Day 11: Recipe Catch-Up

Here we have Tex Mex Cornbread:

1 1/4 cups plain or vanilla soy milk
1 1/4 Tbsp white vinegar

Mix soy milk with vinegar and set aside.  It will curdle.  That's what you want.  This is how to make non-dairy buttermilk.

Preheat oven to 180 C.  Oil a 23-cm square baking pan.

1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 T baking powder
3/4 tsp baking soda
2 T sugar, honey, or maple syrup, if using plain soymilk

Mix all ingredients together until just well combined.  Pour into pan.

Top with any of the following.  Don't stir in, just lay on the top and it will sink while the bread bakes.

Cooked beans
Green onions, chopped
Chopped Peppers, raw or roasted
Corn kernels
Black olives

Bake 20-25 minutes until golden and firm.  Serve wedges of cornbread topped with salsa, chopped lettuce, tofu sour cream, etc

And here we have Curry-Coconut Vegetables

1 T coconut or olive oil
1 onion, chopped
5 cloves garlic, minced
1/2 inch ginger, minced
2 tomatoes, chopped
1 head cauliflower florets
1 T curry powder
1/2 tsp tumeric
1 dried hot pepper (optional)
salt and pepper to taste (or soy sauce, which is weird, but worked)
1 cup coconut milk
1-2 cups frozen peas

Saute onions, garlic and ginger.  Add tomatoes and saute until they release their juices.  Add cauliflower and spices.  Saute until golden.  Add coconut milk and frozen peas.  Cover and cook 10 minutes until all is cooked.  Serve over rice