Here’s a tasty one-bite appetizer from Made Just Right™ member Ryan Stabler. You might recall that Ryan won for “Most Creative” in last year’s Holiday Bake-Off Contest with his wonderful recipe for Pomegranate Spice Cake with Caramelized Banana Frosting. He was back in action this year submitting a number of great recipes to our Spring to Life Contest, and these yummy corn cakes were just one of the highlights. Here’s what Ryan had to say about them:
“They look pretty fancy, but are super easy and quick to make. Tiny “silver dollar” corn pancakes flavored with parsley and green onions, topped with a kale, parsley and dill pesto cream made with walnuts and Earth Balance® MindfulMayo™. They can be made gluten free by subbing an all-purpose gluten-free flour blend for the spelt flour. Should make around 40-50 pancakes, with a little left over cream.”
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 40
1 cup medium corn meal
1/2 cup Spelt flour
1/2 cup Course ground corn meal or grits
4 tbsp. Finely chopped parsley
1 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. Earth Balance® Buttery Spread, melted
6 tbsp. Apple Sauce
4 tbsp. chopped Scallions (green onions)
1 pinch of Pepper
1/2 cup vegetable broth
1 cup Chopped Parsley
3 large kale leaves and stems
1 clove of garlic
3/8 cup lemon juice
3/4 cup raw walnuts
1 tsp. salt (to taste)
2 tsp. Nutritional yeast
1/2 cup chopped Scallions for garnish
1 tbsp. dill
1/4 cup Earth Balance® Unsweetened Soy Milk
1/4 cup Earth Balance® MindfulMayo™
Mix the corn meal, flour, grits, baking powder, baking soda, 4 tbsp. finely chopped parsley, 1 tbsp. Earth Balance® Buttery Spread, apple sauce, 4 tbsp. chopped scallions, pepper, and vegetable broth in a mixing bowl.
In a nonstick pan over medium heat, drop batter into pan 1 tbsp. at a time.
Flip pancakes when large bubbles form after 2-3 minutes.
Let pancakes cool on a plate off of the heat.
In a high powered blender, blend parsley, kale, garlic, lemon juice, walnuts, salt, nutritional yeast, and Earth Balance® Unsweetened Soy Milk until smooth.
Mix the pesto cream with MindfulMayo™ and dill.
Top each pancake with 1 tsp. pesto cream and a few chopped green onions.
These sure do sound delicious Ryan, thanks for sharing them with us!
What’s your favorite kind of plant-based appetizer? Let us know in the comments below and we’ll pick one winner for today’s Everyday Giveaway of FREE Earth Balance® coupons!
More Recipes by Ryan Stabler:
Sprouted ChickN Burger with Red Pepper Mayo
Garden Stuffed Mushrooms
Pineapple Lemon Sunshine Bars
Chocolate Cherry Soda-Fountain Cake