Corn Cakes With Texas "Caviar"
Adapted from The Ethnic Vegetarian by Angela Shelf Medearis (Rodale, 2004).
These delicate corn cakes and the delightful black-eyed pea relish called Texas Caviar make for a fun and festive dinner. A full protein when combined, the dish is vegan, spicy, and rich in antioxidants. Combine with some steamed greens, and you’ll have a supper that is filling and complete.
SIMPLE SOLUTION:
Texas "Caviar"1 cup vegetable oil (editor’s note: use less oil for a lower fat version)
1/4 cup red wine vinegar
2 cans (16 ounces each) black-eyed peas, rinsed and drained (or use cooked dried beans)
1 small purple onion, peeled and chopped
1 small green bell pepper, seeded, ribs removed, and chopped
1 clove garlic, peeled and crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
Corn Cakes
1/2 cup whole wheat or all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup vegan cream-style corn (editor's note: it is best to make this yourself with fresh corn, and for a vegan version use soy milk instead of dairy.)
2 green onions, trimmed and finely chopped
1 egg or egg substitute, beaten
1/4 cup vegetable oil
1/2 cup plain soy milk
To prepare the Texas Caviar: Place all ingredients in a container with tight-fitting lid. Seal and shake well. Refrigerate for 2 days. Remove and discard the garlic clove. Shake the container once per day to blend the ingredients.
To prepare the Corn Cakes: Sift the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper into a medium bowl. Combine the corn, green onions, egg, and 2 tablespoons of the oil together until well-blended. Stir in the soy milk. The mixture should be the consistency of a thick pancake batter. Add a little more milk, if needed, to thin the mixture.
Heat the remaining 2 tablespoons oil in a heavy skillet. Working in batches, place about 3 heaping tablespoons of the batter into the skillet to make 1 cake. Cook for 3 to 5 minutes, or until 1 or 2 bubbles appear on top and the bottom is golden brown. Turn the cake over and brown the other side lightly. Repeat the use of the remaining batter.
Serves 10 - 12.
Cooking Tip: The Texas Caviar will keep in the refrigerator for 2 weeks. It also works well as a dip for tortilla chips or pita bread.
These delicate corn cakes and the delightful black-eyed pea relish called Texas Caviar make for a fun and festive dinner. A full protein when combined, the dish is vegan, spicy, and rich in antioxidants. Combine with some steamed greens, and you’ll have a supper that is filling and complete.
SIMPLE SOLUTION:
Texas "Caviar"1 cup vegetable oil (editor’s note: use less oil for a lower fat version)
1/4 cup red wine vinegar
2 cans (16 ounces each) black-eyed peas, rinsed and drained (or use cooked dried beans)
1 small purple onion, peeled and chopped
1 small green bell pepper, seeded, ribs removed, and chopped
1 clove garlic, peeled and crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
Corn Cakes
1/2 cup whole wheat or all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup vegan cream-style corn (editor's note: it is best to make this yourself with fresh corn, and for a vegan version use soy milk instead of dairy.)
2 green onions, trimmed and finely chopped
1 egg or egg substitute, beaten
1/4 cup vegetable oil
1/2 cup plain soy milk
To prepare the Texas Caviar: Place all ingredients in a container with tight-fitting lid. Seal and shake well. Refrigerate for 2 days. Remove and discard the garlic clove. Shake the container once per day to blend the ingredients.
To prepare the Corn Cakes: Sift the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper into a medium bowl. Combine the corn, green onions, egg, and 2 tablespoons of the oil together until well-blended. Stir in the soy milk. The mixture should be the consistency of a thick pancake batter. Add a little more milk, if needed, to thin the mixture.
Heat the remaining 2 tablespoons oil in a heavy skillet. Working in batches, place about 3 heaping tablespoons of the batter into the skillet to make 1 cake. Cook for 3 to 5 minutes, or until 1 or 2 bubbles appear on top and the bottom is golden brown. Turn the cake over and brown the other side lightly. Repeat the use of the remaining batter.
Serves 10 - 12.
Cooking Tip: The Texas Caviar will keep in the refrigerator for 2 weeks. It also works well as a dip for tortilla chips or pita bread.
posted by Lisa | 2:27 PM
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