and bake for about 30 min or until the edges are a little brown and tests done with a toothpick.

5. Take out and let cool for 15 min or so.

Source of recipe: Slightly modified from Vegweb.com
Preparation time: 10 min, Cooking time: 30 min 

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Vegan Rye Bread

Vegan Rye Bread

This recipe is taken directly from The Vegetarian Site. It is a good breadmaker recipe, but you have to watch it carefully so it doesn’t fall!

Ingredients:

* 2/3 cup water
* 1 tablespoon margarine
* 1 and 1/2 cups unbleached bread flour
* 1/2 cup rye flour
* 1/2 teaspoon salt
* 1 tablespoon unbleached, granulated sugar
* 1 teaspoon caraway seeds
* 2 teaspoons yeast

Steps:

* Add moist ingredients first, and dry ingredients last.
* Make a well in the flour to hold the yeast, and always keep the yeast away from the salt and water before the mixing process begins.
* When the bread is finished, let it cool completely on a wire rack. Then store it in an airtight container.
* Do not refrigerate bread. It tastes best when stored at room temperature or in the freezer.
* Specially formulated bread machine flour such as King Arthur for Bread Machines or Gold Medal Better for Bread works best.
* Specially formulated yeast such as Fleischmann’s Bread Machine Yeast works well.
* Bake settings for this bread recipe: White, Light, and Rapid or Regular Rise. Yields a 1 lb. loaf.

Cheesy Baked Chicken Breasts

This is a recipe I just made up on the spot when I didn’t have a lot of time or options for dinner. The boys loved it and the sauce can be spooned over the vegetables you serve with this as well! Simple, filling comfort food.

Serves 2

Ingredients

4 boneless skinless chicken breast filets (1 filet is a half breast)
10 1/2 oz can of cream of chicken soup
1/3 cup milk
1 cup cheddar or jack cheese, shredded
1/2 cup breadcrumbs, plain or seasoned
Italian seasonings mix (if using plain breadcrumbs)

Steps
Preheat oven to 350
Mix soup and milk in separate bowl until well blended. It should be thick, not runny. Decrease milk if needed
Place chicken filets in a lightly greases 13×9 pan
Spoon soup mix over each of the breasts. Keep it all on the filets if you can!
Spread cheese evenly over the soup
Sprinkle breadcrumbs evenly across the cheese
Lightly season with Italian seasoning
Cover with aluminum foil and bake for 45-55 minutes

The soup, cheese and breadcrumbs will run off the breast while cooking and form a delicious cheesy sauce to top the filets and any steamed vegetables with!

Fluffy Vegan Pancakes – Lent

Fluffy Vegan Pancakes

A vegan pancake that works on any Lenten day permitting vegetable oil!  These are very versatile and can take anything you throw in them: blue berries, chopped apples, chocolate chips… We have these almost every weekend and they’re heaven!
Adapted from a Recipezaar post by Vegan Courtney

20 min | 5 min prep

SERVES 4 – Note – 1 serving is 3 pancakes!

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups soymilk
  • Dash salt
  • Dash brown sugar
  • 2 tablespoons oil
Steps:

  1. Sift the flour, baking soda, salt, brown sugar and baking powder together in a large bowl.
  2. Add the soymilk and oil and mix until “just mixed.”.
  3. Toss in any extras you might want–blueberries, chocolate chips, etc.
  4. Heat a lightly oiled skillet over medium heat.
  5. Drop 2-3 tablespoons of batter into the skillet and cover.
  6. Flip when the middle starts to bubble and cover again.
  7. Keep the made pancakes in the oven at about 200 degrees while you’re finishing the others so they don’t get cold.
  8. Enjoy with fresh fruit or syrup!

Cheesy Rice Meatloaf

Ingredients:
1 pound extra lean ground beef
1/2 cup uncooked white rice
1/4 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt or to taste
1 teaspoon freshly ground pepper
1 tablespoon minced fresh or dried herbs of your choice (such as rosemary, basil, chives, sage, and/or tarragon)
2 teaspoons Worcestershire sauce
1 egg, beaten
1/4 cup tomato ketchup

1/4 cup skim or non-fat milk

1/4 cup dry bread crumbs (Italian seasoned preferred)

1/3 cup shredded cheese of any flavor (I like mild cheddar)

4 strips bacon

Directions:

Preheat the oven to 350F. Lightly grease a 8×8 or 13×9 baking pan

In a large bowl, combine the ground beef, uncooked rice, onion,garlic, salt, pepper, herbs, Worcestershire sauce, egg, ketchup, milk, and bread crumbs. Using your clean hands (removing any rings), mix together all the ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much.  The mixture may appear very moist, but do not worry; the extra liquid is needed for the rice to absorb while cooking.

While mixture is in bowl, pat down and form a trough in the meat across the diameter of the bowl.  Place the shredded cheese in the trough.  Loosely fold the loaf over on itself and slide into baking pan.  Using your fingers seal the loaf and repat the loaf until smooth.  The cheese should be fully contained inside the meatloaf!  Place 4 strips of bacon across the top of the meatloaf.
Place in prepared dish. Bake approximately 60 minutes or until meatloaf reaches an internal temperature of 160F (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 10 minutes before serving.

Chickpea Potato Curry

This is an Orthodox Lent compliant curry.  It is rich and spicy, but not hot!  It is best served over white or jasmine rice.  Margarine is optional.

Ingredients

  • 2 1/2 cups vegetable broth
  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • One 10 ounce can Rotel original tomatoes with chiles
  • 1/2 cup crushed tomatoes
  • 6 baby (new) red potatoes (about 12 ounces), quartered
  • 1 medium onion, diced (about 1 cup)
  • 1 Tbsp  margarine
  • 2 teaspoons minced ginger
  • 1-2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper

Steps

1 In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, margarine, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and cover the potatoes in the liquid.

2 Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over white or jasmine rice.

Serves 6.

Nutritional Facts

Calculated via Livestrong.com Recipe Analyzer

Foreword

This site will collect a number of recipes that I use on a regular basis, and some that I use only occasionally, but I love them.  These recipes require no particular skill.  They simply require that you follow the directions.  When I have copied a recipe directly from a site, I will credit it fully.  However, most recipes that I find are tweaked or customized in some small way to fit my tastes  . . . so please do not write me telling me I used a recipe without credit unless I really used the exact recipe, without credit. . . .

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Enjoy, and I welcome your comments.