Corn and Potato Pancakes

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These are deceptively simple but they pack a punch in flavor. Because of the potatoes, they are soft and the seasonings make them quite tasty, they are also economical and very easy to make. You wan fix a whole batch of them in no time at all. you can eat them as is (they make wonderful finger food!) or add to them a dollop of your favorite vegan sour cream, vegan cream cheese or any of the wonderful vegan cheeses you can buy commercially or try one of our own vegan cheeses, they go really well with these!

2 1/2 cups of frozen
2 large potatoes, peeled and cubed
1 cup tofu, drained and cubed
1 1/2 cups all purpose flour
1 cup soy milk
2 tsp. onion powder (1 tsp. if you're not a great onion lover)
1/2 tsp. garlic powder
Salt to taste

In a blender, process the corn, the tofu and the potatoes with the milk till smooth.
If you need a little bit more liquid, add a tiny amount of water, but make sure the mixture is not runny, but only smooth and creamy.
In another bowl, mix all the dry ingredients till well combined. Scrape creamy mixture into a bowl and incorporate the dry ingredients into it,
mixing well, not allowing to get lumpy. Heat up a skillet with a little bit of olive oil. Drop your batter into it by large tablespoonfuls, let it set
before flipping. Cook till golden brown on both sides.

Here are two of our cheese recipes that you can serve with these delicious Corn and Potato Pancakes:

Vegan Pimento Cheese

1/2 cup red bell pepper, boiled for 10 minutes to sweeten it up
1 cup cooked millet
2 heaping spoons of cornstarch or arrowroot powder
1 cup boiling water
1 teaspoon onion powder
1/2 tsp. sweet paprika powder
1/4 tsp. garlic powder
Salt to taste
1 Tbsp. olive oil
1/2 cup tablespoon raw cashews

Put pimento, cashews, millet and cornstarch or arrowroot in blender, process till smooth.
Put in a sauce pot, add all the other ingredients and cook on a low heat until it thickens.

Almond White Cheese

1/2 block tofu
1/2 cup sliced raw almonds
Salt to taste
3/4 cup soy milk (plain)
1 tsp. olive oil
2 Tbsp. + 1 tsp. cornstarch
1 tsp. onion powder
1/4 tsp. garlic powder

Process in the blender the tofu, the milk, the cornstarch and the almonds till smooth.
Scrap into a small saucepan, add the rest of the ingredients and blend well. Cook, over medium heat. After it begins to boil, count 20 minutes and stir the mixture, moving constantly so that it won't stick.

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