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VEGAN PINE NUT CORNBREAD WITH SWEET POTATO PUREE, SUN DRIED TOMATO CREAM & CRISPY PAK CHOI

VEGAN PINE NUT CORNBREAD WITH SWEET POTATO PUREE, SUN DRIED TOMATO CREAM & CRISPY PAK CHOI

By Brad Roe

VEGAN PINE NUT CORNBREAD WITH SWEET POTATO PUREE, SUN DRIED TOMATO CREAM & CRISPY PAK CHOI

Prep Time

30 minutes

Total Time

60 minutes

Yield: 6
Credit:
Brad Roe was born in Basildon, Essex, East London, UK, and has also lived in Los Angeles, Orlando, and Las Vegas. Brad is the author of From Cook to Chef, available on Amazon in the US and UK, and is the recipient of the AA Rosette Award for Culinary Excellence.

Ingredients

For the cornbread:

  • ¼ cup pine nuts, toasted
  • 1 cup coconut oil, melted
  • 1.5 cups almond milk 
  • 3 cups cornmeal
  • 1 cup all purpose flour 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of ground sea salt & black pepper

 

For the sweet potato puree:

  • 1 medium sized sweet potato, cut into 2inch chunks
  • 4 tablespoons soy milk 

 

For the sun-dried tomato cream: 

  • ¼ cup sun dried tomatoes
  • 2 shallots, roughly chopped
  • ¼ basil leaves
  • 2 cups almond milk

 

For the pak choi garnish:

  • 1 pak choi
  • 4 tablespoons rapeseed oil

For the tomato salad:

  • ¼ cup cherry tomatoes, cut into quarters
  • 3 chives, finely chopped 
  • Juice of half a lemon
  • 1 teaspoon extra virgin olive oil
  • (mix all these items together)

 

Directions

  1. Preheat oven to 400 degrees. In a medium sized bowl mix the flour, pine nuts, cornmeal, baking powder, baking soda & salt and pepper together.
  2. Using a separate bowl, mix the coconut oil & almond milk then add this to the cornmeal mixture and thoroughly mix. Grease a 9-inch square baking tin with olive oil (or use 6 mini molds) fill with the mixture then bake for 30 minutes.
  1. For the sweet potato puree, place into a pot, cover with water and boil for 25 minutes or until soft, drain then add the soy milk and mash up. Season to taste.
  2. For the sun-dried tomato cream, place all the ingredients into a medium sized saucepan, bring to a boil then simmer for 15 minutes. Puree in a standing blender on high speed for 40 seconds then season to taste. 
  3. For the pak choi, using a large sauté pan on medium heat, add the rapeseed oil. When the oil is hot, add 4 pak choi leaves. Cook for 15 seconds then turn over and continue cooking for another 15 seconds. Place onto a baking tray, cover with parchment paper and another tray on top to weigh the leaves down. Bake at 250 degrees for 2 hours, leave to cool down then carefully take off the paper.  

 

Recipe Note

You can’t beat a good ole southern cornbread, even in this style, dressed up in a gourmet jacket! Cornbread is versatile in many ways, being used for savory or even sweetened up and made into muffins. Such a great accompaniment for a soup, stew, or on its own. Even the day-old leftovers I break up and add to a nice rustic soup (acting as a proper flavor sponge) to help you get through your busy day.

The crispy pak choi leaf adds a unique touch; as the leaf bakes and dehydrates, it achieves a concentrated, powerful punch of natural pak choi flavor into your mouth.

  1. The organic coconut oil is such a versatile ingredient, it seems to enrich every dish you use it in and seems to add a certain kind of sweetness. 
  2. For plating up fine dining style, there are molds available at most specialty food stores or on amazon.