Recipe: Cornbread Casserole

Cornbread casserole is my FAVORITE holiday dish. My mom always makes it and it’s incredibly simple and… complete garbage for you. I found a vegan / gluten-free recipe that eliminates the questionable ingredients and it is delicious! It even passed the Rick Test. #RickApproved

IMG_3203

IMG_3223

Ingredients

1 c cornmeal
1/2 c almond flour
2 T ground flax seeds
2 t baking powder
1/2 t sea salt
1/2 c cashews
1/2 c non-dairy milk
1/2 c maple syrup
1/4 c coconut oil
2 c whole corn kernels, drain if from a can
1/2 c vegan cheese shreds or organic shredded cheese

IMG_3211

IMG_3207

organic shredded cheese

Instructions

  1. Poor hot water over raw cashews, soak one hour, drain, set aside.
  2. Preheat oven 350° F. Lightly grease casserole dish, set aside.
  3. Whisk cornmeal, almond flour, flax seeds, baking powder and sea salt together in a large bowl, set aside.
  4. Combine cashews, non-dairy milk, maple syrup, and coconut oil in a blender, processing until smooth.
  5. Mix wet ingredients into dry ingredients until just combined.
  6. Fold in corn and cheese, if using.
  7. Poor batter into baking dish and distribute evenly. Bake for 55 minutes, until toothpick comes out clean.

IMG_3215

IMG_3218

Serves 6-8 people.

Adapted from Cornbread Casserole (Vegan, Gluten-Free).


Subscribe at the bottom of Bummed Out Baker to get new recipes emailed to you every Monday – Follow on Facebook for mental health articles and discussion – Follow on Instagram for beautiful food pics and BTS

Advertisements

Recipe: Sugar Cookies

IMG_3202

IMG_3153

I had a weird week at school, but a good week in the kitchen. I brought these vegan sugar cookies to class on Halloween and topped them with star sprinkles because those are the spookiest sprinkles I have. The surprise ingredient in these sugar cookies is pumpkin – they’re on theme for this time of year!

IMG_3193

IMG_3179

Ingredients

Cookies
1 c organic Earth Balance
1 c sugar, plus more for topping
1/2 c brown sugar
1/2 c pumpkin puree
2 t vanilla extract
3 1/2 c flour
1 T arrowroot powder
2 t baking powder
1 t baking soda
1/2 t sea salt
2-3 t non-dairy milk

Frosting
1/2 c organic Earth Balance
1/2 t vanilla extract
3 c powdered sugar
Splash non-dairy milk
Sprinkles (optional)

IMG_3152

IMG_3160

IMG_3150

IMG_3164

IMG_3148

IMG_3186

Instructions

Cookies

  1. Add softened butter to a large mixing bowl and cream with a mixer.
  2. Add sugar, brown sugar, vanilla, and pumpkin. Beat for one minute.
  3. Sift flour, arrowroot powder, sea salt, baking soda, and baking powder over butter mixture.
  4. Mix until until just combined, being careful not to over mix.
  5. Add non-dairy milk and mix until soft dough forms. If dough appears too wet, add flour 1 T at a time.
  6. Cover and freeze dough for 15 minutes.
  7. Preheat oven to 350° F and position rack in the center of oven.
  8. Line baking sheet with parchment paper and scoop chilled dough into balls, about 1 T each. Arrange 2-3 inches apart to allow for spreading.
  9. Dip the bottom of a glass into sugar and gently mash balls down into discs to help them cook more evenly.
  10. Bake for about 10 minutes, or slightly golden brown.
  11. Remove cookies from oven and let rest on the pan for a few minutes before transferring to a plate to cool completely.

IMG_3166

IMG_3168

IMG_3174

Frosting

  1. Rinse mixing bowl clean and add butter. Beat until light and fluffy.
  2. Mix in vanilla.
  3. Add powdered sugar 1/2 c at a time and continue mixing until thick and creamy.
  4. Splash in a little non-dairy milk to thin. You want the frosting to hold shape once on the cookies, so only add a little milk. Add more powdered sugar if it gets too thin.
  5. Once completely cooled, frost cookies and top with sprinkles, if desired.
  6. Store covered leftovers at room temperature for 3-4 days.

IMG_3188

IMG_3196

Yields ~36 cookies.

Adapted from 1-Bowl Vegan Sugar Cookies.


Subscribe at the bottom of Bummed Out Baker to get new recipes emailed to you every Monday – Follow on Facebook for mental health articles and discussion – Follow on Instagram for beautiful food pics and BTS

Recipe: Stuffed Mushroom Eyeballs

I come alive in Q4, especially October. I’ve celebrated Halloween all month by doing one spooky activity per day, and today I made creepy eyeball hors d’oeuvres. Halloween is on a Wednesday this year, which is a good opportunity to have some loved ones over for a spooky movie and an All Hallows’ Eve themed spread with these EYEBALLS.

IMG_3118

IMG_3134

 

Ingredients

16 oz button mushrooms*
1 block extra firm tofu, drained**
1 garlic clove, minced
1 t lemon juice
3/4 t sea salt
1/2 t Italian seasoning
1/2 t onion powder
1/2 t black pepper
2 T balsamic vinegar
2 T sun-dried tomatoes (from bag, not packed in oil), julienned
1 small can of sliced black olives

*This recipe yields a lot of tofu ricotta, so feel free to double your mushrooms for more eyeballs or keep the ricotta for another recipe.
**If you prefer to avoid tofu, this recipe would be great with a store-bought or homemade cashew cheese.

IMG_3107

IMG_3126

IMG_3120

Instructions

  1. Preheat the oven to 350ºF.
  2. Rinse mushrooms, pull out stems, and set aside on a baking sheet.
  3. Puree tofu, garlic, lemon juice, sea salt, Italian seasoning, onion powder and pepper together in a food processor until completely smooth. Set aside.
  4. Using a teaspoon, drip a few drops of balsamic vinegar into each mushroom cap.
  5. Make a piping bag by scooping tofu ricotta mixture into a Ziploc and trimming off a corner. Pipe mixture into each cap so that it creates a small mound.
  6. Place sun-dried tomato pieces on stuffed mushrooms, and top each one with one slice of olive. Press down gently.
  7. Bake the mushrooms for 15 minutes, until the caps begin to wrinkle slightly.

Serve warm or room temperature.

IMG_3131

IMG_3135

IMG_3145

Rick Aldrich: Spooky Mushroom Eyeball Model and General Good Sport

Serves eight.

Adapted from Stuffed Mushroom Eyeballs.

Subscribe at the bottom of the website to get my recipes emailed to you every Monday!

Recipe: Corn Risotto

Nothin’ says fall like throwing some corn into a comforting dish.

IMG_3074 copy

IMG_3056 copy

bonus: eating leeks makes you look like you have your life together

Ingredients

2 T organic Earth Balance
1 leek, white and light green parts only, finely chopped
1 t sea salt
1/4 t black pepper
1 c arborio rice
1/4 c white wine vinegar
1/4 c water
6 c vegetable stock
2 corn ears, kernels cut off (about 1 1/2 c corn)
1 c freshly grated Parmesan cheese
1/4 c rice milk

IMG_3060 copy

IMG_3064 copy

If you’re gonna eat dairy, eat organic. This way you know the animals and food have been treated as ethically as possible.

  1. Melt Earth Balance in a high-sided sauté pan over medium-low. Add leek and cook, stirring occasionally, until softened but not browned, about six minutes. Season with sea salt and pepper.
  2. Add rice and cook, stirring, until grains look slightly translucent.
  3. Pour in vinegar and water and cook, stirring, until it has all been absorbed, about two minutes.
  4. Add a cup of stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding one cup of stock at a time when rice mixture looks dry. Stir continuously.
  5. When half the stock has been added, stir in corn.
  6. Continue cooking until all stock is mixed in, corn is tender, and rice is creamy, about 40 minutes total.
  7. Remove risotto from heat and stir in Parmesan and remaining tablespoon of Earth Balance. Cover and let stand for five minutes.
  8. Uncover risotto, stir in milk, and season to taste with salt and pepper.
  9. Serve topped with shaved Parmesan, if desired.

IMG_3065 copy

IMG_3068 copy

IMG_3077 copy

Serves eight.

Adapted from Corn Risotto.

Recipe: Sweet Potato Gnocchi

Sweet potatoes are fabulous for you, and gnocchi is delicious and can easily be made vegan. If you’re intimidated by the idea of making your own gnocchi, well, so was I. Fear not! I was delighted by the ease of this recipe. Also, orange food makes for a good October dish. #spooky

IMG_3085 copy

IMG_3049 copy

IMG_3097 copy

Ingredients

2 medium sweet potatoes
1 T ground flax
3 T water
2 garlic cloves, minced
1/2 t sea salt plus a pinch
1/2 t nutmeg
2 c flour

IMG_3043 copy

IMG_3044 copy

IMG_3072 copy

  1. Preheat the oven to 350° F.
  2. Pierce each sweet potato several times with a fork and bake for 40 minutes. Remove from the oven and set aside to cool.
  3. Combine ground flax and water and allow a few minutes to congeal. Mix well and set aside.
  4. Once cool enough to work with, remove potato peels and mash potatoes in a large bowl.
  5. Mix garlic, sea salt, nutmeg, and flax egg into the potatoes. Finally, mix in the flour a little at a time until you have soft dough. I recommend the dough blade in a food processor for this part.
  6. Bring a large pot of  water and pinch of sea salt to boil.
  7. Roll dough out on a floured surface and cut into pieces, roughly 1″ (see photos).
  8. Drop pieces into boiling water, allowing them to cook until they float to the surface. Remove floating pieces with a slotted spoon.
  9. Serve with organic Earth Balance or a vegan cream sauce.

IMG_3081 copy

IMG_3088 copy

IMG_3087 copy

IMG_3089 copy

IMG_3101 copy

Serves 4-6.

Adapted from Sweet Potato Gnocchi.