I am a Native New Yorker, and recent graduate of Baruch College. Growing up, my mother made dinner for my family every night. She had a real love of cooking, which I think I am slowly starting to inherit. Several years ago I decided to make the switch to Veganism, and it has been an exciting journey navigating through new recipes. I enjoy trying new foods and learning different ways to cook them. I especially love baking things that my non- vegan friends find delicious too.
This recipe is great for breakfast, brunch, or just a snack anytime.
- self-rising cornmeal - 1/2 cups
- flour - 1/2 cups
- sugar - 3/4 cups
- salt -
- oil - 1/4 cups
- soymilk - 4/4 cups
- orange juice - 3/4 cups (or apple juice)
- vinegar - 1 tablespoon
- raspberries - 1/2 cups