Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Monday, January 21, 2008

Cornmeal-Carrot Skillet Cakes

This is a vegetarian recipe that I tweaked from "Vegetarian Times". You can go two ways with this savory pancake-like entree. I like to go soul-food with it and serve it with beans and sautéed kale, but Scott likes it when we go Latin with it and serve it with beans, topped with salsa and avocado. It has cornmeal, onions, and cheese, so it makes sense both ways. Your pick!

3/4 c. all-purpose flour
2 T. yellow cornmeal
1/2 t. dry mustard powder (optional)
1/4 t. salt
1/4 t. baking powder
2 carrots, grated (about 1 cup...Please use a food processor for the grating if you have one. It's exhausting doing it by hand!  Or better yet, buy pre-grated carrots.)
4 small green onions, thinly sliced

1 egg, lightly beaten
1/2 c. plant-based milk (almond, soy, rice, whatever)

Combine flour, cornmeal, mustard (if using), salt, and baking powder in a medium bowl. Add carrots, green onions, egg, and milk, and mix well.

Heat a large cast iron skillet over medium heat. (Be sure the skillet is hot before you put batter in. I tried doing otherwise, and the cakes got gummy and stuck to the skillet.) Scoop about 1 - 2 T. of batter into the pan, and spread it flat with the back of your spoon to about 3 inches in diameter. Cook cakes 2.5 - 3 minutes per side, or until golden brown. Transfer to a plate.  Repeat with remaining batter.

Serves 2 - 3.

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