Do u have recipe for vegan cornbread?!
Do u have recipe for vegan cornbread?
Answers: Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt
Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container. Vegan Corn Muffins
INGREDIENTS
1 1/2 teaspoons egg replacer (dry)
2 tablespoons water
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
2 tablespoons vegetable oil
1 cup water
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cornbread
This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread. (Serves 8)
* 1-1/2 cups soymilk
* 1-1/2 tablespoons vinegar
* 1 cup cornmeal
* 1 cup unbleached all-purpose or whole wheat pastry flour
* 2 tablespoons raw sugar or other sweetener
* 3/4 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 tablespoons oil
Preheat oven to 425F.
Combine soymilk and vinegar and let stand.
Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.
Recipe from Food for Life, by Neal Barnard, M.D.