My copy of Yellow Rose Recipes came before Christmas but with the holidays, I didn’t do much besides flip through it. I just got to try a couple of the recipes… here they are.
This is the Black Bean Soup. The text says it is the only black bean soup recipe you’ll ever need and I have to agree. I was reluctant to try it since I’m kind of tied to my own version, but I had that new cookbook itch. This recipe blew mine away. My husband came home from work and I casually said, “Taste the soup. Let me know if you think it needs anything.” His reply was, “Ohmygod, it’s so good. Let’s eat right now. ” So we did, with the cornbread (recipe below) I always make along side. I make the cornbread in a small cast iron skillet. Feel free to add herbs (rosemary is great!) or to increase the sugar if you prefer sweeter cornbread.
We also tried the Mustard Seitan Cutlets. If anyone knows even a little about my veganism, they know that I’m a seitan fanatic. Try these and you will be, too. They’re easy, quick and would even impress omnis. Full of flavor! I paired it with the Baked Risotto from VeganYumYum for a really fantastic meal.
Dinner tonight: Pizza and Salad.
Dana Sly’s Cornbread
This cornbread not only won the Blue Ribbon at the Iowa State Fair, but was also published by Cook’s Illustrated. Dana was 11 years old at the time.
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
- Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
- Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
- Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
- Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.