#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

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

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)

#110 The Case of Poutine

" P outine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."— Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. For a vegan version, crumble vegan feta on French fries then pour vegan brown gravy over top (Bisto Instant Gravy...

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