Vegan Hushpuppies!!

You read it right: Vegan Hushpuppies! One of those foods I never thought I would eat again after going vegan...thank goodness I was wrong! I kind of just winged this recipe, and it turned out awesome; it is very similar to a cornbread batter, but with slight differences for frying. They are dense yet light, chewy yet crispy, sweet yet savory and salty. Pretty much the perfect food! They go really well with tartar sauce or ketchup, too! Vegan Hushpuppies (makes ~25 puppies)
1/4 cup ground flaxseed
1/2 cup warm water
1/4 cup canola oil
2 cups soymilk, unsweetened
1/4 cup apple cider vinegar
2 Tbs sugar
2 cups cornmeal
1 1/2 cups whole wheat flour
1 Tbs baking powder
1 Tbs cornstarch
1/2 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup corn kernels (from about 2 ears fresh corn)
Optional add-ins: 1/4 tsp cayenne pepper, hot sauce to taste, 1 minced jalapeno, or 1/4 cup diced bell pepper

Heat oil in deep fryer or on stove top in a heavy-bottomed pan. Heat to approx. 350 F.
Whisk together flaxseed and water in a large bowl. Whisk in the rest of the wet ingredients, stirring vigorously to combine. Gently add in the dry ingredients and stir until just combined. Fold in the corn kernels and other optional add-ins.
After testing oil for temperature, drop batter by 1 Tablespoon amounts into heated oil. Cook for 2-3 minutes, flip and cook 2-3 more minutes, until crisped and golden brown. Set on paper towel or newspaper to absorb excess oil, and serve hot. Be careful not to overcrowd the fryer to prevent improper cooking; try to only fry 2 or 3 at a time for best results.

*haha you can also use a Corn Baller machine to make these, too :)

The First Day of School...My Last One!

So everyone be really excited and happy for me because today was my last first day of school ever! I will be graduating in May, with a degree in dietetics, so no more class for me after that! At least not for a long time...

To celebrate this momentous occasion (kind of.) I thought I needed to start the day with a good breakfast! What better place than Columbia's best local bakery, Uprise Bakery! They make a fantastic granola there, and they offer soy milk, so this was perfect. Their Almond Crunch Granola has a really nutty and sweet flavor, but is not too sugary to overpower the wonderful flavors of the almonds and sesame seeds. The perfect combination of salty and sweet, with a lovely hint of vanilla! One of my new favorites!A lovely bowl of Uprise's Almond Crunch Granola with Soymilk

And for a great way to end the day, another tester recipe from Bianca at Vegan Crunk for her upcoming cookbook! Yes! Tonight's Southern treat was Country-Fried Tempeh Steak with "Milk" Gravy. That just sounds too good...AND it tastes that way! This recipe is really true to its country-fried cousin with its triple-breading and salty, savory flavor. Oh, yeah, did I mention gravy? Maybe I forgot to mention this awesome gravy! I love a nice, peppery gravy for a little creamy texture on top of my crunchy. This did the trick! You all are going to love this freakin cookbook if you like down-home cooking at all!! Tester Country-Fried Tempeh Steak with "Milk" Gravy,

served with Homemade Sweet Yeast Rolls and Collard Greens!