Log in

01 June 2006 @ 09:27 pm
Ovenless Vegetarian Dinner  
Corn cakes:

4 cups canned corn, drained
4 eggs
1/4 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 cup chopped cilantro
1 1/2 cups cornmeal
1/2 cup shredded cheddar
Salt and pepper to taste
4 egg whites

In a food processor or blender combine eggs, 1/2 the corn, basil, rosemary, and cilantro.
Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, cheese, salt and pepper.
Fold in the egg whites.
In a large non-stick frying pan heat butter (enough to more than coat the pan) over medium heat.
Spoon in corn batter-I like to use a measuring cup of a 1/4 cup. Fry until golden brown and cooked through (for about 2 minutes per side). Add more butter and continue.

Makes about 14, served 6 comfortably.

Black Bean salad
4 cups black beans
1/2 cup chopped cilantro
1/2 cup lime juice
1/2 cup olive oil
1 tablespoon cumin
1 tbs. black pepper
2 tbs. salt
2 small avocados
2 cups cherry tomatoes
2 cloves garlic

chop tomatoes into quarters, crush garlic, chop avacados and mix. This ended up being on the small side for 6, should work better for four