I love old cookbooks!
Found an old (1970's) cookbook and was skimming it... Found this recipe and decided to use up my butternut squash. It was really good, the kids gobbled it up and I had seconds! I've had the cornbread recipe for a long time, and have no idea where it came from... It's the best vegan cornbread, though, and so simple to make!
Sweet cornbread
1 cup cornmeal
1 cup whole wheat flour
1 Tbsp Baking powder
1/4 cup oil or 1/8 cup applesauce
1 cup rice or soy milk
1/3 cup maple syrup (or molasses, for a stronger flavor!)
Stir dry ingredients in a bowl. Mix wet ingredients in another bowl, then combine wet and dry ingredients. Stir until just mixed together, don't overmix or they'll be tougher.
375 for 20-30 minutes, depending on pan size. I make muffins!
African Stew
1 diced onion
1 Tbsp oil
1 diced turnip (I substituted potato)
1 cup diced butternut squash (small dice)
4 cups diced greens (I used kale and cabbage)
1 cup water
3 Tbsp peanut butter
2 Tbsp miso (I didn't have any, so I used some soy sauce)
1/4 tsp turmeric
Crushed red pepper to taste
Sautee onion in oil. Add the turnip (or potato), squash and 1/2 the water. Cover and simmer until barely tender, app. 10 minutes.
Mix together the other 1/2 of the water with the peanut butter, miso, turmeric and pepper.
Add the greens and PB mixture to the squash mixture, stir, and cook until greens are done and sauce forms, app. 8 minutes. (I ended up adding more water to make it saucier!)
Sweet cornbread
1 cup cornmeal
1 cup whole wheat flour
1 Tbsp Baking powder
1/4 cup oil or 1/8 cup applesauce
1 cup rice or soy milk
1/3 cup maple syrup (or molasses, for a stronger flavor!)
Stir dry ingredients in a bowl. Mix wet ingredients in another bowl, then combine wet and dry ingredients. Stir until just mixed together, don't overmix or they'll be tougher.
375 for 20-30 minutes, depending on pan size. I make muffins!
African Stew
1 diced onion
1 Tbsp oil
1 diced turnip (I substituted potato)
1 cup diced butternut squash (small dice)
4 cups diced greens (I used kale and cabbage)
1 cup water
3 Tbsp peanut butter
2 Tbsp miso (I didn't have any, so I used some soy sauce)
1/4 tsp turmeric
Crushed red pepper to taste
Sautee onion in oil. Add the turnip (or potato), squash and 1/2 the water. Cover and simmer until barely tender, app. 10 minutes.
Mix together the other 1/2 of the water with the peanut butter, miso, turmeric and pepper.
Add the greens and PB mixture to the squash mixture, stir, and cook until greens are done and sauce forms, app. 8 minutes. (I ended up adding more water to make it saucier!)