Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Inspired by a New York restaurant, this macrobiotic cornbread is unlike anything you've had. It's made from a combination of oats, cornmeal, polenta, rice, and whole corn kernels and sweetened with all-natural apple juice. This cornbread is wonderful with or without the umami tahini-miso spread!

Macrobiotic Cornbread With Tahini-Miso Spread [Vegan, Gluten-Free]







For the Wet Ingredients:

  • 1/2 teaspoon sea salt
  • 2 cups apple juice
  • 3 tablespoons safflower oil

For the Dry Ingredients:

  • 1 cup rolled oats
  • 1/3 cup polenta
  • 1 cup cornmeal

For the Rest:

  • 2 tablespoons toasted sesame seeds
  • 1/2 cup fresh or frozen organic corn
  • 3 cups cooked rice

For the Tahini-Miso Spread:

  • 1 1/3 cups tahini
  • 1/3 cup sweet miso (white or chickpea miso)


  1. Preheat oven to 350°F. Oil or place a parchment paper on an 8x5x3-inch loaf pan or 8×8-inch square baking pan. Sprinkle sesame seeds evenly on the bottom of the pan.
  2. In a mixing bowl, mix wet ingredients until well blended.
  3. Place dry ingredients in a large mixing bowl, pour the wet mixture on top, and stir together.
  4. Add corn and cooked rice, and stir everything well.
  5. Pour mixture into the prepared baking pan. Bake for 40–45 minutes or until firm and the color turns golden.
  6. Meanwhile, make tahini-miso spread by blending tahini and sweet miso in a food processor.
  7. Add 1/2 cup of water little by little until texture becomes smooth.
  8. Serve sliced cornbread with spread over the bread or served on the side.


From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).





Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the profound effects food, environment, activities, and attitude can have on your physical and emotional health. Drawing upon traditional and contemporary cuisines from around the globe, The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness shows you how to prepare delicious, satisfying meals that nourish your body and mind.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Oil-Free Instant Pot Paella [Vegan]

Tomato Herbed Spelt Bread [Vegan]

Tomato Herbed Spelt Bread

Spicy Sweetcorn and Onion Fritters [Vegan, Gluten-Free]

Spicy Sweetcorn and Onion Fritters b

Peanut Butter Cup Chocolate Fudge Brownie Cake [Vegan, Gluten-Free]

Peanut Butter Cup Chocolate Fudge Brownie Birthday Cake

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Macrobiotic Cornbread With Tahini-Miso Spread [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×