This sounds so cool. What a great idea putting rhubarb and mint in a cornbread. And plant-based and easily made gluten free. Lori, what type of savoury or sweet dishes would it work well with?
The other night I made it with chili, not something I normally do, but it worked AND blended my winter/spring vibes! I usually keep things simple so I can enjoy the cornbread. I marinate tofu in a teriyaki or cilantro pesto sauce then bake it. Then add a side of spring veggies, asparagus, or broccoli. I already have that on the menu for Sunday! I'm so ready for spring!
This sounds so cool. What a great idea putting rhubarb and mint in a cornbread. And plant-based and easily made gluten free. Lori, what type of savoury or sweet dishes would it work well with?
The other night I made it with chili, not something I normally do, but it worked AND blended my winter/spring vibes! I usually keep things simple so I can enjoy the cornbread. I marinate tofu in a teriyaki or cilantro pesto sauce then bake it. Then add a side of spring veggies, asparagus, or broccoli. I already have that on the menu for Sunday! I'm so ready for spring!
Sounds lovely.