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Topic: Om Nom Collards & Corncakes  (Read 1212 times)
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The Moose
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« on: February 01, 2012 06:24:08 PM »

Om Nom Collards & Corncakes

This was my dinner tonight and it was soooo tasty! Both recipes are ones I've tweaked (sometimes quite a bit) from the Veganomicon. The collards have a pretty rich, complex taste and the corncakes are delightfully buttery (despite containing no butter of any kind).


1 lb collards, stems removed & torn into pieces
2 cloves garlic (or more if desired)
1/2 red onion
1 Tbs olive or grapeseed oil
1/2 c veggie broth
2 Tbs tamari
1 Tbs red pepper flakes
1 vegan sausage, sliced or broken into chuncks (I recommend the Italian sausage from Vegan Brunch)
2 Tbs coconut milk

Saute garlic and onion in oil. Add collard pieces and saute for 2 mins. Add broth, tamari, and pepper flakes, cook for 10 mins, tossing often. Add sausage about half-way through. Once collards are tender and liquid is absorbed, add coconut milk. Serve promptly.


Make the batter for this before you start on the collards, then you can cook them on the stove simultaneously. Half the recipe if you're making these for one person, because I don't think they'll be good as leftovers.

3/4 c all purpose flour
1/2 c cornmeal
2 tsp baking powder
1/2 tsp salt
2 Tbs canola oil
1 1/4 c almond milk (or other nondairy milk)
1/4 c water
1 tsp vanilla
1 Tbs brown rice syrup
1 tsp lemon juice

Mix together dry ingredients. Add wet ingredients, mixing until just combined. Let sit for at 10 mins while you prepare the collards or do a kitchen dance or something. Then heat up your skillet and cook them as you would pancakes--spoon out some batter, let it cook until bubbles form on top, and flip. Pancakes should be slightly firm and lightly browned.

Share and enjoy!

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« Reply #1 on: February 02, 2012 04:13:31 AM »

These look delicious!

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