Friday, April 6, 2012

Vegan Mexican-Style Corn Cakes

The Chefs: Rashida and Herbivore

The Menu: Grilled corn cakes with black beans and potatoes, topped with chipotle salsa, vegan sour cream, and guacamole

The Goods: I've been fighting a nasty sinus infection/allergy attack/mystery affliction all week, so spicy soup may have been a wiser choice. But the thought of these corn fritters and their equally delicious brethren (by which I mean delicately spiced beans and Herbivore's house potatoes) had me abandoning my soup-y intentions and my hope of ever breathing through my nose again. Besides being tasty, this meal was entirely gluten-free, which is a word we've been hearing a lot around these parts lately, with everything from lasagna to cookbooks ditching the stuff. Want to give gluten-free cooking a shot? Check out these 5 Spring-Friendly Gluten-Free Recipes from VN contributor Allyson Kramer!

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