red beans and rice with corn muffins and fried okra
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Author: Mike Hipp Status: published Published: Jun 06,2010 license cc-by-sa tags: vegan, vegetarian, dinner, supper, fried okra, okra, kidney beans, cornbread muffins, red beans, red beans and rice, soy crumbles, corn muffin, corn muffins,
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Share on Twittercorn muffins
vegan corn muffin mix 1 cup'ish
pureed tofu (cut a 1/2 inch slice off a block of extra firm tofu and crumble into a mini food processor, blend then add a dash of rice milk and blend again
until frothy and bubbly)
dash of salt
dash of agave syrup
dash of baking soda
3/4 cup of rice milk
hold wet and dry apart until ready to put into oven
Preheat oven to 425 and when oven is preheated mix wet and dry ingredients delicately (only until blended together) and pour into pre-greased muffin tin up to the 3/4 full mark. Bake for about 18 minutes or until the desired browness is achieved. They come out light and fluffy.
Red Bean and Rice
sautee onions and green poeppers until soft. Add soy crumbles and cook for 10 minutes more. Add soy sauce and some tonys. add fire roasted tomatoes. Add 2 cans of dark red kidney beans. Add some vegetable bullion. Add desired amount of vegetable stock. Serve over white rice or rice pilaf.
Fried okra
cut okra
bread
fry
