This recipe is from Eve at The Joy of Mindful Cooking, a wonderful site featuring recipes and information on plant-based diets.  We've eaten these cakes topped with salsa (pictured below) and applesauce and they are good either way.  Thanks Eve! 

 

• 2 cups cornmeal (Eve uses 1 & 1/2 cups regular cornmeal and 1/2 cup polenta)

• 2 tsp. salt

• 2 cups boiling water

• 4 T vegan margerine, melted

• 1 cup soy or rice milk

• 1/4 cup flax meal with 3/8 cup warm water (See Eve's Note below)

• 1 cup flour

• 12  oz. tofu (Eve uses almost a full box of Mori-Nu)

• 2/3 cup finely chopped bell pepper or zucchini

• 1 cup corn kernels

• 2 scallions, thinly sliced (optional)

 

Combine the cornmeal and salt in a large bowl. Slowly stir in the boiling water and let stand for 10 minutes.  Stir the flax meal into the warm water and let it set for a minute or two, then add it to the mixture.  Using only a few strokes, add the soymilk, melted vegan margerine and remaining ingredients.  Do not over mix.  Drop in large spoonfuls (about 1/3 cup) onto a hot oiled skillet. Fry as pancakes, turning once when dry around the edges with some bubbles in the middle.  Serve the corn cakes hot topped with applesause or salsa.  

 

Note from Eve:  The original recipe calles for 2 eggs.  Flax meal mixed with water turns into an egg white consistency and makes a good substittute, adding those healthy omega-3's to your corn cakes.  Ener-G-Egg Replacer also works well: to replace 2 eggs, use 1 T mixed with 1/4 cup water.