For this week's recipe, I'm recommending you to Kosher Blog's post on Dana Sly's Blue Ribbon Vegan Cornbread. This Iowa State Fair award-winning recipe uses ground flax seeds instead of eggs to thicken and bind the ingredients. Flax seeds are high in omega-3 fatty acids and fiber, and Mayo Clinic reports that they “can help reduce total blood cholesterol and LDL (“bad”) cholesterol levels — and, as a result, may help reduce the risk of heart disease.”
For this recipe, I bought a bag of whole flax seeds (they store better whole- keep in fridge or freezer), and ground them with a mortar and pestle. (You can also use a spice or coffee grinder if you have one.) I also followed one reviewer's suggestion and added 1 Tbsp of apple cider vinegar to the soy milk to make “buttermilk,” and 1/4 cup of corn kernels to make a hearty, chunky cornbread. The result was moist and delicious, definitely one of the best cornbreads I've had. Try it for yourself and tell me what you think!
To substitute ground flax seeds for eggs in other baked goods, follow the ratio of 1 Tbsp ground flax seed and 3 Tbsp water per one large egg in the recipe.