Blueberry Lemon Cornbread

Blueberry Lemon Cornbread

A surprise snow day this morning had me baking a surprise breakfast for myself and my daughters. This lemon-scented cornbread is subtly sweet and dotted with juicy blueberries. Partnered with orange juice, it makes a great start to the day, but it’s equally good as an anytime coffee cake or homey dessert. Don’t have blueberries? The basic recipe works well with other berries, particularly blackberries, raspberries, or chopped strawberries. It’s delicious as is, but can be fancied up with lemon sauce or curd, jam, whipped cream, yogurt, or ice cream. For the ultimate indulgence, sprinkle a cinnamon crumb mixture over top before baking (equal parts flour, quick oats, brown sugar, your choice of fat, and a little ground cinnamon).

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Posted in Bread | 4 Comments

Five Spice Fried Rice

Five Spice Fried Rice

It’s nearly February, high time for me to finally say HAPPY NEW YEAR! and share something delicious. And what could be more delicious than a recipe steeped not only in spice, but in SPICY LANGUAGE?? Oh yessss. Today’s recipe is adapted from an irreverent cookbook designed to take the highbrow out of healthy cooking, the brilliantly awesome Thug Kitchen: Eat Like You Give a F*ck. For those unfamiliar, Thug Kitchen is a vegan cookbook (and website) with quick, easy, accessible recipes generously peppered with adult language. More than mere F bombs, however, Thug Kitchen offers incredibly thoughtful and undeniably delicious recipes, many of which are adaptable for a low-sodium audience.

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Posted in Side Dishes, Vegan or Vegan Adaptable | Tagged | 9 Comments