BLOG TOUR SCHEDULE (CHECK OUT THE OTHER BLOG POSTS ON THE TOUR FOR MORE SAMPLE RECIPES, REVIEWS AND PHOTOS)
WIN A COPY OF THIS BOOK! Comment on this post and 2 contestants will be chosen randomly to receive a copy (US and Canada ...
BLOG TOUR SCHEDULE (CHECK OUT THE OTHER BLOG POSTS ON THE TOUR FOR MORE SAMPLE RECIPES, REVIEWS AND PHOTOS)
WIN A COPY OF THIS BOOK! Comment on this post and 2 contestants will be chosen randomly to receive a copy (US and Canada only, I'm afraid).
If you are laboring under the impression that whole grain baked goods are dark, heavy, and too "healthy" to actually taste good, and that VEGAN whole grain baked goods must be even moreso, "Whole Grain Vegan Baking" will change your mind in a hurry! The authors are both experienced and innovative vegan bakers, so you will be in capable hands! (Celine Steen is the co-author of “Vegan Sandwiches Save theDay!”, “500 Vegan Recipes”, “The Complete Guide to Vegan Food Substitutions”,
and “Hearty Vegan Meals”. She is the founder of the award-winning blog Have Cake, Will Travel.
Tamasin Noyes is the co-author of “Vegan Sandwiches Save theDay!” and author of “American Vegan Kitchen” and “Grills Gone Vegan”. She is
the founder of the blog Vegan Appetite .)
I was honored to be invited to participate in this "Blog Tour" for Celine and Tamasin's new book, but it was difficult to select a recipe for this post from such an array of goodies! The breakfast chapter alone beckoned with delectable recipes, from Lemony Spelt Scones to Chocolate Sesame Granola and Chocolate Stout Spelt Doughnuts, to Breakfast Pie Pastries, to yeasted Lemon Ginger Rolls (can you tell that I love chocolate and lemon?). But there were still chapters of quick loaves and muffins; artisan yeast breads, rolls, bagels, pretzels and pizza; a jam-packed (not to make a pun) snack chapter of crackers, quiches & tarts, flatbreads, bars and cookies; and the one many of us may open first, "Perfectly Wholesome Desserts". Lots of photos, too-- groan!
You know that I am not a "purist" when it comes to baking-- I have nothing against some unbleached white flour once in a while! I use a great deal of whole grains and whole grain flours because they are nutritious and full of flavor. But this book is so full of variety that I'm sure it will move you (and me) well beyond whole wheat flour and oats.
I almost had to do the eeny-meeny-miney-mo thing to choose my recipe for the Blog Tour, but, in the end, I chose the following cornbread recipe for this post. It's jazzed-up with jalapeño peppers and one of my favorite baking additions, dried cranberries. I sincerely love cornbread and this one not only sounded interesting, but it contains only 1 tablespoon of oil! I also liked the combination of whole wheat pastry flour, cornmeal and corn flour, which is finely-ground cornmeal. (Chapter One is full of baking tips and information about the various flours and other ingredients.) Using the two varieties of corn products gave the bread a smoother texture than most cornbread, but still with a bit of graininess.
We enjoyed this cornbread with some of my vegan Habitant Pea Soup for a hearty supper. It was moist and very flavorful (and yummy heated up for breakfast the next day with a drizzle of maple syrup!). Now I have lots of experimenting to do with more than 100 recipes in this book-- poor me!
Bravo to Celine and Tami for producing such a lovely, inspiring and user-friendly cookbook!
Printable Recipe
SPICY CRANBERRY CORNBREAD (WITH MY NOTES: BCG)
From "Whole Grain Vegan Baking" by Celine Steen & Tamasin Noyes
Yield: 6 servings
A wee bit sweet,
a wee bit spicy, and all very savory, this cornbread has the perfect crust thanks
to the hot cast-iron skillet. Cornmeal is packed with nutrients, minerals, and
amino acids. Plus, it tastes great! Start with this recipe, then tweak it to
your taste. Double the scallions, jalapeños, or cranberries to make it your
own.
11?2 cups (355 ml) unsweetened
plain vegan milk, more if needed (I used soy milk: BCG)
1 tablespoon (15 ml) apple
cider vinegar
60 g (1?4 cup) unsweetened
applesa
