Makeover Vegan Extreme: Échalote maïs Gâteaux avec Black-Eyed Pea Salsa Édition

Pour les deux dernières semaines, Je n'ai pas pu aller au marché de l'agriculteur et je vais par le retrait vraiment mauvais! Il me manque tous les kiosques, toutes les couleurs, tous les choix, tous les nouveaux et différents légumes que vous ne pouvez pas trouver dans un supermarché ordinaire. Que faire?

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, poivrons, 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. Quoi qu'il en soit, you can just as easily use a thawed bag of frozen corn.

The salsa is a colorful mix of black-eyed peas, maïs, tomates, haricots verts, 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 vous voulez. 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 (bien sûr), 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 Corn Cakes with Black-Eyed Pea Salsa

For the Black-Eyed Pea Salsa


2 Tbs. vinaigre de vin rouge
Zeste et le jus de 1 chaux
1 clove of garlic, hachées
1 c. nectar d'agave
Sel et poivre au goût
1-15 oz. peut doliques à œil noir, égouttés et rincés
½ cup corn kernels
½ cup red bell pepper, dés
½ cup red onion, dés
2 tomates italiennes, dés
½ cup cooked green beans, tranchés
2 Tbs. persil ou de coriandre fraîche, haché


Dans un bol, combine the vinegar, lime zest, de jus de lime, ail, agave, sel et poivre. Fouetter bien. Add the corn, poivron, oignon, tomates, green beans and parsley/cilantro. Mélangez bien.

Réfrigérer jusqu'au moment de servir.

For the Scallion Corn Cakes


2 Tbs. farine de pois chiche + 2 Tbs. eau
½ tasse de farine de pois chiches
½ cup cornmeal
1 c. de poudre à pâte
1 c. sel casher
¼ c. poivre noir
1 c. la poudre d'ail
1 c. paprika
2 Tbs. levure alimentaire (optionnel)
1 Tbs. graines de lin moulues (optionnel)
¾ cup almond or other non-dairy milk
3-4 échalotes, haché, parties blanches et vertes
2 Tbs. persil frais, haché
1 cup corn kernels
L'huile de canola pour la friture
Lime slices for garnish


In a cup or small bowl, mélanger 2 Tbs. of chickpea flour with 2 Tbs. of water. Mélanger dans une pâte lâche. C'est votre classeur. Mettez de côté.

In a large bowl combine the flour, semoule de maïs, de poudre à pâte, épices, levure alimentaire et les graines de lin (si l'on utilise). Mélanger les ingrédients secs ensemble.

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

Add the scallions, 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. En utilisant une cuillère à soupe, 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, sur 3 minutes de chaque côté.

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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