Estrema Vegan Makeover: Scalogno Torte di mais con Black-Eyed Pea Salsa Edition

Per gli ultimi due settimane, Non sono stato in grado di andare al mercato dell'agricoltore e sto passando attraverso il ritiro davvero male! Mi manca tutte le cabine, tutto il colore, tutte le scelte, tutte le nuove e diverse verdure non si può trovare in un supermercato normale. Cosa fare?

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, peperoni, 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. In entrambi i casi, you can just as easily use a thawed bag of frozen corn.

The salsa is a colorful mix of black-eyed peas, mais, pomodori, fagiolini, 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 si desidera. 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 (naturalmente), 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. aceto di vino rosso
Scorza e il succo di 1 calce
1 uno spicchio d'aglio, tritato
1 cucchiaino. nettare di agave
Sale e pepe qb
1-15 oz. può piselli dagli occhi neri, scolati e sciacquati
½ cup corn kernels
½ cup red bell pepper, tagliato a dadini
½ cup red onion, tagliato a dadini
2 pelati, tagliato a dadini
½ cup cooked green beans, affettato
2 Tbs. prezzemolo fresco o coriandolo, chopped


In una ciotola, combine the vinegar, scorza di lime, succo di lime, aglio, agave, sale e pepe. Sbattere bene. Add the corn, peperone, cipolla, pomodori, green beans and parsley/cilantro. Mescolare bene.

Mettete in frigorifero fino al momento di servire.

For the Scallion Corn Cakes


2 Tbs. farina di ceci + 2 Tbs. acqua
½ tazza di farina di ceci
½ cup cornmeal
1 cucchiaino. lievito in polvere
1 cucchiaino. sale kosher
¼ cucchiaino. pepe nero
1 cucchiaino. aglio in polvere
1 cucchiaino. paprika
2 Tbs. lievito alimentare (opzionale)
1 Tbs. semi di lino macinati (opzionale)
¾ cup almond or other non-dairy milk
3-4 scalogno, chopped, parti bianche e verdi
2 Tbs. prezzemolo fresco, chopped
1 tazza di chicchi di mais
Olio di colza per friggere
Lime slices for garnish


In a cup or small bowl, mescolare 2 Tbs. of chickpea flour with 2 Tbs. of water. Mescolare in una pasta sciolto. Questa è la tua legante. Mettere da parte.

In a large bowl combine the flour, farina di mais, lievito in polvere, spezie, lievito alimentare e semi di lino (se si utilizza). Mescolare gli ingredienti secchi insieme.

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 un cucchiaio, 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, circa 3 minuti per ogni lato.

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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