Corn Cakes With Texas "Caviar"
Adapted from The Ethnic Vegetarian by Angela Shelf Medearis
These delicate corn cakes and the delightful black-eyed pea relish
called Texas Caviar make for a fun and festive dinner. A full protein
when combined, the dish is vegan, spicy, and rich in antioxidants.
Combine with some steamed greens, and youll have a supper that is
filling and complete.
Texas "Caviar"
1 cup vegetable oil (editors note: use less oil for a lower fat
version)
1/4 cup red wine vinegar
2 cans (16 ounces each) black-eyed peas, rinsed and drained (or use
cooked dried beans)
1 small purple onion, peeled and chopped
1 small green bell pepper, seeded, ribs removed, and chopped
1 clove garlic, peeled and crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
Corn Cakes
1/2 cup whole wheat or all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cucream-style corn (editor's note: it is best to make this yourself
with fresh corn, and for a vegan version use soy milk instead of
dairy.)
2 green onions, trimmed and finely chopped
1 egg or egg substitute, beaten
1/4 cup vegetable oil
1/2 cup plain milk
To prepare the Texas Caviar: Place all ingredients in a container with
tight-fitting lid. Seal and shake well. Refrigerate for 2 days. Remove
and discard the garlic clove. Shake the container once per day to
blend the ingredients.
To prepare the Corn Cakes: Sift the flour, cornmeal, sugar, baking
powder, salt, and cayenne pepper into a medium bowl. Combine the corn,
green onions, egg, and 2 tablespoons of the oil together until
well-blended. Stir in the soy milk. The mixture should be the
consistency of a thick pancake batter. Add a little more milk, if
needed, to thin the mixture.
Heat the remaining 2 tablespoons oil in a heavy skillet. Working in
batches, place about 3 heaping tablespoons of the batter into the
skillet to make 1 cake. Cook for 3 to 5 minutes, or until 1 or 2
bubbles appear on top and the bottom is golden brown. Turn the cake
over and brown the other side lightly. Repeat the use of the remaining
batter.
Serves 10 - 12.
Cooking Tip: The Texas Caviar will keep in the refrigerator for 2
weeks. It also works well as a dip for tortilla chips or pita bread.
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