Vegan cornbread

I began my A&E firm today, and it's really going to be a tough three weeks. 8 hour shift every day, one weekend and one night, and revision on top. Goodbye sleep!

Leonardo Da Vinci once said 'simplicity is the ultimate sophistication'. Who needs to bake something elaborate for a delicious result? This very simple basic vegan cornbread is so easy to bake but is filling, healthy, and has a slight sweet taste that is just perfect. It literally take less than 10 minutes to prepare - which is of course perfect for tough days like the day I had today.

Makes 12-16 slices
Ingredients
2 cups soya milk
2 tsp apple cider vinegar
2 cups coarse cornflour/ polenta flour/ cornmeal
1 cup plain flour
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
2 tbsp honey/ maple syrup/ agave
Method

1. Preheat the oven to 180 degrees C and line a 9x13 inch baking tin with grease proof paper. 
2. In a medium bowl whisk together the soya milk and vinegar and set aside.
3. In a large bowl, sift together the coarse corn flour, flour, baking powder and salt. Add the oil and honey to the soya milk mixture and whisk with a wire whisk or fork until it is foamy and bubbly.
4. Pour the wet ingredients into the dry and mix together until combine. Pour into the prepared baking tin and bake for 30-35 minutes or until a toothpick comes out clean.

Original recipe: Vegan cornbread

Week 25 Dish 2: Vegan savoury courgette muffins

3rd last recipe!!

Ahhh today I revised well in the morning but for the past hour or so I have been very distracted by elective plans. I am going to China for my elective and I'm so excited!! The placement is in Beijing and I plan to travel in China and Japan after. I really can't wait, there are so many amazing things to see! Too bad I have to get through finals first....

Continuing my savoury theme, I decided to make courgette muffins. I baked sweet Courgette date muffins way back in week 2, which turned out yummy so I thought why not savoury ones this time :D These taste yummy as always and in my opinion the flavour come through much more strongly when cold, but of course delicious when hot too.

Makes 12 small muffins or 8-9 large muffins
Ingredients
1/2 tsp black pepper
1/2 tsp salt
1 cup wholemeal flour
7/8 cup plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
200 ml soya milk
2 tsp cider vinegar
100 ml oil
1 3/4 cups grated courgettes - about 1 large courgette
2 tsp dried basil
2 tbsp water, or as needed
Method

1. Heat the oven to 190 degrees C and prepare 12 silicon muffin cups on a baking tray.
2. Combine the pepper, salk, wholemeal flour, plain flour, baking powder and bicarbonate of soda in a large bowl.
3. Combine the soya milk, vinegar and oil in a small bowl and add to the dry ingredients. Mix until almost combined then add the courgette and basil, and fold in until evenly distributed. Add the water while mixing if it seems dry.
4. Spoon into the prepared cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool on a wire rack. These taste delicious hot but the flavour comes through much better when cool. Enjoy!

Original recipe: Savoury zucchini muffins

Next week is the last week of my vegan baking challenge, I almost can't believe it! The time has just gone so fast, with many scrumptious treats to help me along the way. If you enjoy my blog and recipes, don't worry, I do plan to continue baking but I won't stick to two recipes per week. To celebrate my accomplishment I have decided to bake ONE DISH EVERY DAY, starting tomorrow (9th Feb) through to next Saturday (15th Feb). That mean I will have SEVEN recipes for you next week. Two of these recipe will be special vegan Valentine's treats which you can bake for the people you love, be it a significant other, friends and family, or even yourself (I love me very much :p). I hope you're all excited!!

Week 25 Dish 1: Vegan broccoli and onion muffins

4th last recipe!!

Healthy but yummy, what more can you ask for? Don't worry if you're craving something sweet, I have two yummy valentine's treats planned for next week. Be excited :D

Makes 12
Ingredients
1 3/4 cup plain flour
1 cup oats
2 1/4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 1/4 soya milk
1/4 cup oil
2 tsp dijon mustard
2 cloves crushed garlic
chili powder to taste (optional)
1 1/4 cups finely chopped broccoli
3/4 cup chopped yellow onion
Method

1. Preheat oven to 200 degrees C and line a muffin tray with muffin cups.
2. In a large bowl combine the flour, oats, baking powder, sugar and salt.
3. In another bowl, mix the milk, oil, mustard and garlic until well blended. Stir in the broccoli and onions.
4. Add the wet ingredients to the dry and fold until just combined. Divide the batter between the muffin cups and bake for 20 minutes or until a toothpick comes out clean. Allow to cool in the tray for five minutes before transferring to a wire rack to cool completely.

Original recipe: Vegan broccoli muffins