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.

Lentils and Calabaza – Soup/Stew

Lentils and Calabaza – Soup/Stew
(Serves 8-10) – Vegan, Gluten-Free, Soy-Free
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A few days after coming back from vacation I realized how bare my cupboards were. So I made a soup, it’s my ‘go to’ when I have minimal ingredients or leftovers. Since soup is so simple to make. On Mother’s day my mom was over my aunt’s house, so that is where I made my stop to visit. Just before leaving, my aunt gave me some Calabaza (pumpkin-like squash – tastes similar to butternut squash) that she grew in her garden. Best part was that she already had prepared it – chopped up and frozen, ready for use in freezer bags. She said that she had so many so she gave me at least 3 freezer bags worth, yay! Free food. 🙂 Since I’m not yet ready to venture out to the supermarket I see what else I can find in the pantry and fridge for soup. I’ll list the ingredients just keep in mind that its not an exact recipe since it felt like I was just dumping ingredients as I went 🙂 . This is literally all I had left; I didn’t even have an onion. The Calabaza just broke down during cooking and made the soup very creamy. If you try and make this one, you can add more water if you want more of a soupy soup. All of us really enjoyed this, as is, thick and stew like; it was very hearty. I ate it straight up just in a cup. The kids enjoyed their serving over rice. People say when life gives you lemons – make lemonade. I say when life leaves your cupboards bare – make soup. Enjoy!

Lentils and Calabaza – Soup/Stew

  • Servings: 8-10 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
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Credit: VeganRescue.com

Ingredients:
2-3 Tbsp Canola Oil (or Extra Virgin Olive Oil – I was even out of Olive Oil, sheesh)
3 Russet Potatoes, peeled & chopped
3 Carrots, peeled & chopped
3 Garlic Cloves, chopped
1 (14.5oz) Can of Petite Diced Tomatoes
2-3 Cups Calabaza
1lb dry Brown Lentils, picked thru and rinsed
10 Cups Water
Salt/Pepper/Cayenne Pepper/Celery Seed/Garlic Powder/Oregano to Taste
5-6 Lacinato Kale, stem removed/chopped

Directions:
-Heat Oil in large pot over medium-high heat. Add the Potatoes and Carrots; let them go for about 3-5 minutes. Add Garlic and continue to cook for another minute.
-Stir in Tomatoes and Calabaza (see note above – Calabaza tastes similar to a butternut squash. It’s a squash – like a pumpkin). Continue cooking for another 2-3 minutes then add Lentils and Water.
-Bring to boil. Cover then reduce heat to simmer for about 30-45 minutes until Lentils are cooked. (I cooked for 45 minutes for creamy perfection).
-Add Seasoning to Taste. Then stir in chopped Kale. I let this stand for about 10 minutes before serving. (One it would be too hot to eat right away anyway and Two it allows some heat to get thru the Kale without killing the darn thing during the cooking process. That’s why I add it last). I do the same with spinach and over veggies a lot in soup too.
(I used about 2 Tsp Celery Seed, Cayenne Pepper depends on how much heat you enjoy. Also, if you have Goya Adobo Seasoning that would probably work great here instead of individually adding Pepper, Oregano, Garlic powder etc. or even an Italian seasoning would be nice).

Mofongo (Fried Plantain Dish)

Mofongo (Fried Plantain Dish)
(Serves 4) – Vegan / Gluten-Free (using GF Panko or omit)

Vegan Mofongo with Coconut Bacon

Vegan Mofongo with Coconut Bacon

Mofongo is another classic Puerto Rican dish made with plantains and typically made with Chicharrón (Fried Pork Skins aka Pork Rinds). I’ve never had chicharrónes, so I can’t say that I know what they taste, which means I’ve never had Mofongo in its traditional form with pork. Mofongo is typically also made using a pilón (wooden mortar and pestle). Since I realize not many people may own a pilón, let alone know what it is, this recipe is made without using one. However, if you have one use it, since a pilón is made of wood over time it absorbs the flavors of the ingredients that have been prepared in it over the years (mashed garlic, olive oil etc.) this in turn will enhance the flavor of your dish. Have you ever chopped up garlic on your wood cutting board, and then washed it and it still smelled like garlic afterwards – similar concept. Since this version is already omitting the pork and not using a pilón either, I wanted to maintain the concept. You can surely just mash everything up in a bowl instead of the cutting board, however, since I took the time to make the garlic into a paste I want to be sure to incorporate all that flavor from the cutting board so I mash the plantains first on my cutting board into the garlic before transferring into a bowl to combine the remaining ingredients. I absolutely love how garlicky this recipe is.
Vegan Mofongo
Ingredients:
Tostones (Prepared using 4 Plantains)
2 Cups Coconut Bacon, see recipe
9 Garlic Cloves, mashed
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Salt
1 Cup Vegetable Broth
1/3 Cup Panko Bread Crumbs + 1 Tsp Liquid Smoke, Optional

Directions:
-Prepare Tostones – see recipe here.
-If using pilón – mash garlic, olive oil and salt then add Tostones (about 6-8 per person).
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-Without a pilón – begin by chopping garlic on cutting board, once chopped add olive oil and salt and continue mashing into a paste. Continue passing your knife in a dragging motion.
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-Divide garlic evenly on cutting board. With a potato masher begin mashing tostones into garlic (about 6-8 pieces per person).
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-Once mashed transfer to bowl and combine with remaining ingredients. I divide up evenly, for example ¼ cup broth per.
-Toast panko over medium heat in a dry pan for a couple minutes until lightly toasted, fold into mofongo mixture.

-Remove from bowl and form into a ball, serve as a side or main entrée.

Variation:
-Instead of using completed flattened tostones. Fry plantains 1-inch pieces about 7 minutes on each side and mash/incorporate from there with remaining ingredients.
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-Once all ingredients have been incorporated you can fry a second time the completed mofongo ball for a couple minutes.

Puerto Rican Tostones (Twice Fried Plantains)

Puerto Rican Tostones (Twice Fried Plantains)
(Serves 4-6 but can be easily multiplied or divided) – Vegan / Gluten-Free / Soy-Free
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Tostones are a classic Latin dish and they are so simple to make. They are twice fried plantains and can be served as a side item or as an appetizer/snack. I enjoy these straight up with salt/garlic powder but the kids enjoy them with ketchup similar to french fries. They are crunchy on the outside and soft in the middle.
Although my mother may not realize, I was a bit of a sponge growing up and have many fond memories of our food, culture and traditions. I learned a tremendous amount from her and now enjoy making and veganizing a lot of my favorite childhood dishes.

Ingredients:

4 Green Plantains (depends on serving size)
Oil for Frying – Canola/Vegetable
6-8 Cups of warm water (does not have to be an exact measurement), divided
1-2 Tsp Garlic Powder
2-4 Tsp Salt, divided
(Garlic Powder/Salt do not have to be an exact measurement in this recipe, they are used to sprinkle/toss after frying).

Directions:
-Peel plantains: cut off ends and then cut a slit lengthwise down the plantain and remove the skin.
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– Heat Oil over medium heat so its ready when it’s fry time. Oil should be about an inch from the bottom – it should come up about halfway up the plantains when they are added.
-Fill a bowl with about 4 cups of warm salted water.
-Cut into 1-inch pieces. -Add the cut pieces to the water as you go until all the plantains have been cut. This prevents oxidation while you continue to prepare. Note: Water measurement does not have to be exact it should be enough to cover.
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-Drain water and dry pieces completely before frying.
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-Fry plantains about 6 minutes total – about 3 minutes on each side, flipping halfway.
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-Remove plantains and drain on a paper towel.
-Press plantain pieces.
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You can use a tostonera (plantain press – pictured above) or mom’s tried and true way of a simple brown paper bag. Just rip off a large piece and press by hand – the bag will also absorb excess oil. Set aside once they are all flattened.
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-Re-fill bowl with warm water. Quickly dip each piece into water before dropping back in oil for 2nd fry. (Do not let them sit or soak in the water in this step, as they will get soggy). Just a quick dip before frying again will make them crispier.
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-Fry for another 1-2 minutes on each side until they are crispy and golden.
-Remove from oil, drain and sprinkle/toss in salt and garlic powder immediately. Serve warm. Enjoy!