#182 The Case of Corn Cake Tacos

1 cup masa harina

1/2 teaspoon salt

3/4 cup hot water

1 ear fresh corn in kernels or about 1 cup

2 tablespoons olive oil

1 pack Yves Original Veggie Ground Round

1 envelope taco seasoning mix (Old El Paso is nice)

3/4 cup salsa

1 cup shredded iceberg lettuce

1 cup shredded Daiya Medium Cheddar Style Block

Preheat oven to 350ºF.

Stir together the masa harina and salt.

Gradually add the hot water, stirring until well combined.

Incorporate the corn kernels.

Cover and set aside for 10 min.

In the meantime, in an ovenproof pan, make the taco seasoning mix according to directions. Mix in the Veggie Ground Round, cover and heat in the oven.

Prepare 16 approximately 7-1/2" X 7-1/2" squares of parchment paper.

When the corn cake dough is ready, divide it in 8. With your hands, roll the dough into 8 balls. Flatten each ball to a 1/4" disk between two pieces of parchment paper.

Heat the oil to high in a non-stick pan. Peel off the parchment paper and fry the corn cakes, covered, for about 3 min. on each side until golden.

Transfer the corn cakes to two plates. Top each cake with heated, seasoned Veggie Ground Round, salsa, lettuce and shredded "Cheddar".

Serves 2.

♥ Becki

Comments

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even! enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic. Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water. When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...

Vegetarian Detective

Search This Blog