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- Corn bread:
- 3 cups of all purpose flour
- 1 cup stone ground yellow cornmeal
- 1/4 cup sugar
- 2 tbsp baking powder
- 2 tsp salt
- 2 sticks margarine (1/2 pound), melted
- 3 eggs
- 2 cups soy milk, almond milk, rice milk, or MimicCreme
- 1/3 cup scallions (optional)
- Mexican vegetable soup:
- 2 tbsp extra virgin olive oil
- 2 onions, chopped
- 3 carrots, minced
- 1 box white mushrooms, minced
- 2 potatoes, peeled and quartered
- 2 leeks, white parts only, sliced
- 1 large can diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 small pinch cayenne
- 1 bay leaf
- 10 cups water
- kosher salt and black pepper to taste
- Before serving: 4 oz. almond milk, diced avocados, tortilla chips
View Full Recipe at Classically Kosher
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