To get the recipe for Grilled Vegetable Corn Cakes with Garlic and Lemon Infused Vegenaise, as featured in our ad on the back cover of Vegetarian Times magazine.

Follow Your Heart presents…

Grilled Vegetable Corn Cakes

6 cups    water

1 tsp       salt

1/2 cup  yellow corn meal

1/2 cup  corn grits

1/2 cup  corn kernels (fresh, frozen, or canned)

4 Tbsp   sugar

4 Tbsp   non-hydrogenated margarine or butter

4 Tbsp   red & green bell peppers, diced

Optional:

1 Tbsp.   fresh cilantro, chopped

               salt and pepper, to taste

In a lightly oiled skillet, roast corn kernels and diced red and green peppers.  Season with salt and pepper to taste and set aside.  In a sauce pan, bring the water to a boil.  Add salt and reduce heat to a simmer.  In a bowl, combine corn meal, corn grits, and sugar.  Slowly (to avoid lumps), stir dry ingredients into simmering water, stirring constantly, until the corn mush becomes thick enough that a wooden spoon will remain upright when placed in the middle. Add margarine to corn mush mixture in small pieces and stir until melted.  Add in roasted corn, peppers, and fresh cilantro (if desired).  Spoon into 2-1/2″ x ¾” stainless ring molds or hand form cakes. Place on waxed paper and refrigerate for a minimum of one hour.  Remove from molds and brown in lightly oiled skillet over medium heat.

Makes 6 to 8 corn cakes

Garlic and Lemon-Infused VEGENAISE^®

To the Vegenaise^® of your choice, simply add fresh garlic (mashed through a garlic press) to taste, and add a light squeeze of lemon juice and a touch of lemon rind.  Or, for a pleasant Southwestern twist, skip the lemon and blend in some chipotle peppers.