Tomorrow is Thanksgiving in the US, and I'm struck by the lack of connection I feel between myself and the Native Americans on this holiday.
I am 1/32 Choctaw Native American, and wish I knew more about my ancestry. All I know is that my grandfather, Red Miller, was the son of Charles Miller, who was the grandson of a Native American. So I am 5 generations removed from the pure bloodline. Does this math make sense? These kinds of fractions always confuse me (even though I took more Calculus and Maths than I care to admit)
One attempt I've made to connect more with my Native American heritage is to cook more with our native foods, and to eat in a way that honors the earth. For me this means being vegan most of the time, and understanding the detrimental effect that dairy farming and meat farming of any kind has on our planet. (Watch "Cowspiracy" to learn more). You certainly don't have to do the same - but if you're curious, these vegan corn muffins are an amazing way to get started. Truthfully they are quite sweet and could easily pass as a cupcake or mini pound cake. Yum!
The Best Vegan Corn Muffins
2 cups Silk Almond Creamer (Vanilla Flavor)
2 tsp apple cider vinegar
2 cups organic, non-gmo corn flour (I like Bob's Red Mill)
1 cup organic white flour, or gluten free flour blend of your choice
2 tsp baking powder
1/2 tsp salt
1/3 cup unrefined coconut oil
1. Measure the 2 cups of almond creamer in a glass measuring cup. Add the apple cider vinegar. Stir, and set aside.
2. Mix the corn flour, white flour, baking powder, and salt in a medium bowl
3. Measure the coconut oil and melt in a small pan over the stove until just liquified (do not over heat)
4. Pour the warm coconut oil into the liquid mixture and whisk vigorously for 1 minute.
5. Pour this liquid mixture into the dry ingredients and combine well until smooth
6. Spoon the mixture into 12 lined baking cups
7. Bake at 350F for 32 minutes.
Cool before serving to allow the delicate and delicious muffins to easily pop out of the paper.
In honor of all our ancestors: the ones we are connected to through bloodlines, and the ones we are connected to through bloodshed. May we come to know them all more intimately and with more respect.
This recipe is an adaptation of Vegan Cornbread (Vegan, Dairy-Free, No Refined Sugar), by www.ppk.com and as described on www.thehealthyfamilyandhome.com. I offer my extensive gratitude to both sources for their inspiration and creativity in making the original recipe.