Warm Pepper Corn Bread

Open wide…


I love cornbread, although I rarely have it, since it’s one of those things I only eat when other places or people make it. The best I ever had was a jalapeno corn muffin from the bread basket at Bobby Flay’s Mesa Grill in New York City.

Inspired by my good ol’ BF, here’s the vegan (except for the above pictured butter) cornbread. There’s no need for excuses. With the “vegan” tag or not, this stuff is good.

Pepper Cornbread

by GK

Prep Time: 40 minutes

Cook Time: 25 minutes

Vegan red bell pepper and hot green pepper cornbread — moist, crisp, and best served with a slab of butter.

Ingredients (Serves 6)

  • 2 cups corn flour
  • 1 cup whole-wheat flour
  • 2 tsp baking powder
  • 2 cups almond milk
  • 2 tsp apple cider vinegar
  • 2 tbsp honey
  • 1/3 cup extra-virgin olive oil
  • 2 hot green peppers, or 1 jalapeno, chopped
  • 1 red bell pepper, chopped
  • 1 tsp sea salt
  • 1 tbsp ground black pepper


 Preheat the oven to 350 degrees Fahrenheit.

First combine the corn flour, the whole-wheat flour and the baking powder in a big bowl. In another bowl, whisk together the almond milk, apple cider vinegar, honey and olive oil. Fold in the wet mixture to the flour mixture.

Meanwhile, chop the green peppers and red bell pepper. Add them to the corn bread mixture and fold them in with salt and pepper until well combined.

Spread mixture into a baking dish as opposed to a bread pan. Bake for 20-25 minutes, or until the top is crispy and a toothpick comes out clean.

Serve aside chili, soup or cooked veggies. My favorite: alone with butter.

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Bon Appetit!

xo Aylin

Vegetable Quinoa

I wish I was more skilled at naming the dishes I create, but the name is either  insanely simple or 5 lines long, essentially summarizing all the ingredients that make said dish, well, said dish.

Tonight I realized I had not had quinoa in ages, and with a few other vegetables hanging around the kitchen, I decided to make a vegetable quinoa. It tasted delicious–light, warm and chunky 🙂

It’s a feast for the eyes and a true crowd pleaser, especially since 1 cup of quinoa goes a long way (serves about 4-6, depending who’s over).

Vegetable Quinoa


1 cup quinoa
1 tbsp butter
1/2 red onion, sliced
1/2 red pepper, chopped
Corn of one cob
1 garlic clove, chopped
Salt & pepper to taste
2 1/2 – 3 cups water
Small bunch parsley, chopped
1 large tomato, chopped
2 scallions, diced


Slice the onions and chop the garlic.

Add 1 tbsp of butter to a pan heated to medium.

Add the onions and garlic to the pan with salt & pepper.

Let cook a bit til softer.

Next comes the corn.  I ended up only using one of these.

Chop off the bottom so the cob stands vertically on the surface.

Use your knife, holding the corn securely in place, and shave along the sides, making sure to not cut too deeply but also not to skim the surface. You want the corn pieces to fall off as whole, individual pieces.

Add the corn to the pot.

Next chop the red pepper. Before you cut into pieces, make sure to remove the seeds and white skin on the inside. I used half the pepper.

Add ’em to the pot!

Next comes the quinoa! I used multi-colored quinoa for some eye candy.  Add 1 cup of quinoa to the mixture.

Mix it up!

Add 2 1/2 to 3 cups water.

Cover and let simmer on low for about 15 minutes.

While that cooks, assemble the fresh ingredients: parsley, tomato and scallions.

15 minutes later, look who’s ready!

Toss in the fresh ingredients.

And serve:

Add some more salt and pepper if you’d like at this point. And, if you want some extra taste, put a dollop of butter on top and let it melt through the mixture. It tastes like heaven.