Mango Barbecue Seitan, Fresh Corn Pudding, Sweet Plantains

Sweet barbecue sauce made with ripe mangos, sweet raisins, red chili, ginger and a hint of curry powder slow simmered in crispy seitan with red bell peppers.

Mango Barbecue Seitan
2 tbl raisins
1 mango, peeled, cored, small dice
3 tbl extra virgin olive oil
1/2 yellow onion, small dice
12 oz seitan, thinly sliced
1 red chili pepper, seeded and minced
salt and pepper
1/4 tsp ground ginger
1/4 tsp curry powder
2 tbl organic light brown sugar
1 red bell pepper, large dice
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
1 tbl white vinegar
1/4 cup ketchup

Combine the raisins and 1/4 cup hot water in a small bowl. Microwave for 1 minute to plump.
Combine the raisins, 2 tbl raisin soaking water and mango in a blender and blend until completely smooth. Set aside.
In a large pan heat the oil and saute the onions until they start to soften and caramelize over medium heat, 5 minutes. Add the seitan and chili pepper and saute until golden brown, 10 minutes. Season with salt and pepper, add the ginger, curry powder, brown sugar and red bell pepper and saute 5 minutes more to toast the spices and caramelize the sugar. Add the worcestershire sauce, mustard, vinegar, ketchup and mango puree. Combine and simmer over medium-low heat for 10 minutes.

Corn Pudding
kernels from 5 cobs of corn (or 10oz frozen corn, thawed)
2 tbl unsweetened almond milk
salt and pepper
1 tbl organic cane sugar
2 scallions, finely minced
1/4 cup extra virgin olive oil

Combine the corn, almond milk, salt and pepper to taste and sugar in a food processor and blend until chunky. Stir in the scallions.
Heat the oil in a large saute pan, once hot, drop in spoonfuls of corn mix and pan fry. These are pretty loose so if you can't successfully flip each dollop then just fry up the batter until golden and hot.

Fried Plantains
2 plantains, peeled, 1" slices on the bias
1 tbl organic light brown sugar
pinch of sea salt
1/4 cup coconut oil

Toss the plantains with the brown sugar and salt. Heat the oil up in a pan and shallow fry until golden brown on both sides, 5 minutes.

Black Eye Pea Cakes, Corn Pudding, Braised Collards

This weekend I am making some food for a friend's wedding and I wanted to do a final test on my recipes to make sure everything was tasting great.

Lemon infused black eye pea cakes with crunchy panko breadcrumbs and fresh parsley. Creamy corn pudding with spicy jalapeno and green pepper and a side of collard greens braised in hot sauce and a light broth.

Black Eye Pea Cakes
2-15oz cans Black Eyed Peas, drained and rinsed
1/2c minced walla walla onion
3 garlic cloves, minced
1 tbl lemon zest
2 tbl dijon mustard
1 tbl tamari
juice of half a lemon
1 tsp dried thyme
1 tsp sea salt
1/2 tsp pepper
2 tbl creole seasoning
3 tbl chopped parsley
1 c panko breadcrumbs
3 tbl extra virgin olive oil

In a large bowl combine all ingredients except breadcrumbs and mash until only small amounts of whole peas remain. Add breadcrumbs and stir to combine. Form into patties and saute on both sides until golden brown.

Corn Pudding
2 tbl extra virgin olive oil
1/2c walla walla onion, chopped small
1 green bell pepper, chopped small
1 red jalapeno, seeded and diced
7 cups of corn kernals, divided
1 garlic clove, minced
1/2c cornstarch
1 1/4c coconut milk
1/4c chopped cilantro
1 tbl cumin
1 tbl cayenne pepper
2 tsp salt, divided
1 tsp pepper
2 tbl maple syrup
1/2c chopped scallions, white and green

Preheat oven to 350.
In a large saute pan, heat oil and saute onions, peppers, jalapeno, 5c corn, 1 tsp salt and garlic until onions are soft and corn has become golden brown.
In a large bowl combine cilantro, cumin, cayenne, 1 tsp salt, pepper, maple syrup and scallions. Add 1/3 of cooked corn mixture and the remaining 2c of corn.
In a food processor blend remaining corn mixture, coconut milk and cornstarch until pureed and creamy.
Combine pureed corn with remaining ingredients and bake in a greased 10x10 inch casserole dish at 350 for 25 minutes or until the top has a golden crust.

Collard Greens
2 tbl coconut oil
1 head collard greens, chiffonade
2 tsp hot sauce
1 tsp red pepper flakes
1 tsp salt
1c vegetable broth

Saute collard greens in coconut oil until wilted. Add hot sauce, red pepper flakes and salt and continue cooking down for 10 minutes. Add vegetable broth and cook for 20 more minutes, adding more broth if necessary.

Garnish cakes with vegan sour cream and cheese spread. I especially like "We Can't Call it Cheese" Hickory Smoked Cheddar flavor.