JALAPEÑO AND CORN FRITTERS [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
SERVES
4-6INGREDIENTS
- 3 cups frozen corn kernels, defrosted
- 1 tablespoon vegan egg replacer powder
- 2 1/2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 corn cob, kernels stripped, or an extra 1/2 cup frozen corn kernels
- 1 jalapeño, finely diced (seeds removed for a milder taste)
- 3 tablespoons corn flour (cornstarch)
- Vegetable oil, for deep-frying
- Pesto or your favorite dipping sauce
PREPARATION
- Blend the defrosted corn, vegan egg replacer powder, sugar, and baking powder in a blender until you have a smooth purée. Transfer the mixture to a bowl.
- Add the fresh or extra frozen corn kernels to the purée along with the diced jalapeño and corn flour. Gently stir to combine, then allow the mixture to sit for at least 15 minutes.
- Heat enough oil for deep-frying to 340ºF. To check the temperature of the oil, drop in a small spoonful of the batter. If it quickly rises to the surface, then you’re good to go.
- To cook the fritters, use one soup spoon to scoop up the batter, then use another soup spoon to gently push the mixture off the spoon and into the oil. Make sure there is enough room for them to move around a little in the oil.
- The fritters will rise to the surface and begin to turn a golden brown. Flip the fritters over and cook the other side until crisp and golden all over– this should take about 2 minutes.
NOTES
Recipes excerpted with permission from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books March 2017, RRP $35.00 hardcover. Smith & Daughters is an award-winning vegan restaurant in Melbourne, Australia, twice voted Time Out People’s Choice Restaurant of the Year (2016 and 2014).
https://www.amazon.com/Smith-Daughters-Cookbook-Happens-Vegan/dp/1743792077/?tag=onegrepla-20
https://www.amazon.com/Smith-Daughters-Cookbook-Happens-Vegan/dp/1743792077/?tag=onegrepla-20
These rosemary polenta fries are crispy on the outside and soft on the inside — just the way it should be! Polenta is tossed with a touch of olive oil, rosemary, and chili flakes and then topped off with garlic oil. Serve these with your favorite dipping sauce.
ROSEMARY POLENTA FRIES [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
INGREDIENTS
- 1 pack of polenta
- 2 tablespoons of light olive oil
- 1/2 teaspoon of rosemary
- 1/4 teaspoon of salt
- Pinch of pepper
- Pinch of chili flakes
- Garlic oil, to taste
PREPARATION
Preheat your oven to 425°F and place a metal cooling rack on top of a baking tray.
Slice the polenta into chips/wedges and place into a mixing bowl.
Add in the oil, rosemary, salt, pepper, and chili flakes.
Toss to coat the polenta fries.
Toss to coat the polenta fries.
Place the chips onto the rack and pop into the oven and cook for 20-25 minutes, until crispy and golden brown.
NUTRIONAL INFORMATION
Calories: | Carbs: | Fat: | Protein: | Fiber: Sugar: |
This crème brûlée recipe is a vegan twist on the classic french dessert. All you need are 7 ingredients for this rich and creamy vegan dessert. Silken tofu is so versatile and the custard-like texture is perfect for a creamy crème brûlée. This recipe could not be easier or more decadent. Enjoy the sound of the the lovely crack when your spoon breaks through the top.
TOFU CRÉME BRÛLÉE [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
INGREDIENTS
- 12 ounces silken tofu
- 1 teaspoon vanilla paste
- 2/3 cup unsweetened soy milk
- 1/2 cup granulated sugar
- 1 tablespoon corn starch
- 2 tablespoons salted vegan butter
- Pinch of turmeric
PREPARATION
- Blend the silken tofu with the vanilla paste until very smooth.
- In a small sauce pan, heat 7 tablespoons of soy milk and sugar until sugar has dissolved.
- Mix corn starch with the rest of the soy milk and whisk until well combined.
- Add the silken tofu mix to the milk, whisk until well combined, then add the corn flour milk mix.
- Cook over medium-low heat, whisking constantly to prevent lumps, until the creme thickens.
- Take off from heat and whisk in 2 tablespoons of salted vegan butter.
- Divide evenly into 2-3 ramekins, cover with plastic wrap and cool down at room temperature. Then store the ramekins for 4 hours or longer in the fridge.
- Just before serving, take the ramekins out of the fridge. Sprinkle an even layer of granulated sugar on top of a serving and torch it until the sugar starts to melt and a deep golden brown coating forms.
- Rest for a few minutes, decorate with some raspberries and then serve immediately.