December 30, 2008 by Danielle
I got sick of chewing my oatmeal so today, I showed it who’s boss.
2/3 c cooked oatmeal (1/3 c before cooking)
1 tbsp peanut butter
1 tbsp pure maple syrup
1/4 tsp vanilla
2/3 c soymilk
Make all ingredients a happy family in the blender…then liquify. Try to do this part quickly, as to reduce any suffering. Pop it back in the microwave for 30 seconds or so (just to really “make sure”). Enjoy with or without a spoon/pants.
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December 28, 2008 by Danielle
Delicious, sweet & perfectly moist. Goes perfect with Vegan Slow-cooker Chili, but can also be enjoyed warmed with margarine or jelly as a quick breakfast or snack.. or the entire batch can be used as an emergency deterrent to alcohol poisoning. This recipe will yield about 20 1″ thick pieces, but can be easily halved to accommodate a 9×9 inch pan (pieces will be a little thicker).
2 c stone ground yellow corn meal (such as Indian Head)
2 c sifted flour
1/2 c sugar
2 tbsp baking powder
2 tsp salt
1 c oil
1 1/3 c plain soymilk
2 tbsp EnerG + 1/2 c warm water (or 4 “eggs” worth of other egg replacer)
Preheat oven to 400, grease a 9×13″ sheet pan. Combine corn meal, flour, sugar, baking powder & salt in a medium bowl. In a smaller bowl, prepare egg replacer and add oil & soymilk. Add wet ingredients to dry, stirring just until blended. Pour into pan & spread until even – you made need to flour your hands & use them to spread the batter around if it’s too thick to spread with spoon. Bake for 20-25 minutes or until slightly golden.
My two cents: Easy recipe adapted from back of the corn meal bag with just a few adjustments – I used the recipe for a “sweeter, moister” cornbread but didn’t up the sugar because my soymilk is already slightly sweet. Cool completely in order to make cutting/removing from pan a little easier.
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