Sweet and Spicy Cornbread Muffins

I think cornbread might be one of my favourite foods, I’ve tried it in so many different varieties, sweet, spicy, salty, grilled, toasted, and everyone one of them has qualities I just love. This recipe is for sweet and spicy cornbread muffins. They make a great morning snack and pair wonderfully with the chili recipe I made the other day. Sweet and Spicy Cornbread Muffins 1 cup of flour 1 cup of corn meal 1/2 tsp salt 3 1/2 tsp baking powder 1/2 tsp baking soda Egg replacer equivalent to 2 eggs (I used ground flax seed seed) 1/4 cup of vegetable oil 1/2 cup sugar or sugar substitute 1 1/4 cup soy milk 1 cup corn kernels (fresh or thawed works great) 1 tsp paprika (or less, depending on your comfort level) pinch of red pepper flakes Note: I was making giant muffins (it’s a large tin of 6) so my timing and temperature might not work for you. Just increase the temperature and shorten the time for a smaller muffin. First thing was to thaw out my frozen corn kernels and heat up my flax seed. With the flax seed it’s a 1:3 ratio of ground flax seed to water, so 2 Tbsps of flax and 6 Tbsps water, let it boil for a little bit, and make sure to stir it, then set it aside. Preheat oven 400 degrees F. In a large bowl, mix together the flour, cornmeal, salt, paprika, sugar, baking soda and baking powder. In…

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Vegan Slow-Cooked Chili – Soup of the Devil.

I started reading about the origins of chili, and I didn’t think I’d find much, because it makes so much sense as a dish. But then I read that chili doesn’t have beans in it, and my mind was blown. No beans in chili? They are so serious about it, there is even a song, one line “If You Know Beans About Chili, You Know That Chili Has No Beans.” In the Official Rule Book of the Chili Appreciation Society International, and their chili cook offs, beans are considered… “filler” and are prohibited. Since hearing that, part of me wants to attempt a vegan chili without beans, but I’d probably feel sad about it afterwards. A big poor pot of delicious chili… missing some of my favourite ingredients: red kidney beans, black beans or chickpeas. My favourite quote was: “Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as “hot as hell’s brimstone” and “Soup of the Devil.” The priest’s warning probably contributed to the dish’s popularity.” ( More info) So of course, I had to make some devil soup. There are countless recipes for both vegan chili on the internet and cookbooks, but this is the recipe I threw together for my chili. It was smokey and had rich dark chocolaty undertones to it, but I think it could have been spicier. Next time I’ll finally chop…

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Another day with Rhubarb & Strawberry

I’ve been trying to decide what to do with the rhubarb we picked up last week. I was missing one of the essentials for the savory rhubarb dish (mustard seed!), so it was back to the sweet stuff (for now). I decided to try making strawberry rhubarb muffins this time around since I had already made the crumble last week and was looking for something a little different. There are a few recipes online for strawberry rhubarb muffins, and I grabbed one from the Robin Hood Flour website and then modified the heck out of it. Ingredients: 2 1/2 cups white flour 1/4 cup whole wheat flour 1 1/4 cups brown sugar, packed 1 1/4 tsp baking soda 1/2 tsp salt 1/2 cup earth balance, melted 1/4 cup apple sauce in lieu of 1 egg (which added a nice lightly sweet tart flavour, and increased the moisture level of the finished product) 1 cup non-dairy buttermilk (recipe below – it’s easy!) 1 cup rhubarb, chopped 1 cup strawberries, chopped Non-dairy Buttermilk  1 tbsp lemon juice (or white/apple cider vinegar) almost 1 cup almond milk. Add 1 tbsp lemon juice into a 1 cup glass measuring cup, fill to the 1 cup line with whatever milk you like (Just not rice milk, it’s too thin. I used almond and it turned out great) and let it sit for about ten minutes. You should end up with a clumpy sour milk mixture. Cinnamon Sugar Topping 1/4 cup brown sugar, packed 1/2 tsp cinnamon Directions: Preheat the…

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Strawberry-Rhubarb Crumble: Get out of my oven and into my mouth.

After we went to see the Forks Over Knives, we walked over to Whole Foods and (finally) spotted Rhubarb. I’ve been waiting for its appearance for a few weeks now, so I was really excited about all the new rhubarb possibilities. Strawberries and Rhubarb in any kind of baked good and I’m happy. I have yet to make anything savory with rhubarb, but I’m curious to try a few dishes I’ve seen around the net. (Like Mark Bittman’s Rhubarb with Red Lentils or a rhubarb bread or loaf. I’m sure you can make a crumble in your sleep like I can, but here is the recipe I threw together. The best part about them is that they are so easy to put together and almost consistently delicious. I topped it off with a dollop of strawberry whipped cream (made with silken tofu). Strawberry-Rhubarb Mixture: 5 cups quartered strawberries 3 cups sliced, fresh rhubarb 1/2 cup of sugar 1/4 cup cornstarch 1 tsp fresh lemon juice Crumble Topping: 3/4 cup wholewheat flour 3/4 cup whole oats 2/3 cup lightly packed brown sugar Pinch salt 6 Tbsp unsalted vegan margarine (I wouldn’t recommend using the vegan Becel, because it doesn’t work as well as Earth Balance and some of the other vegan margarine options in baking.) Equipment: 8-11 inch baking dish, lightly greased 2 medium bowls hands Directions: Preheat the oven to 375 degrees F. Grease a 8 by 11 inch baking dish. (I used a glass dish, because it helps to see the rhubarb-strawberry…

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Vegan Mofo: Day 2.5 – Not Following a Theme – Quinoa Crusted "Chicken"

So, it’s almost midnight and the post I’ve been eagerly working for the day on is not quite finished. So in lieu, I want to talk about how I actually cooked myself a (nice big) meal for dinner yesterday, which doesn’t happen very often. After getting back from New York City yesterday morning I felt completely beat down. It’s amazing how exhausting an overnight bus ride for 12 hours can be. So this meal was a protein extravaganza, but I feel I should mention that I didn’t eat both pieces of “chicken”. This was so damn tasty and exactly what I felt I needed after a long day of travelling. So someone asked me for a recipe for this, and I suck at writing recipes, so here let me demonstrate. You’ll need: About a cup of uncooked quinoa (whatever colour you feel like using. I used white) Some bread crumbs. (however much you want, there is only so much breadcrumb that can attach itself to the cutlet. oregano & salt to taste olive oil 1/4 white onion, chopped Gardien Dijon cutlets Preheat the oil on medium, and throw in the chopped onion, fry until glazed. Mix the quinoa, oregano and the breadcrumbs in a small bowl, throw in a dash of salt. You need to make sure the cutlet is moist because otherwise nothing will stick to it, throw it in the bowl, flip it over and make sure it’s covered with the quinoa bread goodness. Throw it in the…

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Epicure Party and Yet Another Quinoa Burger Recipe

Yesterday a friend invited me to an Epicure party. Now, I’ll admit, initially I was skeptical that there would be anything I could sample and enjoy, but I was wrong. Vegan chocolate cake (made with their brand of chocolate cocoa), and lentil burgers (a vegan recipe straight off of their website), that were genuinely good. Who knew. Inspired by the burgers from yesterday and the hot weather, I made Quinoa Burgers for lunch today. They fell apart (I didn’t let them chill long enough before I started cooking) but were still delicious. I feel silly posting a recipe considering that I never listen to any myself, but it’s a decent enough guideline. Yet Another Quinoa Burger Recipe 1 cup cooked quinoa (about 1/2 cup uncooked) 1 cup cooked mashed red kidney beans 1/4 cup cooked brown rice (I’m sure white/jasmine rice would work okay) 1/3 cup ground flax seeds 3 tsp egg replacer whipped with 5tbsp water (I used Ener-G Egg replacer, but there are a bunch availible) 1/4 cup tomato sauce 1 tbsp dijon mustard 3 garlic cloves, pressed/minced 1/2 tsp onion powder 2 tbsp horseradish (find vegan varieties at your local Polish store if you can’t find them at the grocery.) 1 cup breadcrumbs (I used crumbs from a pumpernickle bread I made two weeks ago, whole wheat would work fine. 3 tbsp chopped green chili’s (for something not so spicy puI put in about 7tbsp…) black pepper and salt (whatever makes you happy) Mix everything up, in whatever…

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Midnight Potato Salad

I couldn’t get to sleep last night after sleeping for most of the afternoon (working a night shift really messes with the sleep schedule) so it seemed like the perfect time to use up a few potatoes and make a potato salad. I love potato salad because it’s one of the easiest things to make. You can combine such a variety of ingredients and end up with something delicious and satisfying. I used up some (okay, all) of my spicy (red jalapeño stuffed) Fiesta Olives from the Alberta Avenue Farmers Market, a sprig of lovage from the Edmonton CIty Market and a couple of items from a local farm (2 scallions, 2lbs white potatoes, half a zucchini and a few sprigs of parsley, ) 3 pickles and poured in 2 TBSP of Braggs apple cider vinegar, 3 TBSP extra virgin olive oil and a touch of sea salt and freshly ground black pepper. There are a lot of recipes that call for mayonnaise or sour cream, but I tend to take it easy on those when I’m making this salad. When I want to make something rich and creamy, I end up using about a cup of veganaise, especially when I’m making something for omnivores, but this potato salad is nice and light, and my family really enjoyed it.

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Rawxperiment

So this past weekend I didn’t cook anything. I depended on my high powered blender and not much else. So what did I end up eating, a lot of spinach soup (since I have a 1kg bag I need to use up before it gets yucky,) an avocado gazpacho, lot’s of bananas, 5 different kind of oranges, apples, and stuffed tomatoes. The stuffed tomato idea is what I think I’ll be bringing to a potluck that’s happening on Wednesday, just with a few modifications. (I think some added nuts and maybe some sprouts or something would be perfect.)

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African Kale Stew – First try.

I’m back in Saskatoon with a bit more permanence now, it’s kind of nice to know I’ll be in one place for more then a month. New years was spent in the magical land of Portland, with a few trips to Sweetpea Bakery, Diablo’s and Bete Lukas. Though I didn’t take pictures of any of it, which was a change from the usual. My main reason for going was to spend time with friends, and to celebrate my birthday. It was actually quite nice to go back there so soon after the last visit. I miss those folks a lot. Anyway, enough of that stuff. I’ve been cooking a lot, and it’s probably because I feel very comfortable in my now entirely vegan kitchen. A friend of mine passed on a recipe for “African Kale Stew” that I am now in love with. I’m not sure where he got it (neither is he), but if you recognize it let me know. AFRICAN KALE STEW 4 c. vegetable soup stock 1/2 c. green onions, chopped 2 cloves garlic, chopped 1 c. chickpeas 1/2 c. brown rice 1/2 tsp. salt 1/2 c. natural peanut butter 2 c. kale, chopped 2 tbsp. lemon juice Soy sauce, to taste Chili sauce, to tasteSauté onion in a large pot with garlic. Add stock, potatoes, chickpeas, rice, salt, and kale.  Simmer, covered, for 45 minutes. In a small bowl, blend peanut butter with1/2 c. of liquid from the stew and lemon juice. Mix into stew, adding…

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