2 t apple cider vinegar
2 c almond milk
1 1/2 c yellow cornmeal
1 c unbleached XL-flour
2 t baking soda
1 t XL-salt
3 T XL-sugar
1/3 c unsweetened apple sauce
1 T mashed XL-avocado
1/4 c frozen or fresh corn kernels
Preheat your oven to 400° F.
Combine vinegar, almond milk, apple sauce, avocado.
In separate bowl combine cornmeal, flour, baking soda, salt, sugar, corn kernels.
Combine wet and dry ingredients into one bowl and mix well.
Bake in lined, or nonstick baking dish for 50 minutes, or until cornbread passes clean knife test.
INGREDIENTS: (I buy curls on Amazon!)
1/8 package Butler Soy Curls (less than 3/4 C containing approx 4.5 g fat)
Barbecue sauce thinned w/ water
Soak dry Soy Curls
in water for 10 mins to rehydrate
Pulse in blender to shred
Add BBQ sauce
Warm & serve
This recipe made enough steamy Pulled Porky-Pods to ladle over two potatoes & top with my nacho cheez sauce. Soy Curls (available on Amazon) are simply boiled organic soybeans in the pod that have been dehydrated. What a magnificently easy recipe!
How are Soy Curls™ made?
“Our soybeans are grown in the USA on a family farm, certified Non-GMO and grown without chemical pesticides.
We soak the beans in spring water (no chlorine). Then the beans are stirred while being cooked. Soy Curls™ are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3. Soy Curls™ are one of the most pure, healthful products on the market containing no chemicals, additives, or preservatives.”
Raw doughs (displayed in this order: cauliflower/wheat/oat)
Topped & ready for oven:
Fresh out of oven: SAUCE (veggies pre water-sauteed)
garlic & Italian seasonings
nacho cheez sauce
vegan shredded soy cheez on half of wheat crust only
(Preheat oven to 450 degrees)
Oat Flour Crust
1 c oat flour (may grind uncooked rolled oats)
2/3 c warm water
1 t yeast
1 t ground flax seeds
1 t Italian seasoning
1/4 T salt
(add little water or flour to adjust consistency when kneading)
In food processor combine water, dates, yeast, ground flax, seasoning, oat flour.
Pulse to knead.
Hand press onto parchment lined baking sheet.
Put toppings on pizza.
Bake 450 degrees until browning begins (+/- 20 min)
Wheat (whole + unbleached) Crust
1/2 c warm water
1 t date sugar
1 t yeast (half package)
1/2 t salt
1/2 c whole wheat
3/4 c bread flour
2 t ground flax seeds
Add water, sweetener, yeast & let stand 10 min
Add remaining dry ingredients
Kneed 10 min, cover & let rise 1 hr
Punch down & let stand 45 min
Roll dough on parchment covered baking sheet
Bake 450 degrees for approx 20 minutes
Cauliflower Crust (epic failure for me!)
1 medium head cauliflower
3 T corn starch
4 T cold water
1/2 c oat flour
1/2 t garlic powder
1 t Italian seasoning
Cook, drain, cool, squeeze tightly dry in cheese cloth the cauliflower
Combine water & cornstarch & set aside to thicken
Combine all ingredients into wet dough, mashing cauliflower
Press onto oat flour dusted parchment paper
Bake 450 degrees 30 min
Flip & bake about 20 min
Add toppings & bake additional 10+ min
AND THE WINNER IS…
Oat Flour Crust!! It was delicioso… like eating a wonderfully savory oatmeal crispy cookie! The Wheat Crust came in at a very strong second, but the Cauliflower Crust never fully crisped up. Soggy bottom dough! When I experiment some more and fix the recipe I’ll repost.
1 medium head steamed cauliflower
1 roasted red bell pepper
1 c cooked white beans
1/2 c uncooked oatmeal
2 T nutritional yeast
1/4 c apple cider vinegar
1 t garlic powder
Himalayan black salt (Indian Kala Namak) to taste
1 t smoked paprika
1 lemon’s juice
1/4(+/-) cup almond milk
Steam cauliflower to soften & drain
Cook white beans, rinse & drain
Roast red pepper
Blend all ingredients (except milk) until smooth
Add almond milk to reach desired consistency
The high sulphur taste of Kala Namak is the kicker in this amazingly simple & nutritious, very low fat, nut-free recipe. Go light on the salt & enjoy its guilt-free decadent flavor!