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| Earth Balance Scallion Corn Cakes with Lemon Pesto Cream |
When it comes to vegan butter, Earth Balance is my fave. My family actually used the same butter long before I ever was vegan. I am loving the brand's newly improved website and weekly newsletter - full of helpful tips, latest news, and delicious recipes related to a plant-based diet.
This recipe for scallion corn cakes with lemon pesto cream is on my "to cook" list. I think it would make a perfect appetizer to please veegs and carnivores, and it looks super elegant without being fussy to make. Check out the recipe below, or click here to view it on Earth Balance's site.
Ingredients:
For corn cakes
1 cup medium corn meal
1/2 cup spelt flour
1/2 cup course ground corn meal or grits
4 tablespoons finely chopped parsley
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons Earth Balance buttery spread, melted
6 tablespoons apple sauce
4 tablespoons chopped scallions
1 pinch pepper
1/2 cup vegetable broth
For lemon pesto cream
1 cup chopped parsley
3 large kale leaves and steps
1 clove garlic
3/8 cup of lemon juice
3/4 cup of raw walnuts
1 teaspoon salt (to taste)
2 teaspoons nutritional yeast
1/2 cup chopped scallions for garnish
1 tablespoon dill
1/4 cup Earth Balance unsweetened soy milk
1/4 cup Earth Balance Mindful Mayo Dressing and Sandwich Spread
Directions:
1. Mix the corn meal, flour, corn meal, baking powder, baking soda, parsley, the Earth Balance buttery spread, apple sauce, scallions, pepper, and vegetable broth in a mixing bowl.
2. In a nonstick pan over medium heat, drop the batter into the pan 1 tablespoon at a time.
3. Flip pancakes when large bubbles form after 2-3 minutes.
4. Let pancakes cool on a plate off of the heat.
5. In a blender, blend parsley, kale, garlic, lemon juice, walnuts, salt, nutritional yeast and soy milk until smooth.
6. Mix the pesto cream with the mayo and dill.
7. Top each pancake with 1 teaspoon pesto cream and a few chopped green onions.
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