Makeover Vegan extrema: Cebolinha Bolos de milho com Black-Eyed Pea Salsa Edição

Para o último par de semanas, Eu não tenho sido capaz de ir ao mercado do fazendeiro e estou passando por retirada muito ruim! Eu estou sentindo falta de todos os estandes, toda a cor, todas as escolhas, todas as novas e diferentes vegetais que você não pode encontrar em um supermercado normal. O que fazer?

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, pimentões, 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 qualquer maneira, you can just as easily use a thawed bag of frozen corn.

The salsa is a colorful mix of black-eyed peas, milho, tomates, vagens, 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, se você quiser. 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 (claro), 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. vinagre de vinho tinto
Zest e suco de 1 cal
1 dente de alho, picado
1 TSP. néctar de agave
Sal e pimenta a gosto
1-15 oz. pode feijão-fradinho, escorrido e enxaguado
½ xícara de milho kernels
½ cup red bell pepper, em cubos
½ cup red onion, em cubos
2 tomates, em cubos
½ cup cooked green beans, fatiado
2 Tbs. salsinha ou coentro, chopped


Em uma tigela, combine the vinegar, lime zest, suco de lima, alho, agave, sal e pimenta. Bata bem. Add the corn, pimentão, cebola, tomates, green beans and parsley/cilantro. Misture bem.

Leve à geladeira até a hora de servir.

For the Scallion Corn Cakes


2 Tbs. farinha de grão de bico + 2 Tbs. água
½ xícara de farinha de grão de bico
½ cup cornmeal
1 TSP. fermento em pó
1 TSP. sal kosher
¼ colher de chá. pimenta preta
1 TSP. alho em pó
1 TSP. páprica
2 Tbs. levedura nutricional (opcional)
1 Tbs. semente de linhaça moída (opcional)
¾ cup almond or other non-dairy milk
3-4 cebolinha, chopped, peças brancas e verdes
2 Tbs. salsa fresca, chopped
1 grãos de milho copo
O óleo de canola para fritar
Lime slices for garnish


In a cup or small bowl, misturar 2 Tbs. of chickpea flour with 2 Tbs. of water. Misture até formar uma pasta solta. Este é o seu fichário. Pôr de lado.

Em uma tigela grande misture a farinha, fubá, fermento em pó, temperos, levedura nutricional e linhaça (se estiver usando). Misturar os ingredientes secos juntos.

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. Usando uma colher 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, sobre 3 minutos de 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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