Vegan MoFo Day 28 - Jalapeno Cornbread

I had a few days off from posting because there's nothing more boring that a sick person babbling on about eating soup.  So yesterday I made some jalapeno & cheeze cornbread, it was pretty good warm out of the oven....

Even better when I made it into french toast and served with a scramble.  The scramble was really basic, all I put it in was a bit of turmeric for colour and then nooch and a bit of black salt, regular salt and some soya cream.  Yum.

Here's the recipe in case you fancy having a go too:

Jalapeno Cheddar Cornbread
Ingredients:
1 cup cornmeal
1 cup of plain flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp paprika
1/4 tsp salt
1/2 cup sweetcorn kernels
1 loose cup vegan cheese of your choice (I used Cheezly soy free cheddar)
1 cup almond milk
1 tsp vinegar
1/4 cup rapeseed (canola) oil
Chopped Jalapenos from a jar (I used 5 or 6 rings finely chopped, but adjust it to your taste)

Method:
Preheat Oven to 180C/350F.

Mix dry ingredients in a bowl. Mix wet ingredients together, pour into dry and mix until just combined.  Pour into a loaf tin and bake for 25-30 minutes or until a skewer comes out clean.

Cool on a wire rack until cool enough to slice.

Laterz
xXx

Falafel, that's fun to say. Falafel. FAAAA LAAAFEELLL!!

Well howdy there.

This week I have been making up meal plans and sticking to them like a good girl and a couple of ideas I had worked really well. So that means I have 2 recipes to share today.

Firstly - this is one that I've been thinking of for a while. I was in the supermarket a while back on the lookout for some falafel and I saw carrot falafels! Of course they were not vegan, so I thought screw you Waitrose - screw you in the ear! I shall make my own. And I did. And they were rad. I was planning to serve them on pittas with yoghurt sauce, but the supermarket ran out of pittas - seriously, how do you run out of pittas??? So I went with a salad instead which would normally mean I'd be hungry again within an hour, but I wasn't.


Carrot Falafel with Yoghurt & Tahini sauce

Ingredients
Stage 1
1.5 cups / 250g cooked chickpeas
1 shallot, finely chopped
2 cloves of garlic, finely chopped
1 tsp ground cumin
1 tsp paprika
½ tsp ground coriander
¼ cup / 4 tbsp chickpea cooking liquid or water
1 tsp olive oil
½ tsp salt
¼ tsp pepper
Stage 2
½ tsp baking powder
1 medium carrot, grated (generous ½ cup)
¼ cup / 4 tbsp yellow cornmeal

Method:
Preheat oven to 180°C/350°F and spray a baking sheet with a little oil.

Put the first stage ingredients into the food processor and blend until pretty much smooth. Transfer to a bowl and stir in the other ingredients, mixing well to combine. It should be a pretty soft dough.

Take a rounded tbsp or so of the mixture at a time, roll into a ball and flatten slightly. Then place on the baking sheet and cook for 10 minutes. Flip, then cook another 10-15 minutes, until lightly browned. Go careful, they are very soft – not dry like some store bought falafel can be.

Serve in pitas with salad and yoghurt tahini sauce or with whatever ya like. This made about 10 falafel.

Suck it Waitrose!

Yoghurt Tahini Sauce
¼ cup / 4 tbsps soy yoghurt
1 tbsp tahini
Pinch cumin
Pinch salt
Pinch pepper
A couple of dashes of hot sauce (I used Franks), optional
3 tbsp of water (I used chickpea cooking liquid
Tbsp of finely chopped fresh coriander (cilantro) – use flat parsley if you don’t like coriander. I think some mint and some dill would also be great in this.

Method: Just whisk everything together, it’s that simple.

Secondly, I've been planning to revisit my savoury muffins for ages and change 'em up a bit. I decide to axe the sheese and add some veggies. So I added some sweetcorn and shredded courgette with a bit of jalapeno for a nice kick. They are YUM, perfect for a savoury treat when the need arises!

Spicy Courgette Corn Muffins
I know it sounds like a long ingredients list, but most of the items are store-cupboard stuff! This makes 6 muffins, double it for 12.

Dry Ingredients:
¾ cup / 125g medium yellow cornmeal
¼ cup / 40g wholemeal flour
2 tbsp nutritional yeast
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
Pinch black pepper
½ tsp paprika
½ tsp onion powder
¼ tsp dried thyme
¼ tsp dried oregano
¼ tsp dried sage
Pinch garlic powder
½ cup grated courgette/zucchini (about ½ a medium courgette)
½ cup / 40g sweetcorn (half a small tin)
2 rings of jarred nacho jalapeno chilli (optional for a bit of a kick)
Wet Ingredients
¾ cup / 185ml unsweetened non-dairy milk (I used light soya)
½ tsp white wine or cider vinegar
2 tbsp rapeseed (canola) oil
1 tsp tahini
½ tsp miso (optional)

Method:

Preheat your oven to 180°C/350°F and spray a 6 or 12 hole muffin tin with a little oil.

Mix together the dry ingredients in a large bowl. I put the veggies in with the dry and get them all nice and coated to stop them sinking to the bottom - although I don’t think that would happen anyway in this mixture – it’s pretty thick!

Whisk together the wet ingredients and pour them into the dry. Mix until just combined. Spoon into the muffin tins and press down. These don’t rise much, if at all, so you need to fill them to the top.

Bake for around 25 minutes, until just lightly browned and a knife or skewer comes out clean. Leave them to cool for a good 15 minutes and carefully remove to a wire rack. They’re pretty crumbly – but not dry at all. They are yum.


Cooking to: Eagles of Death Metal - Heart On (I got tickets to see them in June - SQUEEEEE!!)


And a bonus pic of dinner the other day. VCON Chickpea cutlets, couscous with pinenuts and veggies and tahini sauce with lots of paprika in.


Happy Easter to anyone that celebrates it! I don't really but I am a HUGE fan of the 4 day weekend - sandwiched between two 4 day work-weeks! Have a great long weekend off everyone!!