By: Robin
I am hosting a Forks Over Knives house party for about 16 people, and I was wondering if this recipe keeps or freezes well. I would like to make a few batches in advance and then reheat if you think it...
View ArticleBy: Susan Voisin
I can’t think of any reason why it wouldn’t freeze well. It should keep in the refrigerator for about 5 days. I know from experience it tastes best when made fresh, but a few days shouldn’t hurt it....
View ArticleBy: Michelle
Hi Susan! This may sound ridiculous, but I just realized that your egg replacer is probably not the same as using egg beaters/liquid egg substitute. I’m not completely vegan and that’s what I use. Do...
View ArticleBy: Susan Voisin
Michelle, I think you would eliminate the 1/4 cup water and the egg replacer powder and use 1/4 cup egg beaters instead. I haven’t tried that, of course, so I can’t promise how well it will turn out.
View ArticleBy: Erica
Can’t wait to try this! I love new corn bread recipes! Thank you for all of your great ideas!
View ArticleBy: Reading My Way to Straight Up Food — Plant-Based Slow Motion Miracle
[...] recipe that would not require any sugar or sweetener or soy yogurt or flour, which meant giving up the one on Susan’s site that I’d loved and successfully made gluten free. I don’t remember...
View ArticleBy: Annie
This bread is absolutely delicious! It will definitely be a staple in my household.
View ArticleBy: Brenda
I made this today, and it was great comfort food. Thanks for another easy and tasty recipe!
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By: Kindness
That sounds like a wonderful time. Have lots of fun in Chicago, Susan. It’s time to par-Tay , the southern, vegan way
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By: Kindness
Also, I am type 0 blood type and can not eat too much corn, and I so miss the taste of corn bread and corn meal muffins. Do you know any substitutions I can make? Thanks a bunch, a bunch of collard...
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By: Kate
I’ve made this recipe many times and it always comes out perfect. I never have yogurt, always use applesauce, don’t have a cast iron skillet, and sometimes cut the milk in half with water when we only...
View ArticleBy: Sue baker
I have been unable to find plain soy yogurt. What I did find is either loaded with sugar or has fruit in it. Can you recommend a source?
View ArticleBy: Susan Voisin
Earlier this year, Whole Soy, the main producer of plain soy yogurt, had something happen–lost their factory for some reason. They are supposed to be reopening in early 2014. Until then, I’m using...
View ArticleBy: Charlie Koonce
Having roots in South Louisiana, I always pay attention to your recipes. Many of us are not stateside where mamy products are not marketed, though. I am wondering if the egg replacement can be left out...
View ArticleBy: Susan Voisin
The applesauce is a fat replacer and doesn’t act as a binder or leavener like the egg replacer will. But you can easily replace the replacer with 2 3/4 teaspoons of cornstarch or other starch (potato...
View ArticleBy: Sowmya
Hi Susan, I have been following your blog for a while now. I’ve been a lacto-vegetarian all my life. I was trying to go vegan, and I was doing well till I discovered that I’m terribly allergic to soy...
View ArticleBy: Valerie
Mine came out like rubber. In the garbage it went. Hate wasting food like that.
View ArticleBy: Susan Voisin
I’m sorry to hear that but can’t imagine what went wrong. I’ve made it literally dozens of times and have never had a rubbery result.
View ArticleBy: May Ramadan
Hey Susan Is it ok if I use a non stick pan instead of a glass baking dish because I’m scared it will stick in the glass dish
View ArticleBy: Susan Voisin
Yes, just check it a little earlier because it will probably get done more quickly.
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