Poppy-Seed Cornbread

Poppy-seed Cornbread

Serves 8

Takes about 40 minutes

This is not your traditional cornbread.  I add flaxseed and agave syrup, along with poppy seeds, to insure that it stays moist enough (vegan cornbread can sometimes be too dry).  I prefer whole wheat flour but if you want to use white flour, go right ahead.  The cornbread pairs nicely with southern style food or stews.

Ingredients:

                                                                                              

1 ½ cups cornmeal

1 cup whole wheat flour

1 tbsp baking powder

1 tbsp ground flaxseed

1 tsp salt

¼ cup canola or vegetable oil

¼ cup agave or maple syrup

¾ cup + 2 tbsp soy milk

2 tsp lemon juice

2 tsp poppy seeds

½ cup frozen, partially thawed, corn kernels

1. Preheat the oven to 400 degrees.

2. Mix together all the dry ingredients in a bowl.  Add the oil, agave, soy milk, and lemon juice and stir well to incorporate.  Stir in the poppy seeds and corn kernels.  Transfer the entire mixture to a 10-inch oven-safe skillet and smooth over the top with a spatula or spoon.

3. Bake for 20 minutes or until a toothpick can be inserted and removed cleanly.  Allow cornbread to cool for about 10 minutes before serving.  Cut into wedges to serve.

Homemade Ramen

Homemade Ramen

Serves 4 – 6

Takes about 35 minutes

Not what you buy in those cheap little packages that college students live on, this ramen is loaded with vegetables and flavor and makes a substantial meal.  The recipe is based on a ramen served at one of my favorite Asian fusion restaurants near my college; I found corn in ramen to be very satisfying and unique.  The recipe is fairly flexible and you can switch out my vegetable suggestions for your own favorites.  I love the addition of vegetarian beef, which is just a specialty wheat gluten I find at my local international store.  If you can’t find it, tofu (especially fried) is a fine substitute.

Ingredients:

1 tbsp sesame oil

3 cloves garlic, finely chopped

1 ½ tbsp ginger, unpeeled and finely chopped

4 scallions, ends cut off and sliced into rounds

¾ lb of bok choy, sliced

4 cups water

1 ½ cups frozen corn (can also used fresh cooked or canned)

8 oz of vegetarian beef or tofu

¼ cup worchestire sauce

1 tbsp rice vinegar

¼ cup white miso

9 oz of dried ramen noodles

1. Heat sesame oil in a pot on medium high heat.  Add the garlic and ginger and sauté for 1 – 2 minutes or until lightly browned and fragrant.  Add the bok choy and stir to mix.  Add the water and frozen corn and bring to a boil.  Lower to a simmer.  Simmer for about 8 minutes.  After 3 minutes or so, add the vegetarian beef (or tofu), the worchestire sauce, and rice vinegar and continue cooking.

2. Meanwhile, cook the ramen noodles according to the directions on the package.  Drizzle a little oil on top when they are done to prevent sticking.

3.  Remove the soup from the heat.  Using a measuring cup, remove about 1 cup of broth from the soup and place it in another bowl.  Add the miso and use a spoon to break up the miso and work it into the broth.  Continue until the mixture is completely smooth and then pour it back into the whole soup pot and stir well.

4. To serve soup, place a generous measure of the noodles in a bowl and pour the soup ontop.  Soup and noodles can be stored together if there is extra.

Baked Polenta with Leek-Tomato Sauce

I love leeks, with the result being that I try to stick them in just about everything.  Leeks go amazingly well with both polenta and red peppers.  This dish is extremely colorful - yellow, green, and red.

Baked Polenta with Leek-Tomato Sauce

About 3 hours from start to finish, much inactive

Serves 3 as a main meal, 5-6 as a side

Ingredients:

Polenta:

5 cups water

1 1/3 cup coarse corn meal

3 cloves of garlic, minced

1 tbsp olive oil

1 tsp salt

Sauce:

3 tbsp olive oil

1 leek, chopped and washed

4 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 roasted red or yellow pepper, diced

1 tbsp lemon juice

1 ½ tsp dried rosemary

¾ tsp salt

1 tsp molasses

1 tsp dried tarragon (optional)

1. In a pot, bring the water to a boil.  Add the garlic, olive oil, and salt.  Slowly stir in the corn meal.  Cook on medium heat for 20 minutes, uncovered, stirring frequently until polenta is thick and smooth.  Pour polenta into a 10 inch pie pan (or other shallow dish).  Let set for at least 45 minutes or overnight.

2. Once polenta has set, cut it into thick slices (like a pie).  Preheat oven to 400 degrees.  Coat polenta slices in olive oil and lay out on a baking sheet.  Bake for 15 minutes, then flip slices with a spatula and bake for another 10 minutes.

3. While polenta is baking, make the sauce.  Heat the olive oil in a pan and once hot, add leeks.  Saute for a minute or two and then add garlic.  Saute for another minute, then add the diced tomatoes and the roasted red pepper. 

4. Cook over medium heat for about 10-15 minutes to bring out the juices from the tomatoes and peppers.  While the sauce is cooking, add the lemon juice, rosemary, salt, molasses, and tarragon.

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