On the Vegan Menu: Episode One


Golden Fish-less Fillets (by Gardein)
Fresh-cut sweet potato fries with mixed herb seasoning
Roasted organic broccoli

Glass of Era Montepulciano d’Abruzzo vegan, organic red wine

Home-made mini banana chocolate-chip muffins
with So Delicious Chocolate Velvet frozen dessert


That’s so corny!


I saw a recipe for corn muffins the other day, and I mentioned to that person that I love cornmeal muffins and would be looking forward to trying it. Well, I do love them, but I ended up taking one of my own old recipes, veganizing it, and adding something totally unique to make it special.

Here’s my recipe:

Pepper-Corn Muffins

1 1/4 cups unbleached white flour
1 cup Bob’s Mill corn meal
1/4 cup granulated turbinado sugar
4 tsp. baking powder
1/2 tsp pink Himalayan salt
1 Tbsp. flax meal
1 tsp. freshly ground PINK peppercorns
1/2 cup dried cranberries, chopped

1 tsp. Bragg’s apple cider vinegar (followed by …)
1 cup unsweetened vanilla almond milk
1/4 cup unsweetened applesauce
1 Tbsp. extra virgin olive oil

Whisk the dry ingredients together until well blended and add the cranberries. Stir to mix.

In a large measuring cup, measure the cider vinegar; add the almond milk to the one-cup level. This gives a nice rich, buttermilky consistency and taste. Stir in the applesauce and oil until all ingredients are well mixed.

Make a well in the dry ingredients and pour in the liquid. Stir with a wooden spoon just until mixed. Do not over-mix.

Spoon into parchment-lined muffin tin, and bake at 400°F for 23 minutes. Test for doneness with a toothpick or cake tester.

Remove from oven and let cool on a wire rack.

Now, get corny!