Savory, Southern-Style Vegan Cornbread

Recipe from My Quiet Kitchen  
Husband-Tested in Alice’s Kitchen
Makes 10 servings

This southern-style vegan cornbread is buttery and salty and celebrates the texture and flavor of stone ground cornmeal. Delicious served with beans and greens, soup, chili, or simply with a pat of vegan butter. 

Ingredients 
2½ cups stone-ground yellow cornmeal (medium grind)
1 cup gluten-free or regular all-purpose flour 
2 teaspoons baking powder
1 teaspoon baking soda
1¾-2 teaspoons Kosher salt
2 cups unsweetened, unflavored soy milk
2 Tablespoons apple cider vinegar
5 Tablespoons vegan butter, divided
3 Tablespoons maple syrup or agave
3 Tablespoons grapeseed oil or other neutral oil (I used canola.)
1 cup thawed frozen corn (roasted is especially nice) or fresh corn kernels (optional)

Instructions
Place a 12-inch cast iron pan in the oven and preheat to 425 degrees.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. 
Make "vegan buttermilk" by combining the milk and vinegar in a medium-size bowl. Set aside. Place 4 tablespoons of the butter in a mug or small bowl. Microwave for about 15 seconds or until just melted.
Add the melted butter, maple syrup, and oil to the buttermilk, and whisk to combine. Pour wet ingredients into the dry ingredients, and whisk or stir just until there is no visible dry flour. The batter will look a bit lumpy. 
Carefully remove the hot skillet from the oven and add the extra tablespoon of butter. Again, carefully (remember to put on your oven mitt before grabbing the handle) tilt the pan to swirl the butter around so it coats the bottom. Immediately pour the batter into the pan. Bake for 20 to 23 minutes. Use a toothpick or knife inserted in the center to test for crumbs/doneness.
Let the cornbread to cool in the pan for 20 minutes before slicing.
Store cornbread in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.

Nutrition (1 of 10 servings) Calories: 250kcal; Carbohydrates: 33g; Protein: 4.5g; Fat: 11g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium: 555mg; Fiber: 7g; Sugar: 3g

Hearty Skillet Cornbread (vegan)

Recipe from Vegan Yack Attack on the Go! By Jackie Sobon

Husband-Tested in Alice’s Kitchen
8 servings

This is no ordinary cornbread.  The flavor is fantastic.  The texture is more moist, almost casserole-like.  In fact, I was planning to serve it with soup like regular cornbread, but it was so substantial that I served it along with beans, a salad and fruit.  To us, it seemed more like a side dish, than a “bread.”  I will definitely make this again!!

For the Mix-Ins:
1 cup finely chopped zucchini
1 cup Soyrizo
1 cup corn kernels
½ cup diced roasted red pepper
½ cup diced yellow onion

For the Cornbread Batter:
1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free all-purpose flour for a gluten free diet)
2 Tablespoons ground flaxseed
1 ½ teaspoon baking powder
1 cup unsweetened nondairy milk
6 Tablespoons melted coconut oil
1/3 cup water
¼ cup (or a bit less) agave nectar or maple syrup
2 Tablespoons chopped fresh cilantro (optional)

To Prepare the Mix-Ins:
Preheat the oven to 375F.  Heat an 8 or 9 inch cast iron skillet over medium-high heat.  Add the zucchini, Soyrizo, corn, red pepper and the yellow onions.  Sauté for 5 minutes, stirring occasionally.  Set aside.

To Prepare the Cornbread Batter:
In a large mixing bowl, whisk together the cornmeal, flour, flax meal, salt, and baking powder until evenly combined.  Make a well in the middle of the dry ingredients and pour in the nondairy milk, coconut oil, water, and agave nectar (or maple syrup).  Fold the batter together until well mixed, with no dry spots.
Next, take the skillet off the heat and pour the batter over the sauteed. mix-ins.  Fold together a few times, then place the skillet in the hot oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Cool the skillet on a rack for at least 10 minutes before cutting it.  Sprinkle the top with the cilantro, if using.

Instant Pot Potato Corn Soup (Vegan)

 

Instant Pot Potato Corn Soup  served with some
vegan puff pastry squares that have a smear of
Boursin vegan cream cheese, topped with
 zucchini/summer squash zoodles, farmers market tomatoes
 and sprinkled with vegan Parmesan cheese
and a drizzle of balsamic glaze (25 minutes at 375F)
plus some Blueberry Mint Tea

Recipe adapted from https://www.evolvingtable.com/

Husband-Tested in Alice’s Kitchen

Makes 4 servings

This is a quick and easy soup recipe that can be ready in a trice. Serve it up with some bread or crackers and a piece of seasonal fruit.  

 

1 Tablespoon olive oil and/or water for sautéing 

1 sweet onion finely diced

4 cloves garlic, minced

1¼ lbs. red potatoes or 1 large white potato, cut into 1-inch pieces

2 carrots, chopped

2 celery stalks, chopped

1 yellow, orange, or red bell pepper, seeded and chopped

2 cups fresh corn kernels or 16- oz. bag frozen corn

4 cups vegetable broth (I used water with 1 heaping teaspoon Better Than Bouillon)

½ teaspoon thyme dried

½ teaspoon. rosemary dried

Kosher salt, to taste

Freshly ground pepper, to taste

½ - 1 teaspoon paprika

1 teaspoon Aleppo pepper 

¼ cup nutritional yeast

¼ cup pesto (Use vegan pesto to keep this recipe vegan.)

Set 6-quart Instant Pot to the sauté function and add oil, onion, celery, peppers and garlic. Sauté for 2-3 minutes.

Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, Aleppo pepper, nutritional yeast, pesto and paprika. 

Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.

Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)

Remove the lid and use a stick blender to blend a bit to your liking.

Serve potato corn chowder with chives or scallions, if you wish, and enjoy!  

 

Nutritional Information: Approximately 345 calories per serving. 13.2 g fat; 2.4 g sat. fat; 3 mg cholesterol; 953 mg sodium; 45.7 g carbohydrates; 8.5 g fiber; 10.3 g sugars; 16.4 g protein; 111 mg calcium; 6 mg iron; 1325 potassium

Sweet Corn Polenta

Recipe from Erin Alderson of Naturally Ella

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

This was a beautiful comforting meal on a chilly autumn day.  I used sweet corn (and garlic chives) from the farmers market, but I think frozen corn would work just fine.  

2 ears of sweet corn, shucked (or about 2 cups fresh sweet corn kernels)

2 Tablespoons unsalted butter

3 cups vegetable broth

1/2 teaspoon sea salt or kosher salt

1 1/2 cups shredded sharp cheddar cheese (Gruyere works as well.)

3/4 cup polenta

Fresh ground black pepper, to taste

3 Tablespoons fresh garlic chives, chives or scallions, chopped (optional)

Remove the kernels from the corn cobs.  Melt the butter in a large saucepan.  Saute the corn kernels for about 5 minutes.  Add the vegetable broth and salt. Bring to a boil.  Slowly add the polenta, stirring constantly.  Lower the heat to a simmer and cook the polenta, stirring frequently, until thick and bubbly, about 20 minutes or so. Turn off the heat and add the cheese, the pepper, and chives, if using.  Stir until the cheese is completely melted.  Serve along with 2 cups of your favorite baked beans and a nice green salad for a great comfort meal.

Macaroni, Tomato, Corn, and Basil Salad

Serves 4

Recipe from Bon Appetit Magazine

Husband-Tested in Alice Wootton’s Kitchen

¾ cup uncooked whole-wheat elbow macaroni OR other bite-sized whole-grain pasta

4 medium tomatoes, cut into thin wedges OR 3-4 cups cherry tomatoes
5 green onions, thinly sliced
1 cup thin slices halved English hothouse cucumber OR regular cucumbers, seeded
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves

1/3 cup plain nonfat yogurt
3 Tablespoons low-fat mayonnaise
1½ Tablespoons fresh lime juice
2 garlic cloves, peeled

Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn.  Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper.  (Can be prepared 4 hours ahead. Cover and refrigerate.)

Slow Cooker Chicken Taco Chili

All of the parts of this fabulous meal can be made in advance.  

On this 8-inch plate you will see a cup of Slow Cooker Chicken Taco Chili; 

BrusselsSprouts, Cranberry and Quinoa Salad; 

No-KneadSeeded Oat Bread spread with 1 Tablespoon Chocolate Hummus.

Makes 10 servings

Recipe from SkinnyTaste Fast and Slow

Husband-Tested in Alice’s Kitchen

This popular slow cooker dish from Skinnytaste.com is a winner in my book.  I love that it’s packed with fiber and loads of taco flavor.  It’s quite easy to make and it freezes well too.  Take some time to actually make a few batches of the homemade taco seasoning.  It’s cheaper and much more healthful than the pre-made packets at the supermarket.

Homemade Taco Seasoning:

1½ Tablespoons ground cumin

1½ Tablespoons chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Mix the taco seasoning ingredients in a small bowl.  Keep stored in an airtight container.

Chili Ingredients:

1 (8 oz.) can tomato sauce

1 (15 oz.) can black beans, rinsed and drained

1 (15.25 oz) can kidney beans, rinsed and drained

1 (10 oz.) package frozen corn kernels

2 (10 oz.) cans diced tomatoes with chilies

1 (4 oz.) can chopped green chilies

1 small onion, chopped

Homemade Taco Seasoning

3 large boneless, skinless chicken breasts (about 8 oz. each)

¼ cup chopped fresh cilantro, for serving (optional)

In a 5-6 quart slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chilies, onion, and Homemade Taco Seasoning.  Stir well.  Nestle the chicken on top and cover.  Cook on high for 6 hours or on low for 10 hours.  About 30 minutes before it’s done, remove the chicken and shred with a fork.  Return the chicken to the slow cooker and stir well. 

To serve, scoop the chili into individual bowls and top with cilantro.  You can also serve this over brown rice or serve it with baked tortilla chips.  You can top the chili with shredded cheese, diced avocado, red onions, or a dollop of sour cream or plain yogurt.

Nutritional Information: (1 cup serving) 221 calories; 3 grams fat; 0.5 grams saturated fat; 44 mg cholesterol; 28 g carbohydrates; 8.5 grams fiber; 21 grams protein; 6 grams sugars; 729 mg sodium