Vegan Cooking with TLC

This week's post takes me back to my Kentucky roots. I played around with a couple of vegan cornbread recipes as well as adapting my basic cornbread recipe from before I became vegan. Nothing quite suited me at first. Then I read The Kind Diet by  Alicia Silverstone and was inspired by her cornbread recipe; however it was far too sweet for my taste. So I used inspiration from her recipe to adapt my original recipe and developed this recipe. It's still a bit sweet, and therefore works better with some dishes than others. I quite like it with most bean dishes. What could be more comfort food than beans and cornbread? Cornbread   2 tablespoons ground flaxseeds 2 tablespoons hot water 2 cups hazelnut milk 2 tablespoons apple cider vinegar 2 cups cornmeal 1 cup whole wheat flour 1 teaspoon baking soda ¼ cup hazelnut pulp (see hazelnut milk recipe) ½ cup molasses and maple syrup 4 drops hot sauce Preheat oven to 400 degrees. Place a 10-inch  cast iro

I'd eaten many versions of Tabouleh over the years. Some I liked, some I didn't. I started looking for recipes to make my own. There were things about the ones I found that I liked and things I didn't. Eventually, I decided to take my favorite elements from three or four recipes and tweak them to my tastes and ended up with an earlier version of this recipe that used olive oil. When I stopped eating oil, I needed to find a way to make the dressing work, so I came up with the idea of using walnuts to as a substitute for the olive oil. This recipe in both its forms has been one of my most requested recipes when I've taken it to potluck dinners or served it to guests. Tabouleh ¾ cup bulgur wheat 2 cups cold water 3 spring onions 1 large bunch parsley 1 small bunch fresh mint 1 large tomato 1 large cucumber ½ cup lemon juice ½ cup walnuts Dash Middle Eastern spice mix, optional* Place bulgur in large bowl and cover with cold wat

I developed this recipe one day when I was in the mood for a salad and looked around my kitchen for a way to make a salad I hadn't had before. I pulled together these ingredients for a simple nutritious salad that would be more than adequate to meet my daily greens needs. I'll be honest eating dark leafy greens on a daily basis is still a struggle for me, so I am always looking for ways to incorporate them into my diet that are interesting and delicious. Peanutty Granny and Greens Salad 2 cups spinach 2 cups kale 1 cup purple cabbage 1 large Granny Smith apple 1 medium bell pepper* 1 bunch broccoli sprouts (optional) 1 orange ¼ cup soy sauce, or Bragg's Liquid Amino Acids 4-6 tablespoons peanut butter ** Chop spinach, kale, and purple cabbage into bite size pieces. Core Granny Smith apple and chop into small pieces. Remove seeds and stem from green pepper and chop into small pieces. Mix together in a large serving bowl . Add brocco

This recipe is one of my go-to recipes when I've had a busy day and need to through together something quick that is also filling. I first tried this version because I smelled some fresh dill while I was deciding what to fix for dinner. The dill made me want something with dill, so I looked at the lentils in the pantry and the rice on the counter and shrugged. I pulled together some ingredients and fixed my first version of this recipe. Over time I honed it to this particular mix, which became a staple in my house. Dilly Lentils and Rice 1 cup brown lentils 1 cup brown basmati rice 1 tablespoon ground flax seeds ¼ cup hot water 2 cups vegetable stock ½ teaspoon paprika ½ teaspoon ground turmeric 1 tablespoon caraway seeds 1 tablespoon dried dill weed ¼ teaspoon freshly ground black pepper * 2 tablespoons pine nuts (optional) Rinse lentils well. Rinse rice. Pour hot water into a medium sauce pan . Add flax seeds and stir to combine. Cook 2

I named this recipe Wintery Granola because the flavor profile reminded me of eating apple pie or drinking hot spiced apple cider on a winter day.  I first made it on a rainy Autumn day because I found dried apples in the pantry and apple cider in the refrigerator.  I made Wintery Granola yesterday to satisfy a craving and decided to go ahead and share it even though it's obviously not winter. I like to eat this granola any time of the year, but it always reminds me of winter...  Wintery Granola ½ cup spelt flakes ½ cup rye flakes ½ cup barley flakes ½ cup triticale flakes ½ cup kamut kharosan flakes ½ cup thick rolled oats 1 cup dried apples cut, into small pieces 2 dried whole bananas, cut into pieces 1 cup almonds ¼ cup goji berries ½ cup dried blueberries 2 teaspoons ground  cinnamon 1 teaspoon ground  ginger ½ teaspoon ground  cardamom 1/8 teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ cup molasses ¼ cup maple syrup 1 cup