RE: WANTED: Your Favorite Tried and True

[Guest guest]

I made my mom's corn fritters for dinner last night if anyone wants to do

the egg conversion. (We've sold out our farm, but kept the chickens :-) )

 

 

 

Marsha's Corn Fritters

 

 

 

1 cup brown rice flour (I use Bob's Red Mill and never have the graininess

that rice flour is famous for)

 

1 tsp sea salt

 

1 tsp baking powder

 

1 tsp xanthan gum

 

 

 

2 eggs (substitute.maybe flax goo?)

 

1 tsp olive oil

 

2 cups leftover corn

 

1 cup plain soy milk

 

 

 

 

 

 

 

Mix up the wet ingredients and add to dry..stir until well combined. Then

drop onto a hot oiled frying pan until crispy. Flip and do the other side.

Drain on paper towels.

 

 

 

 

 

 

 

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[Guest guest]

And here’s one that I made up that needs no conversions.

 

 

 

Macaroni and Cheese

 

 

 

1 16 oz package Tinkyada rice penne

 

1/3 cup Earth Balance margarine

 

1 small yellow or white onion

 

¼ cup tapioca starch

 

1 tsp salt

 

3 cups plain soymilk

 

12 oz package of Vegan cheese (I use the one by Follow your Heart)

 

 

 

 

 

 

 

Cook up one 16 ounce package Tinkyada rice penne according to directions on

package. (or pasta of choice, of course :-) )

 

 

 

Finely chop one onion and cook until soft in Earth Balance. Add the tapioca

starch and salt. Stir it in…then add the soymilk all at once and keep

stirring until it starts to get thickened…then add the vegan cheese in very

small chunks. Keep stirring until the cheese is mostly melted.

 

 

 

Mix the cheese sauce with the drained pasta and put it all in a large

casserole dish. Bake at 350 until the top starts to brown. About half an

hour.

 

 

 

 

 

Don’t try to make this one without having the cheese chopped and everything

in place before you start….once you start the stirring, it’s like making

pudding…you Don’t leave the pot!

 

 

 

Lisa

 

 

 

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