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Compared with traditional bread, this corn bread is closer to cake. However, it’s not the type of cake you bake for special occasions, but a quick bread type of cake that you bake for teatime, afternoon snack, or breakfast. Unlike traditional corn bread, which tends to be a bit crumbly, I use syrup and apple juice to give it a fruity fragrance and extra moisture. This results in a perfect teatime cake with a brownie-like texture, which I happily enjoy with a glass of golden apple juice. Contributed by Annie Taylor Chen, Vegan Ann.
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This super anti-oxidant blueberry muffin, made of dense nutrition and fiber, is wonderful for breakfast, lunch, or tea. Contributed by Annie Taylor Chen, Vegan Ann. Read More→
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If you have never eaten edamame before, try this salad as an introduction. These tender green soybeans are easily found in the frozen section of natural foods stores. Combined with quinoa and asparagus, it all adds up to a pretty and nourishing salad. Contributed by Annie Taylor Chen, Vegan Ann. Read More→
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