|
Modified from a recipe in Low-fat Vegetarian Cookbook:
Recipes for Healthy Eating by Sunset Books
Black Bean Salsa:
- 1
can (15 ounce) black soybeans (by
Eden Foods) or use black beans (drained
and rinsed)
- 1
cup finely chopped celery
- 1/3
cup feta cheese, crumbled
- 3
Tbsp. lime juice
- 1
large tomato - diced into small pieces
- 1/2
cup chopped fresh parsley (or cilantro if you
prefer a bit more kick)
- 6
green onions, chopped both white and green parts
- 2
teaspoons honey
- 1/4
teaspoon crushed red pepper flakes
Mix all these
ingredients in a bowl, cover, and set aside
Corn Pancakes:
- 1
teaspoon canola oil
- 2
cups frozen corn kernels, thawed and drained
- 1
large egg (I use Eggland's Best)
- 1/3
cup red bell pepper, chopped small
- 1/3
cup plain soymilk
- 3
Tbsp. cornmeal (look for a brand that is high in fiber, i.e.,
uses the whole kernel)
- 1/3
cup whole wheat flour
- 1-1/2
teaspoon each of sugar and baking powder.
Directions:
-
Mix
wet ingredients in a medium bowl. Mix dry ingredients
in a small bowl.
-
Then
add dry ingredients to wet ingredients, stirring just
until ingredients are evenly moistened.
-
Cook
in portions that are ~1/4 cup in a skillet that is non-stick
or lightly oiled with a non-stick spray or canola oil.
Cook 1-2 minutes per side, until lightly browned. Keep
warm in an oven until all are ready to serve.
Serves
4. I served the Corn Pancakes topped with a generous scoop of
the Black Bean Salsa, a little regular tomato salsa on the side,
fresh steamed broccoli, and fresh pineapple. My husband declared
this recipe *a winner*. Those are the only ones that get posted
on my web site.
|