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shiny objects

Thursday, March 23, 2006


Coh'n Breh'd
or
Open Sesame


Last night, I got home at 9pm and had nothing immediately available to eat for dinner. Damn. So I looked through the cupboards to see if there was anything worth slapping together. This, gentle readers, is a recipe born of substitution and necessity. And it turned out damned good.

Keep in mind that these measurments are approximate. I usually don't measure ingrediants when I cook, but instead eye-ball the proportion. So I don't know exactly. If the liquid I've written here looks like it's going to oversoak the batter, skimp on the soymilk.

SESAME CORN BREAD

3/4c corn meal
1 1/4c whole wheat pastry flour
2 tsp baking powder
1 tsp salt
1/2 c granulated splenda (If you're not afraid of sugar, I guess you could use that too.)
1/3 c tahini
2 tbsp sesame seeds
1/4 c pureed tofu (Or an egg, if you're . . . one of . . . those people.)
1 c soy milk (Which is soooo much cooler than milk, but you can be a n00b if you want.)

Combine dry ingredients with a licked-clean plastic fork. Add wet ingredients. Suddenly remember to preheat oven to 400F. Mix batter until all is moistened. Spray pan of some sort - I used a 9X9 glass number - with cooking spray, dump batter into pan. Muffin tins or a loaf pan would work fine, too. Slip the whole mess in the oven when it's hot enough. Pull out foil left in oven from toasting bread a week ago. Bake 10-20 minutes (depending on what pan you used) until a chopstick stuck in the center comes out clean 'n dry.

It was pretty damned good. The sesame flavor was really evident - very mild and nutty. The seeds gave a nice texture. I might toast them first next time (if I get ambitious). PEACE, my children. And like, make some coh'n bre'd.


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