Day 1: Cornbread & Spicy Potatoes (30 days of Vegan Recipes)

Monday, September 1, 2014

Today is the start of the 30 days of vegan recipes and I hope I can keep up with the recipes for these 30 days, fingers crossed! This cornbread and spicy potatoes are delicious and easy to make, take a look:

Recipe from Vegan…Made Simple Cookbook

Ingredients (serves 6):
For Spicy Potatoes
4 red potatoes, chopped
2 tablespoons olive oil, plus extra for greasing
1 large onion, sliced
1 teaspoon dried thyme
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

For Cornbread
2 cups soy milk
2 teaspoons cider vinegar
3 1/3 cups cornmeal
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons maple syrup

Place potatoes in a medium saucepan of water over high heat. Boil for 10-15 minutes, or until cooked through, and drain. Heat the oil in a large skillet and sauté the potatoes, onion, thyme, spices, salt and black pepper for 8-10 minutes, or until golden. Pre heat oven to 350 degrees. Grease an 8-inch round springform cake pan. Whisk together the soy milk and the vinegar in a medium bowl, and let stand for 5 minutes. In a large bowl, sift together the cornmeal, flour, baking powder, and salt. Whisk the oil and maple syrup into the milk mixture, then pour into the dry ingredients. Mix the batter together thoroughly and spoon into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until lightly browned, and let cool for 5 minutes. Place a few slices of cornbread onto a plate and top with the spiced potatoes, reheating them, if necessary. Serve and enjoy!

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