highly prized, but there are other kinds that intrigue us, like pecan truffles, which grow in pecan orchards!
FOR YOUR PARTS Chickpeas have a lesser-known trace mineral in them with a cute long name, molybdenum. Our bods need this to detoxify sulfites, which are a preservative and not good for us! Other foods have molybdenum too, such as lentils, peanuts and peas.3
Corn Cakes with a Smoky Paprika Sauce (gf)
These light and crispy corn cakes are perfect either as an appie or side dish for any meal. The paprika sauce is really incredible on top, and you can also use it as a dip for veggies, or even as a salad dressing.
Yields 8-10 cakes
Corn Cake Ingredients
1 tablespoon egg replacer, dry
1 cup chickpea (garbanzo bean) flour
½ teaspoon non-aluminum baking powder
½ teaspoon sea salt
¼ teaspoon finely ground black pepper
¼ teaspoon turmeric
½ teaspoon dried thyme
½ teaspoon barbecue spice
⅔ cup unsweetened almond or soymilk
2 teaspoons neutral tasting high-heat oil, plus 1 tablespoon for pan
2 teaspoons fresh lemon juice
2 teaspoons agave nectar
1 cup corn kernels (frozen, or kernels from 2 ears fresh corn)
Smoky Paprika Sauce Ingredients
⅔ cup vegan mayonnaise
1-2 tablespoons unsweetened almond or soymilk
2 teaspoons brown rice syrup
1 tablespoon fresh lemon juice
½ teaspoon smoky paprika
¼ teaspoon sea salt
¼ teaspoon finely ground black pepper
Directions
In a large bowl, whisk egg replacer, chickpea flour, baking powder, sea salt, black pepper, turmeric, thyme, barbecue spice, almond or soymilk, 2 teaspoons oil, lemon juice and agave. Add corn kernels and stir to coat.
Heat a large sauté pan and add remaining oil. Carefully spoon 1 tablespoon at a time of corn cake mixture into oiled pan, keeping a slight separation between cakes. Cook over medium heat until slightly browned, for about 2 minutes or until bubbles appear in top of each cake. Flip and cook corn cakes for an additional minute.
If not using cakes right away, set aside on a greased cookie sheet and reheat in a 375°F oven for about 7-10 minutes.
For the sauce: Combine mayonnaise, almond or soymilk, brown rice syrup, lemon juice, paprika, sea salt and black pepper in a bowl and whisk. To allow flavors to develop, refrigerate for about 30 minutes before serving.
The Sporkie Scoop
FOR YOUR SMARTS Paprika is made by grinding dried chili pepper pods, and when the peppers are smoked for days, you get the rich taste of smoky paprika. Hungarian paprika is very popular because it is considered the finest available.
FOR YOUR PARTS Corn contains lutein, a carotenoid (meaning “natural color or pigment”) that promotes skin and eye health!4
Coconut and Lime Seitan Skewers
This appetizer is so summery and refreshing—and easy! The flavor combination of coconut and lime is always a good idea, especially in the form of a crunchy seitan appie. Make these for any potluck or picnic and people will be surprised at how much flavor you can pack onto one little skewer!
Serves 4-6
Ingredients
1 (14-ounce) can regular coconut milk
2 tablespoons fresh lime juice, and grated zest of 1 lime
1½ teaspoons jerk seasoning or spice rub
¼ teaspoon sea salt
2 tablespoons brown rice syrup
2 packages seitan stir-fry strips, or 3 cups homemade seitan pieces (see recipe on p. 86)
1 tablespoon neutral tasting high-heat oil
½ cup finely shredded coconut
Directions
Mix coconut milk, lime juice and zest, jerk seasoning, sea salt and brown rice syrup in a large bowl and whisk until uniform. Cut seitan into 1- or 2-inch pieces and marinate pieces in mixture for 30 minutes to overnight.
Preheat a large sauté pan and add oil. Pour seitan and mixture into pan. Cook over medium heat for about 5-7 minutes on each side, until well browned.
The liquid will not evaporate until seitan is well cooked, so use it to keep glazing seitan in pan. Cook for about 5 additional minutes, until all liquid has been absorbed.
To serve, place shredded coconut in a shallow dish. Place 2-3 pieces of seitan on each skewer, and roll in shredded coconut. Serve warm.
The Sporkie Scoop
FOR YOUR SMARTS One popular type of lime used in cooking is the Key lime, which gets its name because of its cultivation in the Florida Keys. The limes were originally brought to the Americas and parts of the Caribbean by European explorers in the 1600s.
FOR YOUR PARTS About a third of the world’s population depends on coconut to some degree for their food and economy. Coconut oil is thought to aid in preventing osteoporosis because it helps your bod absorb and retain calcium and magnesium!5
