Extreme Makeover Vegan: Scallion tortas de maíz con Negro-Eyed Pea Salsa Edición

Desde hace un par de semanas, No he sido capaz de ir al mercado de agricultores y estoy pasando por una abstinencia muy mal! Me estoy perdiendo todas las cabinas, todo el color, todas las opciones, todos los nuevos y diferentes verduras no se puede encontrar en un supermercado normal. Qué hacer?

It’s times like this when what’s needed is a good recipe or two that makes use of the more common produce that’s easy to find like onions, pimientos, tomatoes and scallions. A well-stocked pantry and freezer are life-savers as well. I always keep lots of frozen produce on hand. Since the fruits and veggies are frozen as soon as they are picked, they maintain all their nutrient value. And I always have cans of various beans for fast and easy cooking.

This is the time of year when corn fields are taller than basketball players and there’s plenty of fresh corn available. This recipe makes use of corn in both components. But maybe you don’t have fresh corn available. Maybe the thought of those tall corn fields makes you have “Children of the Corn” nightmares. Maybe that’s just me. De cualquier manera, you can just as easily use a thawed bag of frozen corn.

The salsa is a colorful mix of black-eyed peas, maíz, tomates, ejotes, red onion and bell peppers marinated in a tangy vinegar and lime dressing. The corn cakes are quick and easy to make. Crispy and satisfying, they are delicious served hot or cold, covered with the beautiful salsa.

You can add nutritional yeast and/or ground flaxseed to make them even healthier, si quieres. I like to add flaxseed to my dishes to add those omega-3s but I try to avoid nutritional yeast because the glutamate gives me bad headaches. Besides being Vegan (por supuesto,), this recipe is gluten-free and soy-free.

This healthy and hearty dish just proves that by keeping some basic groceries on hand, you can still make a colorful, delicious and compassionate meal that will wow your friends and family!

Scallion tortas de maíz con Negro-Eyed Pea Salsa

For the Black-Eyed Pea Salsa


2 Tbs. vinagre de vino tinto
Zest y el jugo de 1 cal
1 diente de ajo, picado
1 tsp. néctar de agave
Sal y pimienta al gusto
1-15 oz. puede guisantes de ojo negro, escurridos y enjuagados
½ taza de granos de maíz
½ cup red bell pepper, picado
½ cup red onion, picado
2 tomates ciruela, picado
½ cup cooked green beans, rebanado
2 Tbs. perejil o cilantro, chopped


En un tazón, combine the vinegar, ralladura de limón, zumo de lima, ajo, agave, sal y pimienta. Batir bien. Add the corn, pimiento, cebolla, tomates, green beans and parsley/cilantro. Mezclar bien.

Refrigere hasta que esté listo para servir.

For the Scallion Corn Cakes


2 Tbs. harina de garbanzo + 2 Tbs. agua
½ taza de harina de garbanzos
½ cup cornmeal
1 tsp. levadura en polvo
1 tsp. sal kosher
¼ cucharadita. pimienta negro
1 tsp. polvo de ajo
1 tsp. paprika
2 Tbs. levadura nutricional (opcional)
1 Tbs. linaza molida (opcional)
¾ cup almond or other non-dairy milk
3-4 cebolletas, chopped, partes blancas y verdes
2 Tbs. perejil fresco, chopped
1 taza de granos de maíz
El aceite de canola para freír
Lime slices for garnish


In a cup or small bowl, mezclar 2 Tbs. of chickpea flour with 2 Tbs. of water. Mezcle hasta formar una pasta suelta. Esta es su carpeta. Dejar de lado.

En un tazón grande, combine la harina, harina de maíz, levadura en polvo, especias, levadura nutricional y la linaza (si se utiliza). Mezcle los ingredientes secos.

Add the flour/water binder and the almond milk to the dry ingredients and mix into a batter.

Agregar la cebolla de verdeo, parsley and corn to the batter and mix well. The batter should be smooth and not too loose.

Heat about ¼” oil in a large skillet. Usando una cuchara de sopa, drop the cornmeal batter into the skillet and flatten the cakes with the back of the spoon. Do not overcrowd the skillet; work in batches. Cook until golden brown, acerca de 3 minuto en cada lado.

Drain corn cakes on a paper towel-lined plate, then move to a cooling rack so they remain crispy.

Serve the Scallion Corn Cakes with the Black-Eyed Pea Salsa and lime slices for garnish.


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