Friday, April 22, 2011

Raw Vegan Comfort Food: Corn Cakes --- and Holiday Weekend foods

Happy Earth Day!
Many times I've thought about recreating something similar to my Mom's deep fried Corn Cake - a favorite childhood food-memory of mine. Warm, soft batter, slightly crispy on the outside, and bursting with corn goodness. My affair with starch will always be somewhat of a love/hate relationship, but as long as I can find convincing substitutes (preferably non deep fried) for my starchy comfort food cravings I'll be content! 
This recipe for me is truly a taste of home. Fittingly enough I'll be surrounded by family this weekend, celebrating the holidays and bringing these delicious cakes along with me (and a few others noted at the end of this post). 
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A Note about this Recipe:
These Corn Cakes are very simple - only 5 main ingredients! However, if you want to add additional flavor you can do so in the form of dried spices. I do not recommend adding additional wet ingredients to the batter because it may alter the drying/warming time. See the end of the recipe for spice/flavor recommendations, and as always pay close attention to every bit of this recipe, there's important information all throughout.
AtV Corn Cakes
This recipe makes roughly Ten small Cakes. 
2 heaping Tbsp each: Dimensions: 3x3 circle, less than half an inch in thickness.
1/2 c Cashews (dry and unsoaked)
4 Tbsp Golden Flaxseed meal
1/2 tsp Paprika
In your Food Processor puree all of the above until evenly ground like so:
Add to your ground Cashews/Flax mixture (into your food processor):
1 & 1/2 c Corn Kernels (you can use frozen if you don't have fresh on hand)
1 Tbsp and 1 tsp Lemon Juice
Salt & Pepper to taste
Puree all of the above together for roughly 30 seconds. Do not over puree - otherwise the Cashews will quickly thicken and create a very dense "nut-butter" like batter. Your finished mixture will be fairly sticky, and will look like this:
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Spice up your Corn Cakes! 
I recommend adding one (or maybe more) of the following spices if your looking for more depth of flavor:
--- 1/2 tsp dried Dillweed
--- Cayenne Pepper (to taste)
--- 1/2 tsp Garlic Granules or Garlic Powder
--- 1/2 tsp dried Parsley
--- 1 tsp Taco Seasoning
--- Swap out the Lemon Juice for Lime juice instead
Warming Methods:
Dehydrator Method: Dehydrate your Cakes for roughly 3 and a half hours, flipping them over - you'll know they're ready to flip over because they won't stick to your Parchment paper (or non stick dehydrating sheet). Dehydrate them for another 1 hour until they are dry on the outside but still slightly tender in the center = 4 to 6 hours total dehydrating time.
Oven Method: On a parchmend lined baking sheet place your Cakes into your oven set at it's lowest heat, leaving the oven door cracked open at least 6 inches. Leave your Cakes in the oven for 2 hours, checking them periodically. When your Cakes are dry and and do not stick to the Parchment paper they are ready to be flipped. Leave them in the oven for 1 more hour until they are dry on the outside but still slightly tender in the center = 3 to 5 hours total oven time.
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Your finished Corn Cake should look like this...
I recommend heating/warming your Corn Cakes for 10 minutes or so before eating them - this will dry/firm them up as they will soften and become a little moist when chilled//stored in your fridge. 
These are SO freaking GOOD!
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Want to know what else (in addition to the Corn cakes from this post) I'll be bringing along with me for my Holiday festivities this weekend?
For starters I'm gonna make a mega big Salad...
Contrary to the above photo, my salad this weekend will most likely only have greens - and lots of them!
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Rustic Pea Salad - served atop Pea Shoots
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Deviled Eggless Salad - served atop yellow crook-neck rounds (to mimic real Deviled Eggs)
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Fresh Strawberries with the Chocolate Yogurt dip from this recipe
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Do you have a favorite childhood food? Something your Mom, Dad, Aunt, Uncle or Grandparent used to make you

Wishing you all a wonderful weekend full of tasty food!
xoxo,

5 comments:

  1. These look great. I will have to try them.

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  2. Oh man you are killing me here!! I am on day two of a short 3-day juice fast.
    Love your recipe for the corn cakes. I will try them in the near future!!
    Have a wonderful Easter.
    Peace and Raw Health,
    Elizabeth

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  3. Happy weekend! I'm blogging about you! :)

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  4. Mmm, I think that some chive in the corncakes would be lovely as well.

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