Corn and Pea Fritter Recap

These are super easy and quick to make.  They travel well, and are great to bring to parties!


Ingredients:
1/2 cup whole wheat flour
1/2 cup cornmeal
3/4 tsp sea salt
1/2 tsp chipotle pepper
1/4 tsp paprika
1/4 tsp cumin
1/2 tsp baking powder
1/4 cup water
1/2 cup unsweetened soy milk or rice milk
3/4 cup corn
3/4 cup peas




Directions:
Combine all the dry ingredients.  Once they are evenly mixed, add the water and "milk" and whisk until you get an even texture.  Stir in the corn and peas.  Heat a couple tbsp of oil in a cast iron skillet over medium heat.  Using a spoon, drop some of the batter in the skillet, and flatten with the bottom of the spoon.  Once they are golden brown, use a spatula to flip them over.  When the become golden brown on the other side, remove from skillet, and place on paper towel to remove excess oil.

Note:
Don't be afraid to substitute ingredients!  Try these with different seasonings, or different vegetables.  Be sure to let us know how you like them!

Vegan Guacamole Recipe

This is so easy to make, and super DELICIOUS!  You must try this!


Ingredients:
3 avocados
2 tomatoes
2 cloves garlic
1 tbsp. lemon juice
1 tsp. chipotle pepper
2 tsp. minced onion
1/2 tsp. black pepper
1/2 tsp. sea salt


Directions:
Cut all three avocados in half, remove the pit, and scoop them out into a mixing bowl.  Using a potato masher, or electric hand masher, blend the avocado evenly.  Add the black pepper, sea salt, chipotle pepper, onion, and minced garlic, then mix.  Dice the tomatoes, and set aside.  Add the lemon juice to the avocado mixture.  Fold in the diced tomatoes.  Enjoy!


Note:
If this is too spicy, use less chipotle pepper.  Also, feel free to add different spices.  Go ahead, experiment!  Be sure to let us know your favorite blend!

Vegan Ginger-Leek Saute Recap

This is a delicious combination of flavors!


Ingredients:
Tamari Soy Sauce
Alfalfa, Clover, and Radish Sprouts (or your sprouts of choice)
Tree Oyster Mushrooms
2 Cups Cooked Brown rice
Ginger Root
3 Leeks
1 Bunch Red Chard


Directions:
Peel a 2 inch piece of ginger with a spoon and set aside.  Cut the ends off the leeks, then coarsely chop the white parts.  Chop the chard and mushrooms into bite size pieces.  Pour a couple tablespoons of canola oil (or your oil of choice) in a skillet and heat over medium high heat.  Once the pan is hot enough, add the leeks and saute until they are tender (a couple of minutes).  Add the red chard and 1 cup of water in order to cook it, then cover the pan.  Once the water is gone, add the mushrooms and the brown rice to the pan, and mix well.  Add the sprouts to the pan.  Add the tamari to taste, starting with 2 tbsp.  Next, add the ginger juice and mix well.  Serve immediately and enjoy!


Note:
This is a great recipe to use when trying to clear out your fridge.  Just throw in any veggies you need to use up, and enjoy the delicious combination of the tamari and ginger!