Extreme Makeover Vegan: Scallion Ciastka kukurydziane z Black-Eyed Pea Salsa Edition

For the past couple of weeks, I haven’t been able to go to the Farmer’s Market and I am going through withdrawal really bad! I am missing all the booths, all the color, all the choices, all the new and different vegetables you can’t find in a regular supermarket. Co zrobić?

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, papryka, 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. Tak i tak, you can just as easily use a thawed bag of frozen corn.

The salsa is a colorful mix of black-eyed peas, kukurydza, pomidory, zielona fasola, 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, jeśli chcesz. 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 (Oczywiście), 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 Ciastka kukurydziane z Black-Eyed Pea Salsa

For the Black-Eyed Pea Salsa

Składniki

2 Tbs. czerwony ocet winny
Skórka i sok z 1 wapno
1 clove of garlic, mielony
1 tsp. Nektar z agawy
Sól i pieprz do smaku
1-15 oz. może czarno-Eyed Peas, usunięte i wypłukane
½ cup corn kernels
½ cup red bell pepper, pokrojone w kostkę
½ cup red onion, pokrojone w kostkę
2 pomidory śliwkowe, pokrojone w kostkę
½ cup cooked green beans, w plasterkach
2 Tbs. natki pietruszki lub kolendry, chopped

Wskazówki

W misce, combine the vinegar, lime zest, sok z limonki, czosnek, agawa, sól i pieprz. Trzepaczka dobrze. Add the corn, papryka, cebula, pomidory, green beans and parsley/cilantro. Dobrze wymieszać.

Przechowywać w lodówce, aż będą gotowe do obsługi.

For the Scallion Corn Cakes

Składniki

2 Tbs. Mąka z ciecierzycy + 2 Tbs. woda
½ szklanki mąki z ciecierzycy
½ cup cornmeal
1 tsp. proszek do pieczenia
1 tsp. sól koszerna
¼ łyżeczki. czarny pieprz
1 tsp. czosnek w proszku
1 tsp. papryka
2 Tbs. odżywcze drożdże (fakultatywny)
1 Tbs. mielone siemię lniane (fakultatywny)
¾ cup almond or other non-dairy milk
3-4 szalotki, chopped, białe i zielone części
2 Tbs. natki pietruszki, chopped
1 cup corn kernels
Olej rzepakowy do smażenia
Lime slices for garnish

Wskazówki

In a cup or small bowl, mieszać 2 Tbs. of chickpea flour with 2 Tbs. of water. Mieszać w luźną pasty. To jest twój spoiwo. Odłożyć na bok.

W dużej misce wymieszać mąkę, kukurydziana, proszek do pieczenia, przyprawy, nutritional yeast and flaxseed (w przypadku korzystania z). Wymieszać suche składniki razem.

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. Korzystanie łyżkę, 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, o 3 minuty z każdej strony.

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.

Cieszyć się!

(Odwiedzone 423 czasy, 1 wizyt dzisiaj)

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