Cooking Lessons for Dad

Cooking Lessons for Beginners

Vegan Cornbread

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I think this is the best vegan cornbread recipe ever! This is my favorite cornbread recipe, either vegan or non-vegan. It is so delicious everyone will love this it! This cornbread is simple to make and uses easy to find ingredients. In this cooking video Karen Breyer will show you step-by-step how to make this delicious Vegan Cornbread recipe!

If you are looking for an easy, healthy, homemade cornbread recipe I think this one is perfect for you. Both vegans and non-vegans will love this delicious cornbread. Watch this cooking video and make this tasty Vegan Cornbread recipe today!

Yield: 12 - 16 servings

Vegan Cornbread

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup white all purpose flour
  • 1 cup cornmeal, yellow or white
  • 1/2 cup sugar, granulated
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 1 1/4 cup almond milk, unsweetened
  • 1/3 cup grapeseed or canola oil
  • 3/4 cup frozen corn, yellow or white (thawed) - optional
  • 3 tablespoons mild green chilies, drained (canned, diced) - optional
  • Cooking Spray

Instructions

  1. Preheat the oven to 400 degrees.
  2. Spray a 9 x 9 pan or 9 inch round pan with cooking spray.
  3. In a large bowl, mix together the whole wheat pastry flour, white flour, sugar, salt, and baking powder.
  4. Stir in the almond milk and oil. Mix until well combined.
  5. Stir in the corn and green chilies.
  6. Pour the batter in the pan.
  7. Bake 20 - 25 minutes, until the edges start to brown and a toothpick inserted in the center comes out clean.

Notes

If you don’t have Kosher salt you can use another type.

You can adjust the proportions of all purpose flour and whole wheat pastry flour. They need to equal 1 1/4 cups in total. If you add more white flour and less wheat the corn bread will be more fluffy. If you add less white and more wheat the cornbread will be more dense.

You can replace all or part of the oil with applesauce.

You can reduce the sugar to 1/3 cup for less sweetness.

You can use drained, canned corn in place of frozen.

This cornbread is delicious both with and without the corn and green chilies.

© Karen Breyer

 

No-bake Chocolate Lemon Macaroons

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Want to learn how to make healthy, delicious coconut macaroons? Try this easy No-Bake Chocolate Lemon Macaroon recipe! In this cooking video Karen Breyer will show you step-by-step how to make Chocolate Lemon Macaroons.

Macaroons are a delicious coconut based cookie that are very easy to make. Put some of these Chocolate Lemon Macaroons in a pretty box and they are a perfect gift for the holidays or any occasion. If you don’t feel like cooking I think you will love this no-bake recipe that has only a few ingredients. This Chocolate Lemon Coconut Macaroons recipe is so easy to make! Watch this cooking video and make some tasty No-Bake Chocolate Lemon Macaroons today!

Yield: 12 - 16

No-bake Chocolate Lemon Macaroons

Ingredients

  • 1/2 cup cashews, raw
  • 2 cups coconut, dried (unsweetened)
  • 3 tablespoons lemon zest, fresh
  • 1/2 teaspoon Kosher salt
  • 1/4 cup agave or honey
  • 1/3 cup chocolate chips or chunks (bittersweet, dark or milk chocolate)

Instructions

  1. Prepare the fresh lemon zest and set aside.
  2. Place the cashews in a food processor. Process until they are a fine meal. Add the cashew meal to a mixing bowl.
  3. Add the coconut, lemon zest and salt to the food processor. Process to mix these ingredients.
  4. Continue to process the ingredients and slowly add the agave. Process until the mixture begins to stick together and forms a ball. You may need to stop and scrape down the sides a few times while processing.
  5. Stir the coconut mixture in with the cashew meal. The mixture should be wet enough to form a ball. If it is not, add a bit more agave. If the mixture is too wet, add a bit more coconut.
  6. With a small ice cream scoop or just with your hands, form the mixture into balls and place on a tray lined with wax paper.
  7. Place the chocolate chips in a microwave safe container. Heat in the microwave for 30 second intervals until the chocolate is liquidy when stirred.
  8. Drizzle the chocolate over each lemon macaroon.
  9. Place the macaroons in the refrigerator to chill. Once they are completely chilled they are ready to serve.

Notes

Sea salt can be used in place of Kosher salt if desired.
Add more or less chocolate as desired.

© Karen Breyer

 

Apple Oatmeal Muffins

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Looking for new, healthy muffin recipes? Try this Apple Oatmeal Muffin recipe! It is so delicious and easy to make! These tasty muffins are even gluten free. In this cooking video Karen Breyer will show you step-by-step how to make these delicious Apple Oatmeal Muffins. Watch this cooking video and make this easy, healthy Apple Oatmeal Muffin recipe today!

Yield: 12 muffins

Apple Oatmeal Muffins

Ingredients

  • 1 medium apple, chopped or shredded
  • 1 1/2 cups rolled oats
  • 1/4 cup vegetable oil
  • 1 - 2 eggs (optional)
  • 1/2 teaspoon Kosher salt
  • 1/2 cup raisins, chopped dates, or dried cranberries
  • 1/3 cup nuts, chopped
  • 1/2 - 1 teaspoon cinnamon
  • Cooking spray

Instructions

  1. Preheat oven to 375°.
  2. Spray muffin pans with cooking spray.
  3. Wash the apples. Quarter and cut out the core.
  4. Chop apples on low speed in the blender or by hand.
  5. Combine ingredients in a bowl. Let stand for a few minutes so the mixture can absorb the moisture.
  6. Mix mixture together firmly with fingers or a fork.
  7. Spoon mixture into muffin pans. Fill and round nicely.
  8. Bake for 25 minutes or until muffins start to brown.

Notes

The eggs help the ingredients stick together. You can leave the eggs out and these muffins will still be delicious!

If the raisins are extra dry, soak them in cold water for at least 10 minutes. Then drain the water and add them to the recipe as instructed.

You can add more or less nuts and dried fruit as desired.

If you don’t have cooking spray you can wipe the muffin tin with vegetable oil.
Use rolled or old fashioned oats. Do not use quick oats.

© Karen Breyer

 

Cajun Potato Wedges

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Love Potatoes? Love Cajun food? Try these easy, healthy Cajun Potato Wedges! Bake these potato wedges in the oven and make them as crispy or fork tender as you like! Dip them in ketchup, sour cream, sauce or dressing for an extra fun flavor boost! These are a perfect side dish anytime!

In this cooking video Karen Breyer will show you step-by-step how to make Cajun Potato Wedges. Watch this cooking video and learn how to make these tasty Cajun Potato Wedges today!

Yield: 1 serving per potato

Cajun Potato Wedges

Ingredients

  • Russet potatoes
  • Cooking spray
  • Cajun seasoning
  • Kosher salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil and spray with cooking spray.
  3. Rinse and scrub potatoes with vegetable brush under running water. Pat dry potatoes.
  4. Cut potatoes in half lengthwise. Then cut in 6 - 12 wedges. Thinner wedges will cook faster and be more crisp. Thicker wedges will be more fork-tender.
  5. Place potatoes on baking sheet and spray with cooking spray.
  6. Sprinkle potatoes evenly with Cajun seasoning and salt as desired.
  7. Turn the potatoes over. Spray and season the other side of the potatoes like the first side.
  8. Bake 20 minutes then turn the potatoes over.
  9. Bake 10 - 15 more minutes or until the potatoes are as brown and crispy as you like them.
  10. Serve.

Notes

You may like to dip these Cajun Potato Wedges in ketchup or sour cream. Try my Tofu Sour Cream and Chives recipe. It is a perfect dip for these potato wedges.

© Karen Breyer

 

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