Granny's Southern Style "Vegan" Cornbread

Cornbread is a "famous" southern dish.

Ingredients

1       cup of cornmeal
1       cup of soy milk
1       cup of wholemeal flour
1/4    cup of raw sugar
5       tsp of baking powder
1/2    tsp salt
1/3    cup of coconut oil
1/2    tsp of vanellia
*Option
Instead of using 1/4 cup of raw sugar, you can subsitute 1/8 cup of agave necter

1)      Preheat oven to 425F or 215C

2)      Combine all ingredients and beat well

3)      Bake in greased and florid 8inch cake pan for 15-25 minutes - until knife comes out clean

*Optional
Serve with margrine, jam, or cashew butter..... enjoy!

I have fond memories of my grandma making cornbread. I always knew when she was making it because I could smell the sweet aroma before I walked though her door.
I always think about you Granny when I'm making it!

Banana "Vegan" Pancakes

Waking up too early
Maybe we can sleep in
I'll make you banana pancake
Pretend like it's the weekend now
~ Jack Johnson

Ingredients

1-1/2  cups soy milk
1        cup rolled oats
2        bananas, chopped
1/2     cup wholemeal flour
1        tbs baking powder
1/2     tsp salt
          oil or nonstick cooking spray for the bottom of your pan
         *Optional
          Banana slices for topping
          Maple syrup

Directions

1)      In food processor or blender add soy milk and oats until smooth. Then add chopped bananas flour, baking powder, salt, and blend again couple seconds more. Let set for 15 minutes.

2)      Heat pan over medium heat. Coat the bottom of the pan with oil or spray and heat.  Using a ladle pour batter to the bottom of the pan and reduce heat. Cook pancakes for about 5 minutes on each side and until golden brown. 
         *Optional
         Top with bananas and maple syrup

Spaghetti with White Wine Sauce and Grilled Asparagus

Serves 4
Time 30 minutes

Sauce
1 cup raw cashews
1 cup white wine
1 tablespoon nutritional yeast
1 tablespoon lemon juice
2 tablespoon fresh ground black pepper
1 tablespoon paprika
1 tablespoon allspice

Pasta
4 tablespoons of Olive Oil
500 grams of Spaghetti
1 Shallot
2 cloves of garlic
1 cup fresh spinach
6 asparagus
1/2 cup red bell pepper (cut in thin strips)
Fresh chile to taste


1) To make sauce:  Put cashews and 1 cup water in blender. Strain in mesh strainer

2) Heat up white wine in saucepan for 5-10 minutes. Stir in cashew mixture, yeast, lemon juice, and black pepper, paprika, and allspice.

3) Boil pasta according to directions

4) In frying pan add olive oil and cook Shallot until transparent, then add garlic, bell pepper, and asparagus. Turn off heat add spinach and cover. Keep warm
       

5) Drain spaghetti and return to pot. Toss with sauce. Add the asparagaus mixture and serve.