Vegan Razljevak (Bosnian-style Cornbread)

Vegan Razljevak (Bosnian-style Cornbread)

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Even just for a minute... The first sense you get of it is the tantalising aroma of baking corn, like some kind of rustic magic is happening. Then, when you take it out of the oven and test it you'll notice how perfectly springy is feels under your touch, yet firm and full of corn! Cornbreads have three possible drastic possibilities: too dry and heavy, too thick and soggy or light and fluffy just like bread but with no cornmeal in sight. This bread is none of these things. It rose slightly, but not too much. The crust was beautifully crusty but the inside was light and fluffy and perfect with any soup, stew, beans, casserole or chilli. If you want a taller loaf just double the recipe. Preheat the oven to 180 degrees C. Whisk the soy milk and vinegar together and set aside to curdle sightly. Grease a loaf pan with non dairy butter or margarine and sprinkle 1 tbsp cornmeal evenly over the bottom of the dish. Sift all the dry ingredients together in a bowl and mix well to combine. Add the rest of the ingredient and mix to combine. The batter should be quite thin and pourable. Pour into the loaf tin and bake for 20 minutes, or until a knife comes out clean when inserted into the centre of the loaf. Turn out of the tin and allow to cool slightly. Chadian Millet Balls with 3 Dipping Sauces (Peanut... Vegan Truffles in 3 Flavours: Tahini Temptress, Pa... First, you can just browse according to the Blog Archive (above) which lists all of our recipes, or secondly you can use the Labels (below) to browse the recipe via category which means that if you happen to have a big piece of pumpkin in the fridge and need some ideas just click the 'Pumpkin' label to see all the recipes we have using pumpkin, too easy.

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