Today for vegan day I made balsamic tofu sandwiches with basil, tomato, onion and lettuce for lunch (um yum) and gluten free corn cakes for dinner! The tofu sandwiches were so easy. I was kind of going for an Italian mozzarella, basil and tomato sandwich so I marinated tofu slices in a sweet balsamic vinegar marinade. I grilled the slices up nice and crispy and plopped them on toasted bread with the other veggies. Lunch…complete.
We had a ton of corn so for dinner I decided to try out a corn cake. Corn is in my top 5 favorite veggies so I’m not complaining tonight. Eric described these as “delicious tamales without a husk” hahaha. They aren’t too difficult at all and would make a great appetizer for a dinner party. We are about to get REALLY busy with Eric joining a new lab and me writing up a few papers so these might go into our dinner rotation since these can be prepared ahead of time.
Heat oven to 400F. Shuck and rinse corn then place in oven for 15 minutes. When corn is heated remove from oven and use a knife to cut corn from the ear. Place free corn in a large bowl.
In a medium saute pan heat olive oil and then add onion, bell pepper and garlic. Sauté until the onion is translucent and season with salt and pepper. Pour into the bowl with corn and add shredded zucchini and green onions.
Add corn masa, cornstarch and almond milk into the bowl containing all of the veggies and mix thoroughly. At this point the "batter" should be sticky, held together by a corn masa paste. If needed add more corn masa or almond milk )depending on what is needed) 1 Tbsp at a time. When I make these there is JUST enough corn masa/almond milk paste to hold the ingredients together.
When dough is formed make patties using about 1/2 cup of the batter and place on a lined baking sheet.
Bake corn cakes in the oven for 20 minutes until golden brown, flipping when halfway through.