NOTE I am a chef by trade. Looking for less meat, more legumes, I thought I would give this a try. Like another reader, I used a 15 bean soup mix, soaked over night. Lightly browned onions and added peppers, tomatoes and tomatillos -NO WATER. I was using what was in the garden. Once sauce was cooked, I pureed with immersion blender. Threw in crock pot with cooked beans. Added chopped tomatillos for texture. Store was out of tofu! How does that happen? Grabbed Bocca crumbles instead. Seasoning is a personal choice. I used a lot more than the recipe, extra cumin and Nutritional yeast. Served with green onions.
People think because I'm a chef, that I like recipes that have a ton of ingredient, have 1000 steps and take all day to make. NOPE! I like delicious and easy, and this recipe fits the bill. I has a bunch of odds and ends and this used them all up. I used 1 can of creamed corn, about 1/2 cup of frozen kernels and some left over baby corn from stir fry. My boyfriend isn't much of a seafood eater so I figured I would have to doctor this up for him to eat it. I add 1 Lg red bell pepper (small dice) and 1/2 lb of red and gold baby potatoes (quartered and microwaved till done). Out of soy so replaced with Worcestershire. topped with mix of cilantro and Italian parsley because that is what I cut this morning. OMG so good. Eating it while I write this. I think the potatoes give it that chowder texture and stretch what could be a pricey dish. FYI, potatoes absorb salt so your soup may taste different after sitting. How about topping with some hot crisp bacon?
I made this two ways....one with suggestions to cut milk or add more dry ingredients. One made as recipe outlines. This is a base recipe and designed to add dried fruit and nuts. The recipe where I added 3 T of coconut flour came out crumbly, I felt it was too dry. The recipe where I followed the directions came out more cake like and held together well. Both recipes I added dried fruit (cranberries, cherries) and seeds. I did bump up the spices to 1T. I made this with both dairy and with coconut milk. Key to get a great bar that holds together is to let ingredients sit to absorb moisture. Doubles just fine.
NOT a Cookie! If you are looking for something different....these are great. I call them my oatmeal biscuts. These are not sweet in the least. The recipe as written is bland so I suggest you check out all the notes on "additions". I have made these a few times and some of my variations are: add cinnimon, nutmeg, ginger, or pupmkin pie spice....I use 2tsp maple flavoring rather than vanilla....if you are having moisture issues, adds some flax seed meal...add just a pinch of salt to bring up the sweet without adding more honey. I like to serve these warm for breakfast with butter! These are also good with a little cream cheese drizzle if you want something sweeter.My next patch will be made with orange flavoring and orange blossom honey
This is fantastic! I didn't have all of the ingredients like celery and sage. I substituted roasted red peppers and cumin. Added a bit of garlic and chili flakes too. I didn't even finish making dinner, just ate the corn bread.Tried it in mini loafs and in a round pan. Both worked great.
I made this last night to go with hummus. It was fantastic. I made it two different ways. One I put in my bread machine on dough cycle. The other I did by hand. Both turned out the same. However, I did mess up the first recipe by accidently adding the egg to the dough. Produced a denser bread but still good. I suggest adding herbs and spices right to the dough mix. I added onion and tarragon to one mix the other was spicy garlic. FANTASTIC! If you want thin loaves, use your pasta machine. I made all of mine single serving cut dough into 10. This is a staple in my recipe box. SUPER easy. I am going to try wheat flour next.
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