Chunky Corn Cakes
These corn cakes go well with BBQ tempeh and veggies.
Ingredients:
- 1/4 Red Onion, chopped
- 1/3 cup corn kernels (frozen or fresh)
- 1/3 cup Whole Wheat Flour
- 1/3 cup Yellow Corn Meal
- 1 tsp Sea Salt
- 1 tsp ground Black Pepper
- 1 tsp Red Pepper Flakes
- 2 tsp evaporated Cane Juice
- 2 eggs
- 3 TB Walnut Oil
Chop the onion and put in a mixing bowl. You can add the corn kernels whole, but I chopped them for a few seconds in a food processor. Add the corn to the onions.
Beat the eggs with the walnut oil and add to the corn and onion mixture.
In a separate bowl, combine the dry ingredients. Add to the wet ingredients and stir until it is thoroughly combined. Cook like pancakes in a hot fry pan.
I served these with grilled carrots, yellow pepper, and red onion, and BBQ tempeh.
Sweet Feta Sauce
- At May 3, 2009
- By megan
- In Feta Cheese, Salad Dressing, Sauce
0
This is where a food processor comes in super handy. Throw all these ingredients in the food processor and puree until smooth and creamy. Use this sauce as a salad dressing or as any other kind of condiment for foods that go well with feta.
Ingredients:
- 2 cloves Garlic, fried in Olive Oil until golden brown
- 1/3 cup Feta Cheese
- 2 tablespoons Honey
- 1 tablespoon Olive Oil
- some fresh ground Black Pepper
- a squeeze of honey Mustard
Vegan Black and Cannellini Bean Patties
- At May 3, 2009
- By megan
- In black beans, cannellini beans, vegan, veggie patties
- 0
These patties were a spontaneous creation, and they turned out great. They are very fast and easy, and don’t have any extra ingredients like you’ll find in pre-made, frozen veggie patties.
Ingredients:
- 1 can Black Beans
- 1 can Cannellini Beans
- 3 cloves Garlic
- 1/2 Red Onion
- Sea Salt
- fresh ground Black Pepper
- Cumin
- Coriander
- Cayenne
- Veggie Broth
- Yellow Corn Meal
- Olive Oil
In a food processor, on pulse mode, combine the 2 cans of beans, onion, and garlic. Mash it up until most is mushy, but you can still see some evidence of whole beans. Transfer to a large bowl, and add some salt, pepper, 1/2 tablespoon or so of ground cumin, a pinch of ground
coriander, a little cayenne, a splash of veggie broth to moisten it (there is no egg to hold the mixture together), 1/4 cup of corn meal, and a tablespoon of olive oil. Mix this well.
Heat up a skillet as if you were making pancakes. Make golfball size balls of the bean mixture and press into patties. Pan fry on both sides until golden brown. Serve with Sweet Feta Sauce.
Salad with Spicy Tempeh
- At April 17, 2009
- By megan
- In salad, tempeh
- 0
Rather than add grilled chicken to a salad, I prefer grilled tempeh. It is much easier, tastes great, and there is no post-chicken kitchen clean-up. This salad has my Spicy Grilled Tempeh on top.
The salad is simple- mixed organic greens, a seeded tomato, grilled red pepper, and shaved carrot. That’s all I had in the house at the time. I gilled the red pepper right after grilling the tempeh, but this, of course, is optional. I dressed the lettuce, tomato, and pepper in rice vinegar, honey, soy sauce, and sesame oil to give a simple flavor to the salad. Then I shaved a carrot on top, and finally added the tempeh. Add cucumber for a cool, refreshing bite in between a mouth-full of hot, spicy tempeh.
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