The offseason can be a tumultuous time for coaches and GMs on the hot seat. Here in Browns town, our coach, GM and CEO all got canned
. This three-alarm corn bread will make you feel like you are on the hot seat, but I promise you won’t lose your job.
Corn bread is a staple of any good bbq or soul food meal. Often times, it is made with dairy or eggs and is off limits to those eating a plant based diet. At the Hold the Pigskin tailgate our cornbread is not only vegan, but it is moist, spicy and stacks up against the best corn breads you can find.
This corn bread is made with equal parts corn meal and bread flour. To give it a unique texture, it is loaded with chopped jalapeños and kernels of golden corn. Two flax eggs take the healthy factor to another level and provide a soft, moist texture. This corn bread is worthy for any tailgate or bbq, vegan or not.
The recipe is quite easy to make and requires few ingredients. It makes a sizable batch, but feel free to double or triple it if you are serving a crowd. Trust me when I say, there won’t be any leftovers. Enjoy!
- 1 cup corn meal
- 1 cup bread flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- Dash of salt
- 1 cup unsweetened almond milk
- 2 tablespoons agave nectar or maple syrup
- 2 flax eggs (3/8 cups hot water mixed with 2 tablespoons of ground flax, let sit for a few minutes to become sticky)
- 1 cup frozen corn
- 3 jalapeños, chopped
- Preheat oven to 400. Spray a 8×8 pan with cooking spray.
- Mix the dry ingredients in a large bowl (corn meal, flour, sugar, baking powder, salt)
- Add wet ingredients and mix well (almond milk, agave, flax egg)
- Fold in corn and chopped jalapeños
- Pour into the greased pan and bake for 25 minutes
- Remove and let cool before serving
|Moist and delicious
|Corn bread with BBQ Tempeh and Collards
|Wings from the Asian grocery
A tasty, versatile sauce can be the MVP of any tailgate. We put it on everything at the tailgate, tofu scramble burritos, vegan wings and veggie burgers. Sure, you can buy the bottled stuff or even grab a bottle from your favorite restaurant, but making your own sauce makes a big statement. You control the flavors, spice and consistency.
I like to mimic some of my favorite sauces and try to improve on them. This week I went after one of the most popular wing sauces at Buffalo Wild Wings, Spicy Garlic
. Great flavor and sneakily spicy, this sauce brings the hammer.
For this sauce, I used garlic from my friend’s garden and roasted it for an hour or so. Then I cooked down the vinegar base with a ton a spices. Instead of oil, I used a flax egg and corn starch to thicken. When it was cooking down, I added water as needed and I don’t think it took away from any of the flavor. This yields about 16 oz. so feel free to double it if you need more. Enjoy!
- 1 head roasted garlic
- 1 cup apple cider vinegar
- 2 tbsp. hot chili powder
- 1 tbsp. cayenne
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 2 tsp. salt
- 2 tsp. sugar
- 1 tsp. pepper
- 2 flax eggs (2 tbsp. ground flax mixed with 6 tbsp. hot water)
- 1/4 cup water (and more as needed)
- 1/4 cup corn starch
- Cut the top off the garlic, add a little broth or water, wrap in foil and roast at 425 for an hour or so.
- While the garlic is roasting, add vinegar, spices and sugar to a sauce pot at medium high heat. Simmer for 5-7 minutes
- Whisk flax egg and corn starch together. Add the to the pot.
- Cook for another 8-10 minutes on medium low heat. Add water as necessary.
- Add the sauce to a blender and squeeze out the garlic into the blender with the sauce. Blend until smooth.
|Bottling the sawwwce
|Take the burrito up a notch!
Weeks 7 & 8 Road Games in Green Bay and KC
|Yup, thats a grilled vegan jalapeño popper
The Browns have been on the road the past two weeks and continue to ride the quarterback roller coaster. While that means I haven’t been down at the muni lot tailgating, I have an amazing appetizer recipe to share with you that works on the grill or at home in the oven. Jalapeño Poppers!
For centuries, vegan’s have tried to replicate cheese. While we have come close, nothing quite gets us there. However, cashews are my favorite creamy substitute, and they do a pretty darn good job providing that velvety
texture and flavor. As Tal Ronnen likes to say
, cashews are “vessels of creaminess.”
Cashews and nuts are only one third of the vegan creamy equation. The other parts of the trifecta are beans (think hummus or tofu) and avocado (which naturally stands on its own). Nutritional yeast is an important ingredient in the vegan cheese quest. So is turmeric, for those who care about the yellowish appearance. These poppers, while they don’t have avocados, have all the makings of a creamy vegan delight.
This recipe comes together quickly, especially if you have a couple hands on deck. One person can cut open the peppers while the other prepares the filling. Then you can both stuff the peppers and top with bread crumbs. I left a few seeds in to give it a little heat, but it wasn’t overwhelming. Enjoy!
- 24 large jalapeños, cut in half, membranes and some seeds removed
- 14 oz. firm tofu, lightly pressed
- 1/2 cup cashews
- 1/4 cup nutritional yeast
- 1/4 cup lime juice
- 2 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. thyme
- 1 tsp. garlic powder
- 1 tsp. ground chipotle
- 1 tsp. turmeric
- 1/2 cup bread crumbs
- Cut and remove membranes and some seeds from peppers
- Paces remaining ingredients except breadcrumbs into a high speed blender. If not using a vita-mix, soak the cashews for at least an hour and drain.
- Scoop the cheese mix into the jalapeño boats. Be generous!
- Just before ready to cook, sprinkle on bread crumbs.
- Grill: place in grill pan and cover with foil. Cook for about 15 minutes.
- Oven: place on baking sheet in oven at 400 degrees. Cook for 20 minutes.
Week 1: Browns vs. Dolphins
Tailgate season is back! We had our first vegan tailgate of the year this past Sunday at the Muni Lot in Cleveland. The nice weather, blind optimism about the season and amazing food made for a great atmosphere (we won’t talk about what transpired on the field).
I purchased some chocolate habanero peppers at the Tremont Farmer’s Market last week just because I thought they looked cool. This Amish guy sells a huge variety of hot peppers and I am always talking myself into buying them. I ended up using an entire pint of them in this BBQ sauce for the seitan ribs. The recipe for this sauce came off the top of my head, which I plan on doing more of this season. Getting inspiration from the amazing vegan community is all well and good, but I want to contribute my own personal flare to the vegan scene.
|Rib sandwich w/slaw, mac and cheese and chipotle kale
Sauces are vital for tailgates. So much so, I have been collecting sauce bottles this offseason with the intention of making at least one homemade sauce per tailgate. I will post several sauces on the blog throughout the season. There is little value in buying a sauce at the store. Name the last time someones eyes lit up at a bottle of ketchup or honey mustard. They are usually loaded with ingredients you can’t pronounce to preserve its color and flavor. Yuck.
There is nothing like making your own variation of your favorite sauce, like this twist on my favorite sauce, BBQ. I’ve been dabbling in making BBQ sauce since my college days. It is really quite simple because it involves a base number of ingredients and the rest is fully customizable. Don’t let the thought of making your own BBQ scare you… its very easy! It involves sauteing finely chopped onions/garlic/peppers and adding them to tomato sauce/ketchup/puree with several key additions like apple cider vinegar, liquid smoke, ground mustard, vegan Worcestershire (no anchovies!), brown sugar or agave and other spices like paprika, cumin or oregano. Don’t worry if you can’t get chocolate habaneros for this sauce, any variety will do. Its brings the heat, so enjoy!
- 1 medium onion, finely chopped
- 4-8 chocolate habaneros, finely chopped (depending on your ability to take the heat)
- 5 cloves garlic, finely chopped
- 1 cup ketchup
- 1 can diced or stewed tomatoes (I used fresh tomatoes I cooked down when canning last week)
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1/4 cup apple cider vinegar
- 2 tbs. vegan Worcestershire (I like Edward & Sons “The Wizard’s” Organic Vegan Worcestershire)
- 1 tbs. dry mustard
- 1 tsp. coriander
- 1 tsp. liquid smoke
- Black pepper to taste
- Saute the first three ingredients in a little bit of water. Add the onion first, once they are soft add the pepper and finally add the garlic at the end. Turn off the heat and set aside
- Meanwhile, add the remaining ingredients and bring to a simmer. Toss in the sauteed veggies
- Let simmer for 30 minutes on low heat being careful not to splash or burn the bottom of the pot.
- Optional: transfer to a blender and blend until smooth. Some people like it chunky, so this step is optional.