Angelica Kitchen Vegan Cornbread

This is a recipe for the vegan cornbread that was made at Angelica Kitchen during it's 40-year run in NYC's East Village.
Angelica was a pioneering vegetarian restaurant and farm-to-table before the term was coined.

Owner Leslie McEachern said in her closing announcement:
“Always celebrate the relationship of people to the land and demand high standards from those feeding you!”

Try it out! Does anyone have other vegan cornbread (or regular) to share?

ANGELICA CORNBREAD
Makes 6 to 8 generous pieces, or 1 small loaf.

Ingredients
1 recipe brown rice (see recipe below)
1 1/3 cup rolled oats
1 1/3 cup cornmeal
1/2 tablespoon sea salt
3 cups apple cider or apple juice
1/4 cup unrefined corn oil plus more for brushing the pan
[note: if you can't be bothered to track down unrefined corn oil, substitute regular corn oil or any other neutrally flavored oil]
2 tablespoons sesame seeds

Preparation
Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine the cooked rice, rolled oats, cornmeal, apple cider (or juice), sea salt, and corn oil. Mix well using a wooden spoon or whisk.

Lightly oil a 9x5x3-inch loaf pan and sprinkle with sesame seeds. This prevents the bread from sticking to the pan and adds a delicious toasty sesame flavor.

Fill the pan with batter, smoothing the top with a spatula.

Bake on the middle rack of the oven for 1 hour and 15 minutes or until a toothpick comes out clean.

Allow to cool before serving.

Serve with spread of choice (see recipe for miso-tahini spread, below) and top with sprouts or grated vegetables.

BASIC BROWN RICE
Makes 3 cups.

Ingredients
1 cup organic short-grain brown rice
1/4 teaspoon sea salt
2 1/2 cups water

Place the rice in a strainer, rinse under cold running water, and drain well.

Bring the water to a boil over high heat in a 1-quart saucepan with tight-fitting lid.

Add the salt and rice.

When the water returns to a boil, reduce the flame to low.

Cover and simmer for 40 to 45 minutes, or until the water is absorbed and the grains are tender.

Remove the pan from the heat and allow the rice to rest for a few minutes before serving.

MISO-TAHINI SPREAD
Makes 2 cups.

Ingredients
1/3 cup mellow barley miso
1/2 cup water
1 1/3 cup tahini

Preparation
Combine miso with 1/2 cup water in food processor. Puree. Add tahini. Process.
Will last for up to 5 days if refrigerated.

Mmmm... I love miso and tahini.

The cornbread I used to make was, I think, just the recipe from the joy of cooking, but a bit more cornmeal and veganized.

The best cornbread I ever made was my regular recipe with some of the cornmeal replaced with ground up dried sweet corn that had got a little too starchy to be pleasant fresh. The bread was so flavourful!

Are you SURE the "3 cups" amount of apple juice/cider is correct and not a typo?  I used 2/3 of what this recipe calls for (2 cups rather than 3) and the "batter" was like soup!  I needed to add a bunch of cornmeal and ground flax seeds (Maybe 3/4 of a cup of each) just to make it reasonably solid.

Hi Kevin, welcome to Permies!
I haven't tried the recipe myself. Did you use 1 + 1/3 cups each of the oats and cornmeal or just 1/3? It could be read either way I think.

I searched back for my source (had to use the wayback machine) and the recipe came from the Angelica Kitchen book. It was posted online by Gothamist. https://web.archive.org/web/20051104112726/http://www.gothamist.com/archives/2005/06/01/gothamist_cooks_kind_of_by_the_book_angelica_kitchens_cornbread.php

This source does say 3 cups cider/juice. There's  definitely a chance that they could have made a mistake in copying from the book. I did make this recipe a number of years before posting here. I assume that I used the same source and I doubt I would have been a confident enough baker at the time to make any adjustments. I do remember it being pretty moist but not in bad way.

Sorry for any trouble! I guess the next step is to track down the book.
How did the bread turn out with your adjustments?

Kevin Block-Schwenk wrote:Are you SURE the "3 cups" amount of apple juice/cider is correct and not a typo?  I used 2/3 of what this recipe calls for (2 cups rather than 3) and the "batter" was like soup!  I needed to add a bunch of cornmeal and ground flax seeds (Maybe 3/4 of a cup of each) just to make it reasonably solid.

Did you add the 3 cups of brown rice?

1 1/3 cup rolled oats
1 1/3 cup cornmeal

5 2/3 cups of rice, oats, and cornmeal to 3 cups liquid sounds about right to me.

My standard cornbread recipe is 2 1/4 cups flour, and cornmeal to 1 cup liquid plus an egg.

I think we all need to make this and report back. Maybe some chili, too.

(it does indeed seem like a lot, not least of all because I need to make the apple juice. I did some poking around and found another source online with the 3 cup measurement, although i didn't see the cookbook to be sure.)

Recipe is perfect. Yes a little watery. It it’s a batter, not dough. Stir for a while and the grains will absorb some of the liquid and spoon into the pan first so you cover the seasame seeds before pouring the rest.  It sets perfect in the oven, ready after about 1:20 and no stick to the pan. Let cool and get transported back to the LES.

Welcome, John, and thanks for testing it out and bumping this thread!!