Notes from the Vegan Feast Kitchen/ 21st Century Table: MY LATEST OBSESSION: VEGAN CORN SPOON BREAD, TWO WAYS

Notes from the Vegan Feast Kitchen/ 21st Century Table: MY LATEST OBSESSION: VEGAN CORN SPOON BREAD, TWO WAYS.

I made the second spoon bread today, but substituted one egg (it wasn’t vegan this time) for the egg replacer and water and used 1 Tablespoon of maple syrup instead of sugar.  Also, I used 1 cup of coarse corn meal instead of 2/3 cup–so it probably wasn’t as moist as the original.  I used almond milk both in the batter and on top and used trader joe’s gluten free flour mix, which has no xantham gum in it, so I can eat it!

Well, it looks like I changed the recipe so much, I should just write my own, but not tonight.  It was delicious!

Here’s the revised version:

DRY MIX:    
1 cup cornmeal
3 Tbs trader Joe;s GF flour mix
1/2 tsp salt
1/2 tsp baking soda
WET MIX:   
1 Tbs vinegar or lemon juice PLUS
     nondairy milk to make 1 cup
1 large egg        
FINISH:        
1/2 cup nondairy milk (a richer one such as full-fat soymilk or nut milk is the tastiest)
Preheat the oven to 400ºF. Place the oil in an 8-inch round, straight-sided casserole or soufflé dish (about 3 inches deep). Place in the oven while it heats up.
Mix the Dry Mix ingredients together in a medium bowl. Add the Wet Mix ingredients and blend well. Stir into the Dry Mix just until mixed. Scrape into the hot pan with the oil. Swirl the 1/2 cup milk over the batter-DON’T STIR IN! Bake for 35 minutes.

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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