1/8 teaspoon vanilla extract
Preheat oven to 350°.
Mix flour, cornmeal, baking powder, salt, and sunflower seeds in a bowl.
In a separate bowl, beat soymilk, water, corn oil, maple syrup, and vanilla together using a whisk.
Combine wet and dry ingredients. Stir a few times. Do not stir too much or the dough will become tough.
Pour into oiled loaf pan and bake at 350° for 45 minutes to 1 hour. Check with a toothpick; when it comes out clean,
the bread is done.
3/4 cup apple butter or apple sauce
1/4 cup peanut butter
3 Tablespoons fresh lemon juice
2 teaspoons mustard
1 Tablespoon ume vinegar (or apple cider and sea salt) or to taste
3 Tablespoons tahini
4 Tablespoons water
2 heads butter or other green lettuce, shredded
2 green onions, sliced finely
1 cucumber, grated
1 small bunch red
radishes, grated
4 cups cooked black beans
2 Tablespoons minced cilantro or 1 teaspoon ground coriander (optional)
2 Tablespoons soy sauce
2 Tablespoons lemon juice
6 salmon fillets
6 lemon slices
6 tomato slices
6 sprigs of fresh dill
Mix together soy sauce and lemon juice, and dip salmon fillets in mixture to coat both sides. Place the fillets in a large baking dish; place a lemon slice, a tomato slice, and a sprig of dill on top and then cover with lid or foil. Bake about 20 minutes.
1 Tablespoon light miso
1 1/2 Tablespoon tahini
1 Tablespoon lemon juice
3 Tablespoons water