Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include all-purpose flour

Amazing Super Fast Vegan Cornbread

Sunday, January 31, 2021

This is an amazing cornbread recipe! It’s super moist and crumbly, absolutely delicious, and vegan!

I usually think of baking as something I have to do ahead of time but I can whip this one up last minute. It takes a few minutes to mix and just 25 minutes to bake. There’s no bringing butter to room temperature since it’s vegan. I also regularly do this one in my toaster oven which preheats in about 5 minutes which cuts down on the pre-planning and thinking too. Start to finish, this recipe takes less than 40 minutes.

Eat it plain, with butter (or vegan butter), with chili, with pulled pork, any barbeque…it’s endless. Pro-tip I learned from my 7 year old: it’s so good crumbled into chili!

Just a quick pandemic back story on this recipe: Years ago, Lon’s mom made a vegan cornbread and Lon really loved it so we got the recipe and used it for years. During the pandemic, I ran out of baking powder so I converted the recipe to baking soda. I didn’t have silken tofu (in the original recipe) and tried it with firm and actually like it way more. The recipe calls for plain soy milk but in a pinch (which is like every day of this pandemic), I used whatever I had whether it was vanilla soy milk, sweetened or unsweetened. All of it worked well. Everyone always gobbled up the cornbread. So try it and let me know if you find another great variation!

Amazing Super Fast Vegan Cornbread

Ingredients –

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/3 cup sugar
  • 1 tsp. fine sea salt or table salt
  • 3/4 teaspoon baking soda (preferably sifted)
  • 1 cup plain soy milk
  • 1/3 cup oil (vegetable, grapeseed, or avocado)
  • 2 oz piece of tofu (firm tofu is best but silken, soft, or firm all work)
  • 1 1/2 teaspoon lemon juice or white vinegar

Directions –

  1. Combine dry ingredients in a bowl: flour, cornmeal, sugar, salt, and baking soda. Set aside.
  2. Place soy milk, oil, tofu, and lemon juice (or vinegar) into a blender and run until smooth.
  3. Make a well in the center of dry ingredients and the pour the wet mixture in. Stir together until combined. Pour into a greased 9” pie pan or greased 8″ square pan.
  4. Bake at 400 degrees F for 25 minutes, or until a toothpick comes out clean.

posted by jessica at 05:59 PM Comments Off on Amazing Super Fast Vegan Cornbread Comments Off on Amazing Super Fast Vegan Cornbread

Bookmark and Share

Vegan Pull-Apart Buns

Wednesday, October 14, 2020

Like everyone else during this pandemic, I’ve been baking bread. After months of it, I’m becoming pretty confident in my bread baking and that’s a plus I’ll always take away with me. I’ve been tweaking recipes a lot and thinking about them more which made me realize how robotic I was at times, pre-pandemic. Everything was rush rush rush…on autopilot. I had stopped blogging for a few years and stopped really connecting to the process. I didn’t see that before, but looking back, I do now.

Full-time blogging isn’t in the cards, but when there’s something really worth sharing, I’m going to try to slow down and take the time to share it. I’m happy to share this one. Everyone in this house thinks these pull-apart buns are amazing. I might even say it’s one of Lon’s favorite breads now. They are super soft and fluffy, making them perfect as a dinner roll or to make breakfast sandwiches. My absolute favorite use for this bun though is for a pulled pork slider. (Ironic, given it being a vegan recipe.)

This is also a relatively quick bread recipe. It’s not one where you need to be home all day, making this is a keeper. Eventually we’ll all start leaving the house regularly again, right?!?

Vegan Pull-Apart Buns

~makes 16 small buns

  • 4 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1 teaspoon fine sea salt (table salt if you don’t have)
  • 1 1/2 tablespoons rapid rise yeast
  • 1 cup unsweetened almond milk
  • 1/2 cup water
  • 1/4 cup vegan butter + extra for topping
  • 1/2 cup almond flour

Instructions-

  1. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside.
  2. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F).
  3. Whisk the almond milk mixture into the flour mixture and beat for 2 minutes. Scrape down sides if necessary.
  4. Add 1/2 cup of flour and beat for another 2 minutes.
  5. Mix the remaining flour and almond flour in with a wooden spoon. When all of the flour/almond flour has been incorporated, knead until it’s a smooth elastic dough, about 7-10 minutes. You can dust your hands and bowl with extra flour if it’s too sticky. Cover with a kitchen towel and rest for 10 minutes.
  6. On a lightly floured cutting board, divide the dough into 16 pieces. Roll each into a ball and place in a 9×13 baking pan. Cover with plastic wrap and rest in a warm place until doubled in size, about 30 – 45 minutes
  1. Meanwhile, preheat oven to 375 degrees F.
  2. When ready, brush some melted vegan butter on the tops and bake until golden and fluffy, about 18 – 20 minutes. (Please excuse the annoying news in the background of the video.)

posted by jessica at 04:50 PM Comments Off on Vegan Pull-Apart Buns Comments Off on Vegan Pull-Apart Buns

Bookmark and Share