The Best Vegan Cornbread

No, seriously...

My quest for the perfect vegan cornbread has ended!  This simple, no frills recipe has single handedly beat out all other cornbread recipes I've tried to date.  It is fantastic! 

I want to thank Chef Vino Girl over at Food.com for posting it.  I see she received it in an email from Cooks Illustrated, developepd by an 11-year old girl.  Apparently, the Blue Ribbon Cornbread winner that year was a VEGAN recipe, too. Even better!

VEGAN CORNBREAD
(Recipe with nutritional info. can be found here)

Ingredients:

2 tablespoons ground flax seeds

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 almond milk, unsweetened

1/4 cup canola oil

*1/2 tsp butter extract, just for something special (optional)

Directions:

1. Preheat oven to 425 and spray an 8" round or square baking pan with nonstick cooking spray
2. Mix the ground flax and water in a small microwave safe dish, and microwave for 30 second intervals, then whisk until thick ~OR~ (Original Directions): Bring the water to a boil in a small saucepan.  Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.  Set aside.    *I was a bum, and didn't want to dirty the extra pan
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
5. Mix just until smooth (do not overmix.)
6. Pour mixture into prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

One taste, and you will see exactly why this recipe is a Blue Ribbon winner.  Try it out, and let me know if you think so, too! ^_^ 

Black Bean & Corn Salad

I'm almost ashamed to say this, but I got the idea for this recipe from Guy Fieri's cooking show on Food Network. Being vegan, I can't say that I take too much inspiration from his show, but sometimes I'll put Foot Network on the television while I do other things, and this recipe really caught my eye. I did make a few changes to suit my style and taste. 

What a wonderful mix of flavors this was. The first time I made this, I left out the jalapeños, because they didn't have ANY at the store, and because one of my guests did not like spicy food. BUT, I will most certainly add them back the next time I make this. I also used agave syrup in place of honey, to keep it vegan. 

Black Bean & Corn Salad
2 (14 1/2 ounce) cans black beans, drained and rinsed 
1 (15 ounce) can corn, drained 
1 large red bell pepper, diced 
1/4 cup red onion, diced 
1/4 cup green onion, diced 
1/4 cup pineapple, diced 
1 tablespoon cilantro leaf, chopped 
1 jalapeno, seeded and minced 
3 tablespoons sherry wine vinegar 
1/2 lime, juiced 
3 tablespoons agave nectar  
1 tablespoon salt 
1 teaspoon black pepper 
1 pinch ground cumin (or more to taste)

Mix all ingredients in a bowl and refrigerate for 1 hour.



**FYI, Jalapeños do not make this too spicy at all! In fact, the second and third times I've made this the "heat sensitive" people did not even notice they were there! I think they balance the sweet and tanginess of the dressing quite nicely**


I usually make this in the Summer, when corn is fresh and on every corner.  I made it again yesterday to accompany some enchilada casserole, and cilantro-lime rice (Viva Vegan).  My folks are leaving for a four month trip to Italy soon, and I know that Mexican/South West food probably won't be around much over there!  I did not use jalapeño, but rather used a tiny little green bell pepper from Uncle B's garden. ^_^