Sweet "Buttermilk" Cornbread (Vegan)

This recipe is an easy and fast way to some delicious, lightly-sweet, vegan cornbread.  Have a slice as a side with dinner or have some for dessert (drizzled with maple syrup).  Added plus: learn how to make vegan buttermilk!

Ingredients:

1 cup cornmeal
1 cup all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup melted coconut oil
2 "Flax Eggs"

• 2 tablespoons flax seed meal
• 6 tablespoons water

Vegan "Buttermilk" (to prep 10 minutes beforehand)

• 1 and 1/3 cup almond milk (or, other plant based milk)
• 1 tablespoon vinegar (or, lemon juice)

Instructions:

Following these instructions exactly will provide the best results.

1. Make the vegan "buttermilk" by mixing the almond milk and vinegar together.  Let sit for at least 10 minutes and set aside.
2. Prepare the flax eggs by combining the 2 tablespoons flax seed meal with 6 tablespoons water.  Mix and set aside for at least 5 minutes.
3. In a bowl, combine the cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt.
4. Add in the melted coconut oil, "flax eggs," and vegan "buttermilk."  Stir until well combined.
5. Grease an 8x8 glass pan or metal pan with your choice of oil or tahini.
6. Pour the cornbread batter into the pan, making sure that the batter is evenly dispersed.  Smooth the top with a spatula or butter-knife.
7. Bake for 25 minutes at 375 degrees (or, until a toothpick inserted in the center comes out clean).
8. Let cool slightly before slicing and serving. 
9. Enjoy!  Store any leftovers in an airtight container at room temperature for 2-3 days.

#halahbakes

Crispy Tofu Spring Rolls (Vegan)

Want a healthy and delicious appetizer for your meal tonight?   This recipe is incredibly easy to make and is extremely versatile (aka use up leftover veggies in your fridge!).  Make them non-vegan (highly recommend adding panko shrimp!).  Or, make them no oil friendly (by skipping the fried tofu step and simply adding thin strips of firm tofu instead.).

Ingredients:

10-12 rice wrappers

4 oz rice vermicelli (thin noodles)
1 pack extra firm tofu, drained and dried with a towel
3 tablespoons sesame oil (or, sub canola oil)
1/2 bunch cilantro, chopped
1/2 bunch mint, chopped
4-5 green onions, sliced into very thin strips
15-20 Thai basil leaves (look for this at your local Asian grocery store, or sub American basil)
15-20 spinach leaves (or, sub another leafy vegetable)
2-3 chopped Serrano peppers into fine pieces *optional*
1/2 cup other veggies, sliced into very thin strips (carrots, bell peppers, etc) *optional*

Sauce
1/2 cup peanut butter, creamy (or, sub almond butter)
4 tablespoons hoisin sauce
2 tablespoons rice vinegar
3-5 tablespoons water (depending on how thick of a dipping sauce you would like)

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare the vermicelli rice noodles by boiling them for 3-5 minutes.  Drain and set aside.  These should be al dente and not soggy.
2. Cut the tofu into thin and small rectangles, making sure to pat dry each strip.
3. In a fry pan, add sesame oil and warm over medium heat.  When the oil is hot, add the tofu and fry on all sides until golden brown.  This will take about 10 minutes.  Remove from fry pan and set aside.
4. To assemble spring rolls, add hot water to a skillet.  Keep the skillet on low heat until all spring rolls are assembled.
5. Prepare the first spring roll, by taking one rice wrapper and carefully soaking it in the hot water for about 5-7 seconds.
6. Transfer the soaked rice wrapper to a damp surface such as a cutting board or plate.  Make sure all edges are not folded over, and that you maintain the original circular shape.
7. In the bottom third of the wrapper, and a small handful of vermicelli noodles and layer the tofu, cilantro, mint, green onions, Thai basil, spinach, the optional serrano peppers, and the optional other vegetables.
8. Tuck in the left and right edges.  Then, from the bottom, gently roll all the fillings once over, making sure that the fillings stay together.  Finally, continue rolling to the end of the wrapper.  See this video if you need a visual!
9. Place the spring roll seam side down on a serving platter and cover with a damp paper towel.  Repeat steps 4-9, until all your fillings are used.
10.  Serve with the sauce, which is easily prepared by mixing the peanut butter, hoisin sauce, rice vinegar, and water together.  Alternatively, you can serve these with a sweet and sour sauce or a hot sauce of your choice.
11.  Enjoy!  If you have leftover spring rolls or will not be eating the rolls within the next couple of hours, individually wrap each spring roll in cellophane wrap and store in the fridge.

#halahbakes

Ghost Pepper Hummus (Vegan, No Oil)

Spicy? Heck yes! Delicious? Most definitely. Easy? Did you even have to ask?!

Best of all - you can leave out the ghost peppers or substitute a less spicy pepper and perfect this hummus for your spice tolerance level.

Ingredients:

3 cups boiled or canned chickpeas (I like boiled better!)
1/2 teaspoon citric acid (you could also sub 2 tablespoons lemon juice)
1 teaspoon sea salt
2 cloves garlic
2 tablespoons sesame seeds
1/3 to 1/2 cup water
2 ghost peppers (or sub any other type of pepper based on your spice tolerance)

Instructions:

Following these instructions exactly will provide the best results.

1. In a food processor, combine all of the ingredients (but, only 1/3 cup of water).
2. Process until the hummus is smooth in texture. If the hummus is not yet creamy in texture, add more water.
3. Adjust ingredients according to taste -although, most people love this without adjustments.
4. Enjoy right away or store in an airtight container in the fridge for up to 5 days.

#halahbakes

Zucchini Fries

Want a healthy yet addictive appetizer or side to go with dinner? Zucchini is where it's at! These fries are crispy, tasty, and healthy. Give it a try!

Ingredients:

1 medium round zucchini, cut into thin strips (or 2 to 3 standard zucchinis)

1/4 cup all purpose flour

1/2 teaspoon salt

1/3 cup almond milk

1 cup bread crumbs (I like Italian-style best)

Cayenne Pepper (optional, but recommended)

Instructions:

Following these instructions exactly will provide the best results.

1. Lightly grease a baking pan and set oven temperature to 425 degrees.
2. Mix the flour, salt, cayenne pepper, and bread crumbs together.
3. Dip each zucchini strip into the almond milk and then into the crumb mixture. Place on baking pan.
4. Repeat until all zucchini strips have been coated.
5. Bake for 15 to 25 minutes based on your desired crispiness level. I like mine crispy so I usually bake mine longer!
#halahbakes