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Plant-based takes on the classics.
RECIPE: Dairy- and Egg-Free Cornbread
- Yield: Makes 1 8-inch square panful 1x
Description
Mollie Katzen’s Moosewood Cookbook had a cornbread recipe that, with some extra sugar, tasted a lot like Jiffy corn muffins. It inspired me to create this one. Not only is there no lard, but from-scratch cornbread uses simple ingredients, which means they are healthier for you and the planet. Recently, I’ve had a lot of success substituting vegan ingredients when baking — which makes them even more planet friendly — and I dare you to taste the difference!
Ingredients
- Plant-based butter like Earth Balance for greasing the pan
- 1 Tbsp ground flaxseed
- 3 Tbsps warm water
- 1 Tbsp white vinegar
- 1 cup unsweetened almond milk (minus 1 Tbsp)
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/4–1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsps melted vegan butter
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square pan with plant-based butter.
- In a small dish, mix ground flaxseed and warm water, and set aside. (This is the substitute for egg and is often called a flax egg. See alternatives in the box below.)
- Add the vinegar to an empty liquid measuring cup that holds at least 2 cups. Pour in almond milk, so the total with the vinegar is 1 cup, and set aside. (This is the substitute for buttermilk. See alternatives in the box below.)
- In a medium bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Add the melted plant-based butter and flax egg to the milky mixture in the measuring cup, and stir. Then stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
- Bake for 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm, or at room temperature.
Notes
Eggs Versus Substitutes: If you buy eggs, reserve them for fresh preparations like fried or hard-boiled eggs. Because of the environmental woes associated with farming, reducing consumption will make a difference for the planet — and you may not even notice a difference on your palate. This recipe calls for a flax egg, but there are many other substitutes, including using chia seeds, aquafaba (canned chickpea liquid), a powder egg replacer, Just Egg, and more. It’s easy to search online for how to make whatever you have work.
Why Coconut Sugar?: Named the most sustainable sweetener in the world by the United Nations' Food and Agriculture Organization a decade ago, coconut sugar may be a welcome substitute if you want to avoid sugar. In terms of health reasons, coconut sugar has minerals and phytonutrients that table sugar doesn’t, but it still has a high sugar content. Other sustainable sweeteners are more natural ones that don’t involve a lot of processing like maple syrup.
RECIPE: Plant-Based Chili
- Yield: Serves 6 to 8 1x
Description
Classic chili can be synonymous with beef, but with the rise of high-quality meat substitutes, there’s really no reason to contribute to environmental destruction just for a bowl of delicious chili. I actually developed this recipe when I was a meat-eater and won a chili cook-off with it, but it would be difficult to tell the difference between the two versions, and this vegan version got raves recently from a professional chef at another cook-off. The key is the chilies and the spices, not the meat.
Ingredients
- 1 medium onion (white, yellow, or red), chopped
- 1 4-oz stick plant-based butter substitute
- 2 12-oz packages Beyond Beef Plant-Based Ground (or a similar meat substitute)
- 1 boatload of peppers (see list below), chopped with seeds and pith removed
- 1 15-oz can of red beans, rinsed
- 1 15-oz can of diced tomatoes
- 1 6-oz can tomato paste
- 1 tsp Better Than Bouillon Vegetable Base, dissolved in 6 oz of hot water
- 3 Tbsps soy sauce
- 3 Tbsps chili powder
- 1 Tbsp cumin powder
- 2 tsps salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 Tbsps apple cider vinegar
- Chopped tops of green onions for topping (optional)
- 2 red, orange, and/or yellow bell peppers
- 3 Anaheim peppers
- 2–4 banana peppers
- 2 jalapeño peppers
- 1–2 serrano peppers
- 3–5 habanero peppers
Instructions
- Add onion and butter substitute to a large pot, and cook over medium heat until onions are translucent.
- Add the ground beef substitute and cook until brown, making sure the ground is broken down into small pieces. (If using “crumbles,” this step will be much quicker; see note below.)
- Add the chilies, beans, tomatoes, tomato paste, bouillon, soy sauce, chili powder, cumin, salt, pepper, and cayenne, and stir thoroughly.
- Bring to a boil, and then reduce heat to a simmer for 1 hour, stirring thoroughly every 10 minutes.
- Stir in the cider vinegar, and rest for 10 minutes before serving topped with chopped green onion tops (if desired).
Notes
- Beef substitutes: I have used crumbled plant-based meat, like Gardein Ground Be’f Crumbles, and recommend adding another 4-ounce stick of plant-based butter (I prefer Earth Balance).
- Chilies: The mix of chili peppers I have listed above is one that provides a medium-high spice level and a nice mix of flavors and colors. They are also commonly available where I live in San Diego. I think the habaneros are particularly important, as they add both spice and a great fruity flavor. But feel free to experiment with your favorite chilies to get a taste and spiciness level that you like (The order in the ingredients list above is in rising order of spiciness). There are hundreds of peppers out there to try!
- Chopping chilies: The capsaicin oil that gives chilies their spiciness is tough to wash off skin; use gloves, wash your knife and cutting board thoroughly afterward, and don’t touch your eyes or skin while cutting. Also, be sure to remove the pith and seeds for best flavor and texture.
- Spice level: If a lower spiciness level is desired, remove some of the serranos and habaneros, and one tablespoon of chili powder. If the end result is still too spicy, stir in another can of diced tomatoes.
