See easy cornbread recipe below:

Easy Vegan Cornbread

(Professional Vegan Cookbook)

Yield: 64 servings (1 sheet tray)

Portion: 1 piece (8 x 8 cut)

Chef's Note: For thicker cornbread, divide batter between two, 2-inch hotel pans.

8 cups cornmeal

6 cups AP flour

3 cups sugar

⅓ cup baking powder

⅓ cup kosher salt (or ¼ cup iodized salt)

8 cups soy milk

2 cups canola oil

      1)            In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.

      2)            Whisk in soy milk and oil.

      3)            Spread onto a pan-sprayed sheet tray.

      4)            Bake at 350°F with low fan until done (about 25 minutes).

Starting a Fresh Herb Garden

I have wanted to grow herbs for work for some time, (but I do not have garden space) so I got some from the produce company, and set them up in a sunny window. I plan on getting them into bigger containers for maximum growth.


chive, calamint, green basil, Swiss chard (I know, not an herb. but it came with the lot), flat parsley, lemon balm, sorrel, spearmint, opal basil, chocolate mint, lime basil, and curly parsley.