Tag: vegan

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 Roasted Soy Beans (Soy Nuts)

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I really like the crunchiness of these soy nuts, and this is also a good base for adding in other things. Crystallized ginger, dried apricots, pumpkin seeds, different spices… you can totally make it your own.

maple roasted soynuts

Maple Roasted Soy Beans

1 cup organic dry soybeans, soaked 8 hours then drained
Ground cinnamon
Fine sea or Himalayan salt
3 tablespoons dark maple syrup*

Preheat the oven to 350F. Line a baking sheet with aluminum foil. Spread the soaked soybeans in a single layer on a baking sheet. Sprinkle with cinnamon and salt.

Bake for 35 to 45 minutes, shaking the pan every 15 minutes or so, until the beans are crunchy. Taste for seasoning.

Drizzle the maple syrup over the soybeans, and mix until they are all coated. Add additional cinnamon and salt if desired. Bake for about 3 minutes, until the maple syrup is bubbling. Cool completely.