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Kale Cornbread Muffins

(Adapted from Isa Chandra’s Vegan Cornbread)

Vegan / Gluten-free / makes 12 muffins



2 cups cornmeal?

1 cup gluten-free flour (I used Pamela’s GF pancake mix)?

2 tsp baking powder?

1/3 cup peanut oil?

2 tablespoons agave nectar?

2 cups cashew milk?

2 teaspoons lemon juice?

1/2 teaspoon salt?

4 cloves garlic?

2 tsp fresh thyme?

1 cup chopped kale



Preheat oven to 350 degrees.

Whisk cashew milk and lemon juice together in a medium bowl and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and agave nectar to the cashew milk mixture. Whisk together until foamy, about 2 minutes.

Pour the wet ingredient into the dry and mix together. Lightly grease a muffin tin with peanut oil. Pour batter into muffin tin and bake 30–35 minutes. Check with a toothpick in center to be sure they are baked through. Remove from oven, let cool, and remove muffins from tin by loosening with a butter knife. Place on cooling rack. These muffins freeze well, too!


Rhubarb Coffee Cake

Vegetarian / Serves 8


Cake ?ingredients

1 1/2 cups flour

3/4 cup sugar

3/4 teaspoon salt?

2 1/2 teaspoons baking powder?

1/4 cup butter, softened?

3/4 cup soy milk?

1 bag green tea (optional)

1 egg?

1 cup rhubarb, chopped


Topping ?ingredients

1/3 cup brown sugar (packed)?

1/4 cup Gold Medal flour?

1/2 teaspoon ground ginger?

1/2 teaspoon cardamom powder



Heat oven to 375 degrees. (If you’re adding green tea, heat the milk in a small pot on the stove. Add a teabag and simmer for 3 to 4 minutes. Remove the tea bag.)

In a large mixing bowl, blend all ingredients except topping thoroughly with a fork. Beat vigorously for 30 seconds.

Pour into greased round layer pan or square pan, 8x8x2 inches. Sprinkle with topping (mix brown sugar, flour, ginger, cardamom and butter until crumbly). Bake 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Serve warm.


Nicole Navratil is a local blogger devoted to creative meatless recipes. Find her blog, “Pepperoni is Not a Vegetable,” at