Tag: soy-free

Cornbread Casserole with Stewed Tomatoes

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Though it sounds complex, this recipe takes about 15 minutes of prep work, then bakes for about an hour, leaving plenty of time to step away and (hopefully) relax before dinner’s on the table.

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Cornbread Casserole with Stewed Tomatoes

For the cornbread casserole:
3 3/4 cups (900mL) fresh corn kernels
2 1/4 cups (520mL) vegan “buttermilk” (see Note)
1/4 cup (60mL) nondairy buttery spread, melted
2 tablespoons (30mL) coconut oil, melted
1 tablespoon (15mL) agave nectar
1 cup (240mL) stone-ground cornmeal (I use Bob’s Red Mill, which is made in their GF facility)
3 tablespoons (45mL) arrowroot flour
1 tablespoon (15mL) baking powder
1/4 teaspoon (2mL) fine sea or Himalayan salt

Stewed Tomatoes
3 pounds (3161g) roma tomatoes, peeled (optional), and chopped
1 large green pepper, chopped
1 large yellow onion, chopped
Handful fresh basil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

If desired, peel the tomatoes before using. To do this, bring a large pot of water to a boil. Insert the tomatoes and boil for 2 minutes. Put a colander in the sink and pour the tomatoes into the colander to drain. Rinse briefly with cold water. The skins will slip right off.

Put the chopped tomatoes, green pepper, onion, and basil in a large pot. Bring to a boil, then reduce to medium-low heat and simmer until vegetables are cooked through and the mixture has slightly thickened, about 30 minutes. If preparing with the casserole, I just simmer the mixture until the casserole is finished.

Note: To make the vegan buttermilk, put 2 tablespoons (30mL) cider vinegar in a measuring up. Add nondairy milk to total 2 1/4 cups (520mL). Let stand 3 minutes, until curdled.

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Pear-Ginger-Orange Tea

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Simple and satisfying, this tea is bright and balanced, and will warm you up on the coldest of days.

ginger pear tea

Pear Ginger Orange Tea

1 1/2 cups water
1/2 cup freshly squeezed orange juice (from an orange! Not a carton)
1 teaspoon lemon juice
1 heaping tablespoon fresh ginger, grated
1 large, very ripe pear, grated

Put the water, orange juice, lemon juice, ginger, and pear in a medium saucepan. Bring to a boil, then reduce to medium-low heat and let simmer for 30 minutes. Strain the mixture into two mugs, pressing the pulp to get all the flavor. Serve warm.

Maple-Kissed Coffee

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If you’re in the mood for a hot drink that doesn’t come from a powder, but don’t want to venture out the door to the barista, it doesn’t take long to make coffee-shop-quality creations at home. If you live in the Niagara area, get your hands on some dark maple syrup for this one–it’ll really up the flavor–and use a bold brew to counteract the sweetness.

maple syrup coffee

Maple-Kissed Coffee

1 1/4 cups brewed coffee
3/4 cup creamy unsweetened nondairy milk, such as So Delicious Coconut Milk
1/4 cup pure maple syrup (I like the dark stuff… or amber, at least)

Put the coffee, nondairy milk, maple syrup, and salt in a medium saucepan. Heat until steaming. Serve warm.