April 25, 2012

Savory Corn Cakes & Wilted Fruit and Nut Spinach

Oooooo...I am quite excited to share today's recipes with you!  Bo and I had these two dishes for dinner a couple of nights ago, and we are both still talking about it.  I have a feeling that these delicious recipes will be in our regular rotation for a long time to come.  And what's even better is the fact that they can both be endlessly altered to create new and exciting versions of the same recipes.  What's not to love?!

So what, exactly, is IN these two recipes?!  Well, I gave you a hint at the end of yesterday's post:
  1. spinach;
  2. raisins;
  3. corn; and
  4. cakes!
What does that equal?!

What's that?!

You give up?!



...do you really want the recipes?!

First, I'll give you a little formula:

Recipe #1: corn + basic pancake ingredients (minus the sugar) + cast-iron skillet = ??? (see below)

Recipe #2: spinach + fruit + nuts + seasonings = ??? (see double below)

The answer to Recipe #1 is Savory Corn Cakes!  

While rummaging through my pantry, I found a can of corn, and for no particular reason, decided to read the side of the can.  Whaddya know, but there was a corn cake recipe on the side.  It got my wheels turning, and a few modifications and substitutions later, an even more delicious (and vegan) version of the recipe was born!  I topped the cakes with salsa because it is what we had on hand.  But you could easily change up this recipe by topping it with sour cream/guacamole/hummus/pesto, and/or adding peas or peppers (bell peppers or hot peppers would work) into the batter! 

Savory Corn Cakes
Serves 2-3

1 can of corn, drained and rinsed
1 C all-purpose flour
1/4 C cornmeal
1 tsp baking powder
1/2 tsp salt
2 T flax + 6 T water (i.e. This is a flax egg.  If you eat eggs, you can add one egg in its place).
1 C unsweetened, plain almond milk (or milk of choice)
2 T canola oil


  • In a small bowl, mix the flax and water.  Set aside.
  • Preheat a medium/large skillet over medium heat.
  • In a medium mixing bowl, add the flour, cornmeal, baking powder, and salt.  Mix thoroughly.
  • Make a well in the center of the dry mix.  Add in the flax egg, milk, and canola oil.
  • Stir to incorporate.
  • Pour in the drained and rinsed corn.  Mix thoroughly.
  • Pour 1/4 C dollops of cake mixture onto the preheated skillet.
  • Cook until bubbles appear, and pop, on the top of the pancake.
  • Flip, cook 1-2 additional minutes, until cooked throughout.
  • Serve immediately with sour cream, salsa, guacamole, or any other topping of choice.

The answer to Recipe #2 is Wilted Fruit and Nut Spinach!

Before going vegan, I loved creamed spinach (honestly, who doesn't?).  After making my Savory Corn Cakes, I decided that a fresh and lightened up variation of wilted spinach would be the perfect accompaniment.  Aided by the sweetness of the fruit, the crunchiness of the nuts, the brightness of the lemon juice, and the accompaniment of nutmeg, this Wilted Fruit and Nut Spinach is salivatingly good!

Wilted Fruit and Nut Spinach
Serves 2

1/2 16 oz. package of organic spinach
1/4 heaping C raisins
1/4 heaping C sliced almonds
1 T lemon juice
1 T + 1 tsp EVOO
1/2 scant tsp salt
pinch of cinnamon
pinch of nutmeg (Don't skip this ingredient!)


  • Heat 1 T oil in a medium saucepan over medium-low heat.
  • Add the spinach, and toss to coat.
  • Cover for 1-2 minutes until the spinach begins to wilt.
  • Reduce heat to low.
  • Add the raisins, almonds, lemon juice, 1 tsp EVOO, salt, cinnamon, and nutmeg.
  • Toss to incorporate.
  • Cook for 3-5 minutes, on low, until flavors meld together.
  • Serve!

For variations of this side-dish, feel free to swap out dried cranberries or goji berries for the raisins, and pecan pieces, pine nuts, or chopped pistachios for the almonds.  The variations are practically endless!

Question of the Day:

Have you ever been inspired to get creative and make (or re-make) a recipe from a can or a box?  If so, how did it turn out for you?!

Ally and Bo

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