Cornbread with Scallion Butter
Fresh sweet corn, ground in the blender and incorporated into the batter, gives this cornbread a subtle natural sweetness. Try cooking the bread in a cast-iron skillet for a "down home" touch.
8 servings
Ingredients:
- 1-2 Tbsp. cornmeal for baking dish
- 2 Cups cornmeal
- 1 Cup whole wheat pastry flour
- 1 Tbsp baking powder
- Pinch sea salt
- 12.3 oz. firm silken tofu
- 3/4 Cup Soymilk
- 1 Cup fresh corn kernels
- 1/3 Cup Corn Oil or Olive Oil
- 1 tsp. Apple Cider Vinegar
Ingredients:
- 2 Tbsp. Olive Oil
- 1 1/2 Cups Onions, cut into thin half moons
- 1/2 tsp sea salt
- 2 Cups coarsely chopped scallions
- Watercress for garnish
Mix cornmeal, pastry flour, baking powder and sea salt set aside.
Place tofu, soymilk, corn, oil, and vinegar in blender and blend until smooth. Add to cornmeal misture, and mix to form a thick pourable batter. Pour the batter into the prepared baking dish.
Bake 25 to 30 minutes, or until toothpick comes out clean.
Scallion Butter: Heat olive oil in medium skillet over medium-low heat. Add onions and salt, and saute 5 minutes, until the onions are translucent. Add scallions continue to saute another 10 minutes. Remove from stove and let cool. Transfer the mixture to blender and blend until smooth, adding more oil if needed.
Place scallion butter in bowl, garnish with watercress, and serve as spread for warm cornbread.
Arugula Salad with Smoked Tempeh and Ranch Dressing
(Uses healthier versions of both bacon bits and ranch dressing)
Serves 4 to 6
Ingredients:
- 8 oz. tempeh
- 2 Tbsp. Olive Oil
- 1 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1 Tbsp. maple syrup (optional)
- 3 1/2 Cups bite-size strips romaine lettuce
- 2 cups bite-size pieces arugula
- 1/2 cup red onion, cut into thin half moons
Ingredients:
- 1/4 cup soy mayonnaise
- 3 Tbsp. medium-hot salsa
- 1 1/2 tsp Umeboshi vinegar
Combine all of the dressing ingredients in a small bowl, blend with a whisk, and set aside.
In large salad bowl, combine romaine lettuce, arugula and onions. Add cooled tempeh.
Pour the dressing over the salad, toss gently, and serve.
Colorful Couscous Salad
Serves 6-8
Ingredients:
- 1 Cup whole Cashews
- 1 Tbsp. Shoyu
- 1 1/2 cups corn kernels
- 1 Cup coursely chopped parsley
- 1/2 cup coarsely chopped basil
- 1/4 cup dried currants
- 1 Tbsp. Umeboshi vinegar
Ingredients:
- 2 cups couscous
- 1 Tbsp. Olive Oil
- 1/4 tsp. vegetable salt
- 1/4 tsp thyme
- Dash freshly ground black pepper
- 2 1/2 cups boiling water
Ingredients:
- 2 Cups carrot cubes
- 4 cups butternut squash cubes
- 2 Tbsp. Olive Oil
- 1/4 tsp. vegetable salt
While vegetables are baking, place the couscous, olive oil, vegetable salt, thyme, and pepper in a large bowl. Rub the couscous between your hands to distribute the oil and seasonings evenly. Add boiling water, cover tightly, and let stand for 15 minutes, or until water is absorbed and couscous is tender. Toss lightly and set aside to cool.
Spread out cashews in small ovenproof pan. Stirring occasionally, bake for 10 minutes or until lightly toasted (be careful not to burn). Remove from oven, sprinkle with shoyu, and mix well. Set aside to cool.
Steam the corn for 2 to 3 minutes, then set aside to cool.
Place couscous, roasted vegetables, corn, and cashews in large bowl, Add parsley, basil, currants, and Umeboshi vinegar, and mix together well. Serve at room temperature.
For more information on "Holistic Holidays at Sea": www.atasteofhealth.org
"Greens and Grains on the Deep Blue Sea Cookbook" by Sandy Pukel and Mark Hanna
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