>mom’s peach cobbler


1 cup of bisquick
1 cup of almond milk (you can also use rice or soy)
1/2 tsp nutmeg
1/2 cup of melted vegan butter
1/2 cup of sugar

1 can (29 oz) sliced peaches

1)  preheat oven to 375 degrees.
2)  drain peaches and in a large bowl mix together the sugar and peaches.
3) in a round or square pan, mix the bisquick and nutmeg.  add the melted butter and milk.  stir until mixture is well blended.
4)  spoon in the peaches over the batter.
5)  bake for 55 minutes.


>fried okra


okra, sliced
cornmeal (at least 1 cup)
salt and pepper
canola oil (2-4 cups)

1)   preheat canola oil in a large pot on medium high.
mix cornmeal, salt, and pepper in a large shallow dish.
2)  wet okra slices in cold water, drain.
3)  roll okra slices into cornmeal mixture.
4) fry okra slices until golden brown.

>vegan cornbread muffins


2 cups of almond milk
2 tsp apple cider vinegar
1 cup of whole wheat flour
1/4 cup of sugar
2 tsp of baking powder
1/2 tsp of salt
1/3 cup of oil
1 cup of fresh corn

1) preheat oven to 350 degrees.
2) combine milk and vinegar in bowl.  set aside and let curdle.
3)  in a large bowl, mix all the dry ingredients.  add soy milk/vinegar and corn.  mix well.
4) spray muffin pans with nonstick spray.  spoon in cornbread mixture.  place in oven and bake for 30-32 minutes.
**adapted from Veganomigon.

>vegan gumbo


1/3 cup of vegan butter
1/4 cup of flour
1 medium onion, diced
1 green bell pepper, diced
1 celery stalk, sliced thinly
4 cloves of garlic, minced
10 oz package of okra, sliced thinly
1 (28 oz) of can diced tomatoes, with juice
1 (16 oz) kidney beans
1 bag of fresh chopped collard greens
2 carrots, diced
4 cups of vegetable broth
3 tblsp tomato paste
2 tsp oregano
1/4 tsp allspice
2 bay leaves
4-5 sprigs of fresh thyme
louisana hot sauce (depending on how spicy you want it)
salt and pepper to taste

1)  in a large pot, on medium-low heat, melt butter and add the flour.  cook the flour mixture and stir frequently until you smell a toasty aroma.  this will take about 10 minutes.
2)  add onions and peppers.  cook on medium high for 12 minutes.
3)  add the celery, garlic, carrots, and okra. cook for 6 minutes.  add the tomatoes, beans, tomato paste and vegetable broth.  stir completely.
4)  add all of the seasoning ingredients.  raise the heat and bring to a boil.  then lower the heat and cover.  simmer for 35 minutes.
5) add the collard greens.  cover and cook for about 5 minutes.
6) spoon over rice and serve piping hot.

** recipe adapted from Veganomigon**