Tag Archives: vegetarian

This recipe is from my sister, Elizabeth. It's quick and a time saver for busy afternoons or nights & a great alternative to takeout or meat. So with only a minor change or 2, here is her recipe for Corn Cakes. At the bottom of the recipe, I share substitution tips to make the recipe dairy/vegan or gluten free.

Click here to watch the video on YouTube.

Corn Cakes from Elizabeth

Prep Time: 5 minutes

Cook Time: 8 minutes

About 8 corn cakes approx, 3 inches in diameter

Corn Cakes from Elizabeth

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 cup fresh corn
  • 1/4 cup chopped green onion or chives
  • 1/4 cup shredded cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 fresh black pepper
  • 1 large egg
  • 1/4 cup milk (1 extra tbsp, if mixture is a little dry)
  • 1 tbsp vegetable oil

Instructions

  1. In a bowl stir together flour, baking powder, salt, thyme & pepper.
  2. In a small bowl whisk together egg & milk.
  3. Pour over flour mixture.
  4. Add corn, onion & cheese.
  5. Mixing just until combined.
  6. Heat a large skillet over medium-high heat.
  7. Add oil.
  8. Spoon batter into skillet to make 4 cakes.
  9. Cook for about 2 minutes per side, or until golden brown, on both sides & set (not wobbly).
  10. Repeat with remaining batter.
  11. Turn down heat if corn cakes are cooking too fast or pan starts to smokes.
  12. Serve hot or at room temperature.

Notes

Use your favourite dried herb if you do not like or have thyme on hand.

Easily replace all-purpose flour with all-purpose gluten free flour. The corn cakes may be a little more delicate but they should not fall apart.

Substitute crushed chili flakes for black pepper, for a little more kick!

You can use unflavoured dairy free milk, instead of cows milk. Like almond or soy beverage.

You can use canned but drained corn, or frozen but defrosted corn.

Replace cows milk cheese, with a dairy free or nut cheese, but make sure you can shred it.

Whole egg can be replace with flax seed gel. (1 tbsp ground flax seed, mixed with 2.5 tbsp of hot water. Mix. Set aside. When cool, you should have your goopy faux whole egg. No need to strain, the fibre is good for you.

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(This post is not sponsored.)

Till next time,

Nadia

Quick Bok Choy & Mushrooms

Prep Time: 5 minutes

Cook Time: 8 minutes

2 servings

Quick Bok Choy & Mushrooms

Ingredients

  • 1 tsp coconut oil
  • 2 cloves of garlic, thinly sliced
  • 1/2 inch ginger, finely chopped
  • 6 medium mushrooms, cut into quarters
  • 4 Baby Bok Choy (approximately 2 oz each), cut in half
  • 1 tbsp mushroom soy sauce OR any variety that you like
  • 1 tsp sesame oil

Instructions

  1. Wash and cut, ginger, mushrooms and bok choy.
  2. Heat large skillet or wok, on medium-high heat.
  3. Add coconut oil, to skillet or wok.
  4. Saute ginger & garlic for about 1 minute, stirring to keep from browning too rapidly.
  5. Add mushrooms. Stirring for about 3 minutes.
  6. Add Bok Choy. Cook for about 3 more minutes, depending on how firm you like your Bok Choy.
  7. Add soy sauce & stir for 1 minute.
  8. Turn off heat & add sesame oil. Tossing to make sure all vegetables are covered.
  9. Serve & enjoy!

Notes

You can lower the sodium by using the low sodium soy sauces.

If the ginger & garlic are browning too quickly take pan off of heat & remove ginger & garlic from pan. Add back at end of cooking. If it burns start over. Burnt garlic tastes terrible and will over-power your whole dish!

Use the oil that you have or prefer.

You can peel or not peel the ginger. Just make sure to wash it well.

Use any type of mushroom that you prefer or have on hand.

You can use standard size bok choy, just cut into smaller pieces.

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Some ingredients that I use online:

Canada: Kadoya - Pure Sesame Oil

United States: Kadoya Pure Sesame Oil

Canada: Nutiva Organic Coconut Oil Virgin

United States: Nutiva Organic Virgin Coconut Oil

Canada: Conimex Ketjap Manis, sweet Indonesian Soy Sauce, Spices

United States: Conimex Ketjap Manis 500ml/ Zoete Indonesische sauce(Zoet/Sweet) soy sauce

Previous podcast: Episode 23- "Tragedy Brings Strength"

(Disclosure: From time to time, affiliate links are included in my posts/pages, meaning at no extra cost to you, a small percentage of the sale (purchased through the provided link) comes to me. I will only recommend products that I have used in the past or use currently or truly believe in. This post is not sponsored. )

Till next time,

Nadia