Cornbread (WFPBNO)

I love cornbread with a big pot of soup or greens. Cornbread is also a must for an amazing dish of Cornbread Dressing. I made this cornbread and used it in my dressing for Thanksgiving. It was the most delicious dressing I've ever made! To me the trick to a good cornbread is preheating your cast iron skillet while the oven preheats. You want to pour your batter into that hot skillet and hear it sizzle. You won't regret making this. Just be sure your skillet is well seasoned. I know if you rub the inside with oil using a paper towel you are not really consuming oil. The oil is helping to season your skillet and remember to never wash your cast iron with soap. Let's make some cornbread.

• 1 1/2 tablespoons Bragg's apple cider vinegar (with the mother)
• 1 1/2 cups vegan milk
• 1 cup yellow cornmeal
• 3/4 cup all purpose flour (I use unbleached)
• 1/4 cup brown sugar or coconut sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweet applesauce (a 4 ounce cup)

Preheat oven to 400 and place your cast iron skillet in there while it's preheating. Combine apple cider vinegar and non-dairy milk in a measuring bowl. Stir and let sit for 10 minutes to make buttermilk.

Mix all the dry ingredients into a bowl. Stir with a spatula.

Add wet ingredients (buttermilk and applesauce) to dry and stir until combined. Don't over stir. 

Carefully removed the cast iron skillet from the oven and pour the batter into the pan. 

Return to oven and cook 25-30 minutes until a toothpick comes out clean. 

Allow to cool for 5-10 minutes before cutting. 

Enjoy!!!

Mayonnaise (WFPBNO)

I've made several different mayo recipes, Dr. McDougal, Forks Over Knives, etc. They are good, but this one had tofu and a small amount of cashews. I took out the oil and salt, reduced the amount of cashews and left out the black pepper. I really like this and will be using this next week on the blog in a pasta salad recipe that is amazing. I would use this within 7 days.

• 1 12-ounce package of extra firm silken tofu
• 1/4 cup raw cashews*
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 2 tablespoons nutritional yeast
• 1/2 teaspoon minced garlic (I use the pre-minced stuff)
• 1/2 teaspoon onion powder
• 1/4 teaspoon sugar or maple syrup

Add all ingredients to a high-speed blender. Blend for about 1 minute. Scrape down the sides of the blender and blend until you can't see any cashew pieces, about 30 seconds.

Pour into a jar and label it with the date. Keep in the frig and use as you would regular store bought mayo.

*Note: If you don't have a high-speed blender, soak the cashews in cool water for a few hours. You could also simmer them in hot water for about 10 minutes for a faster softening.

Nacho Cheese Sauce

This simple cheesy sauce comes together so fast in your blender. No high calorie cashews, this one uses beans. Serve this sauce on a baked potato, with nachos, as a dip with chips or on a messy sandwich. Makes about 3 cups and will keep well for a week. You can reheat on the stovetop or microwave.

• 1 can (15-ounce) cannellini beans (do not drain)
• 1/2 cup nutritional yeast
• 1/4 cup plain unsweetened milk (I used almond)
• 1/4 cup salsa
• 3-5 pickled, sliced jalapeno peppers (start low, you can add more but you can't take 'em out)
• 2 tablespoons pickled jalapeno brine
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne powder

Add all ingredients to a blender. Blend on high until smooth and thick.

Pour into mason jar for keeping.

Enjoy!!

Caesar Salad Dressing

This salad dressing came out a little on the thick side. It would be great for a dip or to spread on a sandwich. But, if you want to use it as a salad dressing I would think it out with a little non-dairy unsweet milk or maybe a vegetable broth. But the flavors were amazing.

1 (12.3 ounce) package extra-firm silken tofu, drained

1/4 cup lemon juice

3 cloves garlic

1 tablespoon capers

2 teaspoons mellow white miso

2 tablespoons nutritional yeast

2 teaspoons vegan Worcestershire sauce

1-1/2 teaspoons Dijon mustard

1 teaspoon garlic powder

Add all of the ingredients to a food processor and blend until smooth and creamy. You will need to scrape down the sides a couple of times.

Pour into a pint mason jar and refrigerate until ready to use.

Enjoy!!

Refrigerator Pickles

Let's just go ahead and let it be known I LOVE pickles. I drink the juice out of the jars and can't help myself. This is a delicious quick, refrigerator pickle. Just whip these up and let them sit for at least 24 hours before you try them. This would also be good using thinly sliced red onions.

• 1 clean quart mason jar
• 1 cup water
• 1/3 cup apple cider vinegar (I like to use Bragg's with the mother)
• 1-2 teaspoons salt
• sliced mini cucumbers (I had 5 but only used 4)

All everything except the cucumbers to your mason jar and shake well to dissolve the salt.

Slice the cucumbers to the thickness you like (I did a little less than 1/4"). Add to the brine and be sure they are completely covered. Refrigerate for at least 24 hours for the best flavor.

Enjoy!!!

Pimento Cheese Spread

I actually made this before we went WFPBNO. It was delicious. I probably wouldn't make it now since I'm doing my best not to eat processed food (the mayo, the cheese) and I'm limiting my salt, so probably no to the pickles (one of my fav foods) and pimentos. But if you are vegan and want to love on some pimento cheese this ones for you!

• 1 block daiya cheddar, shredded,
• 1 jar (4 ounce) diced pimento peppers, drained
• 1/2-3/4 cup Just Mayo (you can add more if you want it more creamy, wet)
• 1-3 Claussen mini dill pickles, diced (to taste)
• 1 couple of dashes Frank's RedHot Sauce
• a few grinds of black pepper
• salt to taste

Add all of the ingredients to a medium sized bowl. Stir well and taste, add more pickle or mayo or whatever you think needs bumping up.

I added an extra dash or two of Frank's. Cos' I really do put that s**t on everything!

Serve on crackers, or make a pimento cheese sandwich. It would also be a great addition to a grilled cheese sandwich!!! Enjoy!

Pineapple-Datil Hot Sauce

Jack was telling me about a Pineapple Habanero sauce he saw on TV the other day. You know I've got Datil's in the freezer, so I went in search. I discovered the Chili Pepper Madness website. Oh my gosh folks you have to check it  out if you like heat. I subbed Datil for Habanero and it was so freaking  hot. I made another batch with NO Datil and mixed the two together. Below are the ingredients for the final version. 

• 20 Datil peppers
• 2 cups (2 cans) sliced pineapple, drained
• 1 handful cilantro leaves, rinsed
• Juice from 2 limes
• 2 cups white vinegar
• 1 teaspoon salt

Add all ingredients to your blender (or food processor)  and blend till fairly smooth.

Pour into pot and simmer over low for 15 minutes.

Get jars/bottles ready.

Ladle into jars and close.

Store in frig. Makes about 24 ounces. **If you have canning equipment you could process this and keep it in your cabinet.

Homemade Datil BBQ Sauce

I love making homemade condiments. You get to decide how much sugar and what kind, the sodium level, etc. This has to be better for you than store bought stuff full of chemicals, colors, etc. The datils give this a nice little kick. You could leave them out or sub a different pepper.

• 2 (8 ounce) cans tomato sauce
• 1/2 cup apple cider vinegar
• 1/3 cup honey or agave
• 1/4 cup tomato paste
• 1/4 cup molasses
• 3 tablespoons Worcestershire (use a vegan brand)
• 2 teaspoons liquid smoke
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 6 datil peppers

Add ingredients to your blender.

Blend until peppers are smooth.

Bring to a simmer over medium-high heat. Reduce heat to low and simmer uncovered about 20 minutes, or until it's the consistency you like. Pour into a jar and refrigerate. Keep refrigerated.

Marinara Sauce

I love a good Marinara Sauce to use over pasta, in casseroles, mixed in with meatballs, etc. I got the idea for this sauce from a few different ones on the web. I usually keep a few jars of spaghetti or marinara sauce on hand so that when I need a quick meal I have a go too. However, I love it when I have the time to make a thick hearty sauce. This is it. I also love being able to control the amount of oil, sodium and sugar get from a sauce.

• 1 medium sweet onion, chopped
• 1 small red bell pepper, chopped
• 3 large mushrooms, chopped
• 4 garlic cloves, minced
• 2 cans diced tomatoes
• 2 cans fire-roasted diced tomatoes
• 2 cans of tomato paste (6oz can)
• 1 cup red wine
• 2 teaspoons Organic Coconut Palm Sugar
• 3 tablespoons Italian Seasoning
• 1/2 teaspoon ground black pepper
• Salt to taste

Dice vegetables into uniform sizes.

Saute the vegetables in 1/4 cup water until soft.

Add all of the tomatoes and tomato paste. Stir well. 

Add the wine and sugar, stir well.

You can blend with an immersion blender if it's too chunky for you. But I like it chunky.

Serve over spaghetti, add to noodles with other veggies and cheese to make a casserole or submerge some vegan meatballs in that amazing sauce!!

Datil Pepper BBQ Sauce

My datil pepper really has me working overtime. They are so hot it only takes about 8-12 to make anything hotter than hell. I've been making Mango Datil Jam, Raspberry Datil Jam, Datil Pepper Salsa, Datil Pepper Sauce and today we have Datil BBQ Sauce. This is thinner than the stuff you buy in the grocery store. I'm thinking it will be good to cook down and thicken up or to brush it on grilled things right before you take them off the grill. I've already had to freeze about 80 pepper because I just didn't have time to mess with them and the plant is ready to be picked AGAIN! If you like hot, you'll like anything with Datil peppers in it!!!!! We love this stuff.

• 2 cups light brown sugar
• 1 1/3 cup tropical 100% juice
• 1 1/3 cup ketchup
• 6 tablespoons balsamic vinegar
• 1 tablespoon sea salt
• 4 tablespoons Worcestershire sauce (Vegan)
• 4 teaspoons yellow mustard
• 1 tablespoon liquid smoke (optional, but bumps up smokiness!)
• 11 datil peppers (seeds and all)

In a blender add all of the ingredients.

Blend until peppers are pulverized.

Pour this into a sauce pan (be careful don't breathe the fumes) and bring to a boil. Turn heat to medium-low and simmer about 15 minutes, stirring occasionally.

Pour into jars and seal.
Enjoy!