This “up north” entrée is both vegetarian and dairy-free.
Servings5
Prep Time
Ingredients
4tbspolive oil, divided
1/2large organic onion, diced
1/2cuppoblano peppers, finely chopped
1tbspMinced Garlic
2 1/2cupscooked wild rice
3/4cuporganic sweet corn, thawed
1/2cupchopped pecans, toasted
1/2cupsliced organic green onions
3tbspminced organic cilantro
Batter:
1cupunbleached all-purpose flour
2/3cuprice milk
1/4cupwhole wheat pastry flour
3ouncesfirm silken tofu
1organic egg
2tspsea salt
1 1/2tspchili powder
1tspcumin
1tspbaking powder
1/4tspBlack Pepper
1/2cupchutney
Instructions
In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion; cook until softened (5 minutes). Add pepper and cook 2 minutes. Reduce heat to medium; add garlic and cook 1 minute. Transfer to medium bowl. Add rice, corn, pecans, green onion and cilantro; toss well.
In food processor, combine all batter ingredients and process until smooth. Pour over rice mixture; stir well.
In medium non-stick skillet, heat 1 tablespoon olive oil over medium heat. Drop 2 tablespoons batter into skillet. Pat gently to form a cake 3-4 inches in diameter and ½-inch thick. Repeat until skillet is full. Cook cakes slowly over medium heat until slightly dry on top and bottom is brown (2-3 minutes). Turn and cook for 1-2 minutes longer. Drain on paper towels. Repeat process for remaining ingredients, adding 1 tablespoon oil to pan for each batch of cakes. Serve with chutney.