Vegetable Corn Cakes - 2 pts, 18g carbs, 2g fiber xp

[Guest guest]

Thanks for the recipe! It sounds yummy and I'll have to try it. Like

the fact that it is gluten free. It seems more and more people are

gluten sensitive these days.

RaChell

[Guest guest]

Same warning as the last note.

 

This one contains a teaspoon of oil that looks like it can be easily

omitted.

 

 

 

* Exported from MasterCook *

 

Vegetable Corn Cakes - 2 pts, 18g carbs, 2g fiber

 

Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One

Publishers, 2007

Serving Size : 8 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowFat (Less than 25%)

Quick Spicy

Vegan WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cornmeal

2 1/2 teaspoons baking powder

1 cup soy milk

1 tablespoon light miso

1 teaspoon canola oil

6 ounces firm tofu -- cut into 1/4-inch cubes (1 cup)

1/2 cup fresh corn kernels -- or frozen corn kernels

1/3 cup chopped red bell peppers

1 scallion -- thinly sliced

 

Combine the cornmeal and baking powder in a large mixing bowl.

 

Add the soy milk, miso, and oil to the cornmeal. Mix gently but

thoroughly so that the miso is

distributed throughout, the cornmeal is completely moistened, and no

lumps remain. Then fold in

the tofu and vegetables.

 

Heat a nonstick frying pan or griddle over medium heat.

 

Drop the batter by 1/4 cups onto the hot pan and cook for about 5

minutes on each side, or until

brown. Turn each cake just once, and do it gently to keep the delicate

cakes from breaking apart.

If you prepare the cakes in batches, wrap the cooked corn cakes in a

clean cloth napkin or dish

towel to keep them warm. If reheating is necessary, return to the pan

briefly before serving.

 

Makes 8 cakes.

 

Description:

" 2 pts "

S(Formatted by Chupa Babi):

" 12.27.07 "

Copyright:

" 2007 "

Yield:

" 8 cakes "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 111 Calories; 3g Fat (20.4%

calories from fat); 5g Protein;

18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 237mg Sodium.

Exchanges: 1 Grain(Starch);

1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : These delicate corn pancakes provide a nourishing accompaniment

that takes the place of

bread. Plan on 2 corn cakes per person. Top with pineapple salsa, salsa

cruda, or your favorite

salsa, and serve a bean entree. Note that a nonstick pan is essential

for this recipe.

 

ChupaNote: up the heat with some chopped jalapenos and red pepper

flakes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0