Daddy's Cornbread

INGREDIENTS

• 1 1/4 cups all-purpose flour
• 3/4 cup corn meal
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt (optional) 
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg (beaten)

INSTRUCTIONS

• Heat oven to 400
• Lightly coat cast iron skillet with oil
• Combine dry ingredients
• Stir in milk, oil and eggs, mixing just until dry ingredients are moistened
• Pour into prepared pan
• Bake 20-25 minutes or until light golden brown and a toothpick comes out clean
  
  
  
  

Crispy Baked Tofu

 INGREDIENTS

• 1 block (12 to 15 ounces) organic extra-firm tofu
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari* or soy sauce
• 1 tablespoon cornstarch or arrowroot starch

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

From Cookie and Kate

Granola

 

INGREDIENTS

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

From Cookie & Kate

Edamame Salad

Ingredients:

• Edamame (slightly cooked in pan)
• Corn (slightly cooked in pan)
• Grapes
• Black beans
• Avocado
• Mandarin oranges
• Tomatoes (optional)

Dressing: lemon vinaigrette or Orange Dressing (OJ, balsamic, olive oil, salt, pepper)