So I've learned a new trick this week. Actually it was the second new trick. The first was learned by my husband this past weekend — he learned to bake a squash whole. That's right, no grunting, groaning, teeth gnashing or cursing while trying to cut open a winter squash that seems to be made of steel. He just put the whole thing into the oven and took it out an hour later all soft and easy to open. It happened to be a spaghetti squash which we served with artichoke spaghetti sauce and steamed kale. (I think my husband would eat artichoke spaghetti sauce every day, whereas I prefer a little variety.) You can find more complete instructions here. I found this post after my husband had learned the trick elsewhere, and it's a good description of what to do.
Bean and corn fritters
- 1 cup chickpea flour
- 1 teaspoon chipotle powder
- 1 tablespoon dehydrated onion
- 1 teaspoon chili powder
- 1/4 to 1/2 teaspoon salt (I tend to use less salt)
- 3/4 cup hot water
- 1 15-ounce can canellini beans, rinsed, drained and partially mashed
- 4 to 6 green onions, chopped (about 1 cup)
- a large carrot, grated (about 1 cup)
- 1/2 cup chopped cilantro (or parsley)
- 1 cup frozen corn kernels
- Whisk together the chickpea flour, chili powder, salt, chipotle powder and dehydrated onion. Whisk in the hot water.
- Stir in the green onions, carrots, cilantro, corn and beans.
- Form into fritters and cook in a small amount of cooking oil on a medium-hot, non-stick pan or griddle. You could also use well-seasoned cast iron. You can use a 1/4-cup measuring cup to mold the fritters, if desired. Fill the measuring cup about halfway. (You don't want them to be too thick.)
- Cook until the bottom is brown, about 4 to 5 minutes, then flip and cook until the fritters feel firm and done, about 3 to 4 minutes. I like to press them down a bit as they cook.
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Head over to One Frugal Foodie to enter a one-day only giveaway for "1000 Vegan Recipes" by Robin Robertson. This contest ends at midnight, Nov. 20, 2009.