Super easy vegan cornbread from scratch with a few ingredients, 15 minutes of prep, 25 minutes of baking an instant foodgasm! I love the fluffy texture inside with a beautiful crust on the outside, and the mildly sweet and earthy taste. This simple homemade cornbread has been accompanying my meals for the last two days and I still haven’t had nearly enough of it 🙂 The second batch is to baked as soon as the munch down the last crumbles of the first one. The recipe is below:
This was definitely a fun project. It is a big recipe but so super yummy and an absolute treat for when you want to entertain guests. This was our contribution for a local potluck and we also took a bunch of videos of us making this. You can find those over at the Dreamy Leaf Facebook page. The recipe is here:
I was having a major pizza crave for the longest time, up until this past weekend and I am happy to report that I addressed it, big time, with home made flat breads and pizzas from scratch. Now looking back, I had been searching for a twist, a pleasant departure from the same old pizza, however good that same old may be. The inspiration struck when I spotted the jar of spicy red Harissa hiding in the fridge. It may sound like heresy to pizza loyalists out there but I am not particularly fond of the sweet marinara sauce. I like my pizza sauce savory all the way, a rich and spicy umami bomb. And Mina’s Harissa sauce was definitely up to the task.
Just as a note, I do treat and regard flat breads as pizzas, because they are. You see, the words for the Greek pita, Turkish pide, and the Italian pizza are strikingly similar for a reason. What makes the pizza a pizza is not the cheese, it is the bread.