This giveaway is closed. Congrats to our winner, Dawn!
First of all, let me just say that it is a beautiful book. The full sized colored pictures makes me want to prepare everything I see! I have long been a fan of cookbooks that don't jam 3 and 4 pictures on one page and this one fits the bill. It's well laid out and easy to read.
The biggest problem I had with this book is knowing where to start first! I went with simple to begin and chose the Tangy BBQ Baked Beans. Mmm!! It will go perfectly with the cornbread recipe I will share with you at the end of this post!
I am particularly anxious to try his Cauliflower Puree. He uses it as a base in several recipes, such as to make a creamy sauce, and it just sounds wonderful!
Would you like to win a copy of this cookbook? It is simple to enter - all you have to do is leave a comment and answer this question: Do you follow a plant-based diet? The giveaway will close June 30 and a winner will be announced on July 1st.
I love cornbread with soup or chili for lunch or dinner, or even with some apple butter on it for a quick breakfast. Applesauce is a good substitute for eggs and oil in baking and you won’t taste it.
1 1/2 cups whole-wheat pastry flour
1 1/2 cups cornmeal
4 teaspoons baking powder
1/2 teaspoon sea salt
2 tablespoons Best Date Syrup Ever (page 83)
1/2 cup unsweetened applesauce
2 cups unsweetened almond milk
Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, cornmeal, baking powder, and salt. Make a well in the center of the flour mixture by scooping the flour to the side of the bowl with a spoon, and add the date syrup, applesauce, and almond milk to the well. Then gently fold the liquid mixture into the flour mixture. Spoon the batter into an 8 × 8 inch square nonstick baking dish and bake for 30 to 35 minutes, until a toothpick inserted in the center of the pan comes out clean. Let cool before serving.