Guest guest Posted November 22, 2000 Report Share Posted November 22, 2000 * Exported from MasterCook Mac * Corn " Oysters " Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p48 Serving Size : 6 Preparation Time :0:00 Categories : Breads Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1/3 cup soy milk - egg replacer to equal 1 egg 2 cups corn kernels safflower or olive oil -- as needed Combine the flour, baking powder, salt, soymilk, and egg replacer in a blender or food processor. Blend until just smooth. Pour in a bowl and add the corn. Generously cover the bottom of a skillet with oil, and heat on the stovetop. When hot, add a tablespoon of batter one at a time. Cook until golden brown on the bottom, about 2 to 3 minutes. Brown the other side. Remove from the skillet and keep warm until all the 'oysters " are done. - - - - - - - - - - - - - - - - - - Per serving: 103 Calories; less than one gram Fat (4% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 227mg Sodium Food Exchanges: 1 1/2 Starch/Bread NOTES : These are a good side dish with just about anything. I like to top off a salad with 2 or 3 of these " oysters " . They are delicious! _____ * Exported from MasterCook Mac * Hash Browns Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p49 Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Vegan Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes -- to 5 - leftover boiled or baked potatoes - work well olive oil 1/2 onion -- finely chopped - to 1 onion 1 clove garlic -- smashed and chopped plenty of salt and pepper Also in Heart of the Home, Ann Jackson (1995) Boil the potatoes whole and let cool, at least enough to handle. Chop into cubes, then cover the bottom of a cast-iron skillet with oil. Heat the oil and add the chopped onion. Let cook a few minutes, then add the potatoes. This is the secret: Don't pile too many potatoes in the skillet, just make 2 pans at once; they will taste better. Salt and pepper generously and cook over medium heat. Turn with a spatula after cooking 5 minutes or so. The bottoms should be brown and crispy. Let the other side cook until they are done the way you like them. Drizzle on a little more oil if you need to. For a fancier dish, add a few chopped mushrooms and half a chopped green pepper when adding the onion. I almost forgot, a little sage or paprika sprinkled over the top when cooking is really yummy. - - - - - - - - - - - - - - - - - - Per serving: 291 Calories; less than one gram Fat (1% calories from fat); 8g Protein; 66g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 4 1/2 Starch/Bread; 1/2 Vegetable NOTES : Why do hash browns always taste better at some greasy spoon 100 miles from nowhere? Some meals are not complete without a side of potatoes. Come to think of it, I make whole meals of just fried potatoes. If I am ever making potatoes for anything, I make a lot because I know I an use any leftovers for hash browns. This is the way I do it. You'll need: _____ Quote Link to comment Share on other sites More sharing options...
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