Friday, November 28, 2003

Sorry for the absence.

I'm keeping too busy to do any substantial posting. But this one won't be without purpose.

It turns out that the cornbread recipe below sorta blows. Here's a better one.

3/4 c. white flour
1/2 c. wheat flour
1 c. cornmeal
1/4 c. white sugar
1/2 c. crown sugar
1 1/2 c. soy milk
1 c. soy margarine
2 tbsp vegetable oil
1 tsp cinnamon
1 tsp cayanne pepper
dash allspice, nutmeg, ginger, and cloves
2 tsp honey (half to drizzle on top)

40-50 minutes at 375-400 degrees. I got several compliments on this recipe yesterday from non-vegans.


Post a Comment