Take a gander at what I’ve been working on with my friend – yogini, chef and animal activist, Tracey Narayani Glover – Mobile to Mumbai: Plant-based Southern Comfort With A Side of Curry. For years we’ve talked about doing a vegan-related project together and we finally did it! Tracey created the recipes – an eclectic mix of homey southern classics (like Jambalaya, Red Beans and Rice, and the Cornbread featured here) + rich Indian cuisine-inspired recipes (like Kitchari, Turmeric Roasted Cauliflower, and Chocolate Chai Spice Cake) while I manned the camera and designed the e-book. Truly a labor of love for both of us!

The book has over 25 plant-based recipes – each one with its own full-colored photograph to get your mouth watering and your stomach grumbling. Bonus: the $4.99 purchase price benefits Tracey’s non-profit organization, Awakening Respect and Compassion for All Sentient Beings. ARC’s mission is to raise awareness about the impact our daily choices have on other species and the environment, to inspire compassion for all sentient beings, and to guide, lead, and inspire positive transformation to create a more sustainable and compassionate world for all sentient beings.

Scroll through the photos below to get a feel for the e-book and then I hope you’ll decide to make a small donation to ARC and receive the e-book as thanks. Purchase the e-book here.

In the meantime, let’s do a little giveaway! Two lucky people will get a PDF of Mobile to Mumbai – one U.S. winner and one international winner. Enter via Rafflecopter below.

Vegan Southern Cornbread

Author: Tracey Narayani Glover
Yield: 1 1x

Print Recipe

Description

Homey and comforting cornbread with all of the flavor and texture of “regular” cornbread, but minus the animal products.

Ingredients

Scale

2 tablespoon ground flax seeds mixed with 6 tablespoon warm water
1 cup white whole wheat flour
1 cup cornmeal
1/4 cup vegan sugar
4 teaspoon baking powder
3/4 teaspoon table salt
1 cup soy milk
1/4 cup canola oil

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Instructions

Preheat oven to 425°F. Spray an 8-inch-square baking dish with nonstick cooking spray.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking
powder, and salt until well-combined. Add the ground flaxseed mixture, soy milk, and canola oil to the flour mixture.Beat just until smooth (do not overbeat.)
Pour into pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on wire rack 10 minutes. Turn cornbread onto wire rack, then
turn right side up and continue to cool until warm, about 10 minutes longer.

Nutrition

Serving Size: 9
Calories: 216
Sugar: 7
Sodium: 213
Fat: 8
Saturated Fat: 1
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 33
Protein: 4
Cholesterol: 0

Vegan Cornbread from Mobile to Mumbai Photo by Annie Oliverio

About Tracey:

Tracey Narayani Glover, JD, E-RYT 200, is an animal lover and advocate. She writes, cooks, protests, organizes, and practices yoga in Mobile, AL, where she lives with and loves a small herd of rescued animals. Tracey is a graduate of the University of Michigan Law School who inadvertently practiced health care law in Washington, DC for eight dreary years before travelling to Rishikesh, India, Himalayan yoga capital of the world, where she received her 200 hour yoga teaching certification. Overlooking the Ganges one morning while a flock of wild green parakeets flew overhead, she suddenly realized there was no time to lose in creating a life of meaning and purpose. Since returning from India, she has been providing vegan cooking courses and a vegan meal delivery service through her business The Pure Vegan, teaching yoga and meditation, which are the tools that help her remain grounded in joy, peace, and compassion in a world filled with so much chaos and suffering, and writing whenever she can find a spare moment. She is the only child of two amazing, compassionate, vegan parents, and the author of many articles and essays looking at our treatment of the non-humans, as well as an upcoming book —– which is scheduled to be released through Lantern Publications in March of 2016. She is also the Co-Founding Director of the 501(c)(3) group ARC (Awakening Respect and Compassion For All Sentient Beings), the only organization of its kind in the Deep South.