Jalapeno Cheddar Cornbread - Wheat/Gluten, Dairy, Egg Free, Vegan

I don't know what I was thinking but I decided to make chili and cornbread tonight when my dad came over. I thought I'd get a little fancy with the cornbread, and good thing, because after helping my dad and husband unload said husband's 1968 Mustang from a car trailer and pushing it (with under inflated tires) uphill into the garage in 106 degree weather, chili sounded like the absolute WORST idea ever and we ended up just eating these tasty cornbread muffins.

The secret to making these so ooey-gooey and delicious is using Daiya's new wedge cheese rather than their shreds. You can still use the shreds, but it won't be nearly as fabulous.

Jalapeno Cheddar Cornbread Muffins

1 package Bob's Red Mill gluten free cornbread mix
Ener-G egg replacer for 2 eggs
1 1/2 cup unsweetened plain almond (or other non-dairy) milk
1/3 cup Earth Balance Soy Free Buttery Spread, melted
1 jalapeno, half seeded and diced, the other half sliced into 12 half circles
1/3 package Daiya Cheddar Wedge, cut into 1/4 inch cubes
Olive oil to grease muffin pan

Preheat oven to 375.
In a medium bowl, stir cornbread mix, cheese cubes and diced jalapeno together. Slowly stir in non dairy milk, egg replacer, and melted butter.
Grease muffin pan lightly with olive oil. Fill cups 1/3 of the way with cornbread batter and press one slice of jalapeno on top of each. Bake 20-25 minutes, until muffins have risen and are ever so lightly browned on top.
Allow to cool for 3 minutes and then pop them out of the muffin tin with a spoon. Serve with more Earth Balance smeared on top and enjoy!

Cornbread Topped Vegetable Pot Pie

  Happy Meatless Monday! Tonight we had cornbread topped pot pie made using Bob's Red Mill cornbread mix. It came out really well if I do say so myself! Feel free to add pretty much any vegetables you want (such as peas or onions). I used what we had on hand, which reminds me that we need to buy onions.
 Also I added some Daiya cheddar cheese to the cornbread batter and that's totally optional. To tell the truth I couldn't really taste it.

Cornbread Topped Pot Pie

filling 
1 Tbl olive oil
2 large carrots, sliced into coins
2 stalks celery, sliced thin
1 box (32oz) vegetable stock
1 cup fresh green beans, trimmed and chopped into 1 inch pieces
1 can whole kernel corn, drained
5 baby red potatoes, cut into 1/2 inch pieces
2 tsp onion powder
2 tsp salt
4 or 5 cracks of fresh ground black pepper
2 Tbl corn starch mixed with 1/3 cup cold water

cornbread
1 package Bob's Red Mill gluten free cornbread mix
1/3 cup olive oil
1 1/2 cup unsweetened plain almond milk (or other non dairy milk)
egg replacer (EnerG) for 2 eggs
1 Tbl ground flaxmeal
Optional: 1/2 cup Diaya cheddar cheese shreds
1 Tbl Soy Free Earth Balance buttery spread

Preheat oven to 375.
In a medium saucepan, heat oil over medium heat. Add carrots and celery and saute a few minutes, until celery begins to turn transparent. Pour in vegetable stock and bring to a boil. Add remaining ingredients except corn starch mixture. Return to boil, then reduce heat and cover, simmer for 20 mins or so until potatoes are fork-tender.

Meanwhile, prepare cornbread batter by pouring entire package into bowl of a stand mixer. With mixer on slowest setting, slowly pour in almond milk, olive oil, egg replacer, flaxmeal and cheese (if using). Mix on medium for 30 seconds.

Slowly whisk corn starch mixture into the vegetable pot and stir until thickened, about 1 minute.

In large casserole dish, pour in filling. Scoop cornbread batter onto the top (depending on the size/shape of your dish, you may not need to use all the cornbread batter or your topping will be too thick). Smooth it with the back of a wet spoon. Place casserole dish on a baking sheet to catch drips.
Bake for 20 minutes. Remove from oven and spread Earth Balance on the top of the cornbread. Return to oven and back another 15 minutes. Allow to sit 5-10 minutes before serving.

Vegan Wheat/Gluten Free Cornbread and Milk

This is not so much a recipe as it is another breakfast idea. Cornbread and milk is yet another popular southern thang, as a dessert or breakfast and it's way yummy. On nights my mom made cornbread with dinner my brother Randy and I would eat as little as possible so that later we could crumble the cold cornbread up in a bowl, throw on a heaping scoop of sugar, and drown the whole thing in milk. Mmm! And the leftover cornbread for breakfast the next day is even tastier because it doesn't turn to mush quite as fast. Yum!

Well last night we had a version of Hoppin' John with kale greens and cornbread. We used Bob's Red Mill gluten free cornbread mix with Ener-G egg replacer, 1 1/2 cups of water, and 1/3 cup melted Soy Free Earth Balance buttery spread. Also I prefer to make mine into muffins rather than a big sheet the mix calls for, but that's just me.The cornbread was absolutely delicious while hot with dinner, and it made enough that we had leftovers which worked perfectly for breakfast this morning!

I used vanilla almond milk and a (less than heaping) spoonful of organic non GMO sugar over the crumbled cornbread. The boys loved it and I loved being able to share the familiar treat from my childhood with them in a safe way. :)

Jumpin' Jack (Vegan and Rice Free Hoppin' John)

It's Meatless Monday! I decided to make a sort of version of Hoppin' John, a southern, slightly spicy dish made with rice, bell peppers, celery, black eyed peas, and bacon or ham of some sort. It's sort of like the white bean version of red beans and rice, in my opinion. I wanted to make it with barley instead of rice but after I was already cooking I realized I didn't have quite a full cup of barley. I decided to do half barley, half quinoa, but you could do either on their own. Also I did not have black eyed peas but I did have cannellini and to me, there's really not much difference other than aesthetics. Since it's Monday, I just left the meat out all together.
  This was yummy, especially with  braised kale greens and cornbread!
(On that note, I used Bob's Red Mill gluten free cornbread mix with Ener-G Egg Replacer, Soy Free Earth Balance Buttery Spread, and water instead of milk/dairy free milk. They were moist and delicious!)

Vegan and Rice Free Hoppin' John

1 Tbl olive oil
1 medium onion, chopped
1 green bell pepper, chopped (red would also be great)
2 cloves minced garlic
2 cup vegetable stock or broth, soy free
1/2 cup quick cooking barley*
1/2 cup quinoa*
1 tsp dried thyme
2 tsp lemon juice
1/4 tsp red pepper flakes
1/4 tsp sea salt
2 cans cannellini beans or black eyed peas, drained and rinsed
*you could use both of these or 1 full cup of either

Heat oil in a large skillet. Add onion and bell pepper. Cook until the vegetables are soft, about 4 minutes. Add garlic and cook 1 min. Add vegetable broth, barley/quinoa, thyme, lemon juice, red pepper flakes, and salt. Bring to a boil then reduce heat, cover, and simmer 15-20 minutes, until barley and quinoa are cooked and there is no liquid left. Remove from heat and stir in beans. Let sit for 5 minutes to heat beans through and serve.

Turkey Chili and Wheat/Gluten and Egg Free Cornbread

  We made turkey chili and cornbread tonight and it was delicious! The cornbread was Bob's Red Mill (of course), we substituted the eggs for Ener-G egg replacer and the milk for almond milk. The result was very dense, but it had a great cornbread-y taste. For the chili, I sorta shot from the hip, but thankfully it came out tasty. Of course, some people like chili without beans, and some like it spicier than others. It's all easily adjustable. I like to add beans to give it some extra nutritional punch and because it makes the chili seem to go farther, but if you want to remove them you could always add an extra 1/2-1 lb of ground turkey. You'll probably have to add a tad more salt/chili powder in that case, just taste and adjust!

Allergy free turkey and black bean chili

1.25 lbs lean ground turkey
3 Tbs olive oil (divided)
1 can (14oz) vegetable broth
1 small can tomato paste
1 can black beans, drained
1 can garbonzo beans, drained
1 1/2 Tbs Penzey's Chili 3000 chili seasoning (or 2 Tbs chili powder)
2 tsp sea salt
1 tsp chipotle chili powder
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 clove garlic, minced
Cayenne pepper to taste

Daiya cheddar cheese shreds
dairy free sour cream substitute

In a large pot, heat 2 Tbs olive oil. Crumble turkey into the pot and break it up with a spoon, stir until browned. Add vegetable broth and beans, bring to a boil, simmer until liquid has reduced a little, about 5 mins. Then add spices and tomato paste, continue simmering. In a skillet, heat 1 Tbs oilive oil and saute onion, garlic and bell pepper until onion turns transparent and bell pepper has started to brown. Add the onion mixture to the chili and cook down until desired thickness. Serve over cornbread and topped with sour cream and cheese. Tada!

The boys enjoying leftover conrbread muffins for breakfast... yum!