Beans and Baked Goods

I finally got around to making the cornbread I SHOULD have made last week, plus a batch of vegan brownies — all to skirt around the fact that I’m almost out of my actual sandwich bread that I use everyday.  My everyday whole wheat bread is made in batches of six, which I split with my friend CF.  You may remember that a while back we bought some heavy-duty equipment — she bought a Nutrimill grain mill, I bought a Bosch Universal mixer — so we get together roughly once a week to mill grain and bake a bunch of REAL bread.  Maybe I’ll share more about that, once we feel like we’re pros.  🙂


The cornbread is incredibly easy, but the best part is that the ingredients are all things from the pantry.  We substituted soy milk, of course, but that didn’t affect the texture at all. 


And as a special treat for my daughter, we also made Vegan Brownies!  The only substitution we made was with the oil, opting for coconut oil on account of it’s sweetness and texture.  I have about ten pounds of white sugar to use up (thanks to Publix’s penny item!) or else we could’ve made substitutions there, too.  Here’s my daughter, proudly displaying her goods:




The brownies yield enough for a crowd, so I think we’ll freeze half of them.  The cornbread really only yields enough for one meal, so make a double or triple batch and freeze those for future use, as well.  I try to make large batches of baked goods so I can cut down on my work later on!


Dinner was very simple, since Husband had school: we made a version of this Slow Cooker Citrus Black Bean Soup, making substitutions according to what we had on hand.  Everything we made today was with “pantry ingredients,” so it was, in fact, a very healthy and frugal day.  I didn’t have the Tabasco or Liquid Smoke that the recipe called for, but I added a *small* pinch of asafoetida to give it a unique flavor.  A little side note about asafoetida: it smells absolutely DISGUSTING in the bottle.  So horribly so that when you smell it, you’ll wonder, “Who ever thought that eating this was a good idea?”  It mellows out quite a bit with cooking, though, and tastes much better than the wretched uncleanness of that initial whiff.  In fact, it’s used in Indian cooking as a sort of substitute for garlic and onions.  The best part of it all: if you’re prone to the indigestion caused by beans, then that little pinch will pacify a lot of that.  So plug your nose when you’re opening the bottle and give it a try!  (For real, though — plug your nose.)



3 responses to “Beans and Baked Goods

  1. I’m glad you made the soup your own – I’m going to try it your way someday soon!

    And I can’t wait to hear about your private bread co-op.

  2. Pingback: Black Bean Soup with Chard and Sweet Potatoes « Mom Must Write

  3. Pingback: Aiding the Digestion of Beans « Mom Must Write

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