Corn Fritters with Mayoketchup Sauce

Corn Fritters with Mayoketchup Sauce
(Serves 4-6) – Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)
Vegan Corn Fritters with Mayoketchup
The kids are visiting family this week. They love to squeeze in a few weeks in the summer visiting family but then we are left missing them. 😦 Typically when it is just Seth and I, we can very quickly fall into the routine of rice and beans for dinner…every day! Just as we are creatures of habit…I made a bag of Black Eyed Peas and a pot of brown rice. I prepared corn fritters to add with the rice and beans.
Originally I wanted to make and share this recipe last week on National Corn Fritter day (07/16). I missed it so I’ll share it today – National Junk Food Day, I don’t quite count this as junk food…although it is fried.
These Corn Fritters are fluffy, slightly sweet and scrumptious. While thinking of a sauce to pair with the fritters I had a nostalgic moment. Mommy frequently made Sorullos (Sorullitos) [I’ll share this recipe one day soon] when we were kids – these are basically a Puerto Rican style corn fritter sticks made from corn meal – typically an appetizer or side and ALWAYS served with Mayoketchup (which is exactly what it sounds like, lol). Please try this tasty treat. Enjoy!
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Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.
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-Add Soymilk and thawed Corn, stir to combine.
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-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
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-Cook until golden – about 5-6 minutes, flipping halfway through cooking.
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-Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional
-Stir together all ingredients to combine. Refrigerate any unused sauce.
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Vegan Corn Fritters with Mayoketchup

  • Servings: 4-6 ~ Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)
  • Difficulty: Easy
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Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.
-Add Soymilk and thawed Corn, stir to combine.
-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
-Cook until golden – about 5-6 minutes, flipping halfway through cooking. Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional

-Stir together all ingredients to combine. Refrigerate any unused sauce.

Raw Fennel & Grapefruit Almond Salad

Fennel & Grapefruit Almond Salad
(Serves 2) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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Need a Quick Salad for Two?… This salad is very refreshing and crisp. It can be eaten as a side salad for dinner or perfect for lunch too. Crazy this little salad filled me up last night, but I did leave room for a piece of strawberry/peach cheesecake. 🙂 The fennel [fennel may be an acquired taste for some, you’ve been warned, lol] is crunchy and the licorice flavor of the fennel goes well with the slightly sweet slightly bitter grapefruit. The parsley adds a nice freshness and I love the almonds in this salad which add another layer of texture and sweetness…Mmm, creamy raw almonds. Enjoy!
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Yummy in my tummy!
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Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Raw Agave Nectar
1 Fennel Bulb, sliced thin (abt 1/8 if using a mandolin)
1/4 of a Red Onion, sliced thin
¼ Tsp Celery Seed, optional
1 Serving of Raw Almonds (abt 25 almonds), chopped
1 Grapefruit, peeled/segmented – cut slices in thirds or half
1 Handful Fresh Parsley, chopped

Directions:
-In a large bowl whisk together Olive Oil, Vinegar and Agave. Add remaining ingredients and toss to coat. I just let the salad sit for 10 mins. or so for the flavors to combine. That’s all to it.. oh and be sure to rinse your fennel after slicing. I rinse them in my colander similar to leeks.  🙂 Enjoy!

Slicing Grapefruit:
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Toss together to combine:
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Fennel 🙂
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Raw Pineapple Coconut Cheesecake

Raw Pineapple Coconut Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar

Crust:

1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar

Directions:
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.
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-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
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-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.

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Rocky Road Brownies (Vegan)

Happy 4th of July!
Rocky Road Brownies are Dandy!
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Another kind of Brownie. 🙂  People seem to like my Brownie with Salted Caramel recipe so I’m sharing another kind of brownie for you guys. This recipe is more cake-like but holds up the toppings well. I prepared this in an 11×7 brownie pan to make these so the brownies will fluff up. If you use a different pan size just watch your timing. I say this because I make this brownie recipe also without the toppings in a larger pan and it bakes for 30 minutes. However, the Rocky Road way needs to bake a little longer (maybe it’s the chocolate chip topping). I made these for work today, someone in the office decided we should all bring some food in since we’re all blessed to be working the day before a holiday [please feel the sarcasm]. So I made these and my always coveted Carrot Cake…oh I made Peanut Butter Balls too. Can you tell I like to cook/bake yet? This recipe uses Dandies Vegan Marshmallows – and people thought vegans couldn’t eat marshmallows ever again… I love this particular brownie recipe with them because the brownie base is not over sweet so it can use the added toppings. Dandies are dandy – Cruelty-Free, Non-GMO, Gelatin-Free and Gluten-Free. Enjoy!
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Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk (as I always say) and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
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-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
                                                             Brownies!!!
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-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
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-Add crushed Sandwich cookies, walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!
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Rocky Road Brownies

  • Servings: 12
  • Difficulty: easy
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Credit: https://veganrescue.com/

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet)
Toppings:
7 Dandies (Vegan Marshmallows)
1/3 Cup Walnuts, chopped
1/3 Cup Chopped Sandwich Cookies (like an Oreo), chopped/crushed

(The earth balance is optional here, I’ve made them with and without, I like it with the E.B. because it adds a little buttery touch)

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. Now ditch the whisk and incorporate wet ingredients mix with a spoon until combined. (At this point if you’re not making Rocky Road – you can just add chocolate chips into the batter directly). For Rocky Road – add chocolate chips on top.
-Bake at 350-degrees for 40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).
-Chop Dandies into quarters and then those pieces in half. Shoot for bite-size pieces.
(Tip: Wipe the knife blade with additional Canola oil –since it’s already out – so the blade cuts clean thru…it can get a bit sticky).
-Add crushed Sandwich cookies, Walnuts and top with Dandies and bake for an additional 10 minutes ‘marshmallows’ should just get that golden color a bit. Enjoy!

Homemade Pizza Sauce – Vegan Pizza with Daiya Cheese!

Homemade Pizza Sauce – Vegan Pizza with Daiya Cheese!

(Sauce: Enough for 2 Pizzas) – Vegan, Dairy-Free, Soy-Free, Gluten-Free
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Who doesn’t love yummy pizza?! I love making pizza at home it is definitely the preferred kind – homemade pizza. It is one of the most kid-friendly foods I know. Making pizza at home gives me an opportunity to use my kitchen gadgets too! I make my Pizza Dough in my bread maker and then bake up the pizza in my pizza maker. My family knows how much I enjoy cooking so typically my gifts (Birthday, Christmas etc.) include kitchen gadgets. I’ve included a recipe here for my pizza sauce. The Pizza made today, pictured, includes: Homemade Pizza Dough & Sauce, Fresh Broccoli, Chopped Spinach and Daiya Cheese. I also season the pizza after adding the toppings with Italian Seasoning and Salt/Pepper. Enjoy!

Homemade Pizza Sauce

  • Servings: Sauce for 2 Pizza
  • Difficulty: easy
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Credit: VeganRescue.com
Ingredients: 

3 Tbsp Extra Virgin Olive Oil
1 White Onion, chopped
2 Garlic Cloves, chopped
¼ Tsp Crushed Red Pepper Flakes
½ Tsp Fresh Ground Pepper
2 Cups Crushed Tomatoes
2 Tbsp Sugar
½ Tbsp Italian Seasoning
2 Tbsp Tomato Paste
Salt to taste, if needed
Handful of Fresh Basil

Directions:
-Heat Olive oil in sauté pan and add onions. Sauté until translucent about 3-5 minutes.
-Add Crushed Red Pepper flakes and Garlic and heat through for another minute. Add Tomato Paste / Crushed tomatoes and remaining seasoning then heat to bubble. Reduce and simmer for about 10-15 minutes.
-Stir in chopped Fresh Basil in the end before adding to pizza. Enjoy!