Blueberry Jalapeno Cornbread – Cast Iron Skillet Style

Slightly sweet and spicy!

Slightly sweet and spicy!

The only thing I find better than cornbread that’s been baked in a cast iron skillet is Blueberry Jalapeno Cornbread baked in a cast iron skillet.  This recipe makes a moist, slightly sweet, slightly spicy cornbread with a crispy crust.  The recipe is easy to make and does not take long to prepare.



1 cup all purpose flour

1 cup cornmeal

2 tsp. baking powder

1 Tbsp maple syrup

3 Tbsp coconut oil

1 1/2 c plant based milk  (almond, lite coconut or soy)

1 small jalapeno, diced

1/2 to 1 cup blueberries – fresh or frozen

4 Tbsp Earth Balance

Putting it all together:

Place a cast iron skillet in the oven and set the temperature to 425F.

Combine the flour, cornmeal, baking powder in a large bowl and mix together.

In a separate bowl pour the soy milk, maple syrup and coconut oil and whisk to blend together well.

pour the wet ingredients into the bowl that contains the dry ingredients – add the blueberries and jalapeno and stir it all together until “just” blended.


Take the cast iron skillet out of the oven- set aside.  Decrease the temperature of the oven to 375F.  Add the 4 tablespoons of Earth Balance to the hot skillet; making sure to swirl the skillet around in order to distribute it evenly.  Pour the corn bread batter into the hot skillet and bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean- 20-25 minutes.

Allow to cool for 10 minutes, slice and serve.

*For extra yumminess I like to make “Maple Butter” to slather on my fresh from the oven cornbread. Before you start the cornbread whip a couple of tablespoons of maple syrup with a couple of tablespoons of Earth Balance and refrigerate until the cornbread is ready to be served*


Out of this world Waffles

2 cups old fashioned rolled oats
2 cups water
1 large banana
1 tablespoon sweetener of your choice
Dash of salt
1 teaspoon vanilla extract

[Read more...]

Seitan with Broccoli Rabe


extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 red onion, thin half moon slices
generous pinch red pepper flakes
sea salt
1 red bell pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons
1 pound seitan, sliced into thin strips
¼ cup vegetable brothdry white wine (optional– to taste)
grated zest of 1 lemon
1 large bunch broccoli rabe, rinsed well and rough chopped


Heat a deep skillet over medium heat. Place a small amount of oil to the pan. Add the garlic, red onion, bell pepper,
and red pepper flakes to the hot oil and sauté for 2-3 minutes. Stir in a pinch of salt. Add the seitan strips, broth and
wine(if using) and lemon zest. Cover and reduce heat to low, and simmer the mixture 8 to10 minutes.
Add the broccoli rabe by placing the greens on top of the ingredients in the skillet, cover and cook until the greens are
bright green and just wilted, 3-4 minutes. Toss gently to combine and transfer to a serving platter. Serve immediately.

Makes 4-6 servings.

Not Your Average “Joe” Sloppy Joes


“My favorite brand of “TVP- textured vegetable protein” is Bob’s Red Mill organic TSP”

1 ½ cups dry textured vegetable protein

1 ½ cups boiling water

1 large onion, diced

1 large green bell pepper, diced

2 tablespoons olive oil

2 ½ cups tomato sauce (maybe more a little more – to your preference)

1 – 2 tablespoons chili powder

2 teaspoons paprika

1 tablespoon mustard

1 tablespoon vegan Worcestershire sauce

1 tablespoon sugar (or less – to your preference)

In a medium bowl add tvp and cover with the boiling water to reconstitute.

Meanwhile, heat a large skillet; add the olive oil, onion and bell pepper and sautee until tender.

Add the remaining ingredients to the sautéed onion mixture.

Drain off any excess water from the tvp and add the tvp to the tomato mixture.

Simmer the sloppy joe mixture for 20 minutes.

Makes about 8 cups and Serves 6-8

**Note this recipe is Husband (mine) approved!

Chocolate Chip, Walnut and Banana Cake


2 cups organic unbleached all-purpose flour

(Or 1 cup whole wheat pastry flour and 1 cup all purpose flour)

1 ½ teaspoon baking soda

½ teaspoon salt

¾ cup unbleached sugar (for sweeter cake you can use 1 cup)

1/3 cup canola oil

4 ripe bananas, mashed (about 2 ½ cups)

¼ cup water

1 teaspoon vanilla extract

1 cup vegan chocolate chips

1 cup chopped walnuts

Preheat oven 350* F.

Combine first three ingredients in a bowl.  Then, add chocolate chips and walnuts, toss lightly (this will prevent the chocolate chips and walnuts from floating to the bottom of the cake)

In a large bowl, mix sugar, and oil together, Add the mashed bananas.  Stir in the water and vanilla, mix thoroughly.

Pour into a lightly oil-sprayed 9-inch square baking pan and bake 45 to 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.