You are here
Hearty Vegetable Corn Cakes
Eve made this up by combining two old recipes, long since lost.
This simple supper is a family favorite. When our son was little I left out the scallions and topped them with applesauce. When his tastes matured we added back the scallions. We kept the applesauce but also added salsa, which allows each of us to come up with our own combination of cool and hot depending on the mood of the moment.
470 ml 2 c. cornmeal (I use 1 & 1/2 c. regular and 1/2 c. polenta)
10 ml2 tsp. salt
470 ml2 c. boiling water
59 ml4 T. vegan butter, melted
240 ml1 c. soymilk or rice milk
59 ml1/4 c. flax meal in 3/8 c. warm water*
240 ml1 c. flour
15 ml1 T. baking powder
340 g12 oz. tofu, diced (I use Mori-Nu)
160 ml2/3 c. chopped bell pepper or zucchini
240 ml1 c. corn kernels
2 scallions, thinly sliced (optional)
applesauce
salsa
Combine the cornmeal and salt in a large bowl. Slowly stir in the boiling water and let stand 10 minutes. Stir the flax meal into the warm water and let it set for a minute or two, then add this mixture ,the soymilk and the melted vegan butter to the cornmeal mixture. Stir in the remaining ingredients with a few swift strokes. Drop in large spoonfuls (about 1/3 c.) onto a hot, oiled skillet (360 degrees). Fry as pancakes, turning once when dry around the edges with some bubbles in the middle. Serve the cakes hot and top with applesauce and/or salsa.
The original recipe called for 2 eggs. Flax meal mixed with water turns to an egg white consistency and makes a good substitute, adding those healthy omega-3s to your corn cakes. Ener-G Egg Replacer also works: to replace 2 eggs, use 1 T. in 1/4 c. water.