This delicious vegan cornbread is delicious and easy to make. It's both moist and crunchy. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. You can even use it to make cornbread stuffing. For best results, use old-fashioned cornmeal.
This recipe comes to us from Jewish Veg supporter Isa Chandra Moskowitz and her popular Website Post Punk Kitchen.
Prepare this comforting cornbread stuffing for Thanksgiving or your next winter Shabbat dinner. Bake up a fresh skillet of cornbread, crumble it and dry it overnight or in a low oven for 20 minutes. Onions, celery and mushrooms cooked down with thyme round out the recipe. Douse the whole thing with stock and toast it in the oven. Yum!
This delicious, dairy-free stuffing recipe was reprinted with permission from Gayle Squires. Her Website is KosherCamembert.com.
Chopped spinach adds a boost of nutrients and flavor to these cozy dumplings. Feel free to substitute your favorite fillings.
Reprinted with permission from Vegetarian Times magazine. Photo credit: Maren Caruso
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