{"id":45140,"date":"2017-09-03T13:14:50","date_gmt":"2017-09-03T17:14:50","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45140"},"modified":"2017-09-05T22:36:11","modified_gmt":"2017-09-06T02:36:11","slug":"bean-and-veggie-stuffed-corn-cakes%e8%b1%86%e3%81%b9%e3%82%b8%e8%a9%b0%e3%82%81%e3%82%b3%e3%83%bc%e3%83%b3%e3%81%8a%e3%82%84%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45140&lang=en","title":{"rendered":"Bean and Veggie Stuffed Corn Cakes
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\"\"<\/p>\n

I liked Eureka Compass Vegan Food’s Corn Masa Cake<\/a> so much that I decided to make something similar myself.<\/p>\n

\"\"<\/p>\n

First I cooked black beans and all different veggies (cabbage, kale, onion, garlic, and green peppers) to make the filling.<\/p>\n

\"\"<\/p>\n

I just wanted to take a picture of this black bean can.<\/p>\n

Isn’t it cute?<\/p>\n

Trader Joe’s often has cool cans but this one is from Fresh Thyme<\/a>.<\/p>\n

\"\"<\/p>\n

I only made five, so our new Breville toaster oven was perfect to bake them.<\/p>\n

\"\"<\/p>\n

Although the dough is apparently very different from Eureka Compass’, but mine turned out really good too.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

These are perfect for breakfast or a snack.<\/p>\n

I like to take these with me to work and I usually eat one in my car.<\/p>\n

I also like to grab one when I know we will be out for a while so that I know I’ll have a good healthy snack if I need one.<\/p>\n

\"\"<\/p>\n

Veggie Stuffed Corn Cakes<\/strong> – makes about 5<\/p>\n

filling
\n– canola oil
\n– 2 garlic cloves, chopped
\n– 1 small onion, chopped
\n– 1 cup jullienned cabbage
\n– 1 cup kale
\n– 1\/2 green pepper, chopped
\n– salt and pepper
\n– 1 tablespoon sugar
\n– 1 tablespoon molasses
\n– Louisiana hot sauce
\n– Japanese vegetable and fruit sauce (semi-sweet)
\ncake
\n– 2 cups Maseca corn flour
\n– salt
\n– water
\ncanola oil for flying1. Make filling. Sautee vegetables with oil.
\n2. Add the rest of the ingredients. Combine well.
\n3. Make corn cakes. Preheat oven to 400F. Combine corn flour and salt. Add water slowly while mixing well, until the dough achieves your preferred consistency.
\n4. Divide the dough into 10. Make balls and then flatten them to make a disk. On five disks place the filling, and then cover them with another disk.
\n5. Fry both sides in a pan until golden brown.
\n6. Finish cooking them in the oven for 15 minutes or so until cooked through.<\/p><\/div>\n

\"\"<\/p>\n

These corn cakes can be so versatile.<\/p>\n

I already have some other filling ideas including sweet versions!<\/p>\n","protected":false},"excerpt":{"rendered":"

I liked Eureka Compass Vegan Food’s Corn Masa Cake so much that I decided to make something similar myself. First I cooked black beans and all different veggies (cabbage, kale, onion, garlic, and green peppers) to make the filling. I just wanted to take a picture of this black bean can. Isn’t it cute? Trader […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,13,19,28,29],"tags":[],"class_list":["post-45140","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-bread","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45140"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45140\/revisions"}],"predecessor-version":[{"id":45188,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45140\/revisions\/45188"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}