Skip to main content

Baked Hush Puppies

I haven't had a hush puppy in years; mainly because they almost always have buttermilk in them and because I don't live in the south anymore. When you grow up on southern food, it's hard not to be disappointed when try non-southern replicas of your childhood flavors.

My grammy used to take me to this restaurant in Birmingham, Alabama on the regular called, Seafood World. We would get one order of hushpuppies (probably 50-60 mounded in one of those red plastic bins, lined with red and white checkered paper) and Grammy would make her secret sauce for us to dip them in (which was just equal parts tarter and cocktail sauce mixed together). We'd talk and bond for about an hour while feasting on those hushpuppies.

And today when I bit into my first hush puppy in who-can-remember-how-long I was taken back to my formative, grammar school age years with my grammy. I couldn't help but smile and feel her presence within my soul. A woman loved and missed greatly by her granddaughter. A woman who would be proud to know that the taste of hush puppies warms my heart because of her.

Normally, hush puppies are deep fried. The word on the ole southern block was that back in the day when households would have fish frys, they'd fry up the extra batter and throw it to the dogs to keep them quiet, "we ain't fixin' to the feed the whole neighborhood," and thus hush puppies were discovered.

Now fast forward to a vegan standing in her bare kitchen with little-to-no food and a hungry family. Hush puppies sound good; she loves deep fried foods, being southern and all, but tries her damnedest to stay away from them. Veganized and baked, instead of fried, she feels confident that if her grammy were here today, they'd be feasting and bonding.

2/3 c cornmeal
1/3 c rice flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp red pepper flakes
1 small onion, finely chopped
1/3 c nut milk
2 flax eggs
2 tbsp oil

  1. Preheat that oven to 450, grease up a pan, and grab two medium sized bowls.
  2. In one bowl, mix together the cornmeal, flour, baking powder, salt and red pepper flakes.
    In the other, beat together your onion, milk, "eggs" and oil. 
  3. Combine your two bowls into one but make sure you don't over stir that shit.
  4. Use a tablespoon to make 24 balls and drop them on your pan. Bake for about 10 minutes. Eat in less than 2 minutes. Start another batch.


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…